Name: Creamy Garlic Chicken Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Western
Ingredients: 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; 1 tbsp olive oil; 1 tbsp unsalted butter; 1 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 cheese; Sea salt flakes, to taste; Freshly cracked black pepper, to taste; Mashed potatoes, steamed rice, or pasta; Steamed greens; 1 tbsp finely chopped flat-leaf parsley; Lemon wedges

Jump to Recipe

Introduction

This Creamy Garlic Chicken is a simple yet indulgent dish perfect for a comforting dinner. Tender chicken breasts are coated in flavorful spices, pan-fried, and then smothered in a rich garlic cream sauce. It pairs beautifully with mashed potatoes, rice, or pasta for a satisfying meal.

The dish is served in a white bowl with a speckled rim, placed on a white marbled textured surface with a woven mat beneath. It contains three main layers: on the left, a smooth, creamy mashed potato portion topped with a light brown gravy and sprinkled with black pepper; on the right side, bright green steamed green beans lay next to a perfectly cooked, golden-brown grilled chicken breast covered with a light yellow creamy sauce speckled with herbs, garnished with small green herb pieces. A silver fork and knife rest on the side near the bowl. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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 (50 g) 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
Lemon wedges

Instructions

Step 1: Sprinkle the chicken with salt, pepper, sweet paprika, onion powder, and thyme. Press the chicken pieces into the flour, ensuring all sides are evenly coated.
Step 2: 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.
Step 3: Remove the chicken from the pan and set aside on a plate.
Step 4: In the same pan, add 1 tablespoon of butter for the sauce. Once melted, add the minced garlic and stir for 30 seconds until fragrant.
Step 5: Pour in the chicken stock and cook for 1–2 minutes until it has reduced by at least half. Stir in the cream and dijon mustard, reduce the heat to medium, and simmer for 2 minutes until the sauce thickens slightly.
Step 6: Stir through the grated parmesan and season with sea salt flakes and freshly cracked black pepper to taste. Return the chicken to the pan and cook for another 2–3 minutes until heated through.
Step 7: Serve the chicken with mashed potatoes, steamed rice, or pasta, alongside steamed greens. Top with finely chopped parsley and a squeeze of lemon juice for freshness.

Tips & Variations

For extra flavor, marinate the chicken in the spices for 30 minutes before coating in flour.
Swap chicken breasts for thighs if you prefer juicier meat.
Add a handful of sautéed mushrooms or spinach to the sauce for added texture and nutrition.
Use grated pecorino romano instead of parmesan for a sharper taste.

Storage

Store any leftover chicken and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat, adding a splash of cream or stock if the sauce has thickened too much. Avoid microwaving to keep the sauce smooth and creamy.

How to Serve

A white bowl holds a dish with three main layers arranged side by side: on the left is a smooth, creamy pale yellow mashed potato mound with a small pool of light brown gravy topped with a sprinkle of black pepper; in the middle lies a golden brown, crispy grilled chicken breast sprinkled with finely chopped green herbs and partly covered with a creamy light brown sauce that stretches to the bottom of the bowl; on the right, a bunch of shiny, bright green steamed green beans are neatly piled. The bowl sits on a white marbled surface next to a silver fork and knife placed on a woven mat, with a beige and white striped cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use bone-in chicken for this recipe?

Yes, but cooking times will be longer. Bone-in chicken may take 10–15 minutes per side to cook through, so adjust accordingly and use a meat thermometer to ensure doneness.

Is there a dairy-free option for the sauce?

You can substitute the butter with olive oil and use coconut cream or a dairy-free cream alternative instead of heavy cream. Nutritional yeast can replace parmesan for a cheesy flavor.