The garlic cream chicken is easy to make with lots of flavour.
The spinach, sundried tomatoes and oregano add lots and lots of goodness.
Great with pasta, rice or crispy potatoes.
Full recipe & popular questions further down the page.
How to make garlic cream chicken
Ingredients:
- 2 chicken breasts
- 125 ml double cream
- 100 ml chicken stock
- 2 pods garlic – crushed
- 2 tbsp fresh oregano – chopped
- 25 g Parmesan cheese – grated
- 125 g Spinach – optional
- 40 g Sundried tomatoes (or oven dried tomatoes – see note)
- 1 tbsp olive oil
- Salt and pepper
Equipment
- Large frying pan
- Chopping board and knife
- Grater (optional)
Instructions
- Cut the chicken breasts into slices (make it quicker & easier to fry)
- Chop the oregano, crush the garlic and wash the spinach.
- Put the olive oil in a heated frying pan, add the chicken and fry until well cooked. Take out of the pan and keep warm.
- Add the garlic and fry for 1 minute.
- Then add the double cream, cheese and chicken stock. Keep warming and stirring until the cheese has melted and the sauce has thickened.
- Add the spinach and dried tomatoes and simmer until the spinach has shrunk.
- Put the chicken back into the pan and add the chopped oregano.
- Simmer for 1 to 2 minutes.
- Serve and enjoy.
How to serve
Great with pasta, rice or crispy potatoes.
For example the picture shows it being served with pilau rice
6 Garlic cream chicken questions
1. Do I use dried or fresh oregano?
Oregano adds a lovely flavour to all kind of meat & pasta dishes.
You can use both fresh or dried oregano in this recipe. If using dried then add it at the start (when you are adding the cream, etc.)
However fresh adds an extra flavour level and is always worth trying – simply add it at the end. There is more info in my oregano cooking section
2. Do I need to add spinach?
Spinach is not essential in the garlic cream chicken recipe – but it does add extra flavour.
In addition being full of iron and antioxidants it is perfect for creating healthy meals.
However washing it is important – I use a salad spinner as it’s so easy to use. Full details on Amazon
3. Sun dried or oven dried tomatoes?
You can use either. Sun dried tomatoes are key to many (especially Italian) recipes.
But they are ever so easy to make at home – the picture shows oven dried Roma tomatoes
You need very few ingredients and can easily store them in a freezer. More details
4. Can I freeze garlic cream chicken?
Sorry no, but you can keep it in the fridge for 2 to 3 days
5. How do I heat it?
You can either simply heat it in a microwave or slowly simmer it on the hob
6. Can I make garlic cream chicken dairy free?
Yes, all you do is replace the double cream with something like Elmlea non dairy double cream
And replace the Parmesan cheese with vegan dairy free Parmesan cheese (available from Amazon)
Garlic cream chicken
Equipment
- 1 Large frying plan
- 1 Knife and chopping board
- 1 Grater optional
Ingredients
- 2 Chicken breasts
- 125 ml Double cream
- 100 ml Chicken stock
- 2 pods Garlic
- 2 tbsp Fresh Oregano chopped
- 25 g Parmesan cheese grated
- 125 ml Fresh Spinach optional
- 40 g Sundried tomatoes
- 1 tbsp Olive oil
- Salt and Pepper
Instructions
Prepare ingredients
- Cut the chicken breasts into slices (make it quicker & easier to fry)
- Chop the oregano, crush the garlic and wash the spinach.
Fry the ingredients
- Put the olive oil in a heated frying pan, add the chicken and fry until well cooked. Take out of the pan and keep warm.
- Add the garlic and fry for 1 minute.
Make the sauce
- Then add the double cream, cheese and chicken stock. Keep warming and stirring until the cheese has melted and the sauce has thickened.
- Add the spinach and dried tomatoes and simmer until the spinach has shrunk.
Finalise the garlic cream chicken
- Put the chicken back into the pan and add the chopped oregano.
- Simmer for 1 to 2 minutes. Serve and enjoy.
Video
Nutrition
How to serve
Great with pasta, rice or crispy potatoes.
Have you made the recipe?
Would love to hear what you thought of it
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