What Is Chicken With Garlic Sauce


What is chicken with garlic sauce? Many people are familiar with garlic chicken, but not many people know what is chicken with garlic sauce. This recipe combines the most delicious Chinese dishes into one dish that includes: Chicken, green onions and ginger, which are stir-fried in a savory sauce with minced garlic cloves.

Skillet Chicken With Creamy Garlic Sauce

Skillet Chicken With Creamy Garlic Sauce


Preparation time is 10minutes



Cook time is 25minutes



Serve is for 4 people



Difficulty level: 3 out of 4


Number of servingsDecrease Servings


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1/4 cup plain flour

1 quarters cup plain flour

1/2 cup thickened cream

1 half cup thickened cream

50g unsalted butter

50 grams unsalted butter

1 brown onion, diced

1 brown onion, diced

1 cup continental parsley leaves (plus extra to serve)

1 cup continental parsley leaves (plus extra to serve)

100g button mushrooms, sliced

100 grams button mushrooms, sliced

2 tsp thyme leaves, chopped

2 teaspoon thyme leaves, chopped

blanched green beans, baby rocket leaves and lemon wedges (to serve)

blanched green beans, baby rocket leaves and lemon wedges (to serve)

1 1/2 cup chicken stock

1 and 1 half cup chicken stock

2 tbs Dijon mustard

2 tablespoon Dijon mustard

2 tbs olive oil

2 tablespoon olive oil

4 garlic cloves, thinly sliced

4 garlic cloves, thinly sliced

100g streaky bacon, diced

100 grams streaky bacon, diced

500g free range chicken thigh fillets

500 grams free range chicken thigh fillets Copy text Add to list Shop recipe 


Try this delicious, creamy chicken dish. The recipe takes tasty chicken thighs and marries them with a garlicky carbonara-like sauce.


Step 1 of 4

Place flour in a large bowl and season. Add chicken, tossing to coat.Heat butter and oil in a heavy-based frying pan over high heat. Shake off excess flour from chicken, then add to pan and cook, turning halfway, for 6 minutes or until golden. Transfer to a plate.

Step 2 of 4

Reduce heat to medium, then add onion, mushroom and bacon to pan and cook, stirring regularly, for 3 minutes or until vegetables have softened. Add garlic, thyme and mustard and cook for 2 minutes or until aromatic.

Step 3 of 4

Gradually stir in stock and cream, then bring to the boil. Return chicken to pan, reduce heat to low and simmer for 10 minutes or until chicken is cooked through. Stir through parsley.

Step 4 of 4

Divide chicken and sauce among plates. Top with extra parsley and serve with green beans, rocket leaves and lemon wedges.


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A quick, weeknight take on the classic Lebanese dish, Chicken Shawarma with Garlic Sauce is a packed full of flavor and easy to make!

It’s no secret around here that I’m a sucker for a good chicken marinade. And I’m pretty much obsessed with sauces. Peruvian Chicken with Green Sauce is a reader favorite, Skinny Alfredo Sauce has gone viral on Pinterest, and Citrus Marinated Chicken (El Pollo Loco Copycat) has been a meal-prep staple for me for years.

The flavors in this dish are out of this world, making it my new favorite. Smoky, tangy, slightly spicy, with a sharp kick of garlic flavor. Heavenly!


Shawarma is a traditional Middle-Eastern street food, typically prepared on a spit and roasted for hours. The vendors will thinly shaved the meat off of the spit and serve with pilaf, pita, and some sort of garlicky sauce.

I wanted to both lighten up and speed up the process. I use chicken breasts, marinated for hours to lock in flavor. Then, I either BBQ or air for for perfectly charred and tender chicken.


Both the marinade and the garlic sauce get better and better as they sit in your refrigerator. For that reason, this makes for an ideal meal prep!

You could get away with making the sauce and marinating the chicken as close as 2 hours before you want to cook up the chicken. The flavors won’t be quite as deep, but it will still come out great.

This is combo really is best when both the chicken and sauce marinate overnight. I like to put it all together on a Sunday evening for a super quick dinner on Monday night. It takes just under 15 minutes to cook up the chicken. While that’s going, I’ll chop my veggies. Dinner is done! And then I have leftovers for lunches the rest of the week.


  • Chicken and Rice Plate: One of my favorite restaurants is local Lebanese café. I always order their chicken shawarma plate. So to recreate that at home, I pair this chicken with my Simple Rice Pilaf and a side salad of parsley, tomatoes, and cucumber, tossed with a little balsamic vinegar. Simple and delicious!
  • Pita Wraps: The chicken and sauce combo is great for a wrap. Just add some lettuce, tomatoes, cucumbers–whatever veggies you like! This is a great way to use up leftover veggies.
  • Chicken Shawarma Salad with Creamy Garlic Dressing: Or just skip the pita and turn that beautiful garlic sauce into a dressing! Add a bit more almond milk to thin out the sauce a bit, then drizzle over the chicken and your favorite salad ingredients. Avocado would be fabulous with that spiced chicken!

I’d love to hear from you if you make this recipe! It makes my day when you share your pics on Instagram and tag me (@litecravings). Don’t forget to use #litecravingsrecipes to make sure I see it. If I don’t get a chance to scroll through my tags quickly enough, I won’t see your post. I always make a point to look through the hashtags, though, so I’ll see it there!

Chicken Shawarma with Garlic Sauce

A quick, weeknight take on the classic Lebanese dish, Chicken Shawarma with Garlic Sauce is a packed full of flavor and easy to make!

Prep Time2 hrs

Cook Time15 mins

Total Time15 mins

Course: Main Course

Cuisine: Lebanese, Middle Eastern

Servings: 6

Calories: 277kcal



  • 2 pounds boneless, skinless chicken breast (buy cutlets to skip a step)
  • 2 tablespoons olive oil
  • 1 lemon, zested and juiced
  • 3 tablespoons fat free chicken stock
  • 3 garlic cloves, minced
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • 1/4 teaspoon cinnamon
  • 1 teaspoon kosher salt
  • ground pepper to taste


  • 2/3 cup nonfat, plain Greek yogurt
  • 2 garlic cloves, grated
  • 1 teaspoon olive oil
  • 2 tablespoons lemon juice
  • 3-4 tablespoons almond milk or skim milk
  • 1/2 teaspoon each kosher salt and black pepper


  • pita, tomatoes, cucumber, parsley, iceberg lettuce



  • Cut chicken breasts in half length-wise (or buy chicken cutlets). Mix all marinade ingredients together in a large bowl and add chicken.
  • Coat chicken completely with marinade. Cover bowl and refrigerate for at least 2 hours or up to 24 hours.


  • In a small bowl, mix all sauce ingredients together. Add more or less milk to reach your desired consistency. Refrigerate for at least an hour. It will get better the longer it sits and will last in your refrigerator for up to 5 days.


  • Remove chicken from marinade. Discard the marinade and pat the chicken dry with paper towels.
  • FOR THE GRILL or SKILLET: Preheat grill or skillet to medium-high. Cook chicken for 3-4 minutes per side. Rest chicken, covered with tin foil, for 5 minutes before serving.
  • FOR THE AIR FRYER: Preheat air fryer to 370F. Cook chicken cutlets for 5 minutes, then slip and cook for another 4-5 minutes. Rest chicken, covered with tin foil, for 5 minutes before serving.



WW Purple and Blue SmartPoints: 0 points (3-ounce cooked serving suggested)*

WW Green SmartPoints: 2 for 3 ounces of chicken


WW Purple, Blue, and Green SmartPoints: 0 for 2 tablespoons**

*I don’t count the olive oil because not enough soaks into the chicken to make  a point difference; adjust if you aren’t comfortable with that calculation. 

**The entire sauce recipe is 0 SP on Blue and Purple, or 3 SP on Green. 

Nutritional information is for 3 ounces of cooked chicken and 2 tablespoons of sauce. 


Sugar: 3g | Fiber: 2g | Calories: 277kcal | Fat: 7g | Protein: 40g | Carbohydrates: 11g

Recipes Around the World: Georgian Chicken in Garlic Sauce

Scattered across Georgia’s northwestern highlands is a mountain village heaven known as Racha. The region is famous for its rugged alpine scenery, medieval ruins, gorgeous Orthodox churches, and of course – delicious food. It’s no secret that Georgia’s food varies greatly between regions.

Adjara’s copious use of dairy, Samegrelo’s generous spices, and Kakheti’s endless vineyards are just a few things that make Georgian cuisine so varied and colorful.

Racha, of course, is no exception and is home to some of the most loved delicacies the country has to offer. From the famous rachuli lori, a 40+ day smoked ham whose roots date back millennia to the potato stuffed khachapuri; there’s something for everyone.

The real winner, though, is Racha’s shkmeruli. This mouthwatering chicken dish hails from a teeny tiny village named Skhmeri and is known for its sharp garlic taste and deliciously smooth creaminess.

Here’s the recipe for how to make shkmeruli—Georgian Chicken in Garlic Sauce—at home!


Unlike many other Georgian recipes, shkmeruli is incredibly straightforward and simple. No complicated ingredients, no difficult technique, just some much-needed patience to keep you from eating it straight out of the oven. Here’s what you’ll need:

  • 1 1 kg whole chicken
  • 1 1/4 cup whole milk
  • 1/2 cup butter
  • 15 cloves garlic (yep, fifteen!)
  • 4 tbsp olive oil
  • 1 tbsp black pepper
  • 1 1/2 tsp salt

Recipe + Preparation

  1. Start by washing and patting dry your chicken. Divide the chicken into standard eight pieces (drumsticks, wings, etc.).
  2. Season the chicken with salt and pepper, then heat the olive oil in a large skillet.
  3. Cook the chicken on each side for 10 minutes. In the meanwhile, preheat your oven to 200C/400F.
  4. Once the chicken is finished browning on the stove, add the pieces to a baking pan and bake in the center of your oven for 30 minutes.
  5. Peel and grate the garlic. Add butter to stovetop saucepan and heat on medium. Once melted, add garlic and simmer for 1-2 minutes, then add the milk. Bring it all to a boil and reduce to a low simmer for 5 minutes.
  6. Once the 30 minutes are up, place the baked chicken into a new baking pan – traditionally, Georgians will use a shallow clay pot (pictured), but alternatively, cast iron works great.
  7. Gently pour the sauce over the chicken and bake again for 5 minutes until crispy brown.
  8. Serve and enjoy!

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