Description
This creamy garlic chicken recipe is quick, easy, and full of flavor. Tender chicken breasts are seasoned, coated in flour, and cooked until golden, then smothered in a rich, garlicky cream sauce that’s perfect for any meal. It’s a great weeknight dinner option that’s sure to impress your family or guests.
Ingredients
Scale
- 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 (35g) plain (all-purpose) flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 tbsp unsalted butter (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 (50g) grated parmesan
- Sea salt flakes (to taste)
- Freshly cracked black pepper (to taste)
- Mashed potatoes, steamed rice, or pasta (to serve)
- Steamed greens (to serve)
- 1 tbsp finely chopped flat-leaf parsley (to garnish)
- Lemon wedges (to serve)
Instructions
- Season the chicken breasts with salt, pepper, paprika, onion powder, and dried 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 on each side, or until golden and just cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same pan, add 1 tablespoon of butter for the sauce. Once melted, add the minced garlic and stir for 30 seconds.
- Pour in the chicken stock and cook for 1-2 minutes, allowing it to reduce by half.
- Stir in the heavy cream and Dijon mustard, then reduce the heat to medium and simmer for another 2 minutes until the sauce thickens slightly.
- Return the chicken to the pan, stirring in the grated parmesan. Season to taste with salt and pepper, then simmer for 2-3 minutes until the chicken is heated through.
- Serve the chicken with mashed potatoes, steamed rice, or pasta. Top with freshly chopped parsley and a squeeze of lemon juice for added freshness.
Notes
- If using chicken thighs instead of breasts, cook for 6-8 minutes, until golden and cooked through.
- This recipe can be made ahead. Refrigerate the cooked chicken with the sauce for up to 3 days. Reheat gently over low heat.
- For a gluten-free version, swap the all-purpose flour with a gluten-free alternative.
- Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave with a splash of cream or water to prevent the sauce from separating.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg