4 chicken fillets
200 ml fresh cream
2 garlic cloves, finely chopped or pressed
1 tsp paprika powder
1 teaspoon dried or fresh herbs, such as parsley, oregano, or thyme
1/2 teaspoon chili powder or chili flakes, optional
2 tbsp olive oil
Salt to taste
Black pepper to taste
50 g grated cheese, optional
Do this:
- Dry the chicken fillets lightly with paper towels. If the fillets are very thick, you can split them lengthwise or pound them lightly to make them more even in thickness.
- Mix crème fraiche, garlic, paprika, herbs, any chili, olive oil, salt and black pepper in a bowl.
- Place the chicken in the marinade and turn it around so that all pieces are well coated.
- Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes. If you have time, you can leave it for 2–4 hours.
- Set the oven to 200 °C.
- Place the chicken together with the marinade in a baking dish.
- Sprinkle with grated cheese if you want a gratinated surface.
- Cook in the middle of the oven for about 25–30 minutes, depending on the size of the chicken fillets.
- Make sure the chicken is fully cooked before serving. It should not be pink inside.
- Let the chicken rest for a few minutes before serving so that the juices have time to settle.
Serving tips
Serve the creamy chicken with rice, potatoes, mashed potatoes or pasta. The delicious sauce in the mold is perfect for spooning over the side dishes.
If you want to make the meal lighter, you can serve the chicken with a green salad, roasted vegetables or boiled green beans. A simple cucumber salad with lemon and herbs also goes well with the creamy taste.
For a more family-friendly dinner, you can serve the dish with pasta and some extra grated cheese on top.
