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+ servings

Creamy Garlic Chicken

  • Prep Time
    10 MINS
  • Cook Time
    20 MINS
  • KCals 260
  • Carbs 13G
4 Servings


  • 400 g chicken breast or thigh thinly sliced
  • 1 onion thinly sliced
  • 175 g light cream cheese
  • 3 cloves garlic thinly sliced or crushed
  • 250 g button mushrooms thinly sliced
  • 1 tbsp Worcestershire sauce
  • 1 tsp white wine vinegar
  • 1 tsp Dijon mustard
  • 400 ml meat stock made with 1 chicken stock pot and 1 beef stock pot
  • salt and freshly ground black pepper
  • fresh chives chopped, to serve
  • paprika to serve
  • low calorie cooking spray


  1. Season the chicken with a little sea salt and freshly ground black pepper, then set aside

  2. Spray a large frying pan with low calorie cooking spray and place on a medium heat

  3. Add the chicken to the pan and quickly seal on all sides, then remove the meat from the pan, and set aside

  4. Return the pan to the medium heat.  Add the vinegar to the Worcestershire sauce and deglaze the pan with the mixture, scraping and stirring the browned bits from the pan - use some of the stock if you need to. When most of the liquid has evaporated spray the pan with some low calorie cooking spray. Add the onion, mushrooms and garlic and sauté for 5 minutes until they start to brown, then add the Dijon mustard and cook for a minute or two, stirring

  5. Add the stock to the pan and simmer until the liquid has reduced by half

  6. Reduce the heat to low and stir in the cream cheese, making sure there are no lumps of cheese remaining

  7. Return the chicken to the pan, stir well and simmer for 5-10 minutes until the chicken is cooked. If the sauce looks a little thick you can add some more water until it reaches the consistency you prefer

  8. Sprinkle with the chopped chives and paprika, if desired