A Noosa Black Garlic twist on the viral creamy chicken dish, with Pure Black Garlic Paste replacing most of the raw garlic to create a deeper, sweeter umami base. Crispy speck adds a rich, smoky flavour, while an optional fold of diced avocado balances the creamy sauce beautifully.
Serve over pasta, rice or buttery mashed potato for an indulgent, restaurant-worthy dinner that is surprisingly simple to prepare.
Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Ingredients
For the Chicken
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4 chicken breasts, sliced horizontally into thin cutlets
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½ tsp sea salt
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⅓ tsp freshly ground black pepper
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40 g plain flour, for dredging
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1 tbsp extra virgin olive oil
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100 g speck, diced
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1 tbsp unsalted butter
For the Black Garlic Sauce
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2 garlic cloves, finely minced
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200 ml chicken stock
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200 ml thickened cream
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40 g parmesan, finely grated
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½ tsp chilli flakes
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⅓ tsp dried thyme
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40 g sun-dried tomatoes, drained and roughly chopped
To Serve
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1 ripe avocado, diced, optional
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1 tbsp fresh basil leaves, torn
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Pasta, steamed rice or buttery mashed potato
Method
Step 1: Prepare the Chicken
Season the chicken cutlets on both sides with the salt and black pepper.
Lightly dredge each piece in the flour, shaking off any excess.
Step 2: Crisp the Speck
Heat the olive oil in a large, heavy-based frying pan over medium heat.
Add the diced speck and cook, stirring occasionally, until golden and crisp.
Using a slotted spoon, transfer the speck to a plate and set aside, leaving the rendered fat in the pan.
Step 3: Brown the Chicken
Add the butter to the rendered speck fat.
Working in batches if necessary, cook the chicken cutlets for 2–3 minutes on each side, or until golden. The chicken does not need to be completely cooked through at this stage.
Transfer the chicken to a plate, cover loosely and set aside.
Step 4: Build the Black Garlic Base
Reduce the heat to medium-low. Add the minced garlic and Noosa Black Garlic Pure Black Garlic Paste to the pan.
Cook for approximately 1 minute, stirring continuously, until fragrant and well combined. The black garlic paste will soften and loosen as it warms.
Pour in the chicken stock, scraping the base of the pan to release all the caramelised cooking juices.
Step 5: Make the Sauce
Stir in the thickened cream and grated parmesan.
Bring the sauce to a gentle simmer, then add the chilli flakes, dried thyme and chopped sun-dried tomatoes. Stir until the parmesan has melted and the sauce is smooth.
Step 6: Return the Chicken
Nestle the chicken cutlets back into the sauce, along with any resting juices from the plate.
Simmer gently for 5–7 minutes, or until the chicken is cooked through and the sauce has thickened.
Avoid boiling the sauce, as this may cause the cream to separate.
Step 7: Finish and Serve
Remove the pan from the heat.
If using, gently fold through the diced avocado, taking care not to break it up. Allow it to warm briefly in the residual heat without becoming mushy.
Scatter over the crispy speck and torn basil leaves.
Serve immediately over pasta, steamed rice or buttery mashed potato, with plenty of the creamy black garlic sauce spooned over the top.
Noosa Black Garlic Tip
For an even richer black garlic flavour, stir an additional teaspoon of Noosa Black Garlic Pure Black Garlic Paste through the sauce immediately before serving.
If the sauce becomes too thick, loosen it with a small splash of chicken stock or pasta cooking water.
Why We Love This Recipe
Noosa Black Garlic Pure Black Garlic Paste brings a deep, naturally sweet umami flavour to the creamy parmesan sauce, complementing the smoky speck and tangy sun-dried tomatoes beautifully.
Comforting enough for a relaxed family dinner but impressive enough for entertaining, this is an easy one-pan recipe that delivers maximum flavour with minimal effort.
Products Used:
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Noosa Black Garlic Pure Black Garlic Paste