Creamy garlic chicken

Serves 2
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Directions

  1. 1Slice two chicken breasts in half lengthways.
  2. 2Slice two chicken breasts in half lengthways.
  3. 3Slice two chicken breasts in half lengthways.
  4. 4Season chicken with olive oil, paprika, garlic granules, mixed herbs, salt & pepper.
  5. 5Season chicken with olive oil, paprika, garlic granules, mixed herbs, salt & pepper.
  6. 6Season chicken with olive oil, paprika, garlic granules, mixed herbs, salt & pepper.
  7. 7Cook chicken in a pan over a medium heat until golden and cooked through.
  8. 8Cook chicken in a pan over a medium heat until golden and cooked through.
  9. 9Cook chicken in a pan over a medium heat until golden and cooked through.
  10. 10Remove the chicken from the pan and set to the side.
  11. 11Remove the chicken from the pan and set to the side.
  12. 12Remove the chicken from the pan and set to the side.
  13. 13Soften one diced brown onion in the pan.
  14. 14Soften one diced brown onion in the pan.
  15. 15Soften one diced brown onion in the pan.
  16. 16Add 3 crushed garlic cloves and cook for a further couple of minutes.
  17. 17Add 3 crushed garlic cloves and cook for a further couple of minutes.
  18. 18Add 3 crushed garlic cloves and cook for a further couple of minutes.
  19. 19Add 150ml chicken stock, 1 tsp Dijon mustard and a squeeze of lemon.
  20. 20Add 150ml chicken stock, 1 tsp Dijon mustard and a squeeze of lemon.
  21. 21Add 150ml chicken stock, 1 tsp Dijon mustard and a squeeze of lemon.
  22. 22Simmer until the sauce reduces down.
  23. 23Simmer until the sauce reduces down.
  24. 24Simmer until the sauce reduces down.
  25. 25Add 150ml of double or single cream.
  26. 26Add 150ml of double or single cream.
  27. 27Add 150ml of double or single cream.
  28. 28Season with salt & pepper.
  29. 29Season with salt & pepper.
  30. 30Season with salt & pepper.
  31. 31Add about 25g grated Parmesan.
  32. 32Add about 25g grated Parmesan.
  33. 33Add about 25g grated Parmesan.
  34. 34Add a couple handfuls of chopped spinach and some fresh parsley.
  35. 35Add a couple handfuls of chopped spinach and some fresh parsley.
  36. 36Add a couple handfuls of chopped spinach and some fresh parsley.
  37. 37Simmer until the sauce thickens and the spinach wilts down.
  38. 38Simmer until the sauce thickens and the spinach wilts down.
  39. 39Simmer until the sauce thickens and the spinach wilts down.
  40. 40Serve with mash, green beans, extra parmesan & parsley.
  41. 41Serve with mash, green beans, extra parmesan & parsley.
  42. 42Serve with mash, green beans, extra parmesan & parsley.

Ingredients

  • 2 chicken breasts
  • 2 chicken breasts
  • 2 chicken breasts
  • olive oil
  • olive oil
  • olive oil
  • paprika
  • paprika
  • paprika
  • garlic granules
  • garlic granules
  • garlic granules
  • mixed herbs
  • mixed herbs
  • mixed herbs
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • 1 diced brown onion
  • 1 diced brown onion
  • 1 diced brown onion
  • 3 crushed garlic cloves
  • 3 crushed garlic cloves
  • 3 crushed garlic cloves
  • 150 ml chicken stock
  • 150 ml chicken stock
  • 150 ml chicken stock
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • 1 tsp Dijon mustard
  • lemon
  • lemon
  • lemon
  • 150 ml double or single cream
  • 150 ml double or single cream
  • 150 ml double or single cream
  • 25 g grated Parmesan
  • 25 g grated Parmesan
  • 25 g grated Parmesan
  • 2 handfuls chopped spinach
  • 2 handfuls chopped spinach
  • 2 handfuls chopped spinach
  • fresh parsley
  • fresh parsley
  • fresh parsley
  • mash
  • mash
  • mash
  • green beans
  • green beans
  • green beans
  • extra parmesan
  • extra parmesan
  • extra parmesan
  • parsley
  • parsley
  • parsley

Equipment

panmeat thermometer

Tips

  • Use a meat thermometer to check if the chicken is cooked through.