1-Getting started with this creamy chicken gravy: Begin by pulling together all your ingredients, such as mixing the chicken broth with other flavors in a measuring cup. This preparation helps everything go smoothly and keeps the process fun and stress-free for home cooks of any level.

2-First, in a large measuring cup, combine 2 ½ cups chicken broth, 1 beef bouillon cube, 1 teaspoon low sodium soy sauce (or Worcestershire sauce), 1 teaspoon onion powder, ½ teaspoon dried thyme, and ½ teaspoon mustard powder. Set this aside to let the flavors meld while you move on.

3-Next, on a plate, mix ⅓ cup all-purpose flour and 4 tablespoons shredded Parmesan cheese. Slice the 2 large boneless, skinless chicken breasts horizontally into 2-3 thinner pieces, then pound each to about ½ inch thickness and pat dry. Season the chicken with 3 teaspoons Italian seasonings, salt, and pepper, then dredge each piece in the flour-Parmesan mixture, shaking off any excess. Here’s where a link to similar techniques might help: check out our guide to baking tips for even cooking that could enhance your prep. Heat 3 tablespoons olive oil in a skillet over medium-high heat and sear the chicken for 4-5 minutes per side until golden. Remove the chicken and set it aside.

4-Reduce the heat to medium-low, melt 3 tablespoons butter in the skillet, and scrape up those tasty browned bits. Add 10 whole garlic cloves and cook them, stirring occasionally, for 6-7 minutes until they caramelize. Sprinkle in 3 tablespoons all-purpose flour and stir constantly for 1-2 minutes to cook off the raw taste.

5-Gradually pour the reserved broth mixture into the skillet, whisking after each splash to avoid lumps. Stir in ½ cup heavy cream and bring to a boil, then lower the heat. If you’re using it, add ½ cup Parmesan cheese and stir until melted. Return the chicken to the skillet, spoon sauce over it, partially cover, and simmer for 5 minutes. Finally, garnish with fresh parsley and serve warm.