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Creamy Garlic Chicken Recipe
Ash Tyrrell

Creamy Garlic Chicken Recipe

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
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Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Calories: 450
Ingredients Method Notes

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

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.