Creamy Garlic Chicken

If you crave something absolutely dreamy for dinner, Creamy Garlic Chicken is here to impress! Imagine tender chicken breasts bathed in a silky, garlicky cream sauce—rich, savory, and so satisfying. Every bite is packed with deep flavor and a hint of fresh herbs.

This recipe is a must-try for busy nights. It’s quick to make, uses simple ingredients, and brings restaurant-quality flavor right to your kitchen. You’ll have dinner on the table in under an hour, with minimal cleanup.

Creamy Garlic Chicken is perfect for cozy family dinners, casual date nights, or even a special meal with friends. Inspired by my favorite bistro dish, it’s become a staple in my own weeknight rotation.

Trust me—serve this once, and it’ll be requested again and again!

Why You'll Love This Recipe

• Ready in under 1 hour – Perfect for busy weeknights or when you want a delicious dinner fast.
• Creamy, garlicky, and irresistible – The sauce is so good, you’ll want to lick the plate!
• Minimal ingredients, maximum flavor – Uses pantry staples for big flavor payoff.
• One-pan wonder – Easy prep and even easier cleanup.

Key Ingredients for Creamy Garlic Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Chicken Breasts

Chicken breasts are the star of this dish, providing lean, tender protein that cooks up juicy and flavorful. For best results, use boneless, skinless chicken breasts and slice them in half horizontally to create thinner cutlets—this ensures even cooking and quicker searing. You can also swap for boneless thighs if you prefer a richer flavor or extra juiciness.

Fresh Garlic

This recipe calls for plenty of fresh garlic, which infuses the creamy sauce with its signature aroma and depth. For bold, robust flavor, mince or finely chop your garlic just before cooking. If you’re out of fresh garlic, you can use 1 teaspoon of garlic powder per clove, but fresh always gives the best taste!

Heavy Cream

Heavy cream creates the luscious, velvety base for the sauce. It melts into the pan drippings and garlic for an ultra-rich texture. For a lighter version, you can substitute half-and-half, but the sauce will be a bit thinner. Avoid using milk, as it won’t thicken properly.

Chicken Broth

A splash of chicken broth lightens the sauce and adds savory depth. Use low-sodium broth so you can control the saltiness of the dish. Vegetable broth also works in a pinch, but chicken broth gives the most rounded flavor.

Parmesan Cheese

Freshly grated Parmesan melts beautifully into the sauce, adding nutty, salty notes and helping the sauce thicken. Pre-grated cheese will work, but grating fresh yields the creamiest result. For a different twist, try Pecorino Romano or even Gruyère.

Instructions for Creamy Garlic Chicken

See recipe card below for full list of measurements, ingredients, and instructions.

Prep and Season the Chicken

Pat the chicken breasts dry and slice in half horizontally to make thin cutlets. Season both sides with ½ teaspoon salt, black pepper, and paprika. Lightly dust with flour on both sides to help brown the chicken and thicken the sauce later.

Sear the Chicken

Heat the olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add chicken (in batches if needed) and cook 3–4 minutes per side until golden brown and cooked through. Transfer to a plate and cover loosely to keep warm.

Sauté the Garlic

Lower the heat to medium. Add 2 tablespoons butter to the same skillet. Stir in the minced garlic and cook for 1–2 minutes, until fragrant but not browned—watch carefully so it doesn’t burn!

Make the Creamy Sauce

Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let simmer for a minute, then stir in the heavy cream, Parmesan, Italian seasoning, and remaining ½ teaspoon salt. Simmer 3–4 minutes, stirring often, until the sauce thickens slightly.

Finish and Serve

Return the seared chicken (plus any juices) to the skillet. Spoon sauce over the chicken and simmer everything together for 2–3 minutes, until heated through and the sauce coats the chicken. Sprinkle with fresh parsley and extra Parmesan before serving.

Recipe Variations

Add Some Heat

Love a little spice? Add a pinch of red pepper flakes to the sauce when you sauté the garlic, or swirl in a spoonful of chili paste for a subtle kick. It pairs beautifully with the creamy base!

Swap the Protein

No chicken breasts on hand? Try boneless, skinless thighs or even thin pork chops for a fun twist. You could even use tofu for a vegetarian take—just press and pan-sear until crisp before making the sauce.

Make It Gluten-Free

To keep this dish gluten-free, simply use a gluten-free flour blend to dredge the chicken, or skip the flour altogether—the sauce will still be delicious, just a little thinner.

Add Greens

For a veggie boost, toss in a handful of baby spinach, kale, or even peas just before returning the chicken to the skillet. They’ll wilt perfectly into the creamy sauce and add fresh color.

Try a Dairy-Free Version

Use canned coconut cream in place of heavy cream and your favorite plant-based butter and cheese. The flavor will be a little different, but still rich and satisfying!

Serving Suggestions

Creamy Garlic Chicken shines when served over a bed of buttered mashed potatoes, fluffy white rice, or your favorite pasta—think fettuccine or penne to soak up every drop of that luscious sauce. Add a crisp green salad or roasted vegetables on the side for a complete, well-rounded meal. Finish with a sprinkle of extra Parmesan and fresh parsley for the perfect touch.

If you love saucy chicken dishes, you might also enjoy this Lemon Butter Chicken or pair it with a homemade Crispy Roasted Potatoes for even more comfort!

Storage and Reheating

Store any leftover Creamy Garlic Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. You can also microwave individual portions in 30-second bursts, stirring between each. Freezing isn’t recommended, as the creamy sauce may separate when thawed.

Frequently Asked Questions About Creamy Garlic Chicken (FAQ)

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless, skinless chicken thighs work wonderfully and stay extra juicy. Just adjust cooking time as needed until they’re cooked through.

Q: What can I use instead of heavy cream?
A: You can substitute half-and-half for a lighter sauce, or use full-fat coconut milk for a dairy-free option. Avoid milk, as it won’t create the same creamy texture.

Q: How do I prevent the sauce from curdling?
A: Make sure to lower the heat before adding cream, and avoid boiling the sauce vigorously. Stirring gently and adding cheese off the heat can also help keep it smooth.

For more tips on making creamy sauces, check out Serious Eats' guide to pan sauces.

You’re going to love how comforting and delicious this Creamy Garlic Chicken is! It’s easy enough for a weeknight, but impressive enough for guests. Give it a try, then leave a comment or rating to let me know how it turned out—your kitchen will smell amazing!