Summary of "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)

Prep chicken
- Halve or butterfly thin breasts if needed. Pat dry on both sides.
- Season lightly with salt, black pepper and garlic powder.
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.
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.
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.