Ingredients
Chicken and Coating
- 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
- ¼ cup (35 g) plain (all-purpose) flour
Cooking and Sauce
- 1 tbsp olive oil
- 2 tbsp unsalted butter (divided)
- 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 cheese
To Serve
- Sea salt flakes, to taste
- Freshly cracked black pepper, to taste
- Mashed potatoes, steamed rice or pasta
- Steamed greens
- 1 tbsp finely chopped flat-leaf parsley
- Lemon wedges
Instructions
- Coat the chicken – In a shallow dish, sprinkle the chicken breasts evenly with salt, pepper, sweet paprika, onion powder, and dried thyme. Press each piece into the flour to coat all sides evenly, ensuring a flavorful crust when cooked.
- Cook the chicken – Heat olive oil and 1 tablespoon of butter in a large, deep frying pan over medium–high heat. Add the floured chicken pieces and cook for 5 to 6 minutes, turning once halfway through, until the chicken is just cooked and golden brown on both sides.
- Set chicken aside – Remove the chicken from the pan and place on a plate, keeping it warm while you prepare the sauce.
- Make the sauce – In the same pan, add the remaining tablespoon of butter and let it melt. Add the freshly minced garlic and stir for about 30 seconds until fragrant but not browned.
- Add liquids – Pour in the chicken stock and cook for 1 to 2 minutes, allowing it to reduce by at least half. Then stir in the heavy cream and Dijon mustard, reduce heat to medium, and simmer gently for around 2 minutes until the sauce thickens slightly.
- Return chicken to pan – Stir the grated parmesan into the sauce and season with sea salt flakes and freshly cracked black pepper to taste. Return the cooked chicken pieces to the pan, spooning the sauce over them. Cook for 2 to 3 minutes until the chicken is heated through and well coated.
- Serve – Serve the creamy garlic chicken with your choice of mashed potatoes, steamed rice, or pasta alongside steamed greens. Garnish with finely chopped flat-leaf parsley and a squeeze of fresh lemon juice for added brightness.
Notes
- For best results, pat the chicken dry before seasoning to help the flour coating stick.
- You can substitute chicken stock with vegetable stock if preferred, but chicken stock adds a richer flavor.
- If you want a thicker sauce, let it simmer a little longer before adding the parmesan.
- The garlic should be cooked gently to avoid bitterness – just until fragrant.
- Feel free to add mushrooms or spinach to the sauce for added texture and nutrition.
- This dish pairs beautifully with a crisp green salad or steamed broccoli for a balanced meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Western
