Creamy Garlic Chicken
Servings: 4
Calories: 536kcal
Perfectly cooked chicken in an easy, creamy garlic sauce. Creamy Garlic Chicken is on the table in less than 20 minutes!
Ingredients
Chicken
- 2 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
Sauce
- 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
To serve
- 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
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 airtight container. Not suitable to freeze. To reheat on the stovetop: Reheat over low heat in a covered pan, stirring occasionally. Add a splash of water if the sauce thickens too much. To reheat in the microwave: Reheat in short bursts (30–40 seconds at a time), stirring in between bursts to ensure even heating. Add a little extra water if needed to loosen the sauce. Note: Cream-based sauces can sometimes separate or become grainy when reheated. To help prevent this, reheat gently over low heat and stir well. If the sauce starts to split, whisk in a small splash of cream or warm milk to bring it back together.Nutrition Facts
Creamy Garlic Chicken
Amount per Serving
Calories
536
% Daily Value*
Fat
45
g
69
%
Saturated Fat
25
g
156
%
Trans Fat
0.3
g
Polyunsaturated Fat
3
g
Monounsaturated Fat
14
g
Cholesterol
154
mg
51
%
Sodium
967
mg
42
%
Potassium
390
mg
11
%
Carbohydrates
13
g
4
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
20
g
40
%
Vitamin A
1847
IU
37
%
Vitamin C
4
mg
5
%
Calcium
184
mg
18
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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