Pan Seared Chicken with Creamy Garlic Sauce Recipe

Name: Pan Seared Chicken with Creamy Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg Chicken Breasts; 10 grams dried oregano; 10 grams basil; 10 grams garlic paste; 40 ml Lemon Juice; 200 ml Orange Juice; 5 grams Salt; 5 grams White pepper; 20 grams Butter; 10 ml Vegetable oil; 5 clove Garlic, minced; 10 grams All purpose flour; 200 ml Dairy Cream; 50 ml Chicken Broth; 1/2 cup Parmesan Cheese, grated; 1 tsp Salt; 1 tsp Red Chilli Flakes; 1 tbsp Dried Oregano

Servings: persons

1 kg Chicken Breasts
10 grams dried oregano
10 grams basil
10 grams garlic paste
40 ml Lemon Juice
200 ml Orange Juice
5 grams Salt
5 grams White pepper
20 grams Butter
10 ml Vegetable oil
5 clove Garlic, minced
10 grams All purpose flour
200 ml Dairy Cream
50 ml Chicken Broth
1/2 cup Parmesan Cheese, grated
1 tsp Salt
1 tsp Red Chilli Flakes
1 tbsp Dried Oregano

1
Marinade the chicken breasts for 2 hours before cooking.
2
Heat a non-stick pan, add a teaspoon of oil.
3
Place the breasts on the pan and sear them for 6-8 minutes on each side
4
Cook the chicken till juices are clear and the flesh becomes white on the inside.
5
For the Sauce:- Take another pan, melt butter and oil in it.
6
Cook and stir garlic in the butter mixture until fragrant, about 2 minutes.
7
Stir flour through the butter mixture; cook and stir until flour is incorporated, about 1 minute more.
8
Pour the dairy cream and chicken broth into the saucepan and stir.
9
Continue cooking until the mixture thickens, 3 to 5 minutes.
10
Add Parmesan cheese and mix it well.
11
Cook the sauce till the cheese melts.
12
Then add the seasonings to the sauce and mix them well
13
Plate the chicken breasts.
14
Pour some sauce over the chicken.
15
Serve extra sauce on the side.
16
Garnish with some chopped coriander or parsley.

780

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.
A good 1:1 gluten-free flour blend works well if you need a gluten-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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 18 ingredients. The key ingredients include: 1 kg Chicken Breasts, 10 grams dried oregano, 10 grams basil, 10 grams garlic paste, and more.

Yes, Pan Seared Chicken with Creamy Garlic Sauce 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!

Pan Seared Chicken with Creamy Garlic Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions