Creamy Garlic Chicken Breast with Herb Gravy
Indulge in the ultimate comfort food with this Creamy Garlic Chicken Breast recipe. Juicy, tender chicken breasts are seared to golden perfection, then simmered in a rich, velvety garlic cream sauce that will have you coming back for seconds (and maybe even thirds!). With its perfect balance of savory garlic, creamy richness, and a hint of fresh herbs, this dish is a true crowd-pleaser
Pragya Sharma
4/4/20252 min read
Creamy Garlic Chicken Breast with Herb Gravy
Ingredients for Gravy:
3 tbsp Olive oil (for richer flavor)
2 medium Onions, finely chopped
10 cloves Garlic, minced or finely chopped
1 cup Water (or chicken broth for a deeper flavor)
2 tbsp Oregano (use fresh oregano for a more vibrant flavor)
1 tbsp Lemon juice (freshly squeezed)
Salt to taste
½ tbsp Coriander powder
¼ tbsp Red chili powder (adjust to taste)
1 cup Fresh cream (use heavy cream for extra richness)
1 tbsp Dried fenugreek leaves (Kasuri methi – for an aromatic twist)
Fresh mint leaves, chopped
Fresh coriander leaves, chopped (for garnish)
Ingredients for Chicken:
500g Chicken breast (boneless, skinless)
Salt, to taste
Freshly ground black pepper, to taste
1 tsp Red chili powder (or to taste for heat)
1 tsp Coriander powder
1 tbsp Lemon juice (freshly squeezed)
2 tbsp Olive oil (for cooking)
Directions for Chicken:
Tenderize the Chicken: Begin by gently pounding the chicken breasts between two sheets of plastic wrap or parchment paper using a meat mallet. This will make them thinner and cook more evenly.
Season the Chicken: Generously season both sides of the chicken breasts with salt, freshly cracked black pepper, red chili powder, and coriander powder. Drizzle with lemon juice, which adds a bit of acidity and helps tenderize the meat.
Marinate: Let the chicken sit for at least 30 minutes to absorb the seasoning. If you have more time, marinate for 1-2 hours for a deeper flavor.
Cook the Chicken: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is hot, add the chicken breasts and cook them for 7-8 minutes per side until golden brown and fully cooked through (internal temperature should reach 165°F / 75°C). If needed, lower the heat to prevent burning. Set aside to rest while you prepare the gravy.
Directions for Gravy:
Sauté the Onions: In the same pan, add 2 tablespoons of olive oil. Toss in the finely chopped onions and sauté over medium heat until they turn translucent and begin to caramelize, about 5-7 minutes. This adds sweetness and depth of flavor to your gravy.
Garlic Infusion: Add the minced garlic and stir-fry until golden brown and fragrant, about 2-3 minutes. Be careful not to burn the garlic, as it can turn bitter.
Add Water and Simmer: Pour in 1 cup of warm water (or chicken broth for more richness). Bring the mixture to a boil and let it simmer for 2-3 minutes to combine the flavors.
Season the Gravy: Add oregano, lemon juice, salt, coriander powder, red chili powder, and freshly ground black pepper. Stir to combine and adjust the seasoning as needed. Add fresh cream, stirring to create a smooth, creamy sauce. Simmer the gravy for another 5-7 minutes until it reaches your desired thickness.
Herbal Touch: Stir in the dried fenugreek leaves (Kasuri methi) for an aromatic, earthy flavor that complements the creamy sauce. Add freshly chopped mint and coriander leaves for a burst of freshness.
Combine Chicken and Gravy: Gently place the cooked chicken breasts into the gravy and let them simmer in the sauce for 1-2 minutes to soak up all those delicious flavors
Ready to Serve !