Creamy garlic chicken breast is the British midweek skillet when you want tender chicken in a rich garlic cream sauce. Pan-sear Garlic Chicken Breast 1kg (or plain breast), then simmer in garlic cream. Shop Chicken Breast and Chicken for butcher chicken breast fillets.
Ingredients
- 4 chicken breast fillets (or use garlic-marinated breast)
- 1 tbsp oil; 20g butter; salt and pepper
- 4 garlic cloves, sliced; 150ml chicken stock
- 150ml double cream; 1 tsp Dijon; handful of spinach (optional)
- Parsley to finish; mash, rice or pasta to serve
Method
- Pat chicken dry and season. Heat oil in a wide pan; sear breasts 4–5 minutes each side until golden. Set aside.
- Lower heat, add butter and garlic; cook 1 minute without burning.
- Pour in stock, scrape the pan, then stir in cream and Dijon. Simmer 2–3 minutes.
- Return chicken and simmer gently until cooked through (75°C). Wilt spinach if using.
- Rest 3 minutes, finish with parsley, and serve over mash, rice or pasta.
Prefer plain breast? Chicken Breast 1kg takes the garlic cream just as well. Browse Chicken for thighs and drums too.