Creamy Chili & Garlic Chicken

Submitted by Karen Stuckings

Creamy Chili & Garlic Chicken

5 from 1 vote
Serving: 4
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 35 minutes


  • 500 grams chicken breast cubed
  • 115g of butter
  • 1/2 cup cream
  • 3 tablespoons garlic crushed
  • 1 cup chicken stock
  • 1 tablespoon chili flakes (can use fresh chili)
  • 3 tablespoons plain flour
  • Salt & Pepper to taste
  • Chopped parsley to stir through at end (optional)


  • Heat butter, garlic and chili on high until butter is melted.
  • Whisk in flour.
  • Slowly add stock and cream and whisk to combine
  • Cover and cook on high for 30 minutes or until slightly thickened, whisking every 10 mins
  • S&P to taste
  • Add cubed chicken breast and stir.
  • Cover and cook on high for 2 hours or until chicken is cooked, stir every 1/2 hour so that the chicken juices mix in with your sauce and thickens.
  • Add some chopped parsley and mix through.
  • Serve with rice of your choice.
  • Inspired by Simon Christie's Creamy Garlic Prawns

3 thoughts on “Creamy Chili & Garlic Chicken”

  1. Felicity Barnett

    So easy to do and an amazing creamy, chilli and garlic sauce. It has already been requested again and they are still eating 🙂

    PS we did a gluten and lactose free version.

  2. I made this tonight & it was very nice, I put shallots on top instead of putting chopped parsley but I think I might try the parsley next time & not the shallots ??

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