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EASY CREAMY GARLIC CHICKEN

EASY CREAMY GARLIC CHICKEN plated with mashed potatoes steamed greens and lemon wedge
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Enjoy an easy Creamy Garlic Chicken that is perfectly cooked in a delicious creamy garlic sauce. Ready in less than 20 minutes, this recipe is a fantastic option for Boneless Skinless Chicken Breast Recipes and Chicken Breast Meals. It’s a quick, flavorful dinner idea everyone will love.

Ingredients

Scale
  • 2 boneless skinless chicken breasts cut in half horizontally to make 4 steaks
  • 1 tsp salt
  • ¼ tsp cracked black pepper
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • ¼ cup (35 g) plain (all-purpose flour)
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 1 tbsp unsalted butter
  • 1 tbsp freshly minced garlic
  • ½ cup (125 ml) chicken stock
  • 300 ml (10 fl oz) thickened (heavy) cream
  • 1 tsp dijon mustard
  • ½ cup (50 g) grated parmesan
  • Salt and cracked black pepper to taste
  • Mashed potatoes steamed rice or pasta
  • Steamed greens
  • 1 tbsp finely chopped parsley
  • Lemon wedges

Instructions

  1. Sprinkle the chicken with salt pepper sweet paprika onion powder and thyme. Press the chicken into the flour so that all sides are evenly coated.
  2. Heat the olive oil and 1 tablespoon of butter in a large deep frying pan over medium–high heat. Add the chicken and cook for 5–6 minutes or until the chicken is just cooked turning once halfway through.
  3. Remove the chicken from the pan and set it aside on a plate.
  4. To the same pan add the butter for the sauce. Once melted add the garlic stirring for 30 seconds.
  5. Add the chicken stock and cook for 1–2 minutes until it has evaporated by at least half. Stir in the cream and Dijon mustard reduce the heat to medium and simmer for 2 minutes until the sauce has thickened slightly.
  6. Stir through the parmesan season to taste then return the chicken to the pan for 2–3 minutes or until the chicken is heated through. Serve the chicken with rice mashed potatoes or pasta and a side of steamed greens. Top with freshly chopped parsley and a squeeze of lemon juice.

Notes

  • MAKE AHEAD Creamy Garlic chicken can be made ahead to make weeknights that little bit easier
  • Refrigerate the cooked chicken with the sauce (to stop the chicken drying out) for up to 3 days
  • Not suitable to freeze
  • LEFTOVERS Creamy Garlic Chicken leftovers can be refrigerated for up to 3 days
  • Refrigerate the cooked chicken with the sauce (to stop the chicken drying out) for up to 3 days in an airtight container
  • Not suitable to freeze
  • To reheat on the stovetop: Reheat over low heat in a covered pan stirring occasionally
  • Add a splash of water if the sauce thickens too much
  • To reheat in the microwave: Reheat in short bursts (30–40 seconds at a time) stirring in between bursts to ensure even heating
  • Add a little extra water if needed to loosen the sauce
  • Note: Cream-based sauces can sometimes separate or become grainy when reheated
  • To help prevent this reheat gently over low heat and stir well
  • If the sauce starts to split whisk in a small splash of cream or warm milk to bring it back together

Nutrition

Find it online: https://www.amgroyal.com/easy-creamy-garlic-chicken/