Creamy Garlic Chicken with Jasmine Rice


1 min read

Serving: 4
Time: 45 min.
Garlic Chicken:
  • 4 large chicken breasts
  • 5g flour
  • 2 tbsp olive oil
  • 2 tbsp butter
  • 2 cloves of garlic
  • 250g chicken broth
  • Juice of 1 lemon
  • 1/2 tsp garlic powder
  • 500g Anchor Culinary Cream
  • Fresh parsley
Jasmine Rice:
  • 400g fragrant Thai jasmine rice
Garlic Chicken:
  • Cut the chicken breast into medium-sized pieces. Sprinkle them with salt and pepper and coat them with flour.
  • Add the olive oil and 1 tbsp of butter to an already hot frying pan, then sauté the chicken for 4-5 minutes until golden brown but not fullly cooked. Take out the chicken and set aside.
  • Reduce the pan to a medium heat and add the rest of the butter. Once melted, add the garlic and cook until fragrant (1 minute). 
  • Add the chicken broth, lemon juice, and garlic powder to the pan to de-glaze. Cook for a further 4-5 minutes, until the sauce is reduced to half.
  • Stir in the Anchor Culinary Cream and add the chicken back to the pan. Simmer for another 7-8 minutes, until the sauce is nicely reduced and the chicken is cooked through.
  • Cook the jasmine rice as per the packet instructions. Spoon into bowls and serve with the creamy garlic chicken.




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