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Creamy Garlic Chicken

A quick and delicious one-pan meal, this Creamy Garlic Chicken is perfect for cozy weeknight dinners, featuring chicken in a rich garlic cream sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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 (35 g)
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp freshly minced garlic
  • ½ cup chicken stock (125 ml)
  • 300 ml thickened (heavy) cream (10 fl oz)
  • 1 tsp dijon mustard
  • ½ cup grated parmesan (50 g)
  • Salt and cracked black pepper, to taste
Serving Suggestions
  • Sides: mashed potatoes, steamed rice, or pasta
  • Steamed greens
  • 1 tbsp finely chopped parsley
  • 1 slice lemon wedges for garnish

Method
 

Preparation
  1. Sprinkle the chicken with salt, pepper, sweet paprika, onion powder, and thyme. Press the chicken into the flour to coat it evenly.
Cooking
  1. Heat 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 just cooked. Remove from the pan and set aside.
  2. In the same pan, add the remaining tablespoon of butter. Once melted, add minced garlic and stir for 30 seconds.
  3. Pour in the chicken stock and cook for 1–2 minutes until it reduces by half. Stir in cream and Dijon mustard, then reduce heat to medium. Simmer for about 2 minutes until sauce thickens slightly.
  4. Stir in the grated parmesan, season to taste, and return the chicken to the pan. Heat through for an additional 2–3 minutes.
Serving
  1. Plate the chicken with your choice of rice, mashed potatoes, or pasta, and add a side of steamed greens. Top with chopped parsley and a squeeze of lemon juice.

Notes

If you have any leftovers, store them in an airtight container in the fridge for up to 3 days. You can also freeze the dish for up to 3 months. Just remember to reheat gently to keep that sauce creamy and luscious.