Pin it The sizzle of chicken hitting a hot skillet has become one of my favorite kitchen sounds, especially on a Tuesday night when I need dinner fast but still crave something that feels indulgent. This creamy garlic chicken came together the first time I made it almost by accident, when I had chicken thighs in the fridge and a carton of cream about to expire. The garlic sauce bubbled up so thick and golden that I knew I'd stumbled onto something worth repeating. Now it's my go-to when I want comfort without the fuss, and the smell alone makes everyone appear in the kitchen asking when it'll be ready.
I made this for my sister one evening after she'd had a long day, and she said the smell of garlic and cream made her feel like someone was taking care of her. We sat at the counter with bowls of pasta underneath the chicken, twirling forks and talking until the pan was empty. She still asks me to make it when she visits, and I always double the garlic because that's how she likes it. It's funny how a simple skillet meal can become tied to the people you share it with, turning into something more than just dinner.
Ingredients
- Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work beautifully if that's what you have on hand.
- All-purpose flour (2 tbsp): Just enough to give the chicken a light coating that helps the sauce cling and adds a hint of body to the finished dish.
- Olive oil and unsalted butter (2 tbsp each): The oil keeps the butter from burning while the butter adds richness and helps create those gorgeous brown bits in the pan.
- Garlic cloves (6 large, minced): This is a garlic-forward dish, so don't be shy, fresh garlic makes all the difference and fills your kitchen with the best aroma.
- Chicken broth (1 cup): It deglazes the pan and adds savory depth, just make sure to scrape up all those flavorful browned bits stuck to the skillet.
- Heavy cream (1 cup): This is what makes the sauce luxurious and velvety, coating the chicken in a way that feels indulgent without being too heavy.
- Grated Parmesan cheese (1/2 cup): It thickens the sauce naturally and adds a salty, nutty flavor that balances the richness of the cream.
- Dried Italian herbs (1/2 tsp): A blend of basil, oregano, and thyme brings a subtle warmth and complexity that ties everything together.
- Crushed red pepper flakes (1/4 tsp, optional): Just a pinch adds a gentle heat that wakes up the dish without overwhelming the creamy garlic flavor.
- Fresh parsley (2 tbsp, chopped): A bright, herby finish that adds color and a fresh contrast to the rich sauce.
Instructions
- Coat the Chicken:
- Season your chicken pieces with salt and pepper, then toss them in flour until each bite is lightly dusted. This step helps the chicken brown beautifully and gives the sauce something to grab onto later.
- Sear the Chicken:
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, then add the chicken in a single layer. Let them sizzle undisturbed for 4 to 5 minutes per side until golden and cooked through, then remove and set aside.
- Cook the Garlic:
- Lower the heat to medium and add the remaining butter along with the minced garlic. Stir for about a minute until the garlic is fragrant and softened, being careful not to let it brown or it will taste bitter.
- Deglaze with Broth:
- Pour in the chicken broth and use a wooden spoon to scrape up all the tasty browned bits from the bottom of the pan. Let it simmer for 2 minutes to concentrate the flavors.
- Build the Cream Sauce:
- Stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes if using. Let the sauce simmer gently for 3 to 4 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon.
- Finish with Chicken:
- Return the chicken bites to the skillet and let them simmer in the sauce for 2 to 3 minutes, turning them gently so every piece gets coated. Taste and adjust the salt and pepper to your liking.
- Garnish and Serve:
- Sprinkle with fresh parsley and serve hot, ideally with something to soak up the extra sauce. Rice, pasta, or crusty bread all work beautifully here.
Pin it There was one night I served this over mashed potatoes instead of pasta, and my husband looked at me like I'd invented something genius. The creamy sauce pooled into the potatoes and turned the whole plate into one cohesive, comforting meal. We ate in silence for the first few bites, which is always a good sign, and he went back for seconds before I'd even finished my first serving. It's those quiet moments of satisfaction that remind me why I love cooking, when food does exactly what it's supposed to do without needing fanfare or explanation.
Serving Suggestions
This dish begs for something starchy to soak up the sauce, and I've tried just about everything. Pasta is classic and always works, especially something like pappardelle or fettuccine that can hold onto the creamy garlic coating. Rice is another great option, particularly if you want something light and fluffy that won't compete with the richness. Mashed potatoes turn it into pure comfort food, and crusty bread is perfect if you want to keep it simple and just mop up every last bit from the plate. I've even served it over roasted vegetables when I wanted to feel a little virtuous, and it was delicious.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the sauce may thicken as it cools. When you reheat it, add a splash of chicken broth or cream to loosen the sauce back up, and warm it gently over medium-low heat so the cream doesn't break. I've found that reheating in a skillet works better than the microwave because you can control the texture and keep the chicken from drying out. If you're meal prepping, you can cook the chicken and sauce separately, then combine them just before serving so everything stays fresh and the chicken doesn't get too soft sitting in liquid.
Variations and Swaps
This recipe is wonderfully flexible, and I've tweaked it more times than I can count depending on what's in my fridge. You can use bone-in thighs if you prefer, just increase the cooking time until the chicken is cooked through and the sauce will taste even richer from the extra flavor. For a lighter version, swap half the cream for milk or use half-and-half, though the sauce won't be quite as thick or luxurious. A squeeze of lemon juice at the end brightens everything up and cuts through the richness, and swapping Parmesan for Pecorino Romano gives the sauce a sharper, saltier edge that some people love.
- Add sun-dried tomatoes or spinach in the last few minutes for extra color and a pop of flavor.
- Use coconut cream and nutritional yeast instead of dairy for a surprisingly good dairy-free version.
- Try chicken tenderloins or even shrimp if you want to switch up the protein and keep the same creamy garlic base.
Pin it This creamy garlic chicken has earned a permanent spot in my dinner rotation, and I hope it does the same for you. It's proof that you don't need hours or fancy ingredients to make something that feels special and tastes like you put in real effort.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and often stay more moist during cooking. They may require an additional 2-3 minutes per side due to thickness, but they develop excellent color and absorb the garlic cream sauce beautifully.
- → How do I prevent the cream sauce from curdling?
Keep the heat at medium once you add cream, and avoid boiling the sauce. If it appears to be heating too quickly, reduce the temperature slightly. Cream is stable when simmered gently and won't break down with proper heat management.
- → What are the best side dishes for this dish?
Creamy sauces pair exceptionally well with starchy sides that soak up the flavors. Consider buttered egg noodles, creamy mashed potatoes, steamed rice, or a crusty baguette. Green vegetables like asparagus or broccoli provide nice color contrast.
- → Can I make this ahead or freeze it?
The dish tastes best when served fresh, but you can refrigerate it for up to 3 days in an airtight container. Reheat gently on the stovetop over low heat, adding a splash of broth or cream if the sauce thickens too much. Freezing isn't ideal as cream sauces can separate.
- → How do I make this dairy-free?
Substitute heavy cream with full-fat coconut cream for a similar rich texture and slightly tropical note. Replace butter with olive oil and use nutritional yeast or dairy-free Parmesan for cheesy flavor. The sauce will be equally creamy and satisfying.
- → Why is my sauce too thin or too thick?
If sauce is too thin, simmer it uncovered for 2-3 additional minutes to reduce and concentrate flavors. For thick sauce, add more chicken broth or cream in small increments while stirring. The flour coating on the chicken also helps naturally thicken the sauce.