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Creamy Garlic Chicken plated with mash potato and green beans

Creamy Garlic Chicken

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5 from 58 reviews

Perfectly cooked chicken in an easy, creamy garlic sauce. All on the table in less than 20 minutes!

  • Total Time: 20 mins
  • Yield: 4 1x

Ingredients

Scale

Chicken 

  • 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 steaks
  • 1 tsp salt flakes
  • 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 

Sauce

  • 1 tbsp unsalted butter
  • 1 tbsp freshly minced garlic 
  • ½ cup (125 ml) chicken stock 
  • 300 ml (10 fl oz) thick (double/heavy) cream
  • 1 tsp Dijon mustard 
  • ½ cup (50 g) grated parmesan
  • Salt and cracked black pepper, to taste

To serve

  • 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. 

Equipment

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 air-tight container. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Main dish
  • Method: pan
  • Cuisine: American

Find it online: https://simplehomeedit.com/recipe/creamy-garlic-chicken/