This dish is one of my favourite quick dinners. I love how tender the chicken becomes after a fast sear, and the creamy garlic–Parmesan sauce makes it feel like something I would happily serve to guests even though it comes together in minutes. It’s a recipe I reach for when I want comfort, richness and speed in one pan.
Why You’ll Love This Recipe
I really appreciate how this recipe brings big flavour with very little effort. The lightly seasoned and floured chicken gives the sauce something to cling to, creating a luxurious finish. I also love how flexible it is—I can pair it with potatoes, rice or pasta, and it always feels satisfying and warm.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
To serve: mashed potatoes, rice or pasta; steamed greens; finely chopped parsley; lemon wedges
Directions
Season the chicken with salt, pepper, paprika, onion powder and thyme. Press each piece into the flour until evenly coated.
Heat the olive oil and 1 tbsp butter in a large pan over medium–high heat. Cook the chicken for 5–6 minutes total, turning halfway, until cooked through. Remove and set aside.
Add the second tablespoon of butter to the same pan. When melted, add the garlic and cook for 30 seconds.
Pour in the chicken stock and let it reduce by half.
Add the cream and Dijon mustard, reduce the heat to medium and simmer for 2 minutes until slightly thickened.
Stir in the Parmesan and adjust seasoning.
Return the chicken to the pan and simmer for 2–3 minutes until warmed through.
Serve with mashed potatoes, rice or pasta and finish with parsley and a squeeze of lemon.
Servings And Timing
This recipe makes 4 servings.
Total time: about 20 minutes (5 minutes prep, 15 minutes cook).
Variations
I sometimes use boneless, skinless chicken thighs instead of breasts for a richer flavour.
I like adding mushrooms, sun-dried tomatoes or baby spinach to the sauce for extra colour and texture.
I occasionally lighten the dish by reducing the cream and replacing part of it with milk, keeping in mind the sauce will be thinner.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. I avoid freezing because cream sauces tend to separate.
To reheat, I warm it gently on the stovetop over low heat. If the sauce becomes too thick, I add a splash of water or cream. The microwave also works in short intervals, stirring between each to prevent splitting.
FAQs
How do I know when the chicken is fully cooked?
I check that the chicken is no longer pink in the centre and the juices run clear. Because the breasts are sliced into thin pieces, they cook quickly and evenly.
Can I make this ahead of time?
Yes, I can cook everything and refrigerate it once cooled. I keep the chicken in the sauce so it stays moist.
What should I serve this with?
I usually pair it with mashed potatoes, buttered rice, pasta or even crusty bread. Steamed greens like broccoli, green beans or spinach complete the meal nicely.
Can I lighten the sauce?
Yes, I replace part of the cream with milk or stock. I know the sauce won’t be as thick, so I compensate with extra seasoning.
Why coat the chicken in flour?
I find that the light flour coating helps the chicken brown better and also thickens the sauce slightly, making it richer and smoother.
Conclusion
I love turning to this creamy garlic chicken when I want something that feels special without any fuss. The sauce is rich and comforting, the chicken cooks quickly, and the entire dish works beautifully with simple sides. It’s become one of my most reliable weeknight favourites, and I enjoy making it just as much as eating it.
To serve: mashed potatoes, rice or pasta; steamed greens; finely chopped parsley; lemon wedges
Instructions
Season chicken with salt, pepper, paprika, onion powder, and thyme. Dredge each piece in flour until coated.
Heat olive oil and 1 tbsp butter in a large pan over medium–high heat. Sear chicken for 5–6 minutes, turning halfway, until cooked through. Remove and set aside.
Add the remaining tablespoon of butter to the pan. Once melted, add garlic and sauté for 30 seconds.
Pour in chicken stock and simmer until reduced by half.
Add cream and Dijon mustard. Reduce heat to medium and simmer for 2 minutes until slightly thickened.
Stir in Parmesan cheese, then season to taste with salt and black pepper.
Return chicken to the pan and simmer 2–3 minutes until heated through.
Serve with mashed potatoes, rice, or pasta and garnish with parsley and a squeeze of lemon.
Notes
Substitute chicken thighs for more richness.
Add mushrooms, sun-dried tomatoes, or spinach for extra flavor and color.
Replace part of the cream with milk for a lighter version, though the sauce will be thinner.
Reheat gently to prevent the sauce from splitting.
Flour coating helps brown the chicken and thicken the sauce.
