🍗 Creamy Garlic Butter Chicken
This creamy garlic butter chicken is one of those recipes that saves a busy weeknight. The chicken breasts are seared until golden, then finished in a silky sauce built from butter, fresh garlic, and cream. It pairs beautifully with rice, mashed potatoes, or crusty bread to mop up every drop of sauce. The whole thing comes together in one pan in about half an hour.
Method
- Pat the chicken breasts dry with kitchen paper. If they are very thick, slice them in half horizontally so they cook evenly. Season both sides with paprika, oregano, salt, and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden and cooked through (internal temperature 74°C / 165°F). Transfer to a plate and cover loosely with foil.
- Lower the heat to medium. Add the butter to the same pan. Once melted, add the garlic and cook for 30–60 seconds until fragrant — do not let it brown.
- Pour in the chicken stock, scraping up the browned bits from the bottom of the pan. Simmer for 2–3 minutes until reduced by about half.
- Stir in the cream, Parmesan, and Dijon mustard. Simmer gently for 3–4 minutes until the sauce thickens enough to coat the back of a spoon.
- Return the chicken and any resting juices to the pan. Spoon the sauce over the top and warm through for 2 minutes. Scatter with parsley and serve immediately.
Cook's tip: Take the pan off the heat before adding the cream if your stove runs hot — cream added to a scorching pan can split. A gentle simmer is all it needs.
Variations & Swaps
- Add a handful of baby spinach in the last 2 minutes for extra greens.
- Swap chicken breasts for boneless thighs — they stay even juicier.
- Stir in sun-dried tomatoes with the garlic for a Tuscan-style version.