Chicken Steak with White Garlic Sauce: A Delicious & Healthy Dinner That Feels Fancy
If you’re looking for a high-protein, low-effort dish that tastes like it came out of a restaurant kitchen, this Chicken Steak with White Garlic Sauce is your answer. Tender chicken breast, pan-seared to golden perfection, served with sautéed veggies and drizzled in a creamy, garlicky white sauce—this is comfort food that doesn’t weigh you down.
Let’s be honest—“steak” usually conjures up images of beef. But if you’re craving something lighter, quicker, and a bit more budget-friendly, chicken steak is the underrated star you need in your recipe box.
This dish is perfect for those moments when you’re tired of dry grilled chicken and bland boiled veggies.
It’s packed with flavor, incredibly satisfying, and looks absolutely beautiful when plated.
The best part? It’s made with simple pantry staples and everyday veggies, so you probably already have everything you need.
Why You’ll Love This Recipe
- Super flavorful – Thanks to garlic, herbs, spices, and that luxurious white sauce.
- Healthy and filling – Lean protein + fiber-rich veggies = a balanced meal.
- One-pan friendly – Less cleanup, more flavor.
- Great for meal prep – It reheats like a dream.
- Flexible – Swap in your favorite veggies or protein!
And did we mention that creamy white garlic sauce? You’ll want to pour it over everything.
Ingredients
For the Chicken Steak:
- 2 chicken breasts (cut into thin steak-style pieces)
- 5–6 garlic cloves, crushed
- 1 tbsp oil
- 1 tsp black pepper
- ½ tsp salt
For the Marinade Sauce:
- 1 tbsp dark soy sauce
- 1 tbsp tomato ketchup
- 1 tsp Kashmiri red chili powder or paprika
- 1 tsp red chili flakes
- 1 tbsp white vinegar
- ½ tsp oregano
For the White Garlic Sauce:
- 2 tbsp butter
- 1 tbsp finely chopped garlic
- 2 tbsp all-purpose flour (maida)
- 1.5 cups milk
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp chili flakes
- ½ tsp oregano
For the Veggie Stir-Fry:
- ½ cup boiled carrots
- ½ cup boiled broccoli
- ½ cup boiled French beans
- 1 boiled potato (cubed)
- 1 tomato (chopped)
- Salt & pepper to taste
Instructions
🐔 Step 1: Marinate the Chicken
- Slice chicken breasts into thin steak pieces (about 4 pieces total).
- Rub with crushed garlic, salt, black pepper, and a bit of oil.
- Let marinate for 30 minutes.
🍅 Step 2: Make the Sauce Marinade
- Mix soy sauce, ketchup, red chili powder, chili flakes, vinegar, and oregano in a small bowl.
- Remove the garlic from the chicken and coat each piece with the marinade. Let sit for 10 more minutes.
🔥 Step 3: Pan-Fry the Chicken
- Heat a grill or non-stick pan and add a little oil.
- Place the marinated chicken pieces in the pan and cook on medium heat for 5–6 minutes on each side until golden and cooked through.
- Set aside.
🥦 Step 4: Sauté the Veggies
- In the same pan, add 1 tbsp butter.
- Sauté boiled carrots, broccoli, beans, and potato for 1 minute on high heat.
- Add chopped tomato, salt, and pepper. Sauté for another 30 seconds.
- Set aside for plating.
🧄 Step 5: Make the White Garlic Sauce
- In a pan, melt 2 tbsp butter. Add chopped garlic and sauté for 30 seconds.
- Add flour and cook on low heat for 1 minute, stirring continuously.
- Slowly pour in the milk while whisking to avoid lumps.
- Add salt, pepper, chili flakes, and oregano. Stir until the sauce thickens slightly and reaches a silky, pourable consistency.
🍽️ Step 6: Plate It
- Place the chicken steaks on a plate.
- Arrange sautéed veggies on the side.
- Generously drizzle the white garlic sauce over the chicken—or serve it on the side for dipping.
FAQs
Q: Can I use chicken thighs instead of breasts?
Yes! Just make sure they’re boneless and cook slightly longer if they’re thicker.
Q: Can I skip the veggies?
You can, but they add color, nutrients, and balance to the plate. Feel free to sub in whatever you have on hand.
Q: Is this sauce freezer-friendly?
It’s best fresh, but you can refrigerate it for up to 2–3 days. Reheat gently on low heat while stirring.
Q: What else can I use the white garlic sauce for?
Pasta, mashed potatoes, roasted veggies, or even as a dip for fries or breadsticks!
Tips To Make This Recipe Stand Out
- Use a grill pan for beautiful sear marks on your chicken.
- Boil veggies just until tender—don’t overcook or they’ll get mushy during the sauté.
- Let the sauce simmer slowly to avoid lumps and get a smooth texture.
- Add a splash of lemon juice at the end for brightness, especially if you love a tangy finish.
- Double the sauce—you’ll want extra. Trust me.