Creamy Garlic Chicken | How To Make Recipe

what's going on everyone and welcome to the channel my name's jack and i'm a chef by trade and my whole purpose for this channel was to give you 100 confidence in the kitchen as well as teach you absolutely everything i know so in this one we're going to be creating the most fantastic creamy garlic chicken it's so easy to make and tastes seriously so good please sit back relax and enjoy all right guys let's start this off with two free-range chicken breasts that weigh 350 grams each and the first thing we're going to do is butterfly each breast to do this very carefully place a sharp knife onto the side of the breast and carefully slice through stopping just before you reach the opposite side to be able to open it up like a butterfly once you have that done we can then slice through the center cut to create two nice even size fillets or fillets whichever way you want to say it once that's done you'll then have four even sized breast fillets or fillets to which we can slap into a large mixing bowl and add in 2 tablespoons or 15 grams of plain all-purpose flour which is going to coat our breasts and allow them to crisp to this add in 1 teaspoon or 2 grams of onion powder for added flavor 1 teaspoon or 2 grams of garlic powder for more added flavor then grab yourself some fresh parmesan cheese and grate or microplane in 3 tablespoons of 15 grams worth which is going to give our chicken a deliciously sharp and complex nutty flavor as well as helping achieve an amazing crust then for seasoning add in 1 teaspoon or 5 grams of sea salt flakes as well as 1 teaspoon or 10 cracks of black pepper now using your hands a spoon or some tongs mix the chicken into the flour and parmesan mix just until it's nice and coated all over and once that's done just pop it aside for the next ingredient we're going to need one small to medium sized brown or yellow onion and all we want to do is slice off the end opposite the root and slice it in half through the root we can then peel off the skin and all of your awesome subscribers will know this but we can then save the scraps for a stock the next step is to make thin slices stopping just before the root which will hold the onion together then slice the onion in half again stopping just before the root and we can then slice through those cuts to finely dice our onion also make sure to trim off any excess flesh from around the root to avoid any wastage and we can also save the roots for a start next grab yourself six cloves of freshly peeled garlic to which we're going to run across a fine microplane or grater to create a nice fine paste then to finish off the prep here is 10 sprigs or 5 grams of fresh savory time and all we want to do here is give it a good old rough chop which doesn't have to be perfect but just make sure there's no large woody stems now to cook this place a large heavy base pot or pan onto your stovetop over a medium to high heat and once hot add in 1 tablespoon or 15 milliliters of olive oil as well as 2 tablespoons or 28 grams of unsalted butter allow the butter to melt and once melted add in the chicken and depending on the size of your pot of pan you may have to do this in batches as we don't want the chicken overlapping at all as it won't cook properly anyway once the chicken is in the pot or pan we want to then sear it for three to four minutes just until it's golden brown and has a nice crispy crunch on it after three minutes and your chicken is nice and golden brown we want to then flip them over and repeat the process searing them for another three to four minutes on the opposite side once you have that done we can then remove the chicken from the pot or pan and place it onto a plate to rest and if you're doing this in batches wipe the pot or pan out with some kitchen cloth and start again with one tablespoon of 15 milliliters of olive oil as well as two tablespoons or 28 grams of unsalted butter now we want to turn the pot down to a medium heat pour in one tablespoon or 15 milliliters of olive oil and chuck in those diced onions give the onions a good mix through to pick up the left behind flavour from the chicken and saute them off for 3 minutes stirring them regularly just until they start to soften and become translucent after three minutes and the onions have softened we can then add in the garlic paste as well as the chopped thyme continue sauteing this off for 15 to 20 seconds just to release those flavors mixing it around the whole time just so that the garlic doesn't burn and i don't know if you've ever had burnt garlic before but it's definitely strong enough to ruin this whole dish once that's done we can then pour in half a cup or 120 milliliters of white wine vegetable or chicken stock to glaze the pot or pan pulling all of those delicious flavors up give that a good mix through to get those flavors moving around and allowed us to reduce down by 75 which will take roughly one minute once the wine our stock has been reduced we can then pour in 400 milliliters or 14 fluid ounces of thickened cream which we can then give a really good mix through and bring to a simmer now that this is at a simmer whip out your parmesan again and grate or micro plain in half a cup or 45 grams worth this will create the most amazing rich and sharp flavor as well as thicken our sauce to this add in one teaspoon or five grams of sea salt flakes as well as one teaspoon or ten cracks of black pepper we can then mix all of that through for those flavors to become friends and for the parmesan to melt and stirring it regularly allow this to simmer away for 2 minutes to reduce and slightly thicken after 2 minutes and the sauce is reduced we can then add our delicious chicken breasts back into the sauce make sure to pour in any of those juices that may be left on the plate for additional flavor and then what we want to do is flip our chicken over every 30 seconds for two minutes to get that sauce completely coating and seeping into the chicken this final two minutes will also reduce and thicken our sauce to the perfect consistency as well as reaching maximum flavor so then after that final two minutes we can then turn this off the heat and what you should have is some beautiful looking chicken that's oozing in sauce and asking to be eaten we can then carefully remove the pot or pan from the stove top and gently place our chicken fillets or fillets into a bowl drizzle over that deliciously rich and creamy garlic sauce hit it with some freshly cracked black pepper for additional flavor sprinkle over some freshly chopped flat leaf parsley for contrast which is optional great or micro plain over some more parmesan cheese and then for the moment we've all been waiting for we can then slice through that perfectly cooked and juicy chicken and we can then dig in all i can say is that the flavor on that is absolutely incredible it's rich and garlicky with the chicken being really well seasoned and really juicy and the flavor of that parmesan through the sauce and on the chicken just adds the most amazing sharp fruity and nutty flavor to store this we can place this in the fridge for up to three days in an airtight container or we can chuck this in the freezer for up to three months but i don't recommend freezing it as it can get a bit watery to reheat this dish we can chuck it back in a pot or pan over a medium heat and heat it up just until the chicken's nice and hot or we can chuck it in a microwave for roughly two minutes but either way you do it just make sure that you stir it regularly just so the cream doesn't split i really hope you enjoyed this video and i was able to teach you something if you did be sure to smash that like button and consider subscribing to see hundreds of more fantastic recipes thanks for watching everyone stay safe and enjoy [Music] you

Channel: Chef Jack Ovens

Views: 165,855

Keywords: mushroom sauce, how to make mushroom sauce, mushroom sauce recipe, creamy garlic mushroom sauce, how to make creamy garlic mushroom sauce, how to make garlic mushroom sauce recipe, how to make creamy garlic mushroom sauce recipes, sauce recipes, mushroom sauce for steak, mushroom sauce for chicken, how to make mushroom sauce with garlic, creamy mushroom sauce recipes, creamy garlic chicken, creamy garlic chicken recipe, how to make garlic chicken, creamy garlic chicken pasta

Id: g-EdicggZ-0

Length: 7min 26sec (446 seconds)

Published: Tue Sep 15 2020