Name: Creamy Garlic Chicken
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, cut in half horizontally; 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) 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 for serving; Steamed greens; 1 tbsp finely chopped parsley; Lemon wedges

Description

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

Ingredients

2 boneless, skinless chicken breasts, cut in half horizontally
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) 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 for serving
Steamed greens
1 tbsp finely chopped parsley
Lemon wedges

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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 evenly coated.
Heat the 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, or until the chicken is just cooked, turning once halfway through.
Remove the chicken from the pan and set it aside on a plate.
To the same pan, add the remaining tablespoon of butter. Once melted, add the garlic, stirring for 30 seconds.
Add the chicken stock and cook for 1–2 minutes until it has evaporated by at least half. Stir in the cream and Dijon mustard, reduce the heat to medium, and simmer for 2 minutes until the sauce has thickened slightly.
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. Serve with rice, mashed potatoes, or pasta and a side of steamed greens. Top with freshly chopped parsley and a squeeze of lemon juice.

Notes

Store any leftovers in an airtight container in the refrigerator for 2-3 days. Reheat on low heat or in the microwave, adding stock or cream to loosen the sauce if necessary.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: American