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This creamy garlic chicken is the kind of meal I make on busy weeknights when I want something comforting but do not want to spend hours in the kitchen. What I love most is how the scent of garlic fills the house and brings everyone to the table fast. With just a handful of simple ingredients you probably have on hand it creates a luscious sauce that clings to every juicy piece of chicken. I first cooked this dish for friends and it quickly became a staple at my family dinners.
This recipe is always a hit at my table. The creamy garlic sauce was an instant favorite and now my family asks for it every month especially when the weather gets chilly.
Ingredients
- Chicken breasts: about 500 grams Look for fresh and plump cuts for the juiciest texture and best flavor
- Fresh garlic cloves: around four The key to the dish is real garlic not pre-minced or powdered for the fullest aroma and taste
- Heavy cream: about 200 milliliters Opt for good quality cream for a rich silky sauce that does not split when simmered
- Olive oil: about two tablespoons A fruity olive oil will add depth and healthy fats to the dish
- Salt: about one teaspoon Always season your chicken before cooking for even better flavor inside and out
- Black pepper: about half a teaspoon Freshly ground is best to balance the creaminess without making the sauce too spicy
- Fresh dill: about one tablespoon The bright herbal note finishes the dish and brings it to life use fresh dill if you can but dried works in a pinch just use less
When gathering your ingredients make sure the garlic is firm and aromatic the cream is well within date and the chicken is cold and firm to the touch.
Step-by-Step Instructions
- Prepare the Chicken:
- Cut the chicken breasts into pieces about three to four centimeters each. This size keeps the chicken juicy and cooks everything evenly. Pat dry on paper towels so they brown properly on the pan.
- Brown the Chicken:
- Pour the olive oil into a wide skillet and heat over medium. Once the oil starts to shimmer add your chicken pieces in a single layer. Cook for about five to seven minutes stirring occasionally until they are golden all over. If you have a lot of chicken brown it in batches so each piece gets a good crust.
- Sauté the Garlic:
- Finely chop the garlic cloves. Lower the heat and add garlic to the pan with the browned chicken. Stir for one minute until the scent turns strong and sweet but not brown. Keep a close eye because garlic can turn bitter if it cooks too long.
- Build the Cream Sauce:
- Pour in the heavy cream. Use a wooden spoon to scrape up the browned bits from the bottom of the pan that is where all the flavor is waiting. Reduce the heat so the sauce bubbles gently but never boils hard. Let it simmer for eight to ten minutes until it thickens enough to coat a spoon.
- Season and Finish:
- Sprinkle in the salt and pepper to taste stirring to combine. Remove the skillet from the heat and stir in the freshly chopped dill right before serving. Taste the sauce and add a squeeze of lemon if you want a little lift.
The way the fresh dill perfumes the cream sauce always puts a smile on my face. My kids have even started requesting extra dill sprinkled on top and it always reminds me of spring dinners with my grandmother.
Storage Tips
Store leftovers in an airtight container in the fridge for two to three days. For longer storage you can portion it into freezer containers and freeze for up to three months. When reheating add a splash of cream if needed to loosen the sauce and always warm gently on the stove to keep the chicken tender.
Ingredient Substitutions
You can swap out the chicken for turkey breast chunks or even tofu if you want a meat-free version. If fresh dill is not available try parsley or chives—just keep the herbs bright and added at the end for the freshest taste. For a lighter sauce use half and half or a plant-based cream but be mindful it may not be as thick or rich.
Serving Suggestions
This dish soaks up sauces beautifully so it pairs perfectly with steamed white rice wide egg noodles or soft mashed potatoes. I also like to spoon it over roasted veggies to make a lighter meal. For a fun twist serve it in a shallow bowl with crusty bread to mop up every last bit of creamy garlic sauce.
Cultural Context
Creamy garlic chicken is one of those modern classics you find in many European kitchens. The idea comes from the comforting French tradition of pan sauces enriched with cream and herbs and makes a cozy centerpiece for family-style dinners. Using fresh dill brings a Central and Eastern European touch which I love because it feels both fresh and nostalgic.
Common Recipe Questions
- → Jakiego rodzaju kurczaka najlepiej użyć do tego dania?
Najlepiej sprawdzą się świeże piersi z kurczaka, ponieważ dobrze wchłaniają przyprawy i szybko się smażą. Możesz też wykorzystać udka bez kości, jeśli wolisz bardziej soczyste mięso.
- → Jak uzyskać idealnie kremowy sos?
Aby sos był gładki i kremowy, korzystaj z wysokiej jakości śmietany kremówki i gotuj na małym ogniu. Ważne, by nie podgrzewać zbyt gwałtownie, co pozwoli składnikom lepiej się połączyć.
- → Czy mogę przygotować danie w wersji lżejszej?
Tak, możesz zastąpić śmietanę lżejszą wersją lub użyć jogurtu roślinnego. Danie będzie mniej kaloryczne, a nadal zachowa delikatną konsystencję.
- → Jakie dodatki najlepiej komponują się z kremowym czosnkowym kurczakiem?
Wyśmienicie pasują makaron, ryż, ziemniaki i świeże warzywa, takie jak brokuły czy groszek. Możliwości wyboru dodatków są naprawdę szerokie.
- → Czy danie można zamrozić?
Tak, potrawę można zamrozić w szczelnym pojemniku i przechowywać nawet do trzech miesięcy. Przed podaniem należy ją delikatnie podgrzać i ewentualnie dodać odrobinę śmietany dla zachowania kremowej konsystencji.