Creamy Garlic Chicken Recipe
This Creamy Garlic Chicken recipe features tender, pan-fried chicken breasts coated in a flavorful spice and flour mix, then smothered in a rich, garlicky cream sauce with parmesan cheese. Perfectly paired with mashed potatoes, rice, or pasta and steamed greens, this dish offers a comforting and delicious meal with a luscious sauce that’s easy to prepare on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Frying
- Cuisine: Western
Ingredients
Scale
Chicken
- 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
Sauce
- 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
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 breasts with salt, freshly cracked black pepper, sweet paprika, onion powder, and dried thyme. Press each piece into the plain flour, ensuring all sides are evenly coated for a flavorful crust.
- Cook the chicken: Heat olive oil and 1 tablespoon of unsalted butter in a large, deep frying pan over medium–high heat. Add the coated chicken and cook for 5 to 6 minutes, turning once halfway through, until the chicken is just cooked through and has a golden crust.
- Set chicken aside: Remove the cooked chicken from the pan and transfer to a plate; set aside to keep warm while preparing the sauce.
- Make the sauce: In the same pan, add 1 tablespoon of unsalted butter for the sauce. Once melted, add freshly minced garlic and stir for about 30 seconds until fragrant. Pour in the chicken stock and cook for 1 to 2 minutes, letting it reduce by at least half. Stir in the thickened cream and Dijon mustard, reduce the heat to medium, and simmer for 2 minutes until the sauce slightly thickens.
- Return chicken to the pan: Stir the grated parmesan cheese into the sauce and season with sea salt flakes and freshly cracked black pepper to taste. Return the chicken breasts to the pan and cook for an additional 2 to 3 minutes, allowing the chicken to heat through and absorb the flavors of the creamy sauce.
- Serve: Plate the creamy garlic chicken with your choice of mashed potatoes, steamed rice, or pasta, alongside steamed greens. Garnish with finely chopped flat-leaf parsley and serve with lemon wedges for a fresh citrus finish.
Notes
- Ensure chicken is evenly coated with flour to achieve a nice crust when frying.
- Cook garlic just until fragrant to avoid bitterness.
- Reducing the chicken stock intensifies the sauce’s flavor.
- Use thickened (heavy) cream for a rich, velvety sauce texture.
- Adjust seasoning with salt and pepper at the end to suit your taste.
- This dish pairs well with mashed potatoes, rice, or pasta, and greens for a balanced meal.
Keywords: Creamy garlic chicken, garlic chicken recipe, creamy chicken, pan-fried chicken, parmesan chicken, comfort food
Find it online: https://nayabaker.com/creamy-garlic-chicken-recipe/
