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EASY CREAMY GARLIC CHICKEN plated with mashed potatoes steamed greens and lemon wedge
Joe Rooney

easy Creamy Garlic Chicken: Quick Delicious Delight!

Enjoy this easy Creamy Garlic Chicken recipe that's perfect for quick and delicious weeknight dinners. Featuring tender boneless skinless chicken breasts simmered in a rich, creamy garlic sauce, this dish stands out among Boneless Skinless Chicken Breast Recipes and Chicken Breast Meals. Ready in under 20 minutes, it's a perfect savory delight for any occasion.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 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 (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
  • Salt and cracked black pepper, to taste
  • Mashed potatoes, steamed rice or pasta (to serve)
  • Steamed greens (to serve)
  • 1 tbsp finely chopped parsley
  • Lemon wedges

Method
 

  1. Sprinkle the chicken with salt, pepper, sweet paprika, onion powder and thyme.
  2. Press the chicken into the flour so that all sides are evenly coated.
  3. Heat the olive oil and 1 tablespoon of butter in a large, deep frying pan over medium–high heat.
  4. Add the chicken and cook for 5–6 minutes, or until the chicken is just cooked, turning once halfway through.
  5. Remove the chicken from the pan and set it aside on a plate.
  6. To the same pan, add the butter for the sauce. Once melted, add the garlic, stirring for 30 seconds.
  7. Add the chicken stock and cook for 1–2 minutes until it has evaporated by at least half.
  8. Stir in the cream and Dijon mustard, reduce the heat to medium, and simmer for 2 minutes until the sauce has thickened slightly.
  9. Stir through the parmesan, season to taste, then return the chicken to the pan for 2–3 minutes or until the chicken is heated through.
  10. Serve the chicken with rice, mashed potatoes or pasta and a side of steamed greens.
  11. Top with freshly chopped parsley and a squeeze of lemon juice.

Notes

  • MAKE AHEAD: Creamy Garlic chicken can be made ahead to make weeknights easier. Refrigerate the cooked chicken with the sauce for up to 3 days. Not suitable to freeze. LEFTOVERS: Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on stovetop over low heat, adding water if sauce thickens, or in microwave in short bursts stirring in between. Cream-based sauces may separate when reheated; whisk in a splash of cream or milk to improve texture.