This creamy garlic chicken is a comforting, restaurant-style dish that comes together quickly with simple ingredients. Tender pan-seared chicken breasts are coated in a rich, garlic-forward cream sauce that feels indulgent yet approachable, making it perfect for both busy weeknights and special dinners at home.
Why You’ll Love This Recipe
This recipe is easy to prepare without sacrificing flavor. The chicken stays juicy thanks to a quick pan-sear, while the sauce delivers deep garlic flavor balanced with creaminess. It uses everyday pantry ingredients, requires only one skillet, and pairs well with a wide variety of side dishes like rice, pasta, or vegetables.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts (about 1.3 lb total)
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
2 tablespoons olive oil
2 tablespoons unsalted butter, divided
1 whole garlic bulb (8 to 9 cloves), peeled and lightly crushed
1 cup chicken broth
3/4 cup heavy cream
1/2 teaspoon garlic powder
Additional salt and black pepper, to taste
Optional garnish: freshly chopped parsley
Directions
Slice each chicken breast horizontally to create two thinner cutlets. Season both sides with Italian seasoning, salt, and black pepper. Sprinkle the flour over the chicken and gently press it in so each piece is evenly coated.
Heat a large skillet over medium heat. Add the olive oil and 1 tablespoon of butter. Once hot, place the chicken in the skillet and cook for about 4 minutes per side, or until golden brown and fully cooked through. Transfer the chicken to a plate and keep warm.
Reduce the heat to medium-low and add the remaining tablespoon of butter to the same skillet. Add the crushed garlic cloves and sauté for about 3 minutes, stirring often, until fragrant and lightly golden.
Pour in the chicken broth and heavy cream, then add the garlic powder. Stir well, scraping up any browned bits from the bottom of the skillet. Let the sauce simmer for 8 to 10 minutes, until it thickens and reduces by about half. Season with additional salt and black pepper as needed.
Return the chicken to the skillet and spoon the sauce over the top. Let it warm through for 2 to 3 minutes. Garnish with parsley if desired and serve immediately.
For a lighter version, substitute half-and-half for the heavy cream.
Add sautéed mushrooms or onions for extra depth of flavor.
Stir in a handful of fresh spinach at the end for a pop of color and nutrients.
Finish the sauce with a squeeze of lemon juice for brightness.
Use boneless, skinless chicken thighs instead of breasts for a richer taste.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a small splash of broth or cream to loosen the sauce. You can also reheat in the microwave in short intervals, stirring in between to prevent separation.
FAQs
Can I make this recipe ahead of time?
Yes, you can prepare it a day in advance and reheat gently before serving.
What can I serve with creamy garlic chicken?
It pairs well with rice, pasta, mashed potatoes, or roasted vegetables.
Can I use milk instead of cream?
Milk will work, but the sauce will be thinner and less rich.
How do I prevent the garlic from burning?
Keep the heat at medium-low and stir frequently while sautéing.
Is this recipe spicy?
No, it is mild and creamy, but you can add chili flakes if desired.
Can I freeze this dish?
Freezing is not recommended as cream-based sauces can separate.
How do I know when the chicken is cooked?
The chicken should be golden and reach an internal temperature of 165°F.
Can I use pre-minced garlic?
Yes, about 2 1/2 tablespoons of pre-minced garlic can be used.
Why dredge the chicken in flour?
The flour helps create a golden crust and slightly thickens the sauce.
Can I double the recipe?
Yes, just use a large skillet and avoid overcrowding the pan.
Conclusion
Creamy garlic chicken is a simple yet impressive dish that delivers bold flavor with minimal effort. With its silky sauce and tender chicken, it’s a reliable recipe you’ll want to keep in regular rotation for satisfying homemade meals.
Creamy garlic chicken is a rich, flavorful one-skillet dish featuring pan-seared chicken breasts coated in a smooth, garlic-infused cream sauce. It’s quick, easy, and perfect for weeknights or special occasions.
1 whole garlic bulb (8 to 9 cloves), peeled and lightly crushed
1 cup chicken broth
3/4 cup heavy cream
1/2 teaspoon garlic powder
Additional salt and black pepper, to taste
Optional garnish: freshly chopped parsley
Instructions
Slice each chicken breast horizontally to create two thinner cutlets. Season with Italian seasoning, salt, and pepper. Dredge in flour, pressing gently to coat.
Heat a large skillet over medium heat. Add olive oil and 1 tablespoon of butter.
Cook the chicken for about 4 minutes per side until golden and cooked through. Remove from skillet and keep warm.
Reduce heat to medium-low. Add remaining butter and garlic cloves to the skillet. Sauté for 3 minutes until fragrant and lightly golden.
Pour in chicken broth and heavy cream. Add garlic powder and stir, scraping up browned bits. Simmer for 8–10 minutes until thickened.
Season sauce with salt and pepper to taste. Return chicken to skillet and spoon sauce over. Warm through for 2–3 minutes.
Garnish with parsley if desired and serve immediately with your choice of sides.
Notes
Dredging chicken in flour helps create a crust and thickens the sauce slightly.
Use medium-low heat to prevent garlic from burning.
Serve with pasta, rice, mashed potatoes, or crusty bread.
Stir in spinach or mushrooms for added nutrition and flavor.
