Creamy Garlic Chicken
This delectable dish combines tender chicken breasts with a rich, creamy garlic sauce, perfect for any occasion.
Ingredients
Main Ingredients
- 2 pieces 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
- 2 tbsp unsalted butter (divided)
- 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
- 1 tbsp finely chopped parsley (for garnish)
- 1 pieces lemon wedges (to serve)
Serving Suggestions
- 1 serving mashed potatoes, steamed rice, or pasta
- 1 serving steamed greens
Instructions
Preparation
- Sprinkle the chicken with salt, pepper, sweet paprika, onion powder, and dried thyme.
- Press the chicken pieces into the flour to evenly coat all sides.
Cooking the Chicken
- Heat the olive oil and 1 tablespoon of butter in a large, deep frying pan over medium-high heat.
- Add the chicken to the pan and cook for 5–6 minutes, turning once halfway through, until the chicken is just cooked through.
- Remove the chicken from the pan and set aside on a plate.
Making the Sauce
- Lower the heat and add the remaining tablespoon of butter to the same pan to melt.
- Once melted, add the minced garlic and stir for about 30 seconds until fragrant.
- Add the chicken stock to the pan and cook for 1–2 minutes until it has reduced by at least half.
Adding Creamy Elements
- Stir in the heavy cream and Dijon mustard. Reduce the heat to medium and let it simmer for about 2 minutes until the sauce has thickened slightly.
- Add the grated parmesan, adjusting the seasoning according to your taste, then return the chicken to the pan for another 2–3 minutes until heated through.
Serving
- Serve the Creamy Garlic Chicken with your choice of rice, mashed potatoes, or pasta, alongside steamed greens.
- Top with freshly chopped parsley and a squeeze of lemon juice.
Notes
Avoid overcooking chicken to prevent dryness. If the sauce becomes too thick, simply add a splash of chicken stock or water.