If you’re craving something rich, comforting, and packed with flavor, this Creamy Garlic Chicken is your answer. Seared chicken breasts are simmered in a silky garlic cream sauce made right in one skillet—no need for complicated steps or fancy ingredients. It’s the kind of recipe that feels fancy but is secretly simple, making it perfect for both cozy weeknights and guests alike.
Why You’ll Love It
- Easy to make in one skillet—less cleanup, more flavor
- Creamy, garlicky goodness that’s restaurant-quality
- Caramelized garlic cloves bring a sweet, gourmet richness
- Perfect for pairing with mashed potatoes, green beans, or rice
- A great way to elevate chicken breast with simple pantry staples
Ingredients
Here’s everything you’ll need to make this creamy garlic chicken at home:
Chicken:
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 3 teaspoons Italian seasoning
- ⅓ cup all-purpose flour
- 4 tablespoons shredded Parmesan cheese
- 3 tablespoons olive oil
Sauce:
- 2½ cups chicken broth
- 1 beef bouillon cube (or 1 tsp Better Than Bouillon)
- 1 teaspoon low sodium soy sauce (or Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- 3 tablespoons butter
- 10 whole garlic cloves
- 3 tablespoons all-purpose flour
- ½ cup heavy cream
- ½ cup Parmesan cheese (optional but recommended)
How to Make Creamy Garlic Chicken
1. Prep the Chicken
Slice each chicken breast in half lengthwise to create thin cutlets. Pound each to ½-inch thickness using a meat mallet for even cooking. Pat dry with paper towels.
2. Season and Dredge
Season both sides of the chicken with salt, pepper, and Italian seasoning. Dredge each piece in a mix of flour and Parmesan cheese, shaking off excess.
3. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat. Cook chicken in batches, 4–5 minutes per side, until golden brown. Remove and set aside.
4. Make the Garlic Cream Sauce
Melt butter in the same skillet and scrape up any browned bits for added flavor. Add garlic cloves and sauté for 6–7 minutes until soft and golden.
Add 3 tablespoons flour and cook for 1–2 minutes to remove the raw taste.
Gradually pour in the broth mixture while stirring constantly. Bring to a boil, then reduce heat and stir in heavy cream. Slowly add Parmesan if using.
5. Simmer and Finish
Return the chicken (with any juices) to the skillet. Spoon sauce over the top, cover partially, and simmer on low for 5 minutes.
Garnish with chopped parsley and serve hot.
Tips for Success
- Pound chicken to even thickness to ensure it cooks evenly.
- Use fresh garlic cloves and let them caramelize for deep flavor.
- Don’t skip the Parmesan—it adds salty richness to both the crust and sauce.
- Want extra decadence? Stir in a splash of white wine with the broth mixture.
Serving Ideas
This creamy garlic chicken goes well with:
- Mashed potatoes or garlic butter rice
- Roasted green beans, asparagus, or sautéed spinach
- Buttered noodles or crusty bread for soaking up that delicious sauce
Storing and Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze for up to 3 months. Let thaw overnight in the fridge before reheating.
- Reheat gently in a covered skillet or 350°F oven until warmed through. Microwave in 30-second bursts for quick meals.
Variations
- Add mushrooms or baby spinach to the sauce for extra depth.
- Replace cream with half-and-half for a lighter version.
- Try chicken thighs instead of breasts for more richness.
- Spice it up with a pinch of red pepper flakes.