Description
A comforting and flavorful creamy garlic chicken dish that’s simple to make and versatile for any meal.
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 the 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 (for serving)
- Steamed greens
- 1 tbsp finely chopped parsley (for garnish)
- Lemon wedges (for serving)
Cook Mode Prevent your screen from going dark
Instructions
- 1. Sprinkle chicken with salt, pepper, paprika, onion powder, and thyme. Press into the flour until coated.
- 2. Heat olive oil and 1 tbsp butter in a large frying pan over medium-high heat. Add chicken and cook for 5–6 minutes, turning once until just cooked.
- 3. Remove chicken and set aside.
- 4. In the same pan, melt remaining butter for the sauce and add garlic, stirring for about 30 seconds.
- 5. Pour in chicken stock and cook for 1–2 minutes until reduced by half. Stir in cream and mustard; simmer for 2 minutes until sauce thickens.
- 6. Mix in parmesan cheese and season with salt and pepper. Return chicken to the pan and heat through for 2–3 minutes.
- 7. Serve with rice, mashed potatoes, or pasta, alongside greens, garnished with parsley and a squeeze of lemon.