Creamy Garlic Chicken

Name: Creamy Garlic Chicken
Cook time: 39 min
Total time: 39 min
Yield: 2 servings
Ingredients: 2 Chicken Breasts; 2 tbsp Olive Oil; 2 cloves of Garlic, lightly crushed; 1/2 Onion, diced; 4 cloves of Garlic, minced; 240ml Chicken Stock; 1/2 Lemon, juiced; 1 tsp Oregano; 1 tsp Basil; 240ml Double Cream

This Creamy Garlic Chicken is a rich, comforting dish featuring juicy seared chicken in a velvety, herb-scented garlic cream sauce — perfect over pasta or mashed potatoes. Bright lemon and fragrant oregano and basil lift the sauce, while a hit of chicken stock deepens the savory flavor. It's simple to make but feels elegant enough for guests.

This Creamy Garlic Chicken is a rich, comforting dish featuring juicy seared chicken in a velvety, herb-scented garlic cream sauce... Show more

By Home Chef Geoff · Original recipe

Health Grade

B · Healthy

Time

35 min

Price

1,60 €

Calories

936 kcal

gluten free

high protein

low carb

keto

Method

Prep the aromatics

Peel the Onion and dice half of it into small, even pieces. Peel the garlic; lightly crush 2 cloves with the side of your knife, then finely mince the remaining 4 cloves so they melt smoothly into the sauce. Rinse the lemon, cut it in half, and squeeze the juice from one half into a small bowl, removing any seeds as you go.

Prep the chicken

Pat the chicken breasts dry with paper towels and trim off any tough bits. If one end is much thicker than the other, gently pound the thickest part so both pieces cook more evenly and finish at about the same time.

Heat the pan

Set a large skillet over medium-high heat and add the olive oil. Let it heat for 1–2 minutes, until the oil looks loose and shimmery.

Sear the chicken

Lay the chicken into the hot oil and cook without moving it for 5 minutes, until the underside has a deep golden crust. Flip the chicken and cook for 4 minutes more, then add the 2 lightly crushed garlic cloves to the pan and cook for 1 minute so they perfume the oil without burning. Transfer the chicken to a plate once both sides are browned and the centers are almost cooked through.

Soften the onion

Lower the heat to medium. Add the diced onion to the same pan and cook, stirring often, for 3–4 minutes until softened and lightly golden around the edges. Stir in the minced garlic and cook for 30 seconds, just until fragrant.

Deglaze and season

Pour in the chicken stock and scrape up all the browned bits from the bottom of the pan with a wooden spoon. Stir in the lemon juice, oregano, and basil, then let the liquid bubble for 2–3 minutes so it reduces slightly and the flavors start to come together.

Cream the sauce

Turn the heat down to medium-low and stir in the double cream. Let the sauce simmer gently for 3–4 minutes, stirring now and then, until it thickens enough to lightly coat the back of a spoon.

Finish the chicken

Return the chicken and any juices from the plate to the pan. Spoon the sauce over the top and simmer for 3–5 minutes, until the chicken is fully cooked through and the thickest part reaches 165° F.

Serve and spoon

Transfer the chicken to warm plates and spoon the creamy garlic sauce generously over each piece, making sure some of the onion and garlic go on top. Serve right away while the sauce is silky and hot.