Creamy Garlic Chicken (Print Version)
# Ingredients:
→ Chicken Prep
01 -
4 chicken breasts or thighs, boneless and skinless (roughly 6 oz each)
02 -
1/2 teaspoon paprika
03 -
1 teaspoon garlic powder
04 -
Salt and pepper as you like
05 -
2 tablespoons butter (unsalted) or olive oil
→ Sauce Mix
06 -
6 garlic cloves, finely chopped
07 -
2 tablespoons butter, unsalted
08 -
1/4 teaspoon red chili flakes (optional)
09 -
1 teaspoon Italian herbs mix
10 -
1 cup chicken stock
11 -
1/2 cup Parmesan cheese, grated
12 -
1 cup heavy cream
13 -
Fresh parsley, chopped, for topping
# Instructions:
01 -
Dry off the chicken using paper towels. Sprinkle garlic powder, paprika, salt, and pepper on both sides.
02 -
Warm the butter or olive oil in a big pan over medium heat. Place the chicken in and cook for 4–5 minutes on each side until beautifully golden and cooked through (165°F/74°C inside). Take it out and set it aside.
03 -
Using the same pan, melt butter on medium. Add minced garlic and cook for about 1–2 minutes till fragrant. Pour in the chicken broth, stirring well and scraping up bits stuck on the pan bottom. Let it simmer for a couple of minutes. Lower the heat, stir in the Parmesan, cream, Italian herbs, and chili flakes if you like. Let it bubble slightly for 3–4 minutes, stirring here and there, until the sauce gets a little thicker.
04 -
Put the chicken back into the pan and spoon the sauce over it. Let it simmer for 2–3 minutes so all the flavors come together. Sprinkle parsley on top and dig in warm.
# Notes:
01 -
Switch heavy cream with light cream or half-and-half for a lighter dish.
02 -
Mix in veggies such as spinach, mushrooms, or asparagus to pack in more nutrients.
03 -
Keep leftovers chilled in a sealed container for up to 3 days. Reheat gently on the stovetop.