Creamy Garlic Chicken Recipes

CREAMY GARLIC MUSHROOM CHICKEN

Steps:

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and garlic and cook for a few minutes until tender. Remove and set aside.
• To make the sauce add the chicken broth, heavy cream, cream cheese, garlic powder, salt and pepper. Cook over medium heat and whisk until smooth. Add the flour and continue to cook for 1-2 minutes until it starts to thicken. Add the mushrooms and garlic to the sauce followed by the chicken and coat in the creamy sauce. Heat for a couple of minutes and serve immediately.

CREAMY GARLIC CHICKEN BREAST RECIPE

Steps:

• Season the chicken with salt, garlic powder and pepper.
• In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
• Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
• Fry 2-3 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. Set aside.
• Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
• Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
• Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
• Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
• Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
• 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.
• Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
• Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

CREAMY GARLIC CHICKEN | SLIMMING & WEIGHT WATCHERS FRIENDLY

Steps:

• Season the chicken with a little sea salt and freshly ground black pepper, then set aside
• Spray a large frying pan with low calorie cooking spray and place on a medium heat
• Add the chicken to the pan and quickly seal on all sides, then remove the meat from the pan, and set aside
• Return the pan to the medium heat. Add the vinegar to the Worcestershire sauce and deglaze the pan with the mixture, scraping and stirring the browned bits from the pan - use some of the stock if you need to. When most of the liquid has evaporated spray the pan with some low calorie cooking spray. Add the onion, mushrooms and garlic and sauté for 5 minutes until they start to brown, then add the Dijon mustard and cook for a minute or two, stirring
• Add the stock to the pan and simmer until the liquid has reduced by half
• Reduce the heat to low and stir in the cream cheese, making sure there are no lumps of cheese remaining
• Return the chicken to the pan, stir well and simmer for 5-10 minutes until the chicken is cooked. If the sauce looks a little thick you can add some more water until it reaches the consistency you prefer
• Sprinkle with the chopped chives and paprika, if desired

GARLIC CREAMED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken in an ungreased 9x13 inch baking dish. In a medium bowl combine the soup, sour cream, cream cheese and garlic. Mix well and pour mixture over chicken.
• Bake uncovered in preheated oven for 1 hour.

CREAMY PARMESAN GARLIC MUSHROOM CHICKEN

Steps:

• In a large skillet add olive oil and cook the chicken on medium high heat for 3-5 minutes on each side or until brown on each side and cooked until no longer pink in center. Remove chicken and set aside on a plate. Add the sliced mushrooms and cook for a few minutes until tender. Remove and set aside.
• To make the sauce add the butter and melt. Add garlic and cook until tender. Whisk in the flour until it thickens. Whisk in chicken broth, heavy cream, parmesan cheese, garlic powder, pepper and salt. Add the spinach and let simmer until it starts to thicken and spinach wilts. Add the chicken and ,mushrooms back to the sauce and serve over pasta is desired.

CREAMY GARLIC BUTTER CHICKEN

Steps:

• In a shallow bowl, combine flour, parmesan cheese, garlic powder, salt, and pepper. Dredge chicken in flour mixture to coat completely. Shake off any excess.
• Place a large skillet over medium-high heat. Add olive oil and butter.
• Once butter is melted, add chicken to the skillet. Cook for 3-5 minutes on each side until cooked through and golden brown.
• Remove chicken to a plate and set aside.
• To the same skillet add the chopped onion and cook until translucent, about 5-7 minuts.
• Add garlic and saute until soft and fragrant. Add a little chicken broth to deglaze the pan, being sure to scrape up the brown bits on the bottom of the pan.
• Add the remaining broth and heavy cream to the skillet. Cook until simmering and then reduce heat to medium. Stir often until the sauce has thickened.
• Add grated Parmesan cheese to the sauce and stir until melted. Season to taste with salt and pepper.
• Return chicken to the pan along with any resting juices on the plate. Cook for 2 minutes, spooning sauce over the chicken as it cooks.
• Sprinkle with chopped parsley and a little extra Parmesan cheese. Serve warm.

CREAMY GARLIC CHICKEN

Steps:

• Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp Flora Buttery in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
• Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
• Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g Flora Buttery, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.