This Creamy Garlic Chicken Is Ready in 20 Minutes One Pan!

This Creamy Garlic Chicken — Ready in 20 Minutes

Source: Backyard Chef Farmer Rick

Total time

Approximately 20 minutes.

Ingredients

• Boneless, skinless chicken breasts (quantity as needed). Thin breasts can be halved or butterflied; leave whole or trim the small flap as desired.
• Olive oil or any neutral frying oil, for pan-frying.
• Salt and black pepper, to taste.
• Garlic powder, to taste.
• 1 small onion or 1 shallot, finely chopped.
• Small knob of butter.
• Minced fresh garlic (cooks in ~30 seconds).
• 1 packet garlic-and-herb cream cheese (presenter’s branded product).
  • Substitution: 150 g plain cream cheese mixed with minced garlic and mixed/fine herbs.
• A splash of cream to loosen the sauce (milk may be used instead).
• Sides: mashed potatoes and peas.
• Optional mash add-ins: butter, milk/cream, chives, salt, pepper.

Equipment & prep

• Large frying pan (stovetop).
• Pot for boiling potatoes.
• Knife and board (to butterfly/halve chicken).
• Spatula or tongs and a spoon for stirring.

Potatoes for mash: peel if desired, place in cold water, bring to a boil and cook until tender. Drain and mash with butter and milk/cream; season and add chives if desired.

Method (step-by-step)

1. Prep chicken
   • Halve or butterfly thin breasts if needed. Pat dry on both sides.
   • Season lightly with salt, black pepper and garlic powder.
2. Pan-fry chicken (low & slow)
   • Heat oil in a pan over low/medium-low heat — slow and low is key.
   • Cook the chicken, allowing light browning for color; flip as needed. Avoid high heat so the thin breasts stay moist.
   • Remove chicken from pan and set aside to rest while you make the sauce.
3. Make the sauce in the same pan
   • Remove excess oil if there’s too much in the pan.
   • Over low heat, sauté chopped onion/shallot until soft (try not to brown).
   • Add a small knob of butter.
   • Add minced garlic and cook for about 30 seconds, stirring.
   • Reduce heat to low. Add the garlic-and-herb cream cheese and melt gently.
   • Add a splash of cream or milk to loosen the cream cheese into a sauce; keep the heat low to avoid burning or splitting.
   • Stir until smooth and warmed through.
4. Finish
   • Return the chicken to the pan and warm gently in the sauce until reheated and coated.
   • Serve immediately.

Timings & temperature cues

• Overall: ~20 minutes.
• Pan heat: low to medium-low for both cooking the chicken and melting the sauce.
• Garlic in pan: ~30 seconds.
• Onions: cook until soft without browning (qualitative timing).

Chef tips

• Pat chicken dry before seasoning to encourage browning.
• Butterfly thin breasts rather than pounding; they cook quickly.
• Use a low flame — don’t rush — so chicken stays moist.
• Brown chicken a little for color rather than leaving it completely pale.
• Remove excess oil from the pan before making the sauce to avoid greasiness.
• Keep garlic brief in the pan to prevent burning.
• Melt cream cheese on low and add cream/milk to thin; keep heat low to prevent splitting.
• Return chicken to the sauce just to warm through, avoiding overcooking.

Common mistakes to avoid

• Using too high heat (can burn the chicken, oil, or dry out the meat).
• Browning or burning the onions (cook until soft instead).
• Over-salting the chicken.
• Letting the sauce split by melting cream cheese over too-high heat.

Plating & serving

• Serve chicken over a mound of mashed potatoes with peas for color.
• Spoon extra cream-cheese-herb sauce over the chicken and mash.
• Slice the chicken to show the moist interior.

Variations & substitutions

• Replace branded garlic-and-herb cream cheese with 150 g plain cream cheese + minced garlic + mixed/fine herbs.
• Use milk instead of cream to loosen the sauce.
• Use onion or shallot based on preference.
• Any neutral frying oil can replace olive oil.

Presenter / source

Video/recipe by Backyard Chef Farmer Rick. Product referenced in the video: “bosan garlic and herb cream cheese.”