Creamy Garlic Chicken
This chicken is drenched in a creamy garlic sauce and couldn't be easier to make!
Servings: 4
Cost: £2 / $2.50
Equipment
- Large Pan, Tongs & Wooden Spoon
- Large Shallow Dish (for dredging chicken)
- Sharp Knife & Chopping Board
- Jug (for stock)
- Fine Cheese Grater
- Aluminium Foil
Ingredients
- 2x 9oz/250g Chicken Breasts (see notes)
- 1 cup / 240ml Heavy/Double Cream, at room temp
- 3/4 cup / 180ml Chicken Stock
- 1/4 cup / 60ml Dry White Wine
- 1/4 cup / 20g freshly grated Parmesan
- 1/4 cup / 35g Flour
- 1 tbsp finely diced Fresh Parsley
- 1 tbsp Butter
- 1 tbsp Olive Oil, plus more as needed
- 1 tsp EACH: Garlic Powder, Salt, plus more to taste
- 1/2 tsp Black Pepper, plus more to taste
- small pinch of Ground Nutmeg (see notes)
- 1 small bulb of Garlic
Instructions
- Slice the top off of the bulb of garlic to expose the cloves. Place on a square of aluminium foil, drizzle with olive oil then scrunch up to cover the garlic. Place in the oven at 180C/350F for 45-60mins, or until very soft, golden and caramelized. Don't rush the process and crank up the heat, low and slow is the aim of the game. Once cool enough to handle, squeeze out the roasted garlic and smooth it out with a fork. Place to one side.
- Horizontally slice each chicken breast through the centre to create 4 even-sized breasts. In a large shallow dish combine flour with 1 tsp salt & garlic powder and 1/2 tsp black pepper. Dredge each chicken breast through the flour to coat, then shake off excess and place to one side.
- Add 1 tbsp butter and olive oil to a large pan over medium-high heat. Add the chicken and fry both sides for a few mins, or until golden on the outside and just about cooked through the centre. Remove and place chicken to one side.
- Pour in the wine and simmer until it's mostly all evaporated, deglazing the pan with your wooden spoon as necessary. Lower heat slightly, then pour in chicken stock and cream. Bring to a simmer, then stir in parmesan, roasted garlic, parsley, salt & pepper (to taste) and a small pinch of nutmeg.
- Simmer until the sauce begins to thicken, stirring somewhat frequently. Add the chicken back to the pan and coat in the sauce. Serve up and enjoy!
Video
Notes
a) Flour - Coating the chicken in flour will help give it a nice golden crust as it fries. It also helps absorb the sauce and helps it cling to the chicken. I do recommend using it, but if you don't have flour/don't want to use it, just directly coat the chicken with half of the seasoning (i.e. 1/2 tsp salt & garlic powder and 1/4 tsp black pepper).
b) Chicken - You can use thighs if you'd prefer. I'd recommend pounding them to even thickness before dredging in flour. They'll also take a little longer to cook through than breasts.
c) Nutmeg - This highlights the sweet/nutty tones of the roasted garlic. A little goes a long way, so don't go overboard. You don't necessarily want a prominent taste of nutmeg, it just adds to the complexity of flavour the roasted garlic offers.
d) Roasted Garlic - This is the backbone of the sauce. Roasting the garlic transforms the flavour, so I highly recommend doing it. Just go low and slow until super soft and caramelized (you can take it out and check it throughout).
e) Serving - Here I've served with Smashed Potatoes and Roasted Broccoli, but any sort of Potato / Veg combo will do the trick.
f) Calories - Assuming half the flour/seasoning sticks to the chicken.
Nutrition
Calories: 446kcal | Carbohydrates: 7.88g | Protein: 29.02g | Fat: 31.96g | Saturated Fat: 17.408g | Polyunsaturated Fat: 1.852g | Monounsaturated Fat: 10.568g | Trans Fat: 0.173g | Cholesterol: 159mg | Sodium: 509mg | Potassium: 388mg | Fiber: 0.3g | Sugar: 1.88g | Vitamin A: 1136IU | Vitamin C: 3mg | Calcium: 118mg | Iron: 1.48mg