Creamy Garlic Chicken Breast Recipe
Chicken breast recipes | Keto chicken recipe | Creamy garlic chicken | How to make Creamy garlic chicken
Today I'm making an easy Creamy garlic chicken recipe. This recipe is extremely versatile and can be turned into creamy garlic chicken pasta, creamy garlic chicken and rice, creamy garlic chicken and mushrooms, the list goes on! This one pot chicken recipe is perfect for weeknight as well as a meal prep option. You can also switch the chicken breast for chicken thighs or any other part. Give this a shot and it's surely going to turn into your favourite quick dinner recipe!
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INGREDIENTS: (2 servings)
2 large chicken breasts
5-6 cloves garlic (minced)
2 cloves garlic (crushed)
1 medium onion
1/2 cup chicken stock or water
1 tsp lime juice
1/2 cup heavy cream (sub fresh cream)
Olive oil
Butter
1 tsp dried oregano
1 tsp dried parsley
Salt and pepper (as needed)
*1 chicken stock cube (if using water)
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FAQ:
• Why lime juice?
As wine is not used in this recipe, lime juice is added for acidity (sourness). Otherwise the sauce might seem too rich
• When to add salt to the sauce?
Add salt towards the end as stock/stock cubes have added salt. I did not find the need to add more salt
• What else can be added to the dish?
Mushrooms, broccoli, bacon, spinach and parmesan cheese can also be added for additional flavor
• What to pair with the dish?
Pasta, steamed veggies, mashed potatoes, rice, couscous or crusty bread.
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TIPS:
• Chicken stock can be substituted with white wine as well. Omit lime juice if using white wine
• The entire sauce needs to be cooked on low flame so as to prevent it from splitting
• Reduce the liquid before adding cream
• Add 1/4 cup parmesan cheese to add more flavor
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#easyrecipes #chicken #dinner
Bringing back a classic and adding my twist | Creamy Chicken Supreme
Pan-fried supreme of chicken with crispy, golden, perfectly seasoned skin, nestled in a creamy sauce with mushrooms and pancetta. This classic French dish is luxurious perfection - especially when served with creamy mashed potato!
Free printable recipe is available on our site:
Ingredients:
1 tablespoon oil
150 g (5.3 oz) pancetta cubes
4 chicken supremes or you can use 4 skin-on boneless chicken breasts
½ teaspoon salt
½ teaspoon black pepper
200 g (4 oz) sliced mushrooms (I like chestnut mushrooms)
2 cloves garlic peeled and minced
120 ml (½ cup) dry white wine
120 ml (½ cup) chicken stock
240 ml (1 cup) double (heavy) cream
To Serve:
Mashed potato
Green vegetables
Black pepper
Instructions
1. Heat the oil in a large frying pan over a medium-high heat.
2. Add the pancetta and fry for 5 minutes, stirring often, until the pancetta is golden and crisp.
3. Remove from the pan, using a slotted spoon and place in a bowl, lined with kitchen paper, to drain off excess fat.
4. Sprinkle the skin of the chicken supremes with the salt and pepper, and place in the pan, in the leftover bacon fat (still over a medium-high heat), skin side down.
5. Cook for 5-6 minutes, until golden, then turn the chicken over.
6. Make a little space in the pan and add the mushrooms (you can pile up the chicken at this point to make room).
7. Cook for 3-4 minutes, moving the mushrooms around, until they start to soften slightly.
8. Add in the garlic and cook for 1 further minute, whilst stirring, then add in the white wine. Arrange the chicken back into a single layer in the pan.
9. Allow the wine to bubble, until reduced by half (about 2-3 minutes), then add the chicken stock and double cream.
10. Stir together and bring to the boil, then simmer gently for 10-15 minutes, until the chicken is cooked through, and the sauce has thickened.
11. Sprinkle over the cooked pancetta and heat for 1 more minute, then turn off the heat and serve.
12. I like to serve mine over creamy mashed potato, with steamed green vegetables and a good grind of black pepper.
Notes:
Can I make it ahead?
This recipe tastes at its absolute best when served right away, but you can make it ahead if you wanted to. The skin won't be as crispy when reheating, unfortunately.
Make the dish, then cool, cover and refrigerate for up to a day.
Remove from the fridge an hour before heating, to take the chill off, then reheat, in the frying pan, over a low heat, with a lid on. Stir occasionally, and add a splash of stock, if needed, to loosen up the sauce. The supreme cut of chicken is quite a thick slice, so it may take 15-20 minutes to fully heat through. Ensure the centre of the chicken is piping hot before serving.
Can I freeze it?
Again, I do prefer this dish served right sway, but you can freeze it. Cook the dish, then cool, cover and freeze. Defrost in the refrigerator, then reheat as per the 'make ahead' instructions above.
Leftovers
If you're looking to save some leftovers, I would recommend slicing the chicken into slices. This means the chicken will reheat faster.
Slice the chicken into 1cm thick slices and store with the sauce (and mushrooms and pancetta) in a sealed container int he refrigerator for up to a day.
Reheat in a pan, over a low heat, or in the microwave.You may need to add a splash of stock to loosen up the sauce.
Ensure the chicken is piping hot throughout and evenly cooked before serving.
Ingredient swaps
Swap out the pancetta for sliced up pieces of bacon or chorizo for a spicy twist
Swap the wine for the same amount of stock, plus a tablespoon of lemon juice (in addition to the stock that's already in there)
Swap the mushrooms for halved baby shallots, chunks of courgette (zucchini) or asparagus
Add chopped sun dried tomatoes and/or olives for a Mediterranean twist.
How to scale down this recipe
You can halve this recipe to serve two people, sticking to the same ingredient ratios and the same cooking time.
#CookingShow #Recipe #classic
Chicken Supreme with bacon and mushroom in a cream sauce
Chicken supreme is actually a cut of chicken, it's the breast of chicken without the bone. As know in French, Suprême de Volaille. It's not an actual recipe although it seems to have become one with some processed commercial food industries. This chicken breast recipe has mushrooms, smokey bacon, shallots, garlic, white wine in a cream sauce. It's simple to make and worthy of any restaurant meal. Make it on the stove using only one pot, or as in this case, one pan. Make this quick and easy meal yourself under 30 minutes.
Get full recipe here:
Chicken Supreme
Hello lovely peoples of YouTubes! Gennaro is once again, back at Jamie's Italian, whipping the chefs into shape and cooking a lovely chicken supreme for us - with chicken olives, tomatoes and crispy sage. It is fantastic and you will be loving it.
Bless you!
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