The first time I made creamy garlic chicken, I was searching for a dish that felt indulgent but was easy enough to whip up on a weeknight. I wanted something rich, comforting, and full of flavor—without requiring hours in the kitchen. That’s when I stumbled upon the beauty of seared chicken coated in a velvety, garlic-infused sauce.
This creamy garlic chicken recipe is perfect for beginners because it’s simple, requires just one pan, and delivers restaurant-quality results. The garlic caramelizes beautifully, adding a deep, slightly sweet flavor to the creamy sauce. It’s a great way to elevate an ordinary chicken dinner with minimal effort.
Why This Recipe is Special
What makes this dish stand out is the balance of flavors. The whole garlic cloves mellow as they cook, creating a subtly sweet and aromatic base. The seared chicken develops a golden crust, locking in its juices. The creamy sauce, infused with Parmesan and a touch of broth, coats everything in a silky, luxurious texture.
This recipe is also incredibly flexible. You can swap ingredients to match what you have on hand, making it an excellent go-to meal when you need something quick yet satisfying.
Ingredients and Preparation
- Chicken Breasts: The foundation of the dish. Opt for boneless, skinless chicken for easy cooking.
- Garlic Cloves: Used whole and caramelized, they add depth and sweetness to the sauce.
- Flour & Parmesan: Helps create a crispy coating on the chicken.
- Olive Oil & Butter: Essential for searing and flavor-building.
- Chicken Broth & Bouillon: Provides a savory backbone for the sauce.
- Heavy Cream: Adds richness and a smooth texture.
- Italian Seasoning & Spices: Enhance the overall flavor profile.
Ingredient Swaps
- Instead of chicken breasts, try chicken thighs for extra juiciness.
- Use half-and-half instead of heavy cream for a lighter sauce.
- Substitute Worcestershire sauce for soy sauce if needed.
- Add mushrooms or spinach for extra texture and nutrients.
How To make Creamy Garlic Chicken
Step 1: Slice each chicken breast into thinner pieces. Pound them slightly to an even thickness for uniform cooking. Season with salt, pepper, and Italian seasoning, then dredge in a flour and Parmesan mixture.
Step 2: Heat olive oil in a skillet over medium-high heat. Sear the chicken for about 4-5 minutes per side until golden brown. Remove and set aside.
Step 3: Melt butter in the same skillet. Add whole garlic cloves and cook for 6-7 minutes, allowing them to soften and caramelize.
Step 4: Sprinkle in some flour and whisk for a minute to create a roux. Gradually pour in chicken broth and a crumbled bouillon cube, stirring continuously.
Step 5: Reduce the heat and stir in heavy cream. Bring to a gentle simmer, then add Parmesan cheese for extra creaminess.
Step 6: Return the chicken to the pan, spooning sauce over the top. Cover and let it cook for another 5 minutes.
Step 7: Garnish with fresh parsley and serve hot with mashed potatoes or roasted vegetables.
Beginner Tips and Notes
- Getting the Perfect Sear: If the chicken sticks to the pan, don’t force it. Wait a little longer—it will release when it’s ready.
- Controlling Sauce Thickness: If the sauce becomes too thick, add a splash of chicken broth to thin it out.
- Avoiding Overcooked Chicken: Use a meat thermometer to check for doneness—165°F is the safe internal temperature.
Serving Suggestions
- Best Side Dishes: Mashed potatoes, buttered noodles, or roasted green beans complement the rich sauce.
- Storing Leftovers: Keep in an airtight container for up to 3 days in the fridge. Reheat gently on the stove or in the microwave.
- Freezing Tips: Freeze in portions for up to 3 months. Thaw overnight and reheat in a covered dish at 350°F for 20 minutes.
Try This Creamy Garlic Chicken and Share Your Thoughts
Cooking should be an enjoyable experience, and this creamy garlic chicken is a great way to build confidence in the kitchen. If you try this recipe, let me know how it turns out in the comments. Did you make any tweaks? I’d love to hear your take on it!
FAQ About Creamy Garlic Chicken
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work well in this recipe. They are juicier and more forgiving if slightly overcooked. Just adjust the cooking time as needed since thighs take a little longer to cook through.
How do I know when the chicken is cooked?
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C). If you don’t have a thermometer, cut into the thickest part—there should be no pink, and the juices should run clear.
Can I make this dish ahead of time?
Yes, you can prepare the chicken and sauce in advance. Store them separately in the refrigerator for up to 3 days. Reheat gently over low heat to prevent the sauce from separating.
More Relevant Recipes
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Creamy Garlic Chicken
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This creamy garlic chicken features tender, golden-seared chicken breasts smothered in a rich, garlicky Parmesan sauce. It’s a quick, one-pan meal that’s perfect for weeknights and packed with flavor. Serve it with mashed potatoes or roasted vegetables for a comforting dinner the whole family will love.
Ingredients
- For the Chicken:
- 2 large boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 3 teaspoons Italian seasoning
- ½ cup all-purpose flour
- 4 tablespoons Parmesan cheese, shredded
- 3–4 tablespoons olive oil
- For the Sauce:
- 3 tablespoons unsalted butter
- 10 whole garlic cloves, peeled
- 3 tablespoons all-purpose flour
- 2½ cups chicken broth
- 1 beef bouillon cube or 1 teaspoon Better Than Bouillon
- 1 teaspoon low-sodium soy sauce (or Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon mustard powder
- ½ teaspoon dried thyme
- ½ cup heavy cream
- ½ cup Parmesan cheese (optional)
Instructions
- Prepare the Chicken: Slice each chicken breast horizontally to create thinner pieces. Place them between sheets of plastic wrap and gently pound to an even ½-inch thickness. Pat dry, then season both sides with salt, pepper, and Italian seasoning.
- Coat and Sear: Mix the flour and Parmesan cheese on a plate. Dredge each piece of chicken in the mixture, shaking off any excess. Heat olive oil in a large skillet over medium-high heat. Sear the chicken for about 4-5 minutes per side until golden brown and crispy. Transfer to a plate and set aside.
- Caramelize the Garlic: In the same skillet, reduce the heat to medium-low and melt the butter. Add the whole garlic cloves and cook for about 6-7 minutes, stirring occasionally, until they soften and develop a golden color.
- Create the Sauce: Sprinkle the flour over the garlic and butter, then whisk for 1-2 minutes until lightly browned. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the bouillon cube, soy sauce, onion powder, mustard powder, and thyme. Stir well and let the sauce thicken slightly.
- Finish the Sauce: Reduce the heat to low and stir in the heavy cream. Once the sauce is smooth, add Parmesan cheese if using. Let it melt completely, creating a rich and creamy texture.
- Combine Everything: Return the chicken and any juices to the skillet. Spoon the sauce over the top, cover the pan, and let everything simmer for about 5 minutes to allow the flavors to meld.
- Serve and Enjoy: Garnish with freshly chopped parsley and serve hot with mashed potatoes, roasted green beans, or a side of crusty bread to soak up the delicious sauce.
Notes
- If the sauce thickens too much, add a splash of chicken broth to loosen it.
- For extra depth of flavor, add sautéed mushrooms or spinach to the sauce before serving.
- To make this dish dairy-free, use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan.
- The chicken can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan-Frying, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 508 kcal
- Sugar: 1g
- Sodium: 1060mg
- Fat: 37g
- Saturated Fat: 17g
- Unsaturated Fat: 17g
- Trans Fat: 1g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 111mg
