Tender and creamy garlic chicken, pan-seared in a silky, garlic-forward cream sauce that tastes restaurant-worthy but cooks in one skillet.
Intro
Some nights you want comfort food that feels a little fancy, but you also do not want a sink full of dishes or a sauce that takes forever to reduce. This creamy garlic chicken is my go-to solution when the day has been long and dinner still needs to feel like a win.
It’s a simple skillet recipe: golden chicken cutlets, a quick deglaze, and a creamy garlic sauce that clings to every bite. The flavor hits all the cozy notes: savory, buttery, garlicky, and gently herby, with Parmesan adding that subtle salty depth. If you’ve ever ordered “creamy garlic chicken” at a restaurant and wondered how they make it taste so rich, this is the home version you can pull off on a Tuesday.
The best part is the rhythm of it. You sear the chicken until it’s beautifully browned (that color equals flavor), then you build the sauce in the same pan so all those tasty bits melt right in. No complicated steps, no special equipment, and no mystery ingredients. Just smart basics working together.
This recipe also plays well with whatever you’re serving. Spoon the sauce over mashed potatoes, swirl it into pasta, or keep things light with roasted vegetables and a crisp salad. It is cozy enough for winter, but not so heavy that you cannot make it year-round.
Why you’ll love it
- One pan, big payoff: Minimal dishes, maximum flavor.
- Fast but special: Weeknight-friendly, dinner-guest approved.
- Sauce you can actually master: Creamy, glossy, not fussy.
- Flexible: Works with breasts or thighs and lots of side options.
- Family-friendly: Rich and savory, with optional heat if you want it.
Ingredients
Chicken
- 1.5 lb (680 g) boneless, skinless chicken breasts, sliced into cutlets (or thighs)
- 1 tsp kosher salt (about 5 g)
- 1/2 tsp black pepper
- 1 tsp Italian seasoning
- 1/2 cup (60 g) all-purpose flour (optional, for light dredge)
- 2 tbsp olive oil (30 ml)
Creamy garlic sauce
- 2 tbsp unsalted butter (28 g)
- 6 cloves garlic, minced (about 18 g)
- 3/4 cup chicken broth (180 ml)
- 1 cup heavy cream (240 ml)
- 1 tbsp Dijon mustard (15 g, optional but recommended)
- 1/2 cup grated Parmesan (50 g)
- 1/4 tsp red pepper flakes (optional)
- 2 tbsp chopped parsley (optional, for finishing)
- Lemon wedges (optional, for serving)
💡 Shopping tip: Grab a wedge of Parmesan and grate it yourself. It melts smoother than shelf-stable “shaker” cheese and makes the sauce taste more balanced.
Step-by-Step Instructions
- Prep the chicken (5 min): Pat chicken dry. Season with salt, pepper, and Italian seasoning. If using flour, lightly dredge each piece and shake off excess.
- Sear (8 to 10 min): Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken in a single layer. Sear 4 to 5 minutes per side until golden. Transfer to a plate.
- Start the sauce (1 min): Reduce heat to medium. Add butter and let it melt, scraping up browned bits.
- Bloom the garlic (45 to 60 sec): Add minced garlic and stir until fragrant and just turning golden. Do not let it brown deeply.
- Deglaze (2 min): Pour in chicken broth and stir, scraping the pan. Simmer 2 minutes to reduce slightly.
- Make it creamy (4 to 5 min): Stir in heavy cream, Dijon (if using), Parmesan, and red pepper flakes (if using). Simmer gently, stirring, until glossy and slightly thickened.
- Finish cooking (5 to 7 min): Return chicken (and any juices) to the skillet. Simmer until chicken reaches 165°F (74°C) and the sauce coats the back of a spoon.
- Serve (1 min): Taste and adjust salt and pepper. Top with parsley and a squeeze of lemon if you like.
💡 Tip: If the sauce gets too thick, splash in 1 to 2 tbsp broth or water. If it looks thin, simmer 2 to 3 minutes longer on low and stir in an extra tablespoon of Parmesan.
Variations & Substitutions
- Dairy-light option: Swap heavy cream for half-and-half (or single cream). Simmer a bit longer to thicken, and consider adding 1 tsp cornstarch mixed with 1 tbsp cold water if needed.
- Gluten-free pantry swap: Skip the flour dredge, or use a 1:1 gluten-free flour blend. The sauce will still thicken from Parmesan and gentle simmering.
Make-Ahead, Storage & Reheating
- Make-ahead: Mince garlic and slice chicken up to 24 hours ahead. Store separately in airtight containers.
- Storage: Refrigerate leftovers up to 3 days in a sealed container.
- Freezing: Cream sauces can separate, but it’s doable. Freeze up to 2 months; thaw overnight in the fridge and reheat slowly while stirring.
- Reheat: Warm in a skillet over low heat for 5 to 8 minutes, adding a splash of broth or cream to loosen. Or oven reheat at 325°F (160°C), covered, for 12 to 15 minutes.
Nutritional Info (Estimated, per serving)
(Assumes 4 servings and includes sauce.)
- Calories: ~560
- Protein: ~46 g
- Carbs: ~8 g
- Fat: ~38 g
💡 Note: Estimates vary by brands and portions.
Serving Suggestions
- Buttery mashed potatoes or garlic mashed cauliflower
- Pasta (fettuccine, penne, or egg noodles)
- Steamed rice or fluffy couscous
- Roasted broccoli, asparagus, or green beans
- Simple arugula salad with lemon vinaigrette
- Extra grated Parmesan and chopped parsley on top
Recipe FAQs
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs stay extra juicy. Sear 5 to 6 minutes per side, then simmer until they hit 165°F (74°C).
How do I keep the sauce from curdling?
Keep the heat at a gentle simmer, not a hard boil. Use heavy cream for best stability, and add Parmesan off the highest heat if your stove runs hot.
Can I make this without Parmesan?
You can, but the sauce will be less savory and slightly thinner. Add an extra pinch of salt and consider 1 tsp Worcestershire (optional) for depth.
Is this spicy?
Not unless you add red pepper flakes. Start with a pinch, taste, then add more if you want heat.
Can I bake the chicken instead of pan-searing?
You can bake at 425°F (220°C) until 165°F (74°C), about 18 to 22 minutes depending on thickness, then make the sauce on the stovetop and add the baked chicken to finish.
What if my sauce is too thin?
Simmer 2 to 4 minutes longer, stirring. Parmesan also thickens as it melts. In a pinch, whisk 1 tsp cornstarch with 1 tbsp cold water and stir it in, then simmer 1 minute.
Final Notes
This creamy garlic chicken is one of those recipes that earns a permanent spot in your back pocket. It’s cozy, dependable, and forgiving, and it turns everyday ingredients into something that feels like a treat. If you’re cooking for picky eaters, keep it classic and skip the pepper flakes. If you’re cooking for sauce lovers, double the sauce and spoon it over everything on the plate.
If you make it, I’d love to hear what you served it with, and whether you went the pasta route or the mashed potato route. Also tell me if you tried any fun add-ins like sautéed mushrooms or spinach. Those little twists are how a weeknight staple becomes your signature dinner.
Save it, share it, and come back anytime you need a one-pan meal that tastes like you tried harder than you did.
