Garlic Butter Cream Chicken Recipe

Name: Garlic Butter Cream Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 Chicken (thighs or breasts); 2 clove Garlic; 2 Green onions or scallions; 1 packet Shimeji mushrooms; 3 Asparagus; 1/2 Red bell pepper; 20 grams Butter; 3 tbsp Soy sauce; 2 tbsp Olive oil; 1 tbsp Marmalade; 50 ml Heavy cream; 1 dash Salt and pepper; 1 tbsp Sake; 1 dash Salt and pepper; 3 tbsp Katakuriko

Servings: persons

3 Chicken (thighs or breasts)
2 clove Garlic
2 Green onions or scallions
1 packet Shimeji mushrooms
3 Asparagus
1/2 Red bell pepper
20 grams Butter
3 tbsp Soy sauce
2 tbsp Olive oil
1 tbsp Marmalade
50 ml Heavy cream
1 dash Salt and pepper
1 tbsp Sake
1 dash Salt and pepper
3 tbsp Katakuriko

1
Sprinkle with salt and pepper, 2 tablespoons of sake, and leave it for 20 minutes.
2
Wipe off the excess water, cut into bite-sized pieces, and coat with the katakuriko.
3
Crush the garlic with the flat of a knife, and cut into small pieces.
4
Cut the green onions and asparagus diagonally, then cut the red bell pepper into 3 cm square pieces.
5
Separate the shimeji mushrooms.
6
Add the olive oil and minced garlic into a cold frying pan, turn on the heat to low, and fry the garlic.
7
When fragrant, stir-fry the chicken.
8
When the colour of the chicken has changed, add the asparagus, red bell pepper, and green onions as well.
9
When the vegetables become soft and wilted, add the shimeji mushrooms, cover with a lid, and steam-fry for 2 minutes over low heat.
10
Add the butter, soy sauce, and marmalade, then briefly stir.
11
When the butter is melted, add the heavy cream, and simmer until thickened.
12
Taste it and adjust the flavour with salt and pepper.
13
Serve on a plate, and you're done!

337

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 Chicken (thighs or breasts), 2 clove Garlic, 2 Green onions or scallions, 1 packet Shimeji mushrooms, and more.

Yes, Garlic Butter Cream Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Garlic Butter Cream Chicken

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions