Creamy Garlic Chicken is the kind of dinner that makes people ask for the recipe before they have finished their first bite. Thin chicken cutlets get a quick flour dusting, a hard sear in butter and olive oil, then a silky sauce built in the same pan from garlic, broth, cream, and parmesan.
The whole thing comes together in one skillet in about 35 minutes of cooking, which makes it realistic for a weeknight even on your busiest day. Serving it over pasta, mashed potatoes, or crusty bread means nothing in that garlicky cream sauce goes to waste.
The secret is controlling the garlic: cook it just until fragrant and never let it brown, then finish the sauce off the heat so the cream stays smooth instead of breaking. Follow the temperatures below and you will get a glossy, cling-to-the-spoon sauce every single time.
Why You'll Love This Recipe
About the Ingredients
6 boneless, skinless chicken breasts (about 2 lb / 900g total), pounded to 1/2-inch (1.25cm) thickness
Pounding to an even thickness is what guarantees the chicken cooks through before it dries out. No mallet? Use a heavy skillet or rolling pin, or buy thin-cut cutlets and skip the pounding.
1/2 cup (60g) all-purpose flour, for dredging
Flour gives the chicken a light crust that later thickens the sauce. For a gluten-free version, use 1/4 cup (30g) cornstarch or 1/2 cup (60g) gluten-free 1-to-1 baking blend.
1 1/2 tsp (9g) fine sea salt, plus more to taste
Fine sea salt dissolves evenly into the flour and sauce; if you only have kosher salt, use about 2 tsp (12g) since the flakes are larger. Taste the finished sauce before adding more.
1 tsp (2g) freshly cracked black pepper
Fresh-cracked pepper is noticeably more aromatic than pre-ground. Grind it right before cooking, or use 3/4 tsp (1.5g) ground pepper if that is what you have.
3 tbsp (45ml) olive oil, divided
Olive oil has a higher smoke point than butter, so it carries most of the searing work. Avocado oil works as a neutral-tasting substitute.
3 tbsp (42g) unsalted butter, divided
Butter brings flavor and helps brown the chicken; unsalted lets you control the seasoning. If using salted butter, cut the added salt in the sauce by half.
8 garlic cloves, finely minced (about 3 tbsp / 30g)
Fresh garlic is non-negotiable here since it is the star of the sauce. Jarred minced garlic works in a pinch but tastes flatter, so use 1 tbsp (15g) and add it right before the broth.
1 1/2 cups (360ml) low-sodium chicken broth
Low-sodium broth keeps the sauce from turning salty after the parmesan goes in. Vegetable broth or a splash of dry white wine plus broth both work well.
1 1/2 cups (360ml) heavy cream
Heavy cream (36% fat) is what keeps the sauce from curdling; half-and-half can break when simmered. For a lighter sauce, use 1 cup (240ml) cream plus 1/2 cup (120ml) whole milk.
1 cup (100g) freshly grated parmesan cheese
Grate it yourself off a block; pre-shredded parmesan is coated in anti-caking starch and will not melt smoothly. Pecorino Romano gives a sharper, saltier result.
1/4 cup (10g) chopped fresh parsley, for garnish
Flat-leaf parsley adds a bright finish; basil or chives are fine swaps. Add it off the heat so it stays green.
Tips & Tricks
Do not crowd the pan
Sear the chicken in two batches so each cutlet gets direct contact with the hot pan. Overcrowding steams the chicken and you lose the golden crust that flavors the sauce.
Bloom, do not burn, the garlic
Add garlic only after lowering the heat and stir constantly for 30 seconds. Browned garlic turns bitter and will ruin the entire cream sauce.
Finish the sauce off the heat
Whisk in the parmesan once the pan is off the burner. Boiling cheese into cream is the fastest way to get a grainy, separated sauce.
Pro Tips
Step-by-Step Instructions
1. Pound and season chicken
Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch (1.25cm) thickness. Pat completely dry, then season both sides with the salt and pepper.
2. Dredge in flour
Spread the flour on a plate and press each cutlet into it, shaking off the excess so only a thin, even coat remains. A heavy coating will turn gummy in the sauce.
3. Sear the chicken
Heat 2 tbsp (30ml) olive oil and 1 tbsp (14g) butter in a large skillet over medium-high heat (about 375F / 190C) until the butter foams. Sear the chicken in two batches, 4 to 5 minutes per side, until deep golden brown and the internal temperature reads 165F (74C) at the thickest point. Transfer to a plate.
4. Soften the garlic
Reduce the heat to medium-low (about 300F / 150C), add the remaining 1 tbsp (15ml) olive oil, and scrape up the browned bits. Add the garlic and cook 30 to 45 seconds, stirring constantly, just until fragrant and pale gold, never brown.
5. Build the sauce
Pour in the chicken broth and simmer 3 to 4 minutes, stirring, until reduced by about half and the liquid coats the back of a spoon. This concentrates the flavor before the cream goes in.
6. Add cream and parmesan
Lower the heat to low (about 250F / 120C), stir in the heavy cream, and simmer gently 4 to 5 minutes until the sauce thickens enough to coat a spoon and small bubbles form at the edges. Remove from the heat and whisk in the parmesan until fully melted and glossy.
7. Return chicken and finish
Slide the chicken back into the skillet along with any resting juices and spoon sauce over the top. Simmer on low 3 to 4 minutes until the chicken is heated through to 165F (74C) and the sauce clings to the meat.
8. Garnish and serve
Scatter the chopped parsley over the top and serve immediately over pasta, rice, or mashed potatoes, spooning extra sauce over each portion.
Delicious Variations
Creamy Garlic Mushroom Chicken
Saute 8 oz (225g) sliced cremini mushrooms in the pan after the chicken and before the garlic for an earthy, hearty version.
Spicy Garlic Chicken
Add 1/2 tsp (1g) red pepper flakes with the garlic and finish with a pinch of smoked paprika for a warm kick.
Lighter Greek Yogurt Garlic Chicken
Replace the heavy cream with 1 cup (240g) full-fat Greek yogurt whisked in off the heat, keeping the pan below a simmer so it does not curdle.
How to Store Creamy Garlic Chicken
Refrigerator
Store in an airtight container in the refrigerator for up to 3 days. Keep the chicken submerged in the sauce so it does not dry out.
Freezer
Freeze in a freezer-safe container for up to 2 months, leaving 1/2 inch (1.25cm) of headspace. Cream sauces can separate slightly after freezing, so thaw overnight in the refrigerator.
Reheating
Reheat gently in a covered skillet over low heat (about 250F / 120C) for 6 to 8 minutes, adding a splash of broth or milk to loosen the sauce. Avoid the microwave on high, which can split the cream.
Frequently Asked Questions
Q: Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless thighs work beautifully and are actually harder to overcook. Sear them 5 to 6 minutes per side to an internal temperature of 175F (79C), then simmer in the sauce for 5 minutes instead of 3.
Q: Why did my creamy garlic sauce curdle or separate?
Your heat was too high when the cream or parmesan went in. Keep the pan at a gentle simmer below a boil, add the parmesan off the heat, and use full-fat heavy cream rather than half-and-half.
Q: Can I make creamy garlic chicken ahead of time?
Yes, you can sear the chicken and make the sauce up to 2 days ahead, then refrigerate them separately. Reheat together in a skillet over low heat with a splash of broth, which takes about 8 minutes.
Q: What do you serve with creamy garlic chicken?
Angel hair pasta, mashed potatoes, or crusty bread are the best choices because they soak up the sauce. Steamed broccoli, green beans, or a simple green salad balance the richness on the side.
Q: How do I keep the chicken from drying out?
Pound it to an even 1/2-inch (1.25cm) thickness and pull it off the heat the moment it hits 165F (74C). The short 3-minute simmer in the sauce at the end re-moistens the cutlets without overcooking them.
Grab your skillet and make this Creamy Garlic Chicken tonight, then come back and leave a rating to tell me how it turned out. It is the kind of recipe that earns a permanent spot in your weeknight rotation.
Creamy Garlic Chicken
Creamy Garlic Chicken delivers golden pan-seared cutlets in a rich garlic parmesan cream sauce, all in one skillet for a fast, restaurant-worthy dinner.
🧂 Ingredients
- 6 boneless, skinless chicken breasts (about 2 lb / 900g total), pounded to 1/2-inch (1.25cm) thickness
- 1/2 cup (60g) all-purpose flour, for dredging
- 1 1/2 tsp (9g) fine sea salt, plus more to taste
- 1 tsp (2g) freshly cracked black pepper
- 3 tbsp (45ml) olive oil, divided
- 3 tbsp (42g) unsalted butter, divided
- 8 garlic cloves, finely minced (about 3 tbsp / 30g)
- 1 1/2 cups (360ml) low-sodium chicken broth
- 1 1/2 cups (360ml) heavy cream
- 1 cup (100g) freshly grated parmesan cheese
- 1/4 cup (10g) chopped fresh parsley, for garnish
📋 Instructions
- 1Pound and season chicken — Place each chicken breast between two sheets of plastic wrap and pound to an even 1/2-inch (1.25cm) thickness. Pat completely dry, then season both sides with the salt and pepper.
- 2Dredge in flour — Spread the flour on a plate and press each cutlet into it, shaking off the excess so only a thin, even coat remains. A heavy coating will turn gummy in the sauce.
- 3Sear the chicken — Heat 2 tbsp (30ml) olive oil and 1 tbsp (14g) butter in a large skillet over medium-high heat (about 375F / 190C) until the butter foams. Sear the chicken in two batches, 4 to 5 minutes per side, until deep golden brown and the internal temperature reads 165F (74C) at the thickest point. Transfer to a plate.
- 4Soften the garlic — Reduce the heat to medium-low (about 300F / 150C), add the remaining 1 tbsp (15ml) olive oil, and scrape up the browned bits. Add the garlic and cook 30 to 45 seconds, stirring constantly, just until fragrant and pale gold, never brown.
- 5Build the sauce — Pour in the chicken broth and simmer 3 to 4 minutes, stirring, until reduced by about half and the liquid coats the back of a spoon. This concentrates the flavor before the cream goes in.
- 6Add cream and parmesan — Lower the heat to low (about 250F / 120C), stir in the heavy cream, and simmer gently 4 to 5 minutes until the sauce thickens enough to coat a spoon and small bubbles form at the edges. Remove from the heat and whisk in the parmesan until fully melted and glossy.
- 7Return chicken and finish — Slide the chicken back into the skillet along with any resting juices and spoon sauce over the top. Simmer on low 3 to 4 minutes until the chicken is heated through to 165F (74C) and the sauce clings to the meat.
- 8Garnish and serve — Scatter the chopped parsley over the top and serve immediately over pasta, rice, or mashed potatoes, spooning extra sauce over each portion.
