Creamy Garlic Chicken

    1 hour

    Chicken is gently cooked in a combination of chicken stock and white wine which is later reduced and combined with cream to make the rich sauce.

    172 people made this

    Serves: 4 

    • 65g butter
    • 4 chicken breast halves
    • 1 1/2 cups (375ml) chicken stock, or as needed
    • 1 cup (250ml) dry white wine
    • 4 cloves garlic, peeled
    • 1 tablespoon plain flour
    • 1 teaspoon salt
    • 1 teaspoon pepper
    • 1 cup (250ml) thickened cream

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Melt butter in a large frypan over medium-high heat. Add chicken breasts and cook until nicely browned on both sides. Pour in chicken stock and white wine using enough chicken stock so that the chicken pieces are covered halfway to two thirds by liquid. Add whole garlic cloves.
    2. Reduce heat to medium-low, sprinkle flour over the top of the contents of the frypan and cover with a lid. Simmer for 40 to 45 minutes or until chicken is cooked through.
    3. When cooked through remove the chicken to a dish and keep warm. Boil the liquid in the frypan until it is reduced to about 1 1/2 cups. Whisk cream into the reduced liquid, breaking up the garlic cloves as much as you can. Return chicken to the pan and heat through.

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    Reviews in English (143)


    DIVINE! I used 6 pieces of boneless chicken, 1.5 cups CHARDONNAY (this white is drier than say a sweet Reisling - DRY is KEY!), 1 cup stock, 6 garlic cloves. You need to give the sauce time to thicken once you add the cream. I mixed my leftover chicken, sauce, & rice altogether and saved it for lunch the next day - but I ended up eating it before bed it was so good!!!!!!!  -  25 Sep 2007  (Review from Allrecipes USA and Canada)


    I just finished eating this, and I gotta give it 5 stars. It was really tasty and fairly easy to prepare. The one complaint I have about the recipe is the ingredients list 1 tsp each of salt & pepper and the recipe doesn't tell you what to do with them. I added them to sauce while it was reducing and that worked out well for me. Maybe that's why other reviewers thought the sauce was bland - it would have been without the S&P. I thought the consistency of the sauce was perfect, like gravy. I didn't serve with rice, I did pasta with tomato sauce instead and it didn't really go well with the chicken. Next time I will serve with garlic mashed potatoes - it would be fantastic with the sauce!  -  09 Dec 2006  (Review from Allrecipes USA and Canada)


    Altered ingredient amounts. add mushrooms to reduced liquid before adding cream  -  23 Nov 2010  (Review from Allrecipes UK & Ireland)