Chicken With Milk Recipes


Are you searching for Chicken With Milk Recipes like me? Maybe so. It is good to know that I am not alone. We need to learn a variety of recipes and make our cooking important issues in our lives.

Chicken With Milk Recipes, also known as Paseri or Kurma Mams, is one of the most famous dishes of Tamil Nadu. It is a tasty and healthy recipe that you can easily make at home.

Related Post: How To Follow A Whole Foods Diet For Top Health

Chicken in milk


“Trust me, you’re going to love this one – the milk creates the most amazing flavoursome sauce ”





  • Calories53327%
  • Fat35.7g51%
  • Saturates15.6g78%
  • Sugars6.9g8%
  • Salt1.0g17%
  • Protein44.7g89%
  • Carbs9.2g4%
  • Fibre0.5g-


  • 1 x 1.5 kg free-range whole chicken
  • 100 g unsalted butter
  • olive oil
  • ½ a cinnamon stick
  • 1 bunch of fresh sage , leaves picked
  • 2 lemons
  • 10 cloves of garlic
  • 550 ml milk



  1. Preheat the oven to 190ºC/375ºF/gas 5, and find a snug-fitting pot for the chicken.
  2. Season the chicken generously with sea salt and black pepper, and fry it in the butter and a little oil, turning regularly to get an even colour all over.
  3. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
  4. Put the chicken back in the pot with the rest of the ingredients (speed-peel the lemon zest and leave the garlic cloves unpeeled), and cook in the preheated oven for 1 hour 30 minutes, basting with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
  5. To serve, pull the meat off the bones and divide between plates. Spoon over plenty of juice and the little curds. Delicious served with wilted spinach or greens and some mashed potato.

Chicken In Milk Recipe – Enjoy Milk Again the Way Nature Intended

This post brought to you by The a2 Milk Company™. The content and opinions expressed below are that of Ciao Florentina. Enjoy this unbelievably easy, tender chicken in milk recipe with fragrant sage and garlic. 

chicken with milk recipes

I don’t always cook chicken, but when I do it’s probably braised and so good it will make a vegetarian break its ways. 

We still have good weather for braising stuff, make the house smell amazing and warm up with a bowl of stew, like this to die for chicken in milk recipe.

As simple as it gets, pan roasted garlic, boneless skinless chicken thighs and fresh sage, all simmered gently in  a2 Milk® until fork tender. Words can not describe ! 

This was my first recipe test with the a2 Milk® and an absolute instant hit with the family. I kid you not, I was so surprised how unbelievably easy and delicious this meal turned out to be, and also good for you.  

Chicken In Milk Recipe
Chicken In Milk Recipe

Best part: both the BatMan and I had real milk again and felt great. To rewind a little bit, we stopped drinking milk a while ago because of he digestive discomfort we would experience, that just wasn’t worth it. 


But just this week  I came to learn that originally all milk contained only the A2 protein. But then a genetic mutation occurred in cows and a new protein developed called A1. That is what causes the digestive comfort we experience, and this A1 protein can be found even in organic milk. Imagine that ! 

chicken with milk recipes
  • a2 Milk® is milk the way nature intended. Those who have ‘self diagnosed’ with lactose intolerance issues may enjoy our milk without any symptoms.
  • available in half gallon cartons with an SRP of $4.49 Varieties include: whole milk, reduced fat 2%, low fat 1% and fat-free. Available throughout California in Whole Foods, Ralph’s, Sprouts, Gelson’s and more. 
  • the only fluid milk on the US market that is guaranteed A1 protein free. 
  • get  a2 Milk® $1 Off Coupon here !

This is all really great news for us milk lovers, especially me. I’ve been saying for so long how I miss the milk from our grandpa’s cow. The cow that left in the morning for the pasture to graze, and returned back home at sundown. I had no lactose intolerance back then for sure. 

This chicken in milk recipe is absolutely everything kids. Melt in your mouth tender chicken and a smooth creamy sauce too good for words. The  a2 Milk® reduces into a sauce the consistency of cream, sauce that begs to be wiped clean with a piece of crusty bread. 

I can’t wait to make some creamy espresso popsicles next week, make sure not to miss it. 

Chicken In Milk Recipe – Enjoy Milk Again the Way Nature Intended



 Prep Time10 minutes

 Cook Time1 hour

 Total Time1 hour 10 minutes



  • 3 lb chicken thighs boneless skinless
  • 3 tbsp olive oil
  • 8 cloves garlic
  • 2 1/2 c a2 Milk®
  • 20 leaves sage
  • 1/4 tsp red pepper flakes
  • 1 1/2 tsp sea salt + more to taste
  • 2 tsp black pepper
  • 2/2 tsp paprika
  • 1/4 c Italian parsley minced


  • Allow the chicken to rest at room temperature for at least 20 minutes before cooking. Pat them dry with paper towels and season them well with the sea salt, black pepper and paprika.
  • In a large heavy pan heat up 3 tablespoons of olive oil.
  • Add the garlic cloves and cook until golden on both sides, making sure not to burn it. Transfer to a bowl and reserve.
  • Pan sear the chicken on each side for a couple of minutes until a little golden. Transfer to a bowl and keep warm while working in batches, not to overcrowd the pan.
  • Add the milk to the pan you cooked the chicken in, and using a spatula make sure to scrape all the brown bits from the bottom. Bring the milk to a gentle simmer.
  • Add the sage leaves, garlic and chicken back to the pan with the milk sauce. Bring to a gentle simmer and cover with a lid. Cook for 30 minutes.
  • Remove the lid from the pan and continue simmering on low heat for another 15 minutes until the chicken is tender and the sauce has reduced to your linking.
  • Adjust seasonings to your taste with more sea salt and serve. Garnish with the parsley, a sprinkling of red pepper flakes and nice drizzle of extra virgin olive oil.

Chicken in Milk

chicken with milk recipes

It may seem like an odd pairing, but the milk tenderizes the chicken while the garlic becomes soft and sweet. Lemon adds bright flavor and the whole thing smells–and tastes–divine.

Even as an adult, I anticipate my Christmas stocking every year. My husband always succeeds in finding a handful of gifts that are the perfect balance between practical and perplexing.

Early in our marriage, the gifts were mostly useful toiletries: a 500-count box of Q-tips, shampoo, and toothpaste. Over the years, however, he has left the bathroom in favor of the kitchen, with most welcome results.

Few more Things

A few of the gifts never change. I bank on English breakfast tea in bulk, a bottle of olive oil, two bags of dark chocolate peanut M&Ms (I’ve mentioned my sweet tooth in the past!), and peppercorns for our pepper mill.

Over the years, I have also received jumbo jars of pepperoncini (his favorite) and food items ranging from bags of fried fava beans and yellow lentils to a tin of Virginia peanuts and a box of ice cream cones (yes…that sweet tooth again).

There is no need for these gifts to actually fit in the stocking, by the way. They are typically stacked in a neat pile on the floor below.

So why am I writing about Christmas stockings when we will soon be thinking about Easter baskets? 

Along with the variety of edibles, there are usually a couple of magazines. I rarely buy magazines for myself, so this is always a treat. This year, a recipe from British chef Jamie Oliver popped out from one of the pages.

Related Post: Healthy Mashed Potatoes

More about Chicken in milk

“Chicken in Milk” was odd yet intriguing, and I cooked it right away. The aroma was amazing, and the chicken ranked with the most tender I’ve ever consumed. I made the recipe several more times, dialing back the tanginess of the sauce and simplifying the preparation.

Though my family loved this tender chicken the first time, with each revision they adored it a little more.

It may seem like an odd pairing, but the milk tenderizes the chicken while the garlic becomes soft and sweet. Lemon adds bright flavor and the whole thing smells—and tastes—divine.

The pairing may sound odd, but this simple, mostly hands-off method produces the most tender, flavorful chicken imaginable. The calcium in the milk is thought to jump-start a natural enzyme in the chicken, which acts as the tenderizer. Cooking the chicken in the liquid further infuses it with moisture and flavor.

It may seem like an odd pairing, but the milk tenderizes the chicken while the garlic becomes soft and sweet. Lemon adds bright flavor and the whole thing smells—and tastes—divine.

Whole cloves of garlic are our favorite addition as they become soft and mellow as the chicken cooks–and I tend to be generous with them. Do make sure to use 2% or whole milk to balance the tang of the lemon, and don’t be off-put by the curdiness of the sauce. It’s a natural reaction when the acid meets the milk, and stirring will help to smooth it out. 

Chicken in Milk


Each time I prepare this recipe, I increase the amount of garlic over the original amount, listed below. The whole cloves soften and mellow as they cook, and everyone requests more of these creamy nuggets.


  • 3 pounds bone-in, skin-on chicken thighs and/or legs (I use 1½ pounds of each)
  • ½ teaspoon each kosher salt and freshly ground black pepper
  • 2 tablespoons olive oil
  • ½ cinnamon stick or ¼ teaspoon ground cinnamon
  • A few fresh thyme sprigs (may substitute sage)
  • ¼ cup lemon juice and the zest of one lemon
  • 10 garlic cloves, skin removed but left whole (may use more if you are a garlic fan)
  • 2 cups 2% or whole milk (could use canned coconut milk for a non-dairy option)


  1. Preheat the oven to 375℉. Heat the olive oil over medium heat in a Dutch oven or another heavy pot or casserole with a tight-fitting lid. Place the chicken, skin-side down, in the pot and allow it to cook without moving until the skin is nicely browned, about 10 minutes. (A splatter guard is helpful. This step will render much of the fat, brown the skin, and is best done in two batches so as not to crowd the pan. I don’t bother to brown the side with little to no skin..) Remove the browned chicken to a plate. Discard the excess oil, leaving the crusty bits on the bottom. This will add good flavor later.
  2. Put the chicken back in the pot with the rest of the ingredients, and cook, covered, in the preheated oven for 1 hour and 30 minutes. (I don’t baste or even peek, although I have taken the chicken out after 1 hour and 20 minutes and it was fine. I have also cooked early and reheated.) The lemon juice will sort of curdle the milk, making a thick sauce, which is creamy and delicious.
  3. Serve with crusty bread or over rice, noodles, or potatoes, as desired, to soak up the delicious sauce. A side of peas or green vegetable of choice completes the meal.

Related Post: Low Fat Chicken Recipes


• To see what would happen if I omitted the browning step, I skipped it recently and was pleasantly surprised. While the color of the skin is not golden brown and beautiful, the resulting chicken is every bit as delicious as it is when browned first. Do note that the sauce will be greasier because the rendered fat is discarded in the browning step.

•  If you don’t typically use 2% or whole milk, look for the 16-ounce bottles to eliminate waste. If your grocery store doesn’t carry this size, many convenience stores do. Non-fat milk is too thin for this recipe, and the lack of fat will fail to balance the tang of the lemon juice.

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