Why Make This Recipe
Creamy Garlic Chicken is a delicious and comforting dish that’s perfect for weeknight dinners. With its rich and creamy sauce, tender chicken, and aromatic garlic, it is sure to please everyone at the table. This recipe is not only quick to prepare but also versatile, allowing you to serve it with various sides. Whether you’re a seasoned cook or a beginner, you can easily whip up this delightful meal in no time.
How to Make Creamy Garlic Chicken
Ingredients
- 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
- 2 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
Directions
- 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.
- 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, turning once halfway through, until the chicken is just cooked.
- Remove the chicken from the pan and set it aside on a plate.
- To the same pan, add the remaining butter for the sauce. Once melted, add the garlic and stir 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.
- 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.
How to Serve Creamy Garlic Chicken
Serve Creamy Garlic Chicken hot on a plate with your choice of sides. It pairs wonderfully with fluffy mashed potatoes, steamed rice, or pasta. Adding some steamed greens complements the dish and adds a nutritious touch. Don’t forget to garnish with parsley and lemon wedges for a burst of freshness.
How to Store Creamy Garlic Chicken
To store leftover Creamy Garlic Chicken, let it cool to room temperature. Place it in an airtight container and refrigerate. It can be stored for up to 3 days. To reheat, simply warm it up in a pan over medium heat or in the microwave until heated through.
Tips to Make Creamy Garlic Chicken
- Make sure to coat the chicken evenly with flour for a better texture.
- Use freshly minced garlic for a stronger flavor.
- Adjust the sauce’s thickness by adding more or less cream, according to your preference.
- Don’t be afraid to add your favorite herbs or veggies to the dish for extra flavor and nutrition.
Variation
If you want to spice things up, consider adding cooked mushrooms or spinach to the sauce. You could also substitute the chicken with pork or even tofu for a vegetarian option.
FAQs
1. Can I use frozen chicken for this recipe?
Yes, but make sure to thaw it completely before cooking for even results.
2. What can I use instead of heavy cream?
You can use half-and-half or a dairy-free cream alternative for a lighter version.
3. How long does it take to cook chicken breast?
Chicken breasts usually take about 5-6 minutes to cook on each side over medium-high heat, depending on their thickness. Ensure they reach an internal temperature of 165°F (75°C).
Creamy Garlic Chicken
Ingredients
Chicken Preparation
- 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 plain (all-purpose) flour
Sauce Ingredients
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tbsp freshly minced garlic
- ½ cup chicken stock
- 300 ml thickened (heavy) cream
- 1 tsp Dijon mustard
- ½ cup grated parmesan
- Salt and cracked black pepper, to taste
Serving Suggestions
- Mashed potatoes, steamed rice, or pasta
- Steamed greens
- 1 tbsp finely chopped parsley for garnish
- Lemon wedges for serving
Instructions
Preparation
- 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.
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 and cook for 5–6 minutes, turning once halfway through, until the chicken is just cooked.
- Remove the chicken from the pan and set it aside on a plate.
Making the Sauce
- To the same pan, add the remaining butter for the sauce. Once melted, add the garlic and stir 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.
- 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.
Serving
- Serve the chicken with rice, mashed potatoes, or pasta, along with steamed greens. Top with freshly chopped parsley and a squeeze of lemon juice.
