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Creamy Garlic Chicken Recipe

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4 from 10 reviews

This Creamy Garlic Chicken recipe features tender pan-fried chicken breasts coated in a flavorful blend of spices and flour, then smothered in a luscious garlic cream sauce with parmesan cheese. Ready in just 20 minutes, it’s a comforting and elegant dish perfect for weeknight dinners or special occasions, served with your choice of mashed potatoes, steamed rice, or pasta and a side of steamed greens.

Ingredients

Chicken and Coating

  • 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 steaks
  • 1 tsp salt
  • ¼ tsp freshly cracked black pepper
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • ¼ cup (35 g) plain (all-purpose) flour

Cooking and Sauce Ingredients

  • 1 tbsp olive oil
  • 2 tbsp unsalted butter (divided: 1 tbsp for cooking chicken, 1 tbsp for sauce)
  • 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 cheese
  • Sea salt flakes, to taste
  • Freshly cracked black pepper, to taste

To Serve

  • Mashed potatoes, steamed rice or pasta
  • Steamed greens
  • 1 tbsp finely chopped flat-leaf parsley
  • Lemon wedges

Instructions

  1. Coat the chicken – Sprinkle the chicken breasts evenly with salt, freshly cracked black pepper, sweet paprika, onion powder, and dried thyme. Then press each piece into the plain flour to coat all sides thoroughly, creating a seasoned flour crust.
  2. Cook the chicken – Heat olive oil and 1 tablespoon of unsalted butter in a large, deep frying pan over medium–high heat. Add the coated chicken pieces and cook for 5 to 6 minutes in total, turning once halfway through, until the chicken is just cooked through and golden brown on the outside.
  3. Set chicken aside – Remove the cooked chicken from the pan and place it on a plate to rest while you prepare the sauce.
  4. Make the sauce – In the same pan, add the remaining 1 tablespoon of unsalted butter. Once melted, add the freshly minced garlic and sauté for about 30 seconds until fragrant but not browned.
  5. Simmer with stock and cream – Pour in the chicken stock and cook for 1 to 2 minutes, allowing it to reduce by at least half. Then stir in the thickened cream and Dijon mustard. Reduce the heat to medium and simmer gently for 2 minutes until the sauce thickens slightly.
  6. Finish the sauce and reheat chicken – Stir grated parmesan cheese into the sauce, season with sea salt flakes and freshly cracked black pepper to taste. Return the chicken pieces to the pan and cook for another 2 to 3 minutes, spooning the sauce over the chicken until heated through.
  7. Serve – Plate the chicken with your choice of mashed potatoes, steamed rice, or pasta, alongside steamed greens. Garnish with freshly chopped flat-leaf parsley and a squeeze of lemon juice for a fresh, vibrant finish.

Notes

  • For extra flavor, marinate the chicken in the spice mix for 30 minutes before coating with flour.
  • If you prefer a thicker sauce, simmer it a few minutes longer until it reaches your desired consistency.
  • Use freshly grated parmesan for the best melting and taste.
  • This dish pairs beautifully with creamy mashed potatoes or buttery pasta to soak up the sauce.
  • Leftover sauce can be stored in the refrigerator for up to 2 days and gently reheated.

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