Creamy Chicken

Creamy Chicken.

This recipe has been a favourite in our family for years and has changed very little since we first made it.


8 Chicken Breast Fillets (skinless)

5 Sm Garlic Cloves

1 head of Cauliflower

3 heads of Broccoli

2 cups Cream

2 tbs Parmesan Cheese (grated or powdered – powdered Parmesan is easier to use)

50g Butter

3 tbs water


Slice chicken breast fillets into strips – making sure to keep the size of each the same for easier cooking.

Peel and chop garlic cloves (if you have trouble peeling the cloves of garlic, you can crush them in their skins which makes them much easier to peel.

In a large electric fry pan, melt butter and add chopped garlic. Saute until garlic is almost cooked and then add chicken strips. Whilst chicken is good, sprinkle salt and pepper to season.

When chicken is almost cooked, remove from pan and put to one side.

Drain excess oil from pan and add water on low heat.

Chop and break up cauliflower and broccoli into bite sized pieces and add to the pan. Turn heat down to low and cover. The vegetables will take approximately 15 minutes to soften. Once the vegetables are ready, mix chicken and garlic mix in and stir.

On medium heat, add cream and stir through the mix with a wooden spoon. Cream will begin to boil fairly quickly so it must be stirred regularly. Turn heat down and allow cream to simmer, reduce and thicken. Once cream has thickened, stir through Parmesan cheese and allow to sit with heat turned off. Cover pan and leave to sit for 10 minutes.

This creamy chicken can be served just as it is (which is less than 20g of carbohydrates) or over a bed of rice (negates carbohydrate count).

1. Creamy Chicken Recipe –
2. Creamy Chicken and Mushroom Skillet – The Comfort of Cooking