Creamy Garlic Chicken Pan
Tender chicken fillets cooked in a rich, creamy garlic sauce, served with mashed potatoes or pasta for a satisfying low-fat main dish.
Equipment
- 1 large deep frying pan to cook chicken and sauce
Ingredients
- 2 boneless skinless chicken breasts, halved horizontally into 4 fillets
- 1 teaspoon fine salt
- 1/4 teaspoon freshly cracked black pepper
- 1 teaspoon sweet paprika
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 1/4 tablespoons plain all-purpose flour
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter divided
- 1 tablespoon freshly minced garlic
- 1/2 cup chicken stock
- 1 1/4 cup heavy cream
- 1 teaspoon Dijon mustard
- 1/4 cup finely grated Parmesan cheese
- Sea salt flakes to taste
- Freshly cracked black pepper to taste
- Mashed potatoes steamed rice, or cooked pasta (to serve)
- Steamed green vegetables to serve
- 1 tablespoon finely chopped flat-leaf parsley to serve
- Lemon wedges to serve
Instructions
- Season chicken fillets with salt, pepper, paprika, onion powder, and thyme. Dredge in flour to coat evenly.
- Heat olive oil and 1 tablespoon butter in a large pan over medium-high heat. Cook chicken fillets 5-6 minutes, turning once, until lightly golden and cooked through.
- Transfer chicken to a plate and let rest.
- In the same pan, melt remaining 1 tablespoon butter. Add minced garlic and sauté for 30 seconds, stirring constantly.
- Pour in chicken stock and simmer 1-2 minutes until reduced by half.
- Add heavy cream and Dijon mustard, reduce heat to medium, and cook 2 minutes until slightly thickened.
- Stir in Parmesan cheese, season sauce with salt and pepper, then return chicken fillets to the pan. Simmer 2-3 minutes to heat through.
- Serve chicken with mashed potatoes, rice, or pasta, steamed greens, garnished with parsley and a lemon squeeze.
Notes
- Use low-fat cream for a lighter dish.
- Adjust garlic amount to taste.
- Pairs well with crusty bread.