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Full detail recipe with description nutritional info and time and question answer creamy chicken in peppery garlic sauce
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Here’s a detailed recipe for Creamy Chicken in Peppery Garlic Sauce, including description, prep and cook time, nutrition facts, and a Q&A section for common concerns.
Creamy Chicken in Peppery Garlic Sauce
Description
This Creamy Chicken in Peppery Garlic Sauce is a rich, comforting dish that balances the savory flavor of garlic, the warmth of cracked black pepper, and the silkiness of a cream-based sauce. Perfect over pasta, rice, or mashed potatoes, it’s a weeknight favorite that’s also elegant enough for entertaining.
Ingredients (Serves 4)
4 boneless, skinless chicken breasts or thighs
2 tbsp olive oil
1 tbsp olive oil
6 garlic cloves (minced or finely grated)
1 tsp freshly ground black pepper (adjust to taste)
½ tsp salt (or to taste)
1 cup heavy cream
½ cup chicken broth (low sodium)
½ cup grated Parmesan cheese
1 tsp lemon juice (optional, for brightness)
1 tbsp chopped fresh parsley (optional, for garnish)
Instructions
1. Prepare the Chicken
Pat chicken dry with paper towels. Season with salt and black pepper on both sides.
In a large skillet over medium-high heat, heat olive oil.
Add chicken and cook for 5–6 minutes per side, or until golden brown and cooked through. Remove and set aside.
2. Make the Garlic Sauce
Lower the heat to medium. In the same pan, add butter.
Add minced garlic and sauté for about 1 minute until fragrant—don’t let it brown.
Stir in the black pepper and let it toast for a few seconds.
3. Create the Cream Sauce
Add chicken broth to deglaze the pan. Let it simmer for 2 minutes.
Stir in heavy cream and Parmesan cheese. Stir constantly until the cheese melts and sauce thickens (about 3–4 minutes).
Add lemon juice if using, and adjust salt and pepper to taste.
4. Combine
Return chicken to the pan. Spoon sauce over the chicken and let simmer for 3–5 minutes to meld the flavors.
Garnish with parsley before serving.
Serving Suggestions
Serve over pasta (fettuccine or penne), mashed potatoes, steamed vegetables, or rice.
Add a side salad for a refreshing contrast.
Time Breakdown
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Nutritional Information (Approx. per serving)
Nutrient Amount
Calories 510 kcal
Protein 36 g
Fat 36 g
Saturated Fat 18 g
Carbohydrates 4 g
Sugar 1 g
Fiber 0 g
Sodium 410 mg
Cholesterol 145 mg
Values are estimates and can vary based on brands and specific ingredients used.
FAQs and Answers
Q: Can I use milk instead of heavy cream?
A: Yes, but the sauce will be thinner. Add 1 tsp of flour or cornstarch to help thicken it.
Q: Can I make this ahead of time?
A: Yes. Store in the fridge for up to 3 days. Reheat gently on the stove with a splash of cream or broth.
Q: Is it spicy?
A: Not really. The “peppery” comes from black pepper’s warmth, not chili heat. You can reduce it for a milder taste.
Q: Can I make it dairy-free?
A: Yes—use full-fat coconut milk in place of cream and nutritional yeast instead of Parmesan.
Q: What herbs can I add?
A: Thyme or rosemary pair wonderfully. Fresh parsley or basil at the end adds freshness.
Q: Can I use pre-cooked or rotisserie chicken?
A: Absolutely. Just warm the chicken in the sauce for 5–6 minutes so it absorbs the flavors.