Creamy garlic chicken is one of the most popular chicken recipes on my blog. The reason is simple; it’s a one-pan (one-skillet) dish, and everyone loves chicken with a creamy garlicky sauce. It’s also one of my son’s favorite dishes. He loves the creamy garlic chicken with Parmesan garlic noodles.
This creamy lemon garlic chicken is quickly becoming his new favorite because it’s even better and more delicious. The perfect balance of the different flavors: lemon, garlic, chicken broth, white wine and whipping cream make it an utterly mouthwatering dish that goes well with pasta, rice, or noodles. It’s no wonder little G always asks me for the dish.
For the chicken, you can use chicken breasts (boneless and skinless for healthier result) or chicken thighs. You know me, little G loves chicken skin but dislikes chicken breasts. So I always buy skin-on and bone-in chicken thighs, but I debone the chicken thighs at home (learn and watch the video on how to debone chicken thighs). It’s just easier for little G to eat. Removing the bones also allow me to pan-fry the meat part of the chicken thighs to golden brown and crispy perfection. All these small things really make a huge difference to the end result of this recipe.
For flavorings, I like to mix Asian ingredients with western cooking. I used Japanese cooking sake and mirin to flavor the creamy lemon garlic sauce. However, if you don’t have them, it’s totally fine. You can use white wine and sugar to balance the flavors. If you can’t consume alcohol, skip entirely and it will be equally flavorful.
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