You’re going to love how simple and quick this Creamy Garlic Chicken is. It’s made with juicy chicken and a creamy garlic sauce, all cooked in one pan. Perfect for a busy weeknight or when you want something cozy without much work.
Why We Love This Creamy Garlic Chicken Recipe
This Creamy Garlic Chicken recipe is a favorite because it’s the perfect balance of ease and indulgence. You only need one skillet and about 20 minutes to prepare it. The chicken is tender and juicy, and the creamy garlic sauce adds richness without being too heavy. It’s incredibly versatile—great with mashed potatoes, rice, or even pasta. And best of all, it’s made with fresh, wholesome ingredients.
Ingredients about Creamy Garlic Chicken
You don’t need anything fancy to make this comforting dish. Just a few staples come together to create a creamy, flavorful sauce that coats the chicken beautifully.
- 2 tablespoons oil
- 2 boneless skinless chicken breasts (split to make two thin breasts from each)
- Salt and pepper to taste
- 2 tablespoons freshly minced garlic (4-6 cloves)
- 3/4 cup heavy whipping cream
- 1/2 cup low sodium chicken broth
- 1/2 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
How to Make Creamy Garlic Chicken Directions
Start by heating the oil in a large skillet over medium-high heat. While the oil is heating, prepare the chicken. Take each chicken breast and split it into two thinner pieces. Place your hand flat on top of the chicken and use a sharp knife to slice it horizontally. This helps the chicken cook evenly and faster.
Once the chicken is sliced, season both sides with salt and pepper. Place the chicken in the hot skillet and cook until golden brown, about 3-4 minutes per side. If your skillet is smaller, you may need to cook the chicken in two batches to avoid overcrowding. After both sides are browned and the chicken is nearly cooked through, add the minced garlic. Let it cook for about a minute until the aroma is strong and fragrant.
Next, pour in the heavy cream and chicken broth. Stir gently to combine. Add in the parsley, salt, and pepper. Bring the mixture to a gentle simmer over medium heat. The sauce will begin to bubble and thicken slightly. Continue to stir occasionally as the sauce cooks and coats the chicken evenly.
Let the chicken simmer in the sauce until it’s fully cooked. You can check by inserting a meat thermometer—it should read at least 165°F inside the thickest part. If you prefer a thicker sauce, mix 1/2 teaspoon of cornstarch with a teaspoon of water and stir it into the sauce. Let it simmer a bit longer and watch the sauce become even creamier.
How to Serve Creamy Garlic Chicken
This chicken is incredibly versatile when it comes to serving. You can place it over a bed of mashed potatoes or white rice, letting the creamy sauce soak into the starch for an ultra-comforting experience. Pasta is also a great choice—something like fettuccine or penne works well. The sauce clings to the noodles, turning every bite into a creamy delight.
If you’re looking for something lighter, steamed vegetables or a green salad make a great pairing. The richness of the chicken balances nicely with the freshness of greens. For presentation, you can garnish with a sprinkle of fresh parsley or thinly sliced green onions for a pop of color.
Expert Tips: Creamy Garlic Chicken
For the juiciest chicken, make sure not to overcook it. Using a meat thermometer helps ensure that you hit the right internal temperature without drying it out. Slicing the chicken thin also reduces cooking time and keeps everything tender.
If you want a more golden, slightly crisp exterior, try lightly dusting your chicken with flour or cornstarch before searing. This not only helps with browning but also thickens the sauce naturally. Be sure to use fresh garlic—it makes a big difference. Jarred garlic or garlic powder won’t deliver the same flavor punch.
Avoid substituting heavy cream with lighter dairy options. Lighter creams or milk won’t thicken properly and can cause the sauce to separate. If you need extra sauce—for example, if you’re serving it with pasta—double the cream and broth. You can also add a bit of cornstarch to help the extra liquid thicken more quickly.
How to Store Creamy Garlic Chicken
Leftovers are easy to handle with this recipe. Let the chicken cool completely before placing it in an airtight container. Store it in the refrigerator for up to 3 days. The sauce will thicken more as it sits, so when you reheat it, add a splash of broth or cream to loosen it up.
To reheat, use a skillet over low to medium heat and stir frequently to keep the sauce from sticking. Microwaving works too, but stir halfway through and heat in short bursts to avoid overheating the cream.
Variation of Creamy Garlic Chicken
You can switch up this recipe in many ways while keeping the creamy garlic base intact. Try adding vegetables like mushrooms or spinach to the skillet just before you pour in the cream. They’ll soak up the flavor and add extra nutrients.
For a spicier version, add red pepper flakes or a dash of hot sauce to the sauce. If you’re looking for a different protein, you can use boneless thighs or even turkey cutlets. Just be sure to adjust the cooking time accordingly. A vegetarian version is also possible—use firm tofu or cauliflower steaks instead of chicken and vegetable broth instead of chicken broth.
You can also mix in different herbs like thyme or rosemary, or even lemon zest for a bit of brightness. These little tweaks make it easy to keep the recipe fresh every time you make it.
FAQ about Creamy Garlic Chicken
Can I use milk instead of cream in this recipe?
No, milk won’t thicken the sauce properly. Stick with heavy cream for the best texture.
Can I make Creamy Garlic Chicken ahead of time?
Yes! Make it up to 2 days ahead and reheat gently in a skillet with a splash of broth.
What sides go well with Creamy Garlic Chicken?
Mashed potatoes, pasta, rice, or steamed veggies all pair perfectly with this dish.
How do I know when my chicken is cooked through?
Use a meat thermometer. The chicken should reach 165°F in the thickest part.
How do I make the sauce thicker?
You can simmer the sauce longer or add a cornstarch slurry (1/2 tsp cornstarch + 1 tsp water).
Creamy Garlic Chicken
Equipment
- Skillet
Ingredients
- 2 tablespoons oil
- 2 boneless skinless chicken breasts split to make thinner breasts
- Salt and pepper to taste
- 2 tablespoons freshly minced garlic (4-6 cloves)
- 3/4 cup heavy whipping cream
- 1/2 cup low sodium chicken broth
- 1/2 teaspoon dried parsley
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
Instructions
- Heat the oil in a large skillet over medium-high heat.
- Split each chicken breast into two thinner pieces and season with salt and pepper.
- Place the chicken in the hot skillet and cook until golden brown, about 3-4 minutes per side.
- Add the minced garlic and cook for about a minute until fragrant.
- Pour in the heavy cream and chicken broth, stirring to combine. Add parsley, salt, and pepper.
- Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly.
- Ensure the chicken is fully cooked (165°F internal temperature). If desired, thicken the sauce with a cornstarch slurry.
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