Garlic Chicken
Course:
Dinner
Ingredients
Chicken
- 2 Chicken Breasts
- Salt
- Black Pepper
- 2 tablespoons Olive Oil
- 1 tablespoon Butter
- 2 sprigs Fresh Thyme
- 2 cloves Garlic (sliced)
Garlic Sauce
- 3 cloves Garlic (minced)
- 0.5 Onion (diced)
- Salt
- Black Pepper
- 1 teaspoon Paprika (smoked)
- 1⁄2 teaspoons Garlic Powder
- 180 millilitres Chicken Stock
- 40 millilitres Double Cream (room temperature)
- Parmesan Cheese (to taste)
Steps
- Preheat the oven to 200C.
- Pre-heat a cast iron pan on medium heat.
- Pat dry the chicken, season with salt and pepper until evenly coated on both sides.
- Once the pan is hot, add olive oil, chicken, butter, thyme, and garlic. Sear the chicken for ~5 minutes per side. Meanwhile, try to swirl the buttery sauce around and over the chicken as it cooks.
- Once sufficiently browned (doesn't need to be cooked through), remove chicken and herbs and set aside.
- Turn down the heat a bit to medium.
- In the same pan, add garlic and onion and sauté for about 3 minutes or until fragrant.
- Add salt, pepper, garlic powder, and smoked paprika. Mix to combine.
- Add the chicken stock to deglaze and bring to a gentle boil.
- Allow to boil, uncovered, for 10 minutes or until the liquid is reduced to around 60ml.
- Add the double cream and bring to a simmer, stirring occasionally, and allow to simmer for 3-4 minutes.
- Add in parmesan cheese and incorporate into the sauce.
- Add back in the chicken and coat it in the sauce.
- Put in the oven for ~15 minutes or until the chicken is cooked through to 165°F / 74°C.
Serve with mashed potatoes.
Source: https://www.instagram.com/reel/DOt4KdpEs-5/?igsh=MWQ2dnFubzU2cG44OA