Ready in 30 minutes - Creamy Garlic Chicken
This is a perfect example of how simple, everyday ingredients can make the most delicious meals. If you're like me and occasionally find it a struggle to think of different menu ideas for the whole family (and are in the midst of weaning everyone off over-ordering food delivery), then this is definitely a recipe to add to your go-to list. This recipe delivers tender chicken breasts nestled in a mouth-watering garlic cream sauce. Sweeten out the flavours with lightly caramelised onions and Flowering Hyssop Thyme for a decadent, yet easy dish.
Creamy Thyme-Garlic Chicken
Take My Bread Away
I'm always thinking of ways to elevate affordable and healthy cuts of meat, and chicken is the perfect protein for the combination of onions, garlic (fresh and powdered versions) and cream which is usually staple in most kitchens. The addition of dried herbs, spices and the citrus of the lemon transforms this dish from just another weeknight chicken meal to a dish worthy to serve guests at any dinner party. Who can resist succulent tender chicken in a rich cream sauce, with a hint of woodsy thyme, and a garlic kick! Not the raw, pungent, in-your-face garlic; no one loves that! But a soft, mellow garlic flavour woven into the sauce. That’s what I'm talking about. Serve it over some pasta, a bed of rice or even a crusty loaf of French bread and a salad, you're good to go! After all, you can never have too many quick and easy dinner recipes up your sleeve, am I right?
Trust me when I tell you that you will want to pin this recipe to your 30-minutes-or-less-to-prepare recipe list, it's so simple to make that your whole family will enjoy preparing together. What's more, this is a one-skillet meal so cleaning-up afterwards is a breeze. Here is what you'll need:
- Chicken breasts – the boneless, skinless variety. Now, a standard chicken breast might be an inch or more thick, which is generally not likely to cook evenly and well in skillet recipes like this. You’ll want to slice them straight in half through the middle, so if you start with two thick pieces, you’ll then have four thin ones. Bonus – you may only need to buy two chicken breasts to feed a small family, or to have dinner and leftovers for lunch tomorrow. (You can also use skinless/boneless thigh steaks if you prefer dark meat)
- Yellow onion – use about 1/2 of a medium onion. You can stash the rest in the fridge, or chop and freeze it, to use another day.
- Garlic – I used a mixture of fresh and dried powder as I love the sweet, pungent flavour of the Purple Stripe Garlic that comes through
- Chicken broth (store bought or powder is fine).
- Thyme and parsley. I used dried but it's worth picking up if you’re already at the supermarket.
- Staples – salt, pepper, garlic powder, olive oil, butter.
See the full recipe below.
This is a perfect example of how simple, everyday ingredients can make the most memorable meals with just a little bit of help from some handy herbs and spices.
2 large boneless, skinless chicken breasts (or 4 skinless thighs -see notes)
- kosher salt and freshly-ground black pepper to taste
2-3 teaspoons Purple Stripe Garlic Powder
- 1 tablespoon olive oil
- 3 tablespoons butter divided
- 1/2 medium yellow onion chopped
6-8 whole cloves peeled garlic
- 1/2 cup chicken broth
- 2 teaspoons lemon juice
1/2 tsp dried Flowering Hyssop Thyme Leaves (or 1 tsp fresh)
- 1/2 cup heavy cream
- fresh thyme, parsley, and lemon wedges, for garnish optional
Slice each chicken breast in half lengthwise so you have 4 thin pieces (or 4 pieces of your chicken thighs). Sprinkle both sides of each piece lightly with salt, pepper, and garlic powder.
Warm the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once the butter melts, add chicken and cook for 3-4 minutes on each side, until it forms a nice golden crust and is cooked through. Remove chicken to a plate and set aside.
Reduce heat to medium and add the remaining 2 tablespoons butter. Add the onion and cook for 2-3 minutes. Using the back of a knife, smash half of the garlic cloves, then add both the smashed and whole cloves to the pan with the onions. Cook 2-3 minutes more, until the garlic is fragrant and lightly browned on the outside, then add chicken broth, lemon juice, and thyme. Scrape the bottom of the pan to deglaze any browned bits, and let the sauce simmer for about 4 minutes. It should be noticeably reduced.
Reduce heat again to medium-low, then stir in the cream. Return chicken to the skillet and let everything simmer gently for 2-3 minutes to blend the flavours. Garnish with fresh thyme and/or parsley, lemon wedges, and a little more black pepper, as desired. Serve and enjoy!