Knuspriges Hähnchen in cremiger Knoblauch-Parmesan-Soße – Einfaches Rezept
Knuspriges Hähnchen in cremiger Knoblauch-Parmesan-Soße – Einfaches Rezept is a easy German recipe that serves 2. 700 calories per serving. Recipe by Fleisch Rezepte on YouTube.
Prep: 10 min | Cook: 25 min | Total: 45 min
Cost: $14.86 total, $7.43 per serving
Ingredients
- 2 pieces Chicken Breast Fillets (large, approx. 250 g each, skinless, boneless)
- 1 tsp Salt (to taste)
- 1 tsp Black Pepper (freshly ground)
- 1 tsp Paprika Powder (sweet paprika)
- 2 tbsp All-Purpose Flour (light dusting for extra crispness)
- 1 tbsp Unsalted Butter (cut into cubes)
- 1 tbsp Olive Oil (extra‑virgin)
- 3 cloves Garlic (minced)
- 50 ml Chicken Stock (low‑sodium)
- 200 ml Heavy Cream (35 % fat)
- 1 tsp Dijon Mustard
- 50 g Parmesan Cheese (freshly grated)
- 1 tsp Lemon Juice (freshly squeezed)
- 1 tsp Fresh Rosemary (chopped, optional)
- 1 tsp Fresh Parsley (chopped)
Instructions
Season and Dust Chicken
Pat the chicken breasts dry, season both sides with salt, pepper and paprika, then lightly dust with flour, shaking off excess.
Time: PT5M
Pan‑Fry Chicken
Heat butter and olive oil in the skillet over medium heat. Add the chicken and fry 4‑5 minutes per side until golden brown.
Time: PT12M
Temperature: medium heat
Rest Chicken
Transfer the fried chicken to a plate and set aside while you make the sauce.
Time: PT1M
Sauté Garlic
Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant, being careful not to burn.
Time: PT1M
Temperature: medium heat
Build the Creamy Sauce
Stir in the chicken stock, heavy cream and Dijon mustard. Bring to a gentle simmer, scraping up any browned bits from the pan.
Time: PT4M
Temperature: simmer
Finish Sauce with Cheese and Lemon
Add the freshly grated Parmesan and lemon juice, stirring until the sauce is smooth and thickened.
Time: PT2M
Combine Chicken and Sauce
Return the chicken breasts to the skillet, spoon sauce over them, and simmer for 5 minutes so the flavors meld and the chicken finishes cooking.
Time: PT5M
Temperature: low simmer
Garnish and Serve
Sprinkle chopped rosemary and parsley over the chicken, remove from heat, and serve immediately.
Time: PT1M
Nutrition Facts
- Calories
- 700
- Protein
- 65 g
- Carbohydrates
- 5 g
- Fat
- 80 g
- Fiber
- 0 g
Dietary info: Contains meat, High protein, Contains gluten, Contains dairy
Allergens: Dairy, Gluten, Mustard
Ingredient Substitutions
- Instead of Chicken Breast Fillets: Turkey Breast
- Instead of Salt: Sea Salt
- Instead of Paprika Powder: Smoked Paprika
- Instead of All-Purpose Flour: Rice Flour
- Instead of Unsalted Butter: Margarine
- Instead of Olive Oil: Vegetable Oil
- Instead of Garlic: Garlic powder (½ tsp)
- Instead of Chicken Stock: Vegetable Stock
- Instead of Heavy Cream: Half‑and‑half (less thick)
- Instead of Dijon Mustard: Whole‑grain mustard
- Instead of Parmesan Cheese: Pecorino Romano
- Instead of Lemon Juice: Lemon zest + splash of water
- Instead of Fresh Rosemary: Thyme
- Instead of Fresh Parsley: Cilantro
Equipment Needed
- Large Skillet
- Tongs
- Measuring Spoons
- Cutting Board
- Chef's Knife
- Spatula
- Microplane Grater
Critical Steps — Do Not Skip
- Season and dust the chicken evenly before frying.
- Fry the chicken until a golden crust forms without burning the flour.
- Create a smooth, simmering cream sauce without letting it boil.
- Simmer the chicken in the sauce long enough to finish cooking and absorb flavors.
Chef Tips from the Video
- Use freshly grated Parmesan for maximum flavor and smooth texture.
- A splash of dry white wine added after the garlic adds depth to the sauce.
- Finish with an extra squeeze of lemon just before serving for bright acidity.
Troubleshooting
Sauce is too thin.
Continue simmering uncovered to reduce, or whisk in a teaspoon of cornstarch slurry (1 tsp cornstarch mixed with 1 tsp water).
Sauce curdles after adding cream.
Lower the heat before adding cream and stir constantly; avoid a rapid boil.
Chicken is dry.
Do not over‑cook; the chicken should be removed when golden and then finished only 5 minutes in the sauce.
Storage
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze in a freezer‑safe container for up to 2 months; thaw and reheat gently.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- The sauce can be prepared up to 2 hours ahead; keep warm and add the chicken just before serving.
- Seasoned and flour‑dusted chicken can be refrigerated for up to 30 minutes before cooking.
Frequently Asked Questions
What is the cultural significance and history of creamy garlic mustard chicken in German cuisine?
While not a traditional Bavarian classic, creamy chicken dishes with mustard and herbs have become popular in modern German home cooking, reflecting the German love for hearty, dairy‑rich sauces and the influence of French cuisine.
What are the traditional regional variations of chicken in cream sauces within German cuisine?
In southern Germany, chicken is often paired with a mushroom‑cream sauce, while in the north, mustard‑based sauces are common. Some regions add caraway or dill for a local twist.
How is creamy garlic mustard chicken traditionally served in Germany?
It is typically served with boiled potatoes, spaetzle, or buttered noodles, accompanied by a simple green salad or steamed vegetables.
On what occasions is creamy garlic mustard chicken commonly prepared in German households?
It is a popular weeknight dinner and also appears at family gatherings or casual weekend meals because it is quick, comforting, and uses pantry staples.
What other German side dishes pair well with this creamy garlic mustard chicken?
German potato salad, braised red cabbage, buttered green beans, or classic spaetzle complement the rich sauce nicely.
What makes this creamy garlic mustard chicken special compared to other German chicken recipes?
The combination of Dijon mustard, fresh Parmesan, and a splash of lemon creates a bright, tangy flavor that sets it apart from the more traditional butter‑only sauces.
How has the use of mustard in German chicken dishes evolved over time?
Mustard was originally used sparingly in medieval German cooking, but modern recipes embrace it for its sharpness, especially in sauces that balance dairy richness with acidity.
What are the most common mistakes to avoid when making creamy garlic mustard chicken?
Over‑cooking the chicken, letting the cream boil vigorously (which can cause curdling), and adding too much flour which can make the crust gummy are the biggest pitfalls.
Why does this recipe use a light flour dusting on the chicken instead of a full breading?
A light flour coating creates a quick, crispy crust without the heaviness of a full breading, allowing the delicate cream sauce to cling to the meat.
What does the YouTube channel Fleisch Rezepte specialize in?
The YouTube channel Fleisch Rezepte focuses on meat‑centric recipes, offering step‑by‑step tutorials for German‑style dishes, grilling techniques, and quick weeknight meals featuring beef, pork, and poultry.
How does the YouTube channel Fleisch Rezepte's approach to German cooking differ from other cooking channels?
Fleisch Rezepte emphasizes practical, no‑fuss methods with clear visual cues, often using everyday kitchen tools and focusing on flavor‑forward meat preparations rather than elaborate plating.
Last updated: August 31, 2026
