creamy garlic parmesan chicken
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Creamy garlic sauce with chicken

This creamy, garlic sauce with chicken is a tasty way of using up leftover roast chicken that the whole family will enjoy.
Cook Time30 mins
Total Time30 mins
Course: Main Course
Cuisine: American, British
Keyword: chicken, dinner
Servings: 4
Author: cookingwithmykids


  • 6 bone chicken thighs
  • 3 cloves garlic crushed
  • An onion
  • 200 g bacon chopped or bacon lardons
  • 400 g mushrooms
  • 1 cup cream OR milk or half and half
  • ½ cup 120ml chicken stock
  • ½ cup Parmesan grated
  • Chopped parsley to garnish
  • Fresh shaved or grated parmesan to garnish


Preheat your oven to 200C / 180F / 400F

    Cook the chicken

    • Heat a tbsp of oil in a large pan over a medium heat. Brown the chicken on both sides ( a few minutes on each side).
    • Transfer the chicken to an oven proof dish and pop into the oven to roast until completely cooked through, about 25-30 minutes (or while you make the sauce).

    Prepare the ingredients for the sauce

    • Peel and dice the garlic and onion and chop the mushrooms.

    Make the creamy garlic sauce

    • Fry the onion and garlic over a medium heat until they are soft and fragrant, stirring frequently. This should take a minute or so.
    • Add the bacon and fry until it is starting to go crisp.
    • Add the mushrooms and cook them until they begin to soften.
    • Measure out the cream/milk and chicken stock.
    • Pour in the cream (or milk – we used half a cup of each to make it a little lighter), the chicken stock, and parmesan. Simmer in the pan until the sauce thickens slightly.

    Add the chicken

    • Remove the chicken from the oven and add it back into the sauce. Cook for a another few minutes. Garnish with parsley and or grated parmesan (optional)
    • Serve with rice or pasta or vegetables.