Creamy Garlic Chicken
Creamy Garlic Chicken is a flavorful and comforting dish that pairs tender pan-seared chicken with a rich, velvety garlic cream sauce perfect for pasta, rice, or vegetables. Simple yet sophisticated, it brings restaurant-style elegance to the home kitchen with everyday ingredients.
Ingredients
Chicken
- 2 boneless skinless chicken breasts, halved 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 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
- Season the chicken with salt, pepper, sweet paprika, onion powder, and thyme. Press each piece of chicken into the flour, ensuring all sides are evenly coated.
- In a large, deep frying pan, heat the olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken and cook for 5–6 minutes, turning halfway through, until the chicken is fully cooked.
- Remove the chicken from the pan and set it aside on a plate.
- In the same pan, add the butter for the sauce. Once melted, stir in the garlic and cook for 30 seconds.
- Pour in the chicken stock and let it cook for 1–2 minutes, allowing it to reduce by half. Stir in the cream and Dijon mustard, reduce the heat to medium, and simmer for 2 minutes until the sauce thickens slightly.
- Add the Parmesan, season to taste, then return the chicken to the pan for 2–3 minutes, until the chicken is heated through.
- Serve the chicken with rice, mashed potatoes, or pasta, alongside steamed greens. Finish with a sprinkle of freshly chopped parsley and a squeeze of lemon juice.