One-Pot Garlic Chicken

This one-pot dish not only saves on cleanup but is creamy and comforting. Serve with rice or pasta for an even more satisfying meal.

  • 4 med Chicken breasts strips, boneless and skinless
  • 2/3 cup All-purpose flour
  • 1/2 tsp Salt and pepper, each
  • 2 tbs Olive or rapeseed oil
  • ¼ cup Unsalted butter
  • 12 cloves Garlic, peeled
  • 1 cup Chicken stock, warm
  • ½ cup Heavy cream
  • 2 tbs Parmigiana cheese, finely grated
  • 2 tbs Fresh parsley, finely chopped

1. Add chicken to a shallow bowl and sprinkle with flour. Add salt and pepper and toss to coat.

2. Heat the oil in a large frying pan over a medium-high heat. Add chicken to pan, shaking off excess flour first.

3. Cook until golden, turning frequently. Do not crowd the pan, cook in batches if needed.

4. Reduce the heat to medium and add the butter. Add garlic into the pan and cook for 5 minutes until the garlic has turned lightly golden, stirring to keep the chicken from burning.

5. Pour in chicken stock and simmer for 10 minutes until the garlic is tender.

6. Add cream and cheese and simmer for 5 minutes until the sauce thickens slightly. Taste for seasoning and adjust.

7. Scatter with chopped parsley and serve.

Serves 4 | Time to Table 40 mins