Creamy Garlic Chicken!

A deliciously easy creamy garlic chicken with a white wine cream cheese sauce, perfect for lunch and dinner. 

This beautiful and easy dish is perfect for lunch, dinner and basically every day of the week… it’s super easy to put together, and it’s full of flavour. It’s basically my new go-to! 

Savoury cooking

So… I know this may come as a shock to a lot of you, but savoury cooking is my favourite thing on the planet and I adore yet. Yes, borderline more than I love baking… but I blame the fact that I have tested and eaten so many cakes over the years I am just craving the salt content now.

However, in truth, I have always adored savoury cooking, and now is the time to really start bringing recipes to the game and giving you all a tonne more inspiration. I’ve always posted my macaroni cheese and chicken, bacon and leek pie – so this beauty is another one to add to the collection. 

Easy dishes

I have always wanted my recipes to be as easy as possible, no matter what style of recipe they are. Whether they are cakes, cookies, traybake or a dinner dish for the every day style meal… I want them to be easy. This one definitely comes under that umbrella as you can prepare it all in one pan and it’s super easy.

This dish has a delicious flavour, and I adore it. I have several people taste test this beauty and it went down SO well that I have made it several times since. The chicken is easy to cook, the sauce basically makes itself, and it’s adaptable to your flavour choices with spices. 

I ended up using a mix of garlic, cayenne pepper, dried thyme, rosemary, salt and pepper for the spices which created a slightly spicy but warming flavour – the wine brings a flavour as well as the parsley sprinkled on at the end of the cooking. 

Chicken

For the chicken, I just went for chicken breast. Arguably, you can use whatever cut of chicken you prefer. I have made this with deboned chicken thighs as well which was utterly incredible and it was delicious.

As this is a savoury dish, I still measured by weight, but you can be a little fruity when it comes to what you need – this recipe happened to make 3 chicken breasts as they were quite large in the packet, but you could also use smaller breasts which will be quicker to cook, mini fillets, or even diced chicken – it’s up to you. 

You want to make sure when cooking chicken that you get a lovely bit of colour on the chicken so that it looks more appealing, so don’t be scared of the cooking. If you are worried the chicken is still not cooked through, you can cook for longer – the timings will naturally vary somewhat. 

The Sauce

The sauce sort of invented itself with this one as it wasn’t meant to have cream cheese in the sauce, but I randomly added it in one day and it just brought the sauce to a whole new level of delicious. 

The sauce begins when you start seasoning the chicken and frying it off into the pan. I add the wine to the pan, and the butter, and start to basically baste the chicken somewhat as it Cookes. I remove the chicken once cooked and do NOT clean the pan, and then add the cream cheese and mix it to combine. 

Now, if you don’t want wine, you can use chicken stock instead – yes, don’t worry – there is an alcohol free version. The sauce is thick and beautiful either way – the oil of the cooking can sometimes make the sauce look a little weird, but just beat it together and it’s perfect. 

How to serve

When it came to serving this, I did want I had… so I did new potatoes. Now, you can use whatever you want – mashed potatoes, chopped potatoes, salad, rice, anything you fancy! The main focus of this dish is the deliciously flavoured chicken and the sauce. 

If you want to make it more saucy, you can double the sauce ingredients – even add a bit more spice if you want. You can also use a single/double cream to make the sauce a little more saucy. 

Tips & Tricks 

• This is best served fresh
• You can serve this with whatever side dishes you prefer 
• You can switch the cream cheese for a single/double cream, or even a soya cream. 
• You can use chicken thighs, or even mini fillets if you prefer, but the cooking time will reduce. 
• The wine can be swapped to chicken stock 

Creamy Garlic Chicken

A deliciously easy creamy garlic chicken with a white wine cream cheese sauce, perfect for lunch and dinner. 

Print Pin Rate

Category: Dinner

Type: chicken

Keyword: Chicken, Garlic

Prep Time: 20 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 40 minutes minutes

Servings: 3 people

Author: Jane's Patisserie

Ingredients

• 600 g chicken breasts (roughly)
• 2-4 tbsp olive oil
• 3 garlic cloves (finely chopped)
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp black pepper
• 1/2 tsp salt
• 125 ml white wine (or chicken stock)
• 50 g unsalted butter
• 2 tbsp cream cheese
• parsley to serve
• new potatoes to serve

Grams - Ounces

Instructions

• Grab a large saucepan and heat to a medium-high heat
• Drizzle in the olive oil and place the chicken in the pan
• Fry for 2-3 minutes each side to give it a nice colour
• Add the finely chopped garlic and fry
• Add the cayenne pepper, thyme, rosemary, pepper and salt
• Fry for 3-5 mins each side to cook the chicken through
• Pour in the wine and add the butter
• Melt the butter and mix into the sauce
• Remove the chicken from the pan and add the cream cheese
• Stir the sauce together
• Add the chicken to the serving plate, pour over the sauce and serve how you fancy - I added freshly chopped parsley and served with some herby new potatoes.

Notes

• This is best served fresh
• You can serve this with whatever side dishes you prefer 
• You can switch the cream cheese for a single/double cream, or even a soya cream. 
• You can use chicken thighs, or even mini fillets if you prefer, but the cooking time will reduce. 
• The wine can be swapped to chicken stock 

ENJOY!

Find my other recipes on my Recipes Page!

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J x

© Jane’s Patisserie. All images & content are copyright protected. Do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words and credit me, or link back to this post for the recipe.