Creamy Garlic Chicken with Leek and Parmesan

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Table of contents:

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How to Make Creamy Garlic Chicken 

Ingredients: (4 servings)

• 4 large chicken breasts (800g / 28oz)
• 8 cloves garlic (minced)
• 1 medium onion, diced fine
• 1 leek, sliced fine
• 1 cup Chicken Stock (250ml/ 8 fl oz.)
• 1 cup heavy cream (Double cream)
• 2 Tbsp Extra Virgin Olive Oil (We used an Italian variety) 
• 1 Oz. Butter (30g)
• 1 tsp Dried Oregano
• 1 tsp Garlic Powder
• Salt and pepper (as needed)
• 1tsp Sweet Paprika
• 3 Tbsp freshly grated Parmesan cheese

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Equipment

• Cast Iron Skillet 
• Cooking tongs
• Garlic Press

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Instructions

Step 1  – Brown chicken breasts

• Season chicken breasts with some salt and pepper on both sides. 
• Add a splash of oil to a large skillet on medium-high heat. Once the oil is hot, add the chicken breasts and cook on all sides until brown (around 4 minutes per side). Once chicken breasts are browned, set aside for use later. 

Note: If chicken breasts are thicker than 1 inch (2.5cm) allow extra cooking time.

Step 2 – Prepare veggies

• In the same pan, add the butter move around the pan until it has melted. 
• Add the leek and onion and cook for 3-4 minutes until they become transparent.
• Add the garlic and cook for 1 minute or until fragrant. 

Step 3 – Add stock, spices, and cream

• Add the chicken stock and mix through. Reduce heat and simmer for 10 minutes. 
• Add the oregano, paprika, and season to taste with salt and pepper. 
• Add the cream and stir through, then add the parmesan.

Step 4 – Add chicken and simmer

• Add chicken pieces back into the pan and cover with sauce. Cook chicken in the sauce for 3 minutes to gently reheat the chicken.  
• serve immediately while hot.

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Cooking tips:

• Generously season your chicken breasts with salt and pepper before cooking them. This will help draw out the flavor and result in juicier, more tasty chicken. 
• Aim to use chicken breast no thicker than 1.5 inches (4cm) thick. Any thicker and you’ll need to butterfly the breasts to ensure they cook evenly.

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Best Way to Cook Chicken Breast

There are a few tricks to cooking chicken breast that will help the meat absorb maximum flavor while keeping it juicy. When choosing chicken breast meat, aim for breasts that are no thicker than 1.5 inches (4cm). This will ensure that the breasts cook evenly and are not raw in the middle. 

Season before cooking

Liberally season your chicken breast meat on both sides with some salt (we use Pink Himalayan Salt) and some freshly cracked black pepper. Set aside for around 5 minutes so the seasoning can absorb into the meat. 

Pan searing

Cook in a hot skillet with oil or butter (or both if you like!). Sear for 4-5 minutes per side until just golden brown. Remember, that the chicken will be heated again in the creamy sauce so don’t overcook it. This method gives a crispy exterior and juicy interior. 

To check the chicken is about ready, use a meat thermometer to ensure the internal temperature has reached 165 °F (73.9 °C).

Gently simmer in the creamy sauce

Once the sauce is simmering away, add the chicken pieces and reduce the heat to a low simmer. Use a spoon to cover the chicken breast in sauce and simmer for a few minutes to heat the chicken breast. Again, use a meat thermometer to check the internal temperature of the chicken. 

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Parmesan Cheese

Parmesan cheese, or Parmigiano-Reggiano, is a hard, granular cheese made from cow’s milk, originating in Italy. It’s aged for 12 to 36 months, giving it a rich, nutty, and savory flavor with a firm, crumbly texture. 

Parmesan has an incredible flavor and is commonly grated over pasta, soups, or salads, or used in sauces, thanks to its robust, umami taste. Authentic Parmigiano-Reggiano costs around USD $4 per ounce and you’ll find it at any good cheese store or in some large supermarkets. 

Authentic Parmigiano-Reggiano is made in specific regions of Italy under strict regulations, while “Parmesan” can refer to similar cheeses made elsewhere.

Good Alternatives to Authentic Parmigiano-Reggiano

While using authentic Parmigiano-Reggiano will certainly elevate the flavor of this dish, its cost can be prohibitive for some. A good substitute for Parmesan cheese depends on the dish, but here are some common alternatives:

1. Pecorino Romano – Similar texture, but sharper and saltier.
2. Grana Padano – Milder and less crumbly, but still offers a nutty flavor.
3. Asiago – A bit creamier with a similar savory taste.
4. Nutritional Yeast – For a dairy-free option, with a cheesy, nutty flavor.
5. Manchego – Adds a mild, buttery taste that works well in many dishes.

Garlic, Onion, and Leek

Garlic, onion, and leek are a veg combination that works oh so well with any creamy sauce. We add a little extra garlic flavoring with the garlic powder and give the sauce a lovely color and warmth with a little sweet paprika. 

Simmer your veg down in the chicken stock for at least 10 minutes, and if you have the time, simmer until most of the liquid is evaporated and the onions and leeks begin to caramelize. This will add a rich layer of flavor that’s hard to resist. 

Heavy Cream and Double Cream: Are They the Same Thing? 

The main difference between heavy cream and double cream is their fat content and regional naming conventions:

1. Heavy cream (used in the U.S.) has a fat content of around 36-40%. It’s versatile, used for whipping, in sauces, soups, and desserts.
2. Double cream (common in the U.K.) has a higher fat content, around 48% or more. It’s thicker, richer, and can be whipped faster or poured over desserts.

Double cream is richer and creamier, while heavy cream is slightly lighter but still indulgent. Both can often be used interchangeably, though double cream provides a more luxurious texture. 

As we are adding 1 cup of cream along with 1 cup of chicken stock, the sauce will be slightly thinner. If you prefer a thicker sauce, allow the dish to simmer for around 5 minutes extra once you add the cream and spices. 

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Nutrition Facts

Servings: 4
Amount per serving
Calories	557
% Daily Value*
Total Fat 39.4g	51%
Saturated Fat 19.5g	97%
Cholesterol 188mg	63%
Sodium 423mg	18%
Total Carbohydrate 12.6g	5%
Dietary Fiber 1.8g	6%
Total Sugars 3g
Protein 39.3g
Vitamin D 33mcg	165%
Calcium 183mg	14%
Iron 7mg	41%
Potassium 465mg	10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

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More Mediterranean Chicken Recipes:

• Creamy Tuscan Chicken with Sun-Dried Tomatoes and Spinach
• Sheet Pan Baked Mediterranean Chicken Thighs with Chickpeas and Pancetta
• Grilled Lemon Herb Chicken Recipe
• Healthy Baked Mediterranean Chicken Thighs | Easy Sheet Pan Recipe
• Mediterranean Chicken with a Tangy Olive Oil and Lemon Marinade
• Spanish-Style Chicken Thighs

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