Sometimes, life just calls for soft & juicy chicken breasts with a dreamy sauce to go alongside. Sound up your street? Follow me…
Roasted Garlic Sauce
Sure, creamy garlic sauce is great, but creamy roasted garlic sauce is SO much better! By roasting the garlic you not only transform the texture, but you also transform the flavour too:
Texture – Roasting the garlic low and slow turns the garlic buttery soft. It can then be easily squeezed out of the skins and blended into a sauce so beautifully. Flavour – The garlic turns from a rather strong, pungent flavour, to something much more mellow. The garlic ends up gorgeously sweet and nutty.
Whilst it does take a little time, it’s fairly low maintenance. You can just bung it in the oven and crack on with the rest of the recipe when needed. Process shots: slice tip off garlic bulb (photo 1), wrap in foil (photo 2), roast (photo 3), squeeze out garlic and mash with fork (photo 4).
Pan Fried Chicken Breast
The mighty chicken breast is such a versatile cut of meat. The backbone of weeknight dinners if you will. Admittedly chicken breast does need a little dressing up, which we’ll get to in just a sec, but first, let’s talk about prepping chicken breast.
Slicing the chicken
Typically if I’m frying chicken breasts, I like to slice them right through the centre to double the quantity. Not only will this reduce cooking time, but it also allows the chicken to cook through more evenly.
Dredging the chicken
For this recipe, we’re then going to coat the chicken in seasoned flour. I do this for two main reasons:
Can I use chicken thigh instead?
This recipe will definitely work with chicken thighs (given they are boneless and skinless). You won’t need to slice them through the centre, instead, I recommend pounding them to even thickness before dredging through the flour. One note when it comes to frying the chicken, I recommend using a pan that isn’t non-stick. Something like a cast-iron skillet. That way you can build up some flavour in the pan and incorporate it with the sauce. Those small golden/char pieces in the pan after you’ve fried the chicken? Free flavour! Process shots: add chicken to chopping board (photo 1), slice through the centre (photo 2), add to seasoned flour (photo 3), coat then shake excess (photo 4), add to pan with oil and butter (photo 5), fry both sides until golden (photo 6).
Chicken with Creamy Garlic Sauce
Once the chicken has been fried, you’ll want to deglaze the pan to collect all that flavour. To do this, I recommend using white wine. Not only will the bubbles help lift the flavour, but the touch of acidity will help cut through the richness of the sauce. Once you’ve reduced the wine right down to burn off the booze, we’ll create the base of the sauce with chicken stock and cream.
Sauce Seasonings
You’ll have already created a fairly good flavour profile with the ingredients discussed, but just to add a little ‘something something’ I love adding a small pinch of nutmeg, alongside some fresh parsley. The nutmeg helps to gently highlight the nutty tones of the roasted garlic, whilst the parsley adds a pop of colour and a subtle burst of flavour too. Process shots: deglaze pan (photo 1), add cream and stock (photo 2), add seasonings & garlic and simmer (photo 3), add chicken and coat (photo 4).
Serving Creamy Garlic Chicken
When it comes to serving, here I’ve served with Smashed Potatoes and Roasted Broccoli, but any sort of Potato/Veg combo will do the trick. Alrighty, let’s tuck into the full recipe for this creamy garlic chicken shall we!?
How to make Creamy Garlic Chicken (Full Recipe & Video)
For another garlic chicken recipe check out my Garlic Butter Chicken and Boursin Chicken! For more similar recipes check out these beauties:
Pan Fried Chicken Breast Recipes
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