This Creamy Garlic Butter Chicken is the best option if you're searching for a quick, delectable dinner that tastes like it came from a five-star establishment. A thick, velvety garlic butter cream sauce envelops delicious, golden-pan-seared chicken breasts. Ideal for weekend treats, special family dinners, or hectic weeknights!
Ingredients
For the Chicken Marination & Coating:
• 500g of boneless chicken thighs or breasts (cut into thin cutlets or bite-sized strips) One teaspoon of salt, or to taste
• One teaspoon of coarsely ground black pepper
• 1/2 tsp paprika or red chilli powder (for colour and mild spiciness) • Two tablespoons of Maida All-Purpose Flour (for a light coating)
For the Garlic Butter Cream Sauce:
3 tablespoons of unsalted butter • One tablespoon of cooking or olive oil
• 2 tablespoons of finely chopped or freshly minced garlic • Half a cup of chicken stock or broth (or half a cup of heated water combined with half a cube of chicken bouillon) One cup of heavy cooking cream • One teaspoon of dried oregano or mixed Italian herbs
• 1/2 tsp red chilli flakes (optional, for a little kick) • 1/4 cup of grated Parmesan cheese (optional, for added richness) • Two tablespoons of freshly chopped parsley or coriander, for garnish
Step-by-Step Cooking Instructions
1. Coat and season the chicken:
Using paper towels, pat the chicken pieces dry. Add paprika, salt, and black pepper to both sides. Shake off any excess flour after lightly dredging each piece in all-purpose flour. This thin dusting of flour gives the chicken a golden crust while sealing in the fluids.
2. Sear the chicken in a pan:
In a big skillet, place one tablespoon each of butter and olive oil over medium-high heat. After adding the chicken pieces in a single layer, fry them for 4 to 5 minutes on each side, or until they are cooked through and golden brown. After cooking, move the chicken to a platter and leave it there.
3. Saute the fresh garlic:
Melt the remaining two tablespoons of butter over low-medium heat in the same skillet. Add the minced garlic and cook until fragrant, about 1 minute. To ensure that the garlic goes golden without burning, keep the heat under control.
4. Let the cream sauce simmer:
Scrape up any lovely browned bits from the bottom of the pan as you pour in the chicken stock to deglaze it. Add the red chilli flakes, dried oregano, and heavy cooking cream and stir. The sauce will gradually thicken after two to three minutes of gently simmering. Stir in the Parmesan cheese now, if using it, until it's smooth and melted.
5. Mix and Complete:
Put the seared chicken pieces back in the skillet along with any collected juices. To ensure the chicken gets all the flavours, spoon the rich garlic cream sauce over it and cook for an additional two minutes. Before serving, garnish with freshly chopped coriander or parsley.
Chef's Pro Tips For Perfect Taste
• Steer clear of overcooking the chicken because boneless breasts dry out easily. Sear them for 4 to 5 minutes on each side, depending on thickness, until they are cooked through. • Use Fresh Garlic: Compared to pre-packaged garlic paste or powder, freshly minced garlic has a far deeper, more vivid scent. • Deglaze the Skillet: After cooking the chicken, avoid wiping the pan! The most flavour for your sauce is found in the caramelised bits that remain at the bottom. • Serving Ideas: Serve this meal with focaccia/garlic bread, mashed potatoes, steamed vegetables, or garlic butter rice.
Frequently Asked Questions (FAQs)
Q1: Can milk be used in place of heavy cream?
Indeed, a lighter option is to whisk one cup of full-fat milk with one teaspoon of cornflour. However, the distinctive richness and velvety texture of café-style foods are provided by heavy cooking cream.
Q2: How should leftovers be stored?
Any leftovers can be kept in the fridge for up to three days in an airtight container. Since the sauce naturally thickens when cold, dilute it out with a little milk or chicken stock before reheating.
Q3: Is it possible to incorporate vegetables into this recipe?
Of course! Garlic butter cream sauce goes well with sun-dried tomatoes, sliced mushrooms, and baby spinach. In Step 3, add them just next to the garlic.
