Description
Creamy Garlic Chicken is a quick, one-pan dinner featuring golden-seared chicken breasts smothered in a rich garlic-Parmesan cream sauce. Perfect for busy weeknights, this comforting dish feels indulgent but comes together in just 20 minutes.
Ingredients
2 boneless, skinless chicken breasts, halved horizontally (4 pieces)
1 tsp salt
¼ tsp freshly cracked black pepper
1 tsp sweet paprika
1 tsp onion powder
1 tsp dried thyme
¼ cup plain all-purpose flour
1 Tbsp olive oil
1 Tbsp unsalted butter (for cooking)
1 Tbsp unsalted butter (for the sauce)
1 Tbsp freshly minced garlic
½ cup chicken stock
300 ml heavy cream (or thickened cooking cream)
1 tsp Dijon mustard
½ cup grated Parmesan cheese
Sea salt flakes, to taste
Freshly cracked black pepper, to taste
1 Tbsp finely chopped flat-leaf parsley (to serve)
Lemon wedges (to serve)
Instructions
- Season the chicken with salt, pepper, paprika, onion powder, and thyme. Coat each piece evenly in flour.
- 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, flipping once until golden and cooked through. Remove and set aside.
- In the same pan, melt the remaining tablespoon of butter and stir in the minced garlic. Cook for 30 seconds.
- Pour in the chicken stock and simmer until reduced by half, about 1–2 minutes.
- Stir in the heavy cream and Dijon mustard. Simmer for 2 minutes.
- Mix in the grated Parmesan cheese. 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, coating the chicken with the sauce.
- Serve hot, garnished with chopped parsley and a squeeze of lemon juice.
Notes
Use boneless chicken thighs instead of breasts for extra juiciness.
Add mushrooms or baby spinach to the sauce for more veggies.
Use chili flakes or smoked paprika for a spicier version.
Whole grain mustard works as a substitute for Dijon.
Coconut cream can be used for a dairy-free version.
Store leftovers in the fridge for up to 3 days and reheat gently on the stovetop.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 chicken piece with sauce
- Calories: 550
- Sugar: 2g
- Sodium: 720mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0.5g
- Protein: 40g
- Cholesterol: 155mg
