Creamy Garlic Chicken: an easy chicken dinner recipe with sundried tomatoes, spinach and the most amazing creamy, garlicky, parmesan and gruyère sauce. On the table in under 30 minutes!
For a garlic fiend like myself who almost always doubles or triples (at least) the specified amount of garlic in any given recipe, I’m always looking for ways I can incorporate my favourite little bulb into different dishes. This, combined with my love of all things cheesy, makes this Creamy Garlic Chicken recipe a real winner. You guys will not believe how tasty the sauce is – in fact I think I could just eat it with a spoon and call it dinner. 😉
It’s also a seriously easy recipe. All you need to do is fry some chicken breasts in a pan until they are browned, take them out and make a quick sauce with some cream, chicken stock, garlic and cheese, add in some sundried tomatoes and spinach before returning the chicken to the pan where everything combines in a delicious, oozy, creamy sauce.
This is a pretty versatile recipe too. If you are not so much of a garlic lover feel free to leave it out, and it will still have a beautiful cheesy sauce your family will love. This recipe is at its best served with pasta, noodles, mashed potatoes, or rice – anything which will absorb all that saucy goodness.
A chicken dinner in under 30 minutes!
Creamy Garlic Chicken
Prep
Cook
Total
Yield 4-6 servings
Creamy Garlic Chicken: an easy chicken dinner recipe with sundried tomatoes, spinach and the most amazing creamy, garlicky, parmesan and gruyère sauce. On the table in under 30 minutes!
Ingredients
- 4-6 boneless skinless chicken breasts, sliced in half if very large to aid cooking time
- 2-3 tbsp olive oil
- 300ml double cream
- 150ml chicken stock
- 1 tbsp italian herb seasoning, or mixed herbs
- 1 tbsp garlic granules, or garlic powder
- 100g parmesan cheese, grated
- 100g gruyère cheese, grated
- pinch of salt
- pinch of freshly ground black pepper
- 150g spinach, roughly chopped
- 250-300g sundried tomatoes, roughly chopped
- 2-3 sprigs of fresh thyme, flowers only (optional)
- handful of fresh, flat leaf parsley, chopped finely, for garnishing (optional)
Instructions
- Add the olive oil to a large pan and cook the chicken breasts over a medium-high heat for 4-7 minutes each side until browned and cooked through with no pink meat or juice remaining. Remove from the pan and put to one side.
- Add the cream, chicken stock, garlic, italian seasoning, salt, pepper and cheese to the pan. Turn the heat down and simmer for 5 minutes while whisking, until cheese melts and sauce thickens.
- Add in the spinach, sundried tomatoes and fresh thyme. Stir to combine and simmer for 2-3 minutes until spinach wilts down.
- Add the chicken breasts back into the pan and simmer for 2 minutes. Garnish with fresh parsely, if desired.
- Serve immediately.
Courses Dinner
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You have me drooling,while looking at your recipes! I can’t wait to try a few of them. I am in the U.S. so I will have to convert them to our measurements. Not used to grams here. Also, could you tell me, what is the difference between single cream and double cream, another term we don’t use here. I am really looking forward to trying your recipes!
Hi Robin! Thank you for your nice comment about my recipes!
I must apologise for the late reply, as I have only just seen your query now. Unfortunately, there seems to be no exact equivalent between different types of cream in the UK and US. Our ‘single’ cream has at least 18% butterfat and ‘double’ cream has 48%. I think the closest equivalent in the US to single cream would be ‘light’ cream, although I gather this can be hard to find in some areas. The best equivalent to double cream seems to be ‘heavy whipping cream’ – it has a little less butterfat but should be fine in most recipes. Hope that helps you, Robin, and if you do try the recipe, do let me know how it turns out!