Creamy garlic chicken… add this recipe to your weekly meal rotation for an easy, delicious chicken dinner. All prepared in one pan to limit clean up and this recipe comes together in just about 30 minutes!
This is for the true garlic lovers, utilising both fresh and powdered garlic to really enhance that incredible flavour.
A classic flavour combination of garlic, onions, thyme and double cream blend perfectly with chicken to create this indulgent dinner recipe.
How to make this creamy garlic chicken recipe
Ingredients you’ll need:
- 4 chicken breasts (cut into thick slices)
- 1 tbsp oil
- 1 tbsp plain flour
- Half tsp salt
- Half tsp ground black pepper
- Half tsp dried thyme
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 white onion (diced)
- 1 whole head of garlic (cloves peeled & whole) (this was about 10 cloves for me)
- 300 ml chicken stock
- 25g parmesan (grated)
- 100ml double cream
- Fresh thyme (optional)
Cooking method:
- Mix together flour, salt, pepper, dried thyme, garlic powder and oregano and then dredge chicken slices through the flour mixture to coat.
- Heat oil in a pan and brown the chicken in batches (about 1-2 minutes per side), remove from the pan and set aside to cook the sauce.
- In the same pan, saute the onion and garlic for 5 minutes until the onions are translucent.
- Add the chicken stock to the pan, deglazing and browned bits from the bottom of the pan. Return the chicken to the pan and simmer for 10 minutes, turning the chicken over about half way through.
- Add the cream and parmesan to the pan and continue to simmer for 5 minutes until the sauce is thickened and the chicken is cooked through.
- Serve over rice or pasta with some fresh thyme if using.
Serves 4!
Other chicken recipes you might like:
Creamy Garlic Chicken
Indulgent, creamy garlic chicken is the perfect one pan dinner – for the true garlic lovers!
Ingredients
- 4 chicken breasts cut into thick strips
- 1 tbsp oil use your preferred cooking oil
- 1 tbsp plain flour
- Half tsp salt
- Half tsp ground black pepper
- Half tsp dried thyme
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 whole white onion diced
- 1 whole head of garlic (about 10 cloves) cloves peeled & whole
- 300 ml chicken stock
- 25 g parmesan grated
- 100 ml double cream
- fresh thyme optional
Instructions
- Mix together flour, salt, pepper, dried thyme, garlic powder and oregano and then dredge chicken slices through the flour mixture to coat.
- Heat oil in a pan and brown the chicken in batches (about 1-2 minutes per side), remove from the pan and set aside to cook the sauce.
- In the same pan, saute the onion and garlic for 5 minutes until the onions are translucent.
- Add the chicken stock to the pan, deglazing and browned bits from the bottom of the pan. Return the chicken to the pan and simmer for 10 minutes, turning the chicken over about half way through.
- Add the cream and parmesan to the pan and continue to simmer for 5 minutes until the sauce is thickened and the chicken is cooked through.
- Serve over rice or pasta with some fresh thyme if using.
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