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Creamy Garlic Chicken

Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people


  • 4 chicken breasts
  • Flour for dredging
  • 1 tbsp rapeseed oil
  • 2 tbsp butter
  • 1 whole head garlic cloves
  • 100 ml chicken stock
  • 1 tsp lemon juice
  • 1/4 tsp garlic powder
  • 1 tsp mustard
  • 100 ml cream
  • 100 ml milk
  • Salt & pepper to taste


  • Sprinkle the chicken breasts with some salt & pepper and coat them in the flour.
  • Separate the garlic cloves and remove the skin. You will be using them whole.
  • Preheat the oven to 180 degrees C
  • Add the rapeseed oil and 1 tbsp of the butter to a frying pan. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
  • Reduce the heat to medium, and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.
  • Add the chicken stock, lemon juice, mustard and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
  • Stir in the milk and cream and add the chicken back into the pan. Move to a preheated oven and cook for 10-15 minutes until the chicken is cooked through.
  • Serve with rice, mashed potatoes or roasted baby potatoes and some steamed vegetables.