Creamy Garlic Chicken Recipe | Easy One Pan Dinner Idea
I recently made this creamy garlic chicken, and let me tell you, it turned out better than I imagined.
The sauce was rich and velvety, clinging to every bite of tender chicken. I loved how simple the steps were, yet the dish looked like something you’d order in a restaurant.
Honestly, I didn’t have to spend much time in the kitchen, which made it even more enjoyable.
This recipe has quickly become one of my go-to dinners, and I can’t wait to share it with you.
Ingredients
- Chicken breasts (boneless, skinless) – 4 pieces; tender cuts cook evenly and soak up the sauce well
- Olive oil – 2 tablespoons; sears the chicken beautifully without overpowering flavor
- Butter – 2 tablespoons; adds richness to balance the garlic
- Garlic cloves – 5 cloves, minced; fresh garlic gives the best flavor, avoid jarred ones
- Chicken broth – 1 cup; enhances the overall taste and keeps the sauce light
- Heavy cream – 1 cup; makes the sauce velvety smooth (don’t replace with milk, it maysplit)
- Parmesan cheese – ½ cup, freshly grated; pre-grated doesn’t melt as well
- Salt and black pepper – to taste; season generously for full flavor
- Fresh parsley – 2 tablespoons, chopped; brightens up the final dish
Note: Serves 4 people
Variations
- Use coconut milk instead of cream for a dairy-free twist.
- Swap butter with vegan butter to make it completely dairy-free.
- Add spinach or mushrooms for extra nutrition and flavor.
- Squeeze in some lemon juice if you like a tangy balance.
- Try chicken thighs instead of breasts for juicier meat.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 20 minutes
- Total Time: 30 minutes
Equipment You Need
- Non-stick skillet – prevents sticking and cooks chicken evenly
- Sharp knife – for precise slicing and chopping
- Cutting board – keeps prep safe and organized
- Garlic press – makes mincing garlic quick and easy
- Whisk – blends cream and cheese into a smooth sauce
- Meat thermometer – ensures chicken is perfectly cooked at 165°F
How to Make Creamy Garlic Chicken Recipe?
This recipe comes together in a few simple steps. The chicken is first seared, then paired with a creamy garlic sauce that takes only minutes to make. Let’s go through it step by step.
Prep the Chicken
Start by seasoning the chicken breasts on both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat, then place the chicken in. Cook for about 4–5 minutes per side until golden brown. Don’t worry if it’s not fully cooked yet—it will finish cooking in the sauce.
Sauté the Garlic
Remove the chicken and set it aside on a plate. Add butter to the same skillet and let it melt, then toss in the minced garlic. Cook for about a minute, stirring often to avoid burning. At this point, the kitchen will already smell amazing.
Make the Creamy Sauce
Pour in the chicken broth and use a wooden spoon to scrape up the brown bits from the pan. Lower the heat slightly and slowly whisk in the heavy cream. Stir in the grated Parmesan until melted and smooth, forming a luscious sauce.
Simmer and Combine
Return the chicken to the skillet, coating it with the sauce. Let it simmer on low heat for about 10 minutes until the chicken is cooked through and tender. Once ready, sprinkle freshly chopped parsley on top for a pop of freshness and color.
Additional Tips for Making this Recipe Better
- I like to double the sauce so there’s extra for pasta or rice.
- I always use freshly grated Parmesan—it melts smoother and tastes better.
- Keeping the heat on medium helps prevent the cream from curdling.
- If I want to sneak in veggies, I add spinach at the simmering stage—it blends right in.
How to Serve Creamy Garlic Chicken Recipe?
This dish looks best when served in the skillet itself—it feels rustic and inviting. I love plating it over creamy mashed potatoes or a bed of pasta so the sauce has something to cling to.
A sprinkle of extra Parmesan and parsley right before serving makes it look restaurant-quality. Crusty bread on the side is perfect for soaking up every last drop of the sauce.
Nutritional Information
Here’s an approximate breakdown per serving:
- Calories: 450
- Protein: 30g
- Carbohydrates: 5g
- Fat: 25g
Make Ahead and Storage
Make Ahead
I often cook the chicken and prepare the sauce separately a day before. When it’s time to serve, I just reheat both gently and combine them for a freshly made taste.
Storage
Leftovers can be stored in an airtight container in the fridge for up to 3 days. When reheating, I use low heat on the stove to keep the sauce from splitting.
Freezing
This recipe doesn’t freeze well because the creamy sauce can separate after thawing. I prefer making it fresh for the best flavor.
Why You’ll Love This Recipe?
Here are a few reasons I think you’ll love this creamy garlic chicken as much as I do:
- It comes together in just 30 minutes, perfect for busy nights.
- You can customize it with different veggies, herbs, or dairy-free swaps.
- The flavors are rich yet comforting, making it a family favorite.
- It feels fancy enough for guests but simple enough for a weekday.
- The creamy sauce makes it versatile—you can pair it with pasta, rice, or bread.
Creamy Garlic Chicken Recipe
Ingredients
Method
- Start by seasoning the chicken breasts on both sides with salt and pepper. Heat olive oil in a skillet over medium-high heat, then place the chicken in. Cook for about 4–5 minutes per side until golden brown. Don’t worry if it’s not fully cooked yet—it will finish cooking in the sauce.
- Remove the chicken and set it aside on a plate. Add butter to the same skillet and let it melt, then toss in the minced garlic. Cook for about a minute, stirring often to avoid burning. At this point, the kitchen will already smell amazing.
- Pour in the chicken broth and use a wooden spoon to scrape up the brown bits from the pan. Lower the heat slightly and slowly whisk in the heavy cream. Stir in the grated Parmesan until melted and smooth, forming a luscious sauce.
- Return the chicken to the skillet, coating it with the sauce. Let it simmer on low heat for about 10 minutes until the chicken is cooked through and tender. Once ready, sprinkle freshly chopped parsley on top for a pop of freshness and color.
Notes
- I like to double the sauce so there’s extra for pasta or rice.
- I always use freshly grated Parmesan—it melts smoother and tastes better.
- Keeping the heat on medium helps prevent the cream from curdling.
- If I want to sneak in veggies, I add spinach at the simmering stage—it blends right in.
