If you’re after a comforting, creamy dinner that won’t break the bank, this Creamy Garlic Chicken ticks all the boxes. It’s been a go-to in our house ever since we discovered it in the original Pinch of Nom cookbook — and honestly, we haven’t stopped making it since! It’s rich, delicious, and comes in at just £1.41 per portion when you shop smart.
Why We Love This Recipe
This dish feels like a real treat — it’s creamy, garlicky, and absolutely packed with flavour. Even better? It fits easily into our weekly budget, and with a few tweaks, it suits the whole family.
🍚 We serve it with rice for me and the kids.
🥦 And since it’s Keto-friendly, my fiancée pairs hers with greens like kale, broccoli, or green beans.
Budget Breakdown 🛒💷
Here’s how the cost per portion stacks up across UK supermarkets:
- Aldi – £1.41
- Asda – £1.57
- Morrisons – £1.51
- Tesco – £1.65
- Sainsbury’s – £1.47
(Prices correct at the time of posting — always worth checking for offers!)
Will You Be Trying It?
Don’t forget to save this recipe for later and let me know in the comments — how did you serve yours? Rice, greens, or something a bit different? I love seeing your takes on family meals that don’t cost the earth!
Creamy Garlic Chicken
Ingredients
- 4 Chicken Breasts approx. 500g, thinly sliced
- Sea Salt and Black Pepper
- 1 tbsp Olive Oil
- 1 tsp White Wine Vinegar
- 1 tbsp Worcestershire Sauce
- 400 ml Stock 1 x Beef & 1 x Chicken Stock Cube
- 1 Onion thinly sliced
- 250 g Mushrooms thinly sliced
- 3 Garlic Cloves crushed
- 1 tsp Dijon Mustard
- 200 g Cream Cheese
- Paprika and chopped chives optional
Instructions
- Heat the oil in a large frying pan over a medium to high heat.
- Fry the chicken until seared all over, remove and set aside.
- Reduce to a medium heat then add the white wine vinegar and Worcester sauce to deglaze and scrape off the meaty brown bits.
- Add the onions, mushrooms and garlic with a touch more oil if required. Fry over a medium heat for about 5 minutes, stirring often until the onions and mushrooms soften.
- Add the mustard and stir thoroughly then add the stock and reduce by half.
- Add the cream cheese, reduce to a low to medium heat and stir until all of the cheese is incorporated to a smooth sauce consistency.
- Add the chicken including the juices stir and simmer for 5 to 10 minutes until the chicken is fully cooked through.
- Serve with rice or green vegetables and a sprinkle of paprika and chopped chives.
Leave a Reply