Creamy Garlic Chicken
Perfectly cooked chicken in an easy, creamy garlic sauce. Creamy Garlic Chicken is on the table in less than 20 minutes!
Ingredients
- 2 pieces boneless, skinless chicken breasts cut in half horizontally to make thinner steaks
- 1 tsp salt
- ¼ tsp freshly cracked black pepper
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- 35 g plain (all-purpose) flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp unsalted butter
- 1 tbsp freshly minced garlic
- 125 ml chicken stock
- 300 ml thickened (whipping/heavy) cream
- 1 tsp dijon mustard
- 50 g grated parmesan
- sea salt flakes to taste
- freshly cracked black pepper to taste
- mashed potatoes, steamed rice or pasta
- steamed greens
- 1 tbsp finely chopped flat-leaf parsley
- lemon wedges
Instructions
- Coat the chicken – 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.
- Cook the chicken – 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.
- Set chicken aside – Remove the chicken from the pan and set it aside on a plate.
- Make the sauce – To the same pan, add the butter for the sauce. Once melted, add the garlic, stirring for 30 seconds.
- 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.
- Return the chicken to the pan – 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 – 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
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. Reheat gently on the stovetop, adding a bit of water for consistency if needed. Whisk in a splash of cream if the sauce separates when reheating.