Myles stephenson’s Creamy Garlic & Parmesan Chicken with Chived Mash
There are some dinners that just hit the spot
This is one of them. Creamy Garlic & Parmesan Chicken, perched on a bed of buttery mash, with fresh chives running through to keep things bright. It’s rich, it’s garlicky, and it feels like pure comfort food without taking hours in the kitchen.
If you love bold flavour but still want that homely, cosy vibe, this one’s for you.
What You’ll Need
For the Chicken
Chicken breasts (2–3, halved horizontally)
2 tbsp paprika
2 tbsp garlic powder
½ tbsp oregano
½ tbsp thyme
1 tsp salt
1 tsp pepper
2 garlic cloves, minced
Double cream (around 200ml)
Parmigiano Reggiano (grated, a generous handful)
Fresh parsley (small handful, chopped)
Butter for frying
For the Mash
4–5 medium potatoes
Milk, cream & butter (adjust for creaminess)
Salt, to taste
Fresh chives, chopped
Step by Step
Step 1: Season & Cook the Chicken
Slice the chicken breasts in half so they’re thinner and cook more evenly. Season with paprika, garlic powder, oregano, thyme, salt, and pepper. Fry in a hot pan until golden and cooked through. Set aside.
Step 2: Build the Sauce
In the same pan, melt butter and add your garlic. Once it’s fragrant, pour in the double cream and stir through the parmesan. Let it bubble away until it thickens into a silky sauce. Taste and adjust with extra salt and pepper.
Slide the chicken back into the pan, add parsley, and turn the heat down so everything soaks up the flavour.
Step 3: Chived Mash
Peel and quarter your potatoes, boil until tender, then drain. Add butter, cream and a splash of milk. Mash until smooth and creamy, then season with salt. Stir through fresh chives for that subtle oniony kick.
To Serve
Spoon a generous portion of mash into the centre of your plate, top with your chicken, and let the sauce run over everything. A sprinkle of parsley and extra parmesan never hurts.
Why This Works
Rich & creamy: Double cream and parmesan give you that indulgent base.
Well balanced: Paprika and garlic bring punch, while chives and parsley cut through.
Crowd pleaser: Easy enough for weeknights, but impressive enough for when you’ve got people round.
Tips & Variations
Swap the mash for rice or roasted veg if you fancy something lighter.
Add a squeeze of lemon at the end for extra freshness.
If you want more heat, throw in a pinch of chilli flakes with the chicken seasoning.