Best 5 Chicken With Garlic Cream Sauce Recipes
Indulge in a culinary masterpiece with our tantalizing Chicken with Garlic Cream Sauce, a symphony of flavors that will delight your palate. This delectable dish features tender chicken breasts smothered in a rich and creamy sauce infused with the aromatic trinity of garlic, onion, and herbs. Served with a medley of roasted vegetables and mashed potatoes, this comforting meal promises a satisfying dining experience.
Take your taste buds on a journey with our diverse collection of recipes, catering to various dietary preferences and culinary skills. From the classic Chicken with Garlic Cream Sauce to its variations, including a flavorful Creamy Tuscan Chicken, a light and tangy Lemon Garlic Chicken, and a hearty Chicken in Mushroom Cream Sauce, each recipe offers a unique twist on this beloved dish.
For those seeking a vegetarian alternative, our Creamy Garlic Mushroom Pasta is a delightful symphony of flavors, featuring succulent mushrooms bathed in a luscious garlic cream sauce and tossed with tender pasta. Embrace a healthier option with our Garlic Herb Chicken, where succulent chicken breasts are seasoned with a vibrant blend of garlic, herbs, and lemon, resulting in a wholesome and flavorful meal.
Our collection caters to culinary enthusiasts of all levels, with beginner-friendly recipes like our Simple Garlic Chicken and Creamy Garlic Chicken Skillet providing an easy introduction to this culinary delight. Seasoned cooks can explore the more advanced Creamy Garlic Chicken with Artichokes and Spinach, where succulent chicken pairs with tender artichoke hearts and spinach in a creamy garlic sauce.
Whichever recipe you choose, embark on a culinary adventure that will tantalize your taste buds and leave you craving for more. Let the symphony of garlic, cream, and herbs enchant your senses as you savor every bite of this delectable dish.
GARLIC CREAM SAUCE OVER CHICKEN BREASTS
An easy and very tasty way to perk up your mid-week menu. Very creamy and a sure win for garlic lovers. Goes great over grilled or baked chicken breasts.
Provided by Carolyn Sheppard
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Season chicken breasts with oregano, basil, salt, and black pepper.
- Cook the chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
- Melt butter with vegetable oil in a saucepan over medium heat. Cook and stir garlic in the butter mixture until fragrant, about 2 minutes. Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more. Pour heavy cream and chicken broth into the saucepan; stir. Continue cooking until the mixture thickens, 3 to 5 minutes. Add Parmesan cheese and cream cheese to the saucepan; cook, stirring occasionally, until the cheese is melted into the sauce, about 5 minutes.
- Plate the chicken breasts. Spoon sauce over the chicken. Serve extra sauce on the side.
Nutrition Facts : Calories 493.7 calories, Carbohydrate 5.3 g, Cholesterol 178.8 mg, Fat 39 g, Fiber 0.4 g, Protein 30.3 g, SaturatedFat 21.7 g, Sodium 705.5 mg, Sugar 0.4 g
CHICKEN WITH GARLIC CREAM SAUCE
This is one of my husband's favourite meals. The sauce is to die for and also goes great with a nice steak.
Provided by Mandy
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook fillets until brown, place in an ovenproof dish covered with foil and transfer to the oven to keep warm.
- In the same pan the chicken was cooked in, add garlic and stir over heat until fragrant.
- Stir in the mustard, cream and stock.
- Bring to the boil and simmer uncovered for approx 10 minutes until sauce reduces and thickens.
- Stir in chopped parsley.
- Serve fillets topped with garlic cream sauce and your choice of vegetables.
CHICKEN WITH GARLIC CREAM SAUCE
There is something old-fashioned and comforting about a cream sauce. It's so rare to come across these days, and I think it's time we welcomed it back. My paternal grandmother was very keen on chicken with finely sliced button mushrooms and cream, which I remember fondly if blandly, and although you could certainly fry a panful of mushrooms in butter and add cream to it, I much prefer this funghi-free and fiercely garlicky version. I love this best, I think, with plain basmati rice, but I can't deny there is an equally good case to be made for some simply steamed new potatoes alongside instead. For US cup measures, use the toggle at the top of the ingredients list.
Provided by Nigella
Yield Serves: 4, or 6 if you get a bigger chicken or boost with extra chicken portions
Number Of Ingredients 11
Steps:
- If you haven't got a butcher to spatchcock the chicken for you, do not worry: it's easy enough to do yourself; indeed, it's a task I take perhaps unseemly delight in. Put the chicken, breast-side down, in a large but fairly shallow roasting tin (I use one that measures 34 x 37 x 5cm / 14 x 15 x 2 inches) and push down on it until you hear a satisfying crunch. With some good kitchen scissors or poultry shears, cut through each side of the backbone, remove it, leaving it in the tin, then turn the chicken the other way up, and now press onto the breast to flatten it a little more. Flip the chicken breast-side down again and sprinkle ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt) over the inside of the chicken. Peel the 2 cloves of garlic and mince or grate over the chicken, too, and rub lightly into the meat. Leave for 30 minutes or so to let the chicken come to room temperature. Pour the cream into a small saucepan (I use one of 14cm / 6 inches diameter). Peel the 4 cloves of garlic, and mince or grate into the cream, add a good grinding of pepper, stir well, and bring to a boil, then turn down and let it bubble away for 3 minutes. Don't worry about the cream boiling, just don't let it boil over. Stir regularly with a silicon spatula so that you can scrape down the sides as well. Take the pan off the heat, cover with a lid or foil and let it steep while the chicken cooks. Heat the oven to 220℃/200℃ Fan/425°F. Turn the chicken the right way up, smear the soft butter over the skin, and sprinkle with the remaining ½ teaspoon of sea salt flakes (or ¼ teaspoon of fine sea salt.) Pour the vermouth and water (replacing both with light chicken stock if you prefer) into the tin around the chicken and transfer to the oven to cook for approx. 45 minutes, by which time the skin should be golden and crisp, and the meat completely cooked through. The juices should run clear if you use the tip of a knife to pierce where the thigh meets the body (or just waggle the thigh to see if it feels loose). Transfer the chicken to a carving board and let it rest for 10 minutes. Pour the juices from the roasting tin into your saucepan of cream, scraping up any golden sticky bits. While the chicken is resting, bring the cream sauce to just under a boil, then turn the heat down and let it simmer gently for 5 minutes, keeping an eye on the pan and stirring regularly. Taste to see if you want to add salt and pour into a warmed jug. Add most of the chopped parsley and chives to the jug and stir. Cut the chicken up and arrange on a warmed platter. Pour a little of the sauce over, and sprinkle with the remaining herbs. Bring the jug to the table with the chicken so that people can pour more over as they eat. It's a lot of sauce, but that's the way we like it. Should you have any left over, warm it up, add a little grated Parmesan and some more freshly chopped parsley or chives, toss with pasta or drizzle over steamed new potatoes or, frankly, anything you'd like.
CHICKEN TENDERS WITH CREAMY LEMON-GARLIC SAUCE
This creamy Alfredo-type chicken dish has become a favorite of my family. My daughter requests it constantly served over bow tie pasta. You can also serve it with rice.
Provided by Mark S.
Categories Meat and Poultry Chicken Chicken Tenders Recipes
Time 45m
Yield 6
Number Of Ingredients 13
Steps:
- Season flour with salt and pepper. Dredge chicken tenders in flour mixture until coated.
- Heat 1 tablespoon olive oil and butter in a large pan over medium-high heat. Add chicken and brown for 2 to 3 minutes per side. Remove from the pan and keep warm.
- Reduce heat to medium and add remaining 1 tablespoon olive oil. Add garlic and saute until fragrant, about 30 seconds, being careful not to burn it.
- Pour wine into the pan and bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Add chicken stock and cook until sauce has reduced, about 10 minutes. Add half-and-half, Parmesan cheese, and lemon juice; let reduce for 10 more minutes.
- Dissolve cornstarch in water and add to the pan. Add chicken and allow to heat through, about 10 more minutes. Season with salt and pepper and serve.
Nutrition Facts : Calories 263.7 calories, Carbohydrate 6 g, Cholesterol 82.1 mg, Fat 12.6 g, Fiber 0.2 g, Protein 26.3 g, SaturatedFat 4.6 g, Sodium 518.8 mg, Sugar 0.8 g
CHICKEN SANDWICHES WITH GARLIC CREAM SAUCE
This is a chicken salad with a garlic cream sauce that I got from a friend in Cornwall. It's really tasty. Something like the gryro sandwiches, in which you can use pork or steak for the sandwiches as well. Just pour the sauce over the pork or steak instead of mixing it with the chicken. For the steak you could add crumbled blue cheese if you so desire.
Provided by Michigan Dreamer
Categories Lunch/Snacks
Time 20m
Yield 6 serving(s)
Number Of Ingredients 22
Steps:
- Simmer the chicken breasts in chicken broth with the spices.
- Drain and let cool.
- I shredded them with a fork, but you could chop them up too.
- I finely chopped up one stalk of celery, and 1/2 a small onion.
- In a bowl i mixed 1 tsp parsley, 1/2 thyme, 1/2 tsp chives, 1/4 tsp garlic, and some black pepper to taste.
- I add about 3 tbs mayonnaise, 1/4 tsp (or more) mustard, and then i added 3 tbs sour cream.
- You can use more if you prefer, depends on your taste.
- Mix together thoroughly, and add to the veggies and chicken.
- Mix well and let marinate for at least 4 hours.
- Serve them on pita bread, or in pita pockets.
- The pockets work better.
- I also prefer to use whole wheat pitas.
Tips:
- Use fresh garlic. Fresh garlic has a more robust flavor than pre-minced or jarred garlic. If you don't have fresh garlic on hand, you can use 1/2 teaspoon of garlic powder.
- Don't overcrowd the pan. When searing the chicken, make sure to give each piece enough space so that it can brown evenly. If you overcrowd the pan, the chicken will steam instead of sear.
- Cook the chicken until it is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit before you remove it from the pan. You can check the temperature with a meat thermometer.
- Use a good quality cream. The cream sauce is the star of this dish, so make sure to use a good quality cream. Heavy cream or whipping cream will work well.
- Season the sauce to taste. The amount of salt, pepper, and garlic powder you add to the sauce will depend on your personal preference. Taste the sauce as you go and adjust the seasonings accordingly.
- Serve the chicken with your favorite sides. This dish goes well with rice, pasta, or roasted vegetables.
Conclusion:
This chicken with garlic cream sauce is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is seared until golden brown and then simmered in a creamy sauce flavored with garlic, shallots, and white wine. The result is a tender and juicy chicken that is bursting with flavor. Serve this dish with your favorite sides for a complete meal that your family and friends will love.
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