Name: Creamy Garlic Chicken-Easy & Delicious Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 thinner steaks; 1 teaspoon salt; ¼ teaspoon freshly cracked black pepper; 1 teaspoon sweet paprika; 1 teaspoon onion powder; 1 teaspoon dried thyme; ¼ cup (35 g) all-purpose flour; 1 tablespoon olive oil; 1 tablespoon unsalted butter; 1 tablespoon unsalted butter (for the sauce); 1 tablespoon freshly minced garlic; ½ cup (125 ml) chicken stock; 300 ml (10 fl oz) heavy cream; 1 teaspoon Dijon mustard; ½ cup (50 g) grated Parmesan cheese

Creamy Garlic Chicken is a dish that truly understands the meaning of comfort food. Imagin extracte tender, pan-seared chicken breasts, bathed in a luxurious, velvety sauce that’s bursting with pungent garlic, rich cream, and a hint of Parmesan. This isn’t just a meal; it’s an experience that warms you from the inside out. What makes this particular Creamy Garlic Chicken so irresistible is its perfect balance of flavors and textures. The chicken remains incredibly moist and juicy, while the sauce clings to every bite, delivering an explosion of savory goodness. It’s the kind of dish that makes you want to lick your plate clean, a testament to its simple yet profound deliciousness. Whether you’re looking for a quick weeknight dinner that feels utterly decadent or a showstopper for guests, this recipe promises a satisfying and memorable culinary journey.

Ingredients:

2 boneless, skinless chicken breasts, cut in half horizontally to make 4 thinner steaks
1 teaspoon salt
¼ teaspoon freshly cracked black pepper
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon dried thyme
¼ cup (35 g) all-purpose flour
1 tablespoon olive oil
1 tablespoon unsalted butter
1 tablespoon unsalted butter (for the sauce)
1 tablespoon freshly minced garlic
½ cup (125 ml) chicken stock
300 ml (10 fl oz) heavy cream
1 teaspoon Dijon mustard
½ cup (50 g) grated Parmesan cheese

Preparing the Chicken

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Begin by preparing your chicken. You’ll want to take those two boneless, skinless chicken breasts and carefully slice them horizontally, essentially cutting them in half to create four thinner chicken steaks. This step is crucial for ensuring the chicken cooks evenly and quickly, preventing any dry or overcooked parts. Next, in a shallow dish or on a plate, combine the all-purpose flour with the salt, freshly cracked black pepper, sweet paprika, onion powder, and dried thyme. Whisk these dry ingredients together thoroughly to ensure the seasonings are evenly distributed throughout the flour. This seasoned flour mixture will be used to coat the chicken.

Take each chicken steak and press it into the seasoned flour, ensuring both sides are generously coated. Gently shake off any excess flour. You want a light, even coating, not a thick, clumpy layer. This coating will help to create a slightly crispy exterior and will also help thicken the sauce later on. Set the floured chicken aside on a clean plate while you prepare your pan.

Cooking the Chicken

Searing for Golden Perfection

Now it’s time to cook the chicken. Heat the olive oil and the first tablespoon of unsalted butter in a large skillet or frying pan over medium-high heat. Allow the butter to melt and the oil to shimmer, indicating the pan is sufficiently hot. This initial heat is important for achieving a beautiful golden-brown sear on the chicken. Carefully place the floured chicken steaks into the hot skillet, making sure not to overcrowd the pan. If necessary, cook the chicken in batches to maintain the high heat.

Sear the chicken for approximately 3-4 minutes per side, or until it’s golden brown and cooked through. The exact cooking time will depend on the thickness of your chicken steaks. You can check for doneness by ensuring the internal temperature reaches 165°F (74°C) or by cutting into the thickest part of a steak; the juices should run clear. Once cooked, remove the chicken from the skillet and set it aside on a clean plate. Tent it loosely with foil to keep it warm while you proceed with making the delicious creamy garlic sauce. Don’t wipe out the skillet; the browned bits left in the pan (called fond) are packed with flavor and will contribute wonderfully to the sauce.

Crafting the Creamy Garlic Sauce

Building the Flavor Base

Reduce the heat of the skillet to medium. Add the second tablespoon of unsalted butter to the same skillet where you cooked the chicken. Let it melt and then add the freshly minced garlic. Cook the garlic for about 30-60 seconds, stirring constantly, until it becomes fragrant. Be careful not to burn the garlic, as this can make it bitter. The aroma of the garlic blooming in the butter is truly non-intoxicating!

Deglazing and Simmering

Pour in the chicken stock. Use a wooden spoon or spatula to scrape up any browned bits from the bottom of the pan. This process, known as deglazing, incorporates all that delicious flavor into the sauce. Let the chicken stock simmer for a minute or two, allowing it to reduce slightly and deepen in flavor.

Now, pour in the heavy cream. Stir it into the chicken stock and garlic mixture until well combined. Bring the sauce to a gentle simmer, but avoid boiling it vigorously, as cream can curdle if overheated. Allow the sauce to simmer and thicken for about 5-7 minutes, stirring occasionally, until it reaches your desired consistency. It should be thick enough to coat the back of a spoon.

Finishing Touches

Stir in the Dijon mustard. The mustard adds a subtle tang and helps to balance the richness of the cream. Continue to stir until it’s fully incorporated. Finally, add the grated Parmesan cheese. Stir gently until the cheese has melted into the sauce, creating a smooth, luxurious, and incredibly flavorful finish. Taste the sauce and adjust seasoning with salt and pepper if needed. The Parmesan adds saltiness, so you might not need much, if any, additional salt.

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Bringing it All Together

Return the seared chicken steaks to the skillet, nestling them into the creamy garlic sauce. Spoon some of the sauce over the chicken to ensure it’s well coated. Let the chicken simmer gently in the sauce for another 1-2 minutes, just enough to reheat it and allow the flavors to meld beautifully. This short simmering time ensures the chicken is tender and infused with the delicious sauce. Serve immediately, spooning extra sauce over the top of each chicken steak. This Creamy Garlic Chicken is fantastic served with your favorite sides like mashed potatoes, rice, pasta, or a fresh green salad.

Conclusion:

And there you have it! Your very own delicious and satisfying Creamy Garlic Chicken is ready to be enjoyed. We’ve walked through each simple step, from searing the chicken to creating that luscious, garlicky cream sauce, and the result is a dish that’s both impressive and comforting. This Creamy Garlic Chicken is incredibly versatile. Serve it over a bed of fluffy rice to soak up all that amazing sauce, alongside roasted vegetables for a complete meal, or even with a side of crusty bread for dipping. Don’t be afraid to get creative with your own twists! Consider adding a splash of white grape juice to the sauce for an extra layer of flavor, or toss in some sautéed mushrooms or spinach for added texture and nutrients. Whatever you choose, remember that cooking should be a joyous exploration. We encourage you to try this Creamy Garlic Chicken recipe, share it with loved ones, and savor every bite!

Frequently Asked Questions:

Can I make this Creamy Garlic Chicken ahead of time?

While it’s best enjoyed fresh, you can certainly prepare the components of this Creamy Garlic Chicken ahead. Cook the chicken and prepare the sauce separately. Reheat gently on the stovetop, adding a splash more cream or broth if needed to achieve the desired consistency. Avoid reheating the chicken once it’s been combined with the sauce for too long, as it can become tough.

What if I don’t have heavy cream?

If you’re out of heavy cream, you can substitute with half-and-half for a slightly less rich but still delicious sauce. For an even lighter option, you could try evaporated milk, though the sauce may not thicken quite as much. Always add it gradually and stir continuously to prevent curdling.

How can I make this Creamy Garlic Chicken spicier?

To add a little heat to your Creamy Garlic Chicken, consider adding a pinch of red pepper flakes along with the garlic when you sauté it. You could also stir in a tablespoon or two of your favorite hot sauce at the end of the cooking process, tasting and adjusting as you go.