One-Pan Creamy Garlic Chicken Breasts
User Reviews
4.9
51 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
30 mins
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Servings
4
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Calories
570 kcal
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Course
Main Course
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Cuisine
Australian
One-Pan Creamy Garlic Chicken Breasts
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This Creamy Garlic Chicken is a family favorite! The kids will clear their plates with this easy, 30-minute one-pan recipe, perfect for weeknight dinners. The tender chicken breasts are cooked until golden and crispy; then the deliciously decadent creamy garlic sauce is made in the same pan. There are plenty of ways to adapt the recipe, and it is excellent served over rice, pasta, or potatoes! Easy and delicious comfort food at its very best.
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Ingredients
For the chicken
- 2 chicken breasts (see note 1)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoon olive oil
- 1 tablespoon butter
For the sauce
- 2 tablespoon butter
- 8 cloves garlic finely chopped
- 2 tablespoon dry sherry – optional (see note 2)
- ¾ cups chicken broth/stock
- 1 ¼ cups heavy cream
- ½ teaspoon Dijon mustard (see note 3)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To serve
- fresh parsley/oregano
Instructions
To prepare the chicken
- Lay the chicken breast flat on a chopping board and pat it dry so it doesn't slip.2 chicken breasts
- Use a large sharp knife, and keeping it parallel to the board cut sideways through the breast. (see bulk of post for pictures)
- Carefully cut through until you have two plump cutlets. Repeat with the second chicken breast.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
- Add the flour to a shallow dish.¼ cup / 35 g all-purpose flour
- Season the chicken cutlets on both sides with salt, pepper and garlic powder, then coat them lightly in the flour. (don't discard the leftover flour yet)½ tsp salt½ tsp black pepper½ tsp garlic powder
To cook the chicken
- Heat the olive oil in a heavy skillet or frying pan, over medium-high heat. Once shimmering, add the butter and the chicken cutlets to the pan.2 tbsp olive oil1 tbsp butter
- Cook chicken for 3-4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
To make the sauce
- Turn the heat on the pan to low (don't wash it out), add the butter and the finely chopped garlic, stir well and cook for 2 minutes until softened but not colored.2 tbsp butter8 cloves / 6 cloves garlic
- Add two tablespoons of the remaining dredging flour to the garlic and stir to coat. (see note 4)
- Slowly whisk in the chicken broth and sherry (if using).¾ cups / 180 ml chicken broth/stock2 tbsp dry sherry – optional
- Bring to a simmer and cook gently for a minute.
- Add the heavy cream, mustard, salt, and pepper to the pan and stir well. Bring to simmer.1 ¼ cups / 300 ml heavy cream½ tsp Dijon mustard¼ tsp salt¼ tsp black pepper
- Add the chicken back into the pan, plus any collected juices. Simmer together for another 2-3 minutes until the sauce has thickened, and the chicken is cooked through.
- Season to taste and serve.
- Garnish with chopped parsley. fresh parsley/oregano
Notes
- Using larger chicken breasts will make this process easier. Feel free to use boneless, skinless chicken thighs; instead, they will need to be cooked for 15-20 minutes instead of 8.
- You can replace the dry sherry with white wine or masala if you have that on hand instead. If you don’t consume alcohol then just leave it out.
- I use Dijon mustard, but you can use grain mustard, hot English mustard, or sweet American mustard.
- Don’t worry about using the flour that has touched the raw chicken; it is going to be cooked out and will be perfectly safe. Once you have added the flour to the sauce, the remaining flour needs to be thrown away.
Nutrition Information
Show Details
Calories
570kcal
(29%)
Carbohydrates
11g
(4%)
Protein
28g
(56%)
Fat
46g
(71%)
Saturated Fat
24g
(120%)
Trans Fat
1g
Cholesterol
197mg
(66%)
Sodium
692mg
(29%)
Potassium
557mg
(16%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1393IU
(28%)
Vitamin C
4mg
(4%)
Calcium
73mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 570 kcal
% Daily Value*
| Calories | 570kcal | 29% |
| Carbohydrates | 11g | 4% |
| Protein | 28g | 56% |
| Fat | 46g | 71% |
| Saturated Fat | 24g | 120% |
| Trans Fat | 1g | 50% |
| Cholesterol | 197mg | 66% |
| Sodium | 692mg | 29% |
| Potassium | 557mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1393IU | 28% |
| Vitamin C | 4mg | 4% |
| Calcium | 73mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
51 reviews
Excellent
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