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Creamy Garlic Chicken Breast

Creamy Garlic Chicken Breast


Ingredients for 6 people:
For The Chicken:

  • 6-8 large boneless and skinless chicken breasts halved horizontally
  • 10 tbsp plain flour
  • 5 Tbsp grated Parmesan cheese
  • 2 Tsp garlic powder
  • Salt & Pepper
    For The Sauce:
  • Olive Oil
  • 6 tbsp butter
  • 1 Big Onion finely chopped
  • 1 whole head of garlic peeled and divided into cloves
  • 600ml chicken stock
  • 400ml heavy cream
  • 150g grated Parmesan cheese
  • 4 tablespoons fresh parsley, to serve
Instructions:

  1. Season the chicken with salt & pepper.
  2. In a bowl, combine the flour, parmesan cheese and garlic powder. Cover the chicken in the flour mixture.
  3. Heat oil and butter in a large pan over a medium-high heat. Swirl pan to coat evenly.
  4. Fry chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate and set aside. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
  5. Reduce heat to medium/low. Sauté the onion in the remaining oil/juices in the pan until softened.
  6. Add the garlic to the pan; half of the cloves should be added whole, the other half crushed/finely diced. Sauté the smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes.
  7. Add the chicken stock to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
  8. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
  9. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste and add the parsley.
  10. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking and to ensure the chicken is hot.
  11. Serve and enjoy!