Few dishes hit the sweet spot between comfort food and gourmet quite like Creamy Garlic Chicken. With its rich, velvety sauce, perfectly seared chicken, and that deeply satisfying garlic-Parmesan flavor, this is the kind of meal that feels indulgent yet effortless. Whether you’re preparing a weeknight dinner or simply treating yourself to something delicious and cozy, this dish delivers every time.
Who Is This Recipe For?
This Creamy Garlic Chicken recipe is for anyone who:
- Love rich, comforting flavors with minimal prep.
- Want a quick one-pan dish that’s comforting and indulgent
- Need an easy to make uncomplicated dinner recipe
- Is a garlic lover (seriously, this sauce is heaven).
- Wants a versatile meal that pairs beautifully with many sides.
If you’re tired of dry chicken breasts and boring weekday dinners, this is the solution. 
Ingredients Needed For Creamy Garlic Chicken
For this Creamy Garlic Chicken recipe you will need:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1/2 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and pepper, to taste
- 1 tablespoon butter (optional, for extra richness)
- 1 tablespoon fresh parsley, chopped (for garnish).
Kitchen Tools You’ll Need For Creamy Garlic Chicken
- Large heavy-bottomed skillet or sauté pan (preferably nonstick or stainless steel)
- Sharp chef’s knife
- Cutting board
- Measuring spoons and cups
- Tongs or spatula
- Wooden spoon or silicone spatula
- Meat thermometer (for perfect doneness)
Step-by-Step Instructions For Creamy Garlic Chicken
Step 1: Preparing the Chicken
Start by trimming any visible fat from the chicken breasts. Pat them dry with paper towels—this step is essential for achieving that beautiful golden-brown sear. If your chicken breasts are quite thick, consider butterflying or pounding them to an even thickness. This promotes even cooking and keeps the meat juicy.
Season both sides with salt and pepper, pressing it gently into the surface.
Tip: Allow the chicken to rest at room temperature for 15–20 minutes before cooking. Cold chicken straight from the fridge won’t sear as well and may cook unevenly.
Step 2: Searing the Chicken
Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken breasts into the pan, leaving space between each one—don’t overcrowd the skillet.
Sear each side for 6 to 7 minutes, without moving the chicken too much. Let the pan do its work. You’re aiming for a golden-brown crust. Flip only once to maintain that sear.
Watch for: Browning too quickly. If the pan is smoking or burning the oil, lower the heat slightly.
Use a meat thermometer to check that the internal temperature has reached 165°F (75°C). Remove the chicken and place it on a clean plate. Tent loosely with foil.
Step 3: Making the Garlic Base
Lower the heat to medium and add the minced garlic to the same pan. Stir constantly for 1–2 minutes, just until the garlic is fragrant and beginning to turn golden.
Don’t: Walk away. Garlic goes from golden to burnt in seconds. Burnt garlic will ruin the sauce and make it bitter.
If needed, you can add a small splash of oil or butter here to prevent sticking.
Step 4: Deglazing and Simmering the Broth
Pour in the chicken broth and immediately begin scraping the browned bits from the bottom of the pan. These “fond” bits are loaded with flavor and will enrich the sauce.
Simmer the broth for 2–3 minutes, allowing it to reduce slightly. You should notice it becoming more fragrant and slightly thicker in texture.
Tip: Use a wooden spoon to avoid scratching your pan while deglazing.
Step 5: Building the Cream Sauce
Turn the heat to medium-low and slowly stir in the heavy cream. Add the grated Parmesan and Italian seasoning. Stir continuously until the cheese is fully melted and integrated.
Let the sauce simmer gently for 5–7 minutes, stirring every minute or so.
What to Look For:
- The sauce should be thick enough to coat the back of a spoon.
- Small bubbles should rise to the surface—avoid boiling.
- The color should be a rich, pale gold with visible flecks of seasoning.
If the sauce thickens too much, add a tablespoon of chicken broth or cream to loosen it. If it’s too thin after 7 minutes, allow it to simmer another few minutes uncovered.
Step 6: Bringing It All Together
Add the chicken back into the skillet. Spoon the sauce generously over each piece. Let the chicken simmer in the sauce for 3–5 more minutes, which allows it to reheat and soak up flavor.
If you’re using the optional tablespoon of butter, now is the time to swirl it into the sauce for added shine and richness.
Optional: Add a handful of fresh spinach or chopped sun-dried tomatoes here for extra layers of flavor and color.
Step 7: Finishing Touches For Creamy Chicken and Serving This Dish
Remove from heat and sprinkle with freshly chopped parsley. The bright green color lifts the dish visually and adds a fresh note to balance the richness.
Serve immediately with your choice of side.
Perfect Pairings
Best Sides for Garlic Chicken
- Garlic mashed potatoes
- Rice is a great pairing with this dish and is simple and easy to make
- Buttered noodles or pappardelle
- Crusty artisan bread or baguette
- Steamed green beans, asparagus, or broccoli
- Cauliflower mash for a low-carb option
Drink Pairings
- White Wine: A crisp Chardonnay or Pinot Grigio pairs beautifully with the cream sauce.
- Sparkling Water: Add lemon or cucumber for a refreshing non-alcoholic pairing.
- Light Red Wine: A Pinot Noir offers a gentle contrast without overpowering the dish.
How to Store and Reheat Leftovers
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Gently reheat on the stove over medium-low heat. Add a splash of broth or cream to loosen the sauce.
Microwave Tip: Reheat on 50% power in 1-minute intervals, stirring often.
Do Not Freeze: Cream-based sauces tend to separate when thawed, resulting in a grainy texture.
Recipe Variations and Substitutions
Make it your own with these ideas:
- Use chicken thighs: Juicier and more forgiving than breasts.
- Add vegetables: Try baby spinach, mushrooms, or roasted red peppers.
- Turn it into a pasta dish: Slice the chicken and serve over fettuccine with extra sauce.
- Make it spicy: Add a pinch of red pepper flakes during the garlic sauté.
Frequently Asked Questions (FAQ)
Can I use pre-cooked chicken?
Yes, but reduce the simmer time in step 6 to avoid overcooking. The sauce won’t absorb into the meat as well, but it still works in a pinch.
How do I prevent the sauce from curdling?
Don’t let it boil. Simmer gently and avoid high heat. Adding cheese slowly while stirring also helps prevent separation.
Can I make this ahead of time?
Absolutely. You can cook everything and store it covered in the fridge for up to 3 days. Reheat gently on the stove.
What if my sauce is too salty?
Balance it out by adding a splash of cream or a squeeze of lemon juice to cut the saltiness.
This Creamy Garlic Chicken is more than just a recipe—it’s a staple you’ll return to again and again. With its rich texture, simple method, and unforgettable flavor, it’s the kind of dish that never goes out of style. The balance of creamy, savory, and aromatic garlic is a guaranteed crowd-pleaser.
Whether you’re serving it over pasta for a hearty meal, pairing it with vegetables for a light dinner, or jazzing it up with your own twist, this recipe is endlessly adaptable and undeniably delicious.
If you try this Creamy Garlic Chicken recipe, don’t keep it to yourself—share it with a friend, drop a comment below to let us know how it turned out, and subscribe to the blog for more
Recipe Card For Creamy Garlic Chicken
Creamy Garlic Chicken Recipe
Description
Few dishes hit the sweet spot between comfort food and gourmet quite like Creamy Garlic Chicken. With its rich, velvety sauce, perfectly seared chicken, and that deeply satisfying garlic-Parmesan flavor, this is the kind of meal that feels indulgent yet effortless. Whether you’re preparing a weeknight dinner, hosting friends, or simply treating yourself to something delicious and cozy, this dish delivers every time.
Ingredients Needed
Step By Step Instructions
Step 1: Preparing the Chicken
-
Start by trimming any visible fat from the chicken breasts. Pat them dry with paper towels—this step is essential for achieving that beautiful golden-brown sear. If your chicken breasts are quite thick, consider butterflying or pounding them to an even thickness. This promotes even cooking and keeps the meat juicy.
-
Season both sides with salt and pepper, pressing it gently into the surface.
-
Pro Tip: Allow the chicken to rest at room temperature for 15–20 minutes before cooking. Cold chicken straight from the fridge doesn’t sear as well and may cook unevenly.
Step 2: Searing the Chicken
-
Heat the olive oil in a large skillet over medium-high heat until shimmering. Carefully place the chicken breasts into the pan, leaving space between each one—don’t overcrowd the skillet.
-
Sear each side for 6 to 7 minutes, without moving the chicken too much. Let the pan do its work. You’re aiming for a golden-brown crust. Flip only once to maintain that sear.
-
Watch for: Browning too quickly. If the pan is smoking or burning the oil, lower the heat slightly.
-
Use a meat thermometer to check that the internal temperature has reached 165°F (75°C). Remove the chicken and place it on a clean plate. Tent loosely with foil.
Step 3: Making the Garlic Base
-
Lower the heat to medium and add the minced garlic to the same pan. Stir constantly for 1–2 minutes, just until the garlic is fragrant and beginning to turn golden.
-
Do not: Walk away. Garlic goes from golden to burnt in seconds. Burnt garlic will ruin the sauce and make it bitter.
-
If needed, you can add a small splash of oil or butter here to prevent sticking.
Step 4: Deglazing and Simmering the Broth
-
Pour in the chicken broth and immediately begin scraping the browned bits from the bottom of the pan. These “fond” bits are loaded with flavor and will enrich the sauce.
-
Simmer the broth for 2–3 minutes, allowing it to reduce slightly. You should notice it becoming more fragrant and slightly thicker in texture.
-
Tip: Use a wooden spoon to avoid scratching your pan while deglazing.
Step 5: Building the Cream Sauce
-
Turn the heat to medium-low and slowly stir in the heavy cream. Add the grated Parmesan and Italian seasoning. Stir continuously until the cheese is fully melted and integrated.
-
Let the sauce simmer gently for 5–7 minutes, stirring every minute or so.
-
What to Look For:
-
The sauce should become thick enough to coat the back of a spoon.
-
Small bubbles should rise to the surface—avoid boiling.
-
The color should be a rich, pale gold with visible flecks of seasoning.
-
If the sauce thickens too much, add a tablespoon of chicken broth or cream to loosen it. If it’s too thin after 7 minutes, allow it to simmer another few minutes uncovered.
Step 6: Bringing It All Together
-
Add the chicken back into the skillet. Spoon the sauce generously over each piece. Let the chicken simmer in the sauce for 3–5 more minutes, which allows it to reheat and soak up flavor.
-
If you’re using the optional tablespoon of butter, now is the time to swirl it into the sauce for added shine and richness.
-
Optional: Add a handful of fresh spinach or chopped sun-dried tomatoes here for extra layers of flavor and color.
Step 7: Finishing Touches and Serving
-
Remove from heat and sprinkle with freshly chopped parsley. The bright green color lifts the dish visually and adds a fresh note to balance the richness.
-
Serve immediately with your choice of side.
Note
Can I use pre-cooked chicken?
Yes, but reduce the simmer time in step 6 to avoid overcooking. The sauce won’t absorb into the meat as well, but it still works in a pinch.
How do I prevent the sauce from curdling?
Don’t let it boil. Simmer gently and avoid high heat. Adding cheese slowly while stirring also helps prevent separation.
Can I make this ahead of time?
Absolutely. You can cook everything and store it covered in the fridge for up to 3 days. Reheat gently on the stove.
What if my sauce is too salty?
Balance it out by adding a splash of cream or a squeeze of lemon juice to cut the saltiness.
