Creamy Garlic Herb Chicken

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🍗 Creamy Garlic Herb Chicken

Ingredients

For the chicken

  • 2 large boneless, skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 3 garlic cloves, minced
  • 1 tsp paprika
  • 1 tsp dried thyme
  • ½ tsp dried rosemary
  • ½ tsp black pepper
  • 1 tsp salt
  • 1 tbsp chopped fresh parsley

For the creamy sauce

  • 1 tbsp butter
  • 2 garlic cloves, minced
  • 1 cup chicken stock
  • ½ cup heavy cream
  • 1 tbsp Dijon mustard
  • ½ tsp paprika
  • ½ tsp black pepper
  • Salt to taste
  • 1 tbsp fresh parsley

For the mashed potatoes

  • 500 g potatoes
  • 2 tbsp butter
  • ¼–⅓ cup warm milk or cream
  • Salt and black pepper

👩‍🍳 Method

  1. Season chicken: Pat chicken dry. Rub with olive oil, garlic, paprika, thyme, rosemary, salt, pepper, and parsley.
  2. Sear: Heat a skillet over medium-high heat. Add butter and chicken. Sear for 4–5 minutes per side, until deeply golden and cooked through. Chicken should reach 74°C / 165°F internally. Remove and rest.
  3. Make the sauce: In the same skillet, add butter and minced garlic. Cook for 30 seconds, then pour in chicken stock. Scrape up the browned bits from the bottom.
  4. Add heavy cream, Dijon mustard, paprika, pepper, and salt. Simmer for 3–5 minutes, until creamy and slightly thickened.
  5. Slice chicken: Rest the chicken for 5 minutes, then slice into thick pieces.
  6. Plate: Spoon creamy mashed potatoes onto a white plate. Pour the creamy sauce around the potatoes, arrange the sliced chicken over the sauce, and finish generously with fresh chopped parsley.