Name: Creamy Garlic Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts or thighs; Salt and black pepper, to taste; 1/4 cup all-purpose flour (for dredging); 2 tbsp olive oil or butter (for searing); 4–6 garlic cloves, minced or thinly sliced; 3/4 cup chicken broth; 3/4 cup heavy cream or half-and-half; 1/4 cup grated Parmesan cheese (optional); Fresh parsley or thyme, chopped (for garnish); Optional: 1 tbsp lemon juice or 1/4 cup white wine (for deglazing/brightness)

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Creamy Garlic Chicken is a rich, flavorful dish that I love making when I want something comforting but still easy enough for a weeknight. Tender, golden-seared chicken is smothered in a silky garlic cream sauce that’s loaded with savory flavor and just the right amount of richness. It’s perfect served over mashed potatoes, pasta, or rice—anything to soak up every drop of that luscious sauce.

Why You’ll Love This Recipe

I love how this recipe transforms simple ingredients into something that tastes restaurant-worthy. The chicken is juicy and flavorful, and the garlic cream sauce is smooth, buttery, and full of depth without being overly heavy. It comes together in one pan and in under an hour, making it great for a cozy dinner that doesn’t require a lot of prep or cleanup. Creamy Garlic Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Salt and black pepper
All-purpose flour (for dredging)
Olive oil or butter (for searing)
Garlic cloves, minced or thinly sliced
Chicken broth
Heavy cream or half-and-half
Parmesan cheese (optional, for added richness)
Fresh parsley or thyme (for garnish)
Optional: lemon juice or white wine (for brightness)

Directions

I season the chicken with salt and pepper and lightly dredge it in flour, shaking off any excess.
I heat olive oil or butter in a large skillet over medium-high heat and sear the chicken on both sides until golden brown and cooked through. I remove the chicken and set it aside.
In the same skillet, I reduce the heat and add more oil or butter if needed, then sauté the garlic until fragrant—about 1 minute.
I deglaze the pan with chicken broth (or a splash of white wine), scraping up any browned bits for flavor.
I stir in the cream and bring the sauce to a gentle simmer, letting it thicken slightly.
I return the chicken to the pan and spoon the sauce over it, simmering for a few more minutes to let the flavors meld.
I finish with a sprinkle of Parmesan and a bit of fresh parsley or thyme before serving.

Servings and timing

This recipe makes 4 servings and takes about 10 minutes of prep time and 25–30 minutes of cook time, for a total of 35–40 minutes.

Variations

Sometimes I add mushrooms or spinach to the sauce for extra texture and flavor. For a lighter version, I use half-and-half or whole milk instead of cream and skip the cheese. If I want to make it dairy-free, I swap the cream for unsweetened coconut milk. I also love adding a squeeze of lemon juice for a bright, fresh finish.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat, adding a splash of broth or cream to loosen the sauce. It also reheats well in the microwave in short intervals, but I prefer the stovetop for better texture.

FAQs

Can I use bone-in chicken?

Yes, but I increase the cooking time slightly to ensure the chicken is fully cooked. Searing and then baking in the oven works great, too.

Can I use garlic powder instead of fresh garlic?

I prefer fresh garlic for the best flavor, but in a pinch, I use about ½ teaspoon garlic powder per clove as a substitute.

Can I make this ahead of time?

Yes, I cook the chicken and sauce, then store them separately or together in the fridge. I reheat slowly before serving.

What sides go best with this dish?

I usually serve it with mashed potatoes, rice, pasta, or even steamed vegetables like green beans or broccoli.

Can I freeze Creamy Garlic Chicken?

The sauce may separate slightly when frozen and reheated, but it’s still good. I let it cool completely before freezing in an airtight container.

Conclusion

Creamy Garlic Chicken is one of those meals I keep coming back to for its simplicity and comfort. With its rich sauce, juicy chicken, and garlicky aroma, it always feels like a treat—even though it’s easy enough for any night of the week. Whether I serve it over pasta or with a pile of mashed potatoes, this dish never fails to impress.