Introduction

This creamy chicken recipe offers tender, flavorful chicken breasts in a luscious garlic and parmesan sauce. It’s a comforting dish perfect for weeknight dinners or when you want something a little special without too much fuss.

A white bowl contains three main parts: on the left, a smooth, creamy pale yellow mashed potato layer topped with a light brown gravy pool that has darker specks and a bit of black pepper sprinkled on top; on the right, a golden brown, slightly charred grilled chicken breast with a sprinkle of fresh chopped green herbs on top, sitting partially in the gravy sauce that spreads out to surround the chicken and mashed potatoes; on the upper right, a pile of bright green, glossy steamed green beans arranged neatly side by side; the bowl rests on a white marbled textured surface with a silver fork and knife on the right side of the bowl, and a white and brown striped cloth in the background; 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 breasts evenly with salt, black pepper, sweet paprika, onion powder, and dried thyme. Press the chicken pieces into the flour, coating all sides thoroughly.
Step 2: Heat the olive oil and 1 tablespoon of butter in a large, deep frying pan over medium-high heat. Add the coated chicken and cook for 5–6 minutes total, 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 the tablespoon of butter for the sauce. Once melted, add the minced garlic and stir for about 30 seconds until fragrant.
Step 5: Pour in the chicken stock and cook for 1–2 minutes until reduced by about half. Stir in the cream and Dijon mustard, reduce heat to medium, and simmer for 2 minutes until the sauce thickens slightly.
Step 6: Stir the grated Parmesan into the sauce, then season with sea salt flakes and freshly cracked black pepper to taste. Return the chicken to the pan and simmer for 2–3 minutes until heated through.
Step 7: Serve the creamy chicken with your choice of mashed potatoes, steamed rice, or pasta alongside steamed greens. Garnish with chopped parsley and a squeeze of lemon juice for fresh brightness.

Tips & Variations

For extra flavor, marinate the chicken in the spices for 30 minutes before coating with flour.
Swap heavy cream for coconut cream for a dairy-free version with a subtle tropical twist.
Add mushrooms or spinach to the sauce for added texture and nutrition.
Use fresh thyme instead of dried for a more vibrant herb flavor.

Storage

Store any leftover creamy chicken in an airtight container in the refrigerator for up to 3 days. When reheating, warm gently on the stove over low heat to prevent the cream from splitting, adding a splash of milk or stock if needed to loosen the sauce.

How to Serve

A white bowl contains a meal with three main parts: on the left, there is a smooth, creamy layer of pale mashed potatoes topped with a pool of light brown gravy sprinkled with black pepper; next to the mashed potatoes, there is a golden-brown grilled chicken breast with a slightly charred texture, garnished with small chopped green herbs, sitting partially in the same light brown gravy; on the right side, there is a neat pile of glossy, bright green steamed green beans. The bowl is placed on a white marbled surface, with a silver fork resting to the right side. 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 instead of boneless?

Yes, but bone-in pieces will take longer to cook. Adjust cooking time accordingly and ensure the chicken reaches an internal temperature of 165°F (74°C).

Is this recipe freezer-friendly?

You can freeze the cooked chicken and sauce together for up to 2 months. Thaw overnight in the fridge and gently reheat on the stove, stirring occasionally.