This one pan, creamy Garlic Chicken with dijon mustard and seasonings like turmeric and paprika creates such a delicious dinner meal. We love serving this recipe with sides like rice, pasta, asparagus, broccoli, mashed potatoes etc. The chicken is tender and flavorful and the sauce is just fantastic to spoon over sides or chicken itself.
Chicken dinners, especially the creamy one pan ones are a big hit with my family. They’re more flavorful and by changing the sides, it’s almost like you can customize each person’s dinner to their liking. Feel free to check out some of my other popular chicken dinners.
- Creamy Chicken with Mushrooms and Spinach
- Tarragon Chicken with Dijon Mustard Sauce
- Creamy Rosemary Chicken
- Skillet Chicken with Sun Dried Tomatoes
Is this too much garlic?
I use a lot of garlic for this recipe, hence the name. But while you can taste the flavor, I can assure you it’s not overwhelming like a garlic bread for example.
Usually, I use one of these two methods to incorporate garlic in this dish.
- When scraping the bits of chicken from the pan, add whole or halved cloves of garlic with olive oil. Saute on medium heat while you stir with a wooden spoon, until garlic is aromatic. The flavor is infused in the oil. You can then remove the cloves of garlic or leave them in based on your preference on texture.
- My other method involves using a (affiliate) garlic press and adding all the garlic in at the same step as above, but this way will incorporate the garlic better in the sauce.
What Ingredients do you need to make this recipe?
For a printable recipe card, scroll to the bottom of the article. These are the ingredients I use to make this recipe.
- Chicken breasts – they vary widely in size so for a family of 4 I tend to use 2-3 chicken breasts and slice them in the middle as if I’m making cutlets. This recipe would taste great with chicken thighs too.
- Garlic – lots of garlic, don’t be afraid to use it, 15 cloves give or take.
- Butter and olive oil – I use the butter to brown the chicken and the olive oil to saute the onion and garlic.
- Flour – coat the chicken before browning it. Shake off excess flour.
- Onion – I use one small onion or half a big one. When it’s diced, it ends up being about 1 cup of diced onion.
- Turmeric – adds earthy, complex flavor to this chicken dish and pairs great with paprika to season the chicken. Plus the sauce gets a little golden color which makes it so pretty on the eyes too.
- Paprika – great seasoning for chicken, it adds not only flavor but also that beautiful brown color when sauteing with butter.
- Dijon Mustard – dijon mustard will make any sauce taste gourmet
- Garlic Salt – yes more garlic flavor:). It helps season the chicken. There might be different brands in the market, I used this (affiliate) specific one but I bought a bigger container at Costco.
Let’s Cook 🙂
So let me walk you over the process of cooking this recipe. Once you cook it once, then you can just skip straight to the recipe card below.
- Make sure chicken breasts are thawed properly. Cut them into cutlets if the chicken breasts are too thick.
- Season chicken breasts or cutlets with turmeric, paprika and garlic salt. Any additional seasonings you might like, add them here.
- Then coat the pieces of chicken with flour, shake off the excess flour.
- Add butter to a skillet, medium heat. Once butter is bubbling but hasn’t browned yet, add the seasoned and floured chicken to pan. Brown for about 4 minutes, flip and let it brown for another 4 minutes. Internal temperature for chicken should be 165 degrees F.
- Once chicken is browned on both sides, remove from skillet and place on a plate. Cover to keep warm.
- Add olive oil in same skillet. Add diced onions and stir to scrape the bottom of the pan. Use garlic press to press garlic and saute it in olive oil or add halves of garlic cloves and let them cook in the sauce.
- Add chicken stock, dijon mustard and mix well with a wooden spoon. Finally add heavy cream and parmesan cheese. When sauce becomes bubbly lower heat to low. Add chicken in and let cook together for an extra 2 minutes or so for flavors to incorporate.
- Garnish with fresh parsley upon serving.
How do you serve this creamy chicken recipe?
We love to serve this creamy garlic chicken with pasta, garlic jasmine rice, mashed potatoes, broccoli, broccolini, asparagus or a simple salad and some garlic bread.
How do you store leftovers of this meal?
Usually I have very little leftovers from this dish, but if one of us is out or kids don’t eat a full serving, then I store the leftovers in a container with airtight lid in the refrigerator.
The next day I tend to just warm it up in the microwave. Chances are that the sauce is thicker, but you can add a little cream or butter or chicken stock, even few tablespoons of water to make it thinner as it warms up.
Creamy Garlic Chicken with Dijon Mustard
Equipment
- 1 large skillet
Ingredients
- 2 chicken breasts it can be 2-3 chicken breasts based on size
- 1 tbsp garlic salt
- 1 tsp turmeric for a milder flavor use 0.5 tsp
- 0.5 tbsp paprika
- 0.5 cup flour
- 2 tbsp butter
- 2 tbsp olive oil
- 1 medium yellow onion you need about 1 cup of diced onion, so use a whole onion if it's medium size or half an onion if it's big
- 15 garlic cloves a whole head of garlic give or take
- 1 cup chicken stock
- 1.5 cup heavy cream
- 2 tbsp dijon mustard
- 0.5 cup parmesan cheese
Instructions
- Cut chicken breasts into cutlets if they're too thick. Season them with garlic salt, paprika and turmeric. Dice the onion and press the garlic, set those aside.
- Use a shallow bowl with flour to coat off chicken pieces, dredge off the excess flour.
- Place a large skillet on medium heat in the stovetop. Add butter. When butter melts, add seasoned and floured chicken. Brown on one side for about 4-5 minutes then flip and brown on the other side too. Remove chicken from skillet and place on a plate, cover it to keep it warm.
- Add olive oil on the skillet. Add diced onion and pressed garlic. You can also just add halved garlic cloves, that's a preference. Saute until onion is soft and translucent, stir often to scrape the base of the skillet.
- Slowly add chicken stock and deglaze the pan. As soon as it starts bubbling, lower heat to medium low. Add heavy cream, dijon mustard and parmesan cheese.
- Stir constantly until the sauce bubbles and get thicker. Add chicken back into the pan and nestle it in the sauce. Let cook for an additional 2-3 minutes. Check for flavor, salt and adjust as needed. Turn heat off, sauce will thicken a little more as it sits.
- Garnish with finely chopped parsley and serve with your favorite side dishes. Enjoy:)
Video
Notes
- Please note that while the nutrition values are estimates, for example you are not using the whole amount of flour that you need etc.
- Depending on how much flavor you like in your food, adjust turmeric and paprika to your taste.
Nutrition Label
Nutrition
Yes, we actually double the sauce quite often. Usually we do that when we serve this garlic chicken with pasta or rice since the starchy side dishes will absorb or even thicken the sauce.
You definitely can!! I would test it first to see if you like those seasonings on chicken, check for spice levels too as well as color of mustard sauce. Yellow or golden or slightly reddish/orange sauce look inviting and appetizing.
If you would like to save this recipe for later, please pin any of the pictures from this post to your boards in Pinterest. It helps retrieve the recipe faster:). Feel free to leave me comments with questions, ratings or any feedback at all.
Thank you so much for reading my blog!!
Other Chicken Recipes
I have more chicken recipes for you since they’re pretty popular in my blog:
- Sheet pan Chicken with Vegetables
- Cast Iron Chicken Kebabs
- Baked Chicken Drumsticks with Rice
- Chicken Pastina Soup
- Chicken and Rice Soup
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