Creamy Garlic Chicken is a dish that brings together tender chicken breasts cooked in a rich, buttery garlic sauce that feels so comforting and satisfying. The sauce is silky smooth and packed with the warm, mellow flavors of garlic and a touch of cream that makes every bite simply delightful.
I love making this when I want something that feels like a little treat but comes together without a fuss. The garlic, of course, is the real star here — it fills the kitchen with an incredible aroma that makes everyone stop and take notice. I like to use fresh garlic cloves for the best flavor, but even garlic powder can work in a pinch when you’re short on time.
My favorite way to serve Creamy Garlic Chicken is over a bed of fluffy mashed potatoes or alongside some sautéed green beans. The sauce is perfect for drizzling all over, so don’t be shy about piling it on! It’s the kind of meal that feels like a warm hug on a plate, and I’ve found it always brings smiles at the dinner table.
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless chicken breasts are perfect for this dish because they cook quickly and stay tender. If you prefer, chicken thighs work well too and add extra juiciness.
Garlic: Fresh garlic cloves give the best flavor here. If you don’t have fresh garlic, garlic powder can work but use less—about 1/2 teaspoon—for a milder taste.
Heavy cream: This makes the sauce creamy and smooth. For a lighter option, you can use half-and-half or coconut milk, but the sauce won’t be quite as rich.
Parmesan cheese: Adds a nice cheesy depth and helps thicken the sauce. If you don’t have Parmesan, try Pecorino Romano or a mild Asiago cheese.
Dijon mustard (optional): Adds a subtle tang and depth. You can skip it if you don’t have mustard or want a simpler flavor.
How Do You Get the Chicken Nice and Golden Without Overcooking?
Getting a beautiful golden crust on your chicken is all about heat and timing. Here’s how to nail it:
- Pat the chicken dry with paper towels before seasoning. Moisture prevents browning.
- Use medium-high heat and enough oil or butter so the pan is coated.
- Don’t move the chicken around too much once it hits the pan—leave it for 5-6 minutes to sear properly.
- Flip gently and cook the other side until the internal temperature reaches 165°F (74°C).
- Remove from the pan and let it rest briefly before adding the sauce.
This method locks in juices and gives you a tasty crust while keeping the inside tender.
What’s the Best Way to Make a Smooth, Creamy Sauce?
To get that silky garlic sauce, follow these tips:
- Sauté the garlic just until fragrant (about 30 seconds) so it doesn’t burn and get bitter.
- Deglaze the pan with chicken broth, scraping up browned bits; this adds flavor to the sauce.
- Add heavy cream and Parmesan slowly, stirring constantly to prevent lumps.
- Simmer gently until the sauce thickens—don’t let it boil vigorously or the cream might separate.
Pour the sauce over the cooked chicken right before serving, so it stays luscious and flavorful.
Equipment You’ll Need
- Large skillet – I like a heavy-bottomed one because it heats evenly and helps brown the chicken nicely.
- Tongs or a spatula – makes flipping and removing the chicken easy without breaking it apart.
- Measuring cups and spoons – for precise amounts of broth, cream, and seasonings.
- Wooden spoon or spatula – perfect for stirring the sauce without scratching the skillet.
- Plate or cutting board – for resting the cooked chicken before serving.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier meat and a richer flavor.
- Stir in sautéed mushrooms or spinach to add some earthy or leafy greens.
- Replace Parmesan with crumbled feta or goat cheese for a different cheesy twist.
- Add a pinch of red pepper flakes for a little heat or a splash of lemon juice for brightness.
Creamy Garlic Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
- 5 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme or fresh thyme leaves
- 1/2 cup grated Parmesan cheese
- Fresh parsley or chives, chopped (for garnish)
- Mashed potatoes (for serving)
- Steamed green beans (optional, for serving)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and around 20 minutes to cook, making the total time about 30 minutes. It’s quick enough for a weekday dinner but special enough for guests!
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Sprinkle salt, pepper, paprika, and thyme evenly on both sides of the chicken breasts. Heat the olive oil or butter in a large skillet over medium-high heat. When hot, add the chicken breasts and cook without moving them for 5-6 minutes, until golden brown. Flip and cook the other side for another 5-6 minutes or until cooked through. Remove the chicken and set aside.
2. Make the Garlic Cream Sauce:
Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant. Pour in the chicken broth while scraping the bottom of the pan to loosen tasty browned bits. Let it simmer for 2-3 minutes, then stir in heavy cream, Dijon mustard (if using), and Parmesan cheese. Stir constantly until the sauce thickens, about 3-5 minutes. Season with salt and pepper to taste.
3. Combine and Serve:
Return the chicken to the skillet, spooning sauce over the breasts. Let everything simmer together for 2 minutes so the flavors blend. Garnish with fresh parsley or chives. Serve hot over mashed potatoes with steamed green beans on the side, spooning extra sauce over the top.
Can I Use Frozen Chicken for This Recipe?
Yes, just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. This ensures even cooking and prevents the chicken from becoming tough or undercooked.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the chicken and sauce in advance, then refrigerate in an airtight container for up to 2 days. Reheat gently on the stove over low heat, stirring occasionally, and add a splash of cream or broth if the sauce seems too thick.
How Should I Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, warm gently on the stove or microwave to avoid overcooking the chicken. Adding a little broth or cream while reheating helps keep the sauce creamy.
Can I Substitute Dairy Ingredients?
If you need a dairy-free version, substitute heavy cream with full-fat coconut milk and Parmesan with a dairy-free cheese or nutritional yeast. Keep in mind the flavor and texture will be slightly different but still delicious!