This One Pot Garlic Chicken recipe is a simple and delicious meal perfect for any night of the week. Tender chicken strips are cooked in a rich, creamy garlic sauce and topped with Parmigiano-Reggiano. Serve over rice with steamed green beans for a complete, satisfying dinner.
Ingredients:
- 4 medium chicken breasts, skin off, cut crosswise into thick strips
- 75g plain flour
- 2 tbsp olive or rapeseed oil
- 50g unsalted butter
- 10-15 small garlic cloves, peeled (to taste)
- 250ml hot chicken stock
- 100ml double cream
- 30g parmigiano-reggiano, finely grated
- small bunch of flat-leaf parsley, chopped (optional)
- cooked rice and steamed green beans, to serve (optional)
Method of preparation:
Pour the plain flour into a shallow dish.
Dredge the chicken strips in the flour, shaking off any excess.
Heat the olive or rapeseed oil in a large frying pan or saucepan over a medium heat.
Add the chicken strips and cook until golden brown on all sides, about 5-7 minutes. Remove the chicken from the pan and set aside.
In the same frying pan, melt the unsalted butter.
Add the garlic cloves and cook until fragrant and lightly golden, about 2-3 minutes. Take care not to burn the garlic.
Pour in the hot chicken stock, scraping up any browned bits from the bottom of the pan.
Stir in the double cream and bring to a gentle simmer.
Combine and cook:
Return the chicken strips to the pan, making sure they are submerged in the sauce.
Simmer gently for about 10-15 minutes, or until the chicken is cooked through and the sauce has thickened.
Stir in the grated Parmigiano-Reggiano until melted and well combined.
If using, add the chopped parsley and stir through.
Serve the garlic chicken hot over cooked rice with steamed green beans if desired.
