Chicken Simmered in Roasted Garlic Sauce

    1 hour 15 minutes

    This is a very easy and light dinner, perfect for summer evenings. Flavourful chicken breasts are bathed in a lemony garlic butter.

    63 people made this

    Serves: 4 

    • 1 head garlic
    • 250g wide egg noodles
    • 1 cup (250ml) chicken stock
    • 1 lemon, zested and juiced
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 2 teaspoons olive oil
    • 4 skinless, boneless chicken breast fillets
    • 2 tablespoons plain flour
    • 4 tablespoons butter
    • 1/3 cup chopped fresh chives

    Preparation:15min  ›  Cook:1hour  ›  Ready in:1hour15min 

    1. Preheat oven to 200 degrees C. Wrap the garlic head in foil and bake 30 minutes, until cloves are soft. Remove from heat and cool enough to handle.
    2. Bring a large pot of lightly salted water to a boil. Add egg noodles and cook for 6 to 8 minutes or until al dente; drain.
    3. Slice off the top of the garlic head and squeeze the softened cloves into a medium bowl. Mix in the chicken stock, lemon zest, lemon juice, salt and pepper.
    4. Heat the olive oil in a frypan over medium heat. Lightly coat the chicken breast fillets with flour and cook in the frypan about 10 minutes on each side until lightly browned. Set chicken aside, retaining frypan juices.
    5. Stir in the garlic mixture and bring to a boil. Reduce heat and return chicken to the frypan. Continue cooking the chicken about 5 minutes on each side until no longer pink and juices run clear. Remove chicken and arrange on plates over the egg noodles.
    6. Mix the butter into the garlic sauce mixture in the frypan until melted and stir in the chives. Spoon the sauce over the chicken and egg noodles to serve.

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    Reviews and Ratings
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    Reviews in English (48)


    This was so good! The first time I made it the sauce didn't quite coat all the noodles so we added some extra butter to them. After making this recipe again, I doubled the sauce and it was more than enough to cover all the noodles. 1.5 servings of the sauce may be more appropriate, but it was better to have extra than not enough.  -  24 Jun 2006  (Review from Allrecipes USA and Canada)


    This is a simple, flavorful chicken. I used two shortcuts. I skipped the roasted garlic step and just used crushed garlic and I used soup chicken rather than chicken breasts. I would recommend the first shortcut but not the second.  -  15 Apr 2007  (Review from Allrecipes USA and Canada)


    This was great. I put it over brown rice instead of noodles. I would also recommend doubling the sauce. It was the best part.  -  20 Sep 2008  (Review from Allrecipes USA and Canada)