There’s something about the smell of butter and garlic hitting a hot pan that instantly makes you feel at home. This chicken steak with white garlic sauce is one of those dishes that looks fancy but comes together easily with simple ingredients. The chicken cooks to a perfect golden crust, staying juicy inside, while the creamy white sauce adds warmth and comfort to every bite. It’s the kind of recipe that fits both a busy weekday and a quiet weekend dinner — homely, satisfying, and full of flavour.
Ingredients
- 2 large boneless, skinless chicken breasts
- 1 tsp salt (adjust to taste)
- ½ tsp freshly ground black pepper
- 1 tsp smoked paprika (optional, for colour)
- 2 tbsp olive oil
- 2 tbsp butter (divided)
- 6 garlic cloves, finely chopped
- ½ cup chicken stock or broth
- 1 cup fresh cream (or half-and-half for a lighter version)
- ¼ cup grated Parmesan (optional, adds richness)
Method
1. Prepare the Chicken
Place the chicken breasts between two sheets of parchment or cling film and lightly pound them to about ½-inch thickness. This helps the meat cook evenly and stay tender. Season both sides with salt, pepper, and paprika.
2. Sear the Chicken
Heat olive oil and 1 tbsp butter in a heavy pan over medium-high heat. When the butter starts to foam, add the chicken. Cook undisturbed for 4–5 minutes on each side until golden brown and cooked through (around 74 °C internal temperature). Transfer to a plate, cover lightly, and keep warm.
3. Make the Garlic Base
Lower the heat slightly and melt the remaining butter in the same pan. Add the chopped garlic and sauté for about 30 seconds until it smells fragrant and just turns light golden. Do not let it brown — it can turn bitter.
4. Deglaze the Pan
Pour in the chicken stock and gently scrape the pan with a wooden spoon to loosen the browned bits. These bits add deep, savoury flavour to the sauce. Let the liquid simmer for 2–3 minutes until it reduces slightly.
5. Add the Cream
Pour in the cream and stir well. Once it starts to bubble gently, add the Parmesan and mix until smooth and creamy. The sauce should coat the back of a spoon. Taste and adjust salt or pepper if needed.
6. Bring It Together
Add the chicken back into the pan and spoon the sauce over it. Let it simmer for 2 minutes so the flavours combine.
7. Serve
Serve hot with the white garlic sauce spooned over the chicken. Garnish with a little parsley or thyme and serve with mashed potatoes, rice, or roasted vegetables.
Tips & Tricks
- Even Thickness: Pounding helps the chicken cook evenly and prevents dry edges.
- Garlic Control: Sauté just until fragrant; over-browning makes it bitter.
- Adjust Sauce: Too thick? Add a splash of stock. Too thin? Let it simmer a bit longer.
- Cheese Choices: Parmesan gives a nutty taste, but cheddar works if you prefer a homely version.
- Herb Options: Fresh parsley, coriander, or rosemary add brightness.
- Make-Ahead: The sauce keeps well in the fridge for up to two days. Reheat gently and add a spoon of cream to refresh.
- Lighter Option: Use less butter and half-and-half for a milder, everyday version.
- Extra Touch: For a slight crust, broil the sauced chicken for a minute — watch it closely.
Why You’ll Love It
This dish is a reminder that simple ingredients can create something special. The chicken stays juicy, the garlic cream sauce feels indulgent without being heavy, and every bite brings the kind of comfort that makes home cooking worthwhile. It’s easy enough for a weeknight but elegant enough for guests. Once you master the base — chicken, garlic butter, and cream — you can use it for paneer, fish, or tofu. Add spinach for colour or a splash of white wine for depth. The same sauce can also be turned into a creamy pasta or soup base.
A plate of this chicken steak with white garlic sauce is the kind of food that makes you slow down, sit back, and enjoy every spoonful. Simple, warm, and full of heart — that’s what good food is all about.e store, try your hand at making this sweet steamed snack. Trust me, one bite and you’ll be hooked.
