Creamy Garlic Chicken

Perfectly cooked chicken in an easy, creamy garlic sauce. The chicken is seasoned, dusted with flour for a crispy crust, then cooked in a rich garlic cream sauce with parmesan and dijon mustard. On the table in under 20 minutes.

Ingredients

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
• 35 g plain (all-purpose) flour
• 1 tbsp olive oil
• 1 tbsp unsalted butter

Sauce:

• 1 tbsp unsalted butter
• 1 tbsp freshly minced garlic
• 125 ml chicken stock
• 300 ml thickened (whipping/heavy) cream
• 1 tsp dijon mustard
• 50 g grated parmesan
• 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

Method

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

Tips

• If using smaller chicken breasts, use 3–4 instead of 2.
• Cook the chicken at medium-low heat for 6–8 minutes if in doubt about thickness, to ensure even cooking.
• Boneless, skinless chicken thighs work as a substitute — cook for 6–8 minutes.
• Reheat gently on the stovetop or in short microwave bursts, adding a splash of water if the sauce thickens.