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  • 25 mins
  • 3 main ingredients 
  • 25 mins
  • 3 main ingredients

The Daily Feed 🍽

One-Pot Garlic Chicken

An easy one-pot dinner cooked on the hob... Garlic Chicken. An absolute winner - garlicky, creamy, cheesy and super simple to make.

Serve with your favourite veggie sides. We're having steamed purple sprouting broccoli and cauliflower...

What you'll need

Enough for however many you're feeding, I cook for 2.

Main ingredients

  • Chicken breasts, 2-3
  • Garlic, 5+ cloves
  • Cream, 150-200ml
  • Fresh parsley, optional

Fresh/ frozen

  • Butter, about 25g
  • Grated parmesan cheese, a large handful

Store cupboard

  • Flour for dusting, optional
  • Salt & pepper
  • Chicken stock, about 250ml

What to do

1. Slice the chicken breasts crosswise into thick strips. Tip into a shallow bowl and sprinkle over 1-2 tbsp of well seasoned flour. Heat a dash of olive oil in a frying pan over a medium high heat and fry the chicken 1-2 mins both sides until lightly golden all over (I did this in 2 batches, be sure to shake off any excess flour before adding to the pan).

2. Reduce the heat to medium and add a good knob of butter, I used about 25g, and add as many peeled garlic cloves as you dare - I think I put about 6 or 7 in in total, but you could use up to 10 if you wanted! Cook for 5 more minutes stirring most of the time so the chicken doesn't burn.

3. After 5 mins, add 250ml chicken stock and simmer for about 10 minutes and until the garlic has softened, and the sauce thickened. Add 100ml double cream and a good grating of Parmesan, or any cheese that you fancy. Stir it all well and allow to simmer for another 5 mins. Have a little taste and adjust the seasoning if needed. Sprinkle some freshly chopped parsley and serve.

notes & tips

  • 75 degrees this is the temperature at which chicken is cooked. Insert a food thermometer into the thickest part of the meat. 
  • room temperature if time allows, let the meat to come to room temp a bit before cooking, about 10-15 mins will do.
  • recipe's inspired by one I found on the BBC Good Food website, by Charlotte Pike, linked here.

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