Name: Creamy Garlic Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Italian
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; 2 tbsp unsalted butter; 1 tbsp freshly minced garlic; ½ cup (125 ml) chicken stock; 300 ml (10 fl oz) thick (double/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 (for serving); Steamed greens (for serving); 1 tbsp finely chopped parsley (for garnish); Lemon wedges (for serving)

Description

A delicious and comforting dish featuring tender chicken in a rich creamy garlic sauce, perfect for family dinners or special gatherings.

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
2 tbsp unsalted butter
1 tbsp freshly minced garlic
½ cup (125 ml) chicken stock
300 ml (10 fl oz) thick (double/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 (for serving)
Steamed greens (for serving)
1 tbsp finely chopped parsley (for garnish)
Lemon wedges (for serving)

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Instructions

Sprinkle the chicken with salt, pepper, sweet paprika, onion powder, and thyme. Press the chicken into the flour so that all sides are coated well.
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, turning once halfway through, until just cooked.
Remove the chicken from the pan and set aside on a plate.
Add the remaining butter for the sauce to the same pan. Once melted, add the garlic and stir for about 30 seconds.
Pour in the chicken stock and cook for 1–2 minutes until it reduces by at least half. Stir in the cream and Dijon mustard, reduce heat to medium, and simmer for 2 minutes until the sauce slightly thickens.
Add Parmesan to the sauce and season to taste. Return the chicken to the pan and cook for an additional 2–3 minutes until heated through.
Serve hot with rice, mashed potatoes, or pasta and a side of steamed greens. Garnish with parsley and a squeeze of lemon juice.

Notes

Make sure to coat the chicken evenly in flour for a crispy outside. Use chicken thighs for a juicier alternative and add vegetables for extra nutrition.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-Frying
Cuisine: Italian