Introduction

Creamy Garlic Chicken is a comforting and flavorful dish perfect for a weeknight dinner or a special occasion. Tender chicken breasts are seared to golden perfection and smothered in a rich, garlicky cream sauce that will satisfy any craving.

Creamy Garlic Chicken Recipe - Recipe Image

Ingredients

2 large boneless, skinless chicken breasts
Salt, to taste
Black pepper, to taste
3 teaspoons Italian seasoning
⅓ cup all-purpose flour (for dredging)
3 tablespoons olive oil
10 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour (for sauce)
2 ½ cups chicken broth
1 beef bouillon cube or 1 teaspoon beef base
1 teaspoon low sodium soy sauce
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon mustard powder
½ cup heavy cream
4 tablespoons shredded Parmesan cheese
2 tablespoons fresh parsley, chopped (optional, for garnish)
1 tablespoon fresh lemon juice (optional)

Instructions

Step 1: Pat chicken breasts very dry. Slice horizontally to create thinner cutlets (½ to ¾ inch thick) or pound to even thickness. Season both sides generously with salt, black pepper, and 3 teaspoons Italian seasoning. Lightly dredge chicken in ⅓ cup all-purpose flour, shaking off excess.
Step 2: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken (in batches if necessary) for 4-6 minutes per side, until golden brown and cooked through (internal temperature 165°F/74°C). Transfer chicken to a plate and tent loosely with foil to rest.
Step 3: Reduce heat to medium-low. Add 3 tablespoons unsalted butter to the same skillet, scraping up any browned bits (fond). Add 10 cloves minced garlic and cook for 1 minute until fragrant, taking care not to burn. Sprinkle in 3 tablespoons all-purpose flour and cook, stirring continuously, for 1-2 minutes to form a roux.
Step 4: Gradually whisk in 2 ½ cups chicken broth, 1 beef bouillon cube or beef base, 1 teaspoon low sodium soy sauce, 1 teaspoon onion powder, ½ teaspoon dried thyme, and ½ teaspoon mustard powder until the sauce is smooth and lump-free. Bring to a gentle simmer, whisking occasionally.
Step 5: Stir in ½ cup heavy cream and 4 tablespoons shredded Parmesan cheese until melted and fully incorporated. Allow to gently simmer for a few minutes until the sauce slightly thickens to your desired consistency. Stir in 1 tablespoon fresh lemon juice, if using, to brighten the flavors.
Step 6: Return the seared chicken cutlets to the skillet, nestling them into the creamy garlic sauce. Spoon sauce over the chicken and simmer gently for 3-5 minutes over low heat to warm through and allow flavors to meld. Garnish generously with 2 tablespoons freshly chopped parsley, if using. Serve immediately with rice, pasta, or mashed potatoes.

Tips & Variations

For extra flavor, add a pinch of red pepper flakes when cooking the garlic for a subtle heat.
Substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
Use fresh thyme instead of dried for a more vibrant herbal note.
Try adding mushrooms or spinach to the sauce for added texture and nutrition.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, stirring occasionally to maintain sauce consistency. Avoid boiling during reheating to prevent the cream from curdling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and can add extra juiciness. Adjust cooking time as thighs may take a bit longer to cook through.

What can I serve with creamy garlic chicken?

This dish pairs beautifully with rice, pasta, mashed potatoes, or steamed vegetables for a complete meal.

Creamy Garlic Chicken Recipe

Print Recipe

★★★★★

4.6 from 89 reviews

Creamy Garlic Chicken features tender, seared chicken breasts bathed in a luscious, garlicky Parmesan cream sauce infused with aromatic herbs and subtle hints of mustard and soy. This comforting skillet dish comes together quickly, making it perfect for both weeknight dinners and special occasions.

Author: Ella
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken

2 large boneless, skinless chicken breasts
Salt, to taste
Black pepper, to taste
3 teaspoons Italian seasoning
⅓ cup all-purpose flour (for dredging)

Sauce

3 tablespoons olive oil
10 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour (for sauce)
2 ½ cups chicken broth
1 beef bouillon cube or 1 teaspoon beef base
1 teaspoon low sodium soy sauce
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon mustard powder
½ cup heavy cream
4 tablespoons shredded Parmesan cheese
2 tablespoons fresh parsley, chopped (optional, for garnish)
1 tablespoon fresh lemon juice (optional)

Instructions

Prepare Chicken: Pat chicken breasts very dry. Slice horizontally to create thinner cutlets about ½ to ¾ inch thick or pound to even thickness. Season both sides generously with salt, black pepper, and 3 teaspoons Italian seasoning. Lightly dredge the chicken in ⅓ cup all-purpose flour, shaking off any excess.
Sear Chicken: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken cutlets (in batches if needed) for 4-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Transfer cooked chicken to a plate and tent loosely with foil to rest.
Sauté Aromatics & Build Roux: Reduce the heat to medium-low. Add 3 tablespoons unsalted butter to the same skillet, scraping up any browned bits (fond). Add 10 cloves of minced garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic. Sprinkle in 3 tablespoons all-purpose flour and stir continuously for 1-2 minutes to create a roux.
Create the Sauce Base: Gradually whisk in 2 ½ cups chicken broth, 1 beef bouillon cube or 1 teaspoon beef base, 1 teaspoon low sodium soy sauce, 1 teaspoon onion powder, ½ teaspoon dried thyme, and ½ teaspoon mustard powder until the mixture is smooth and free of lumps. Bring the sauce to a gentle simmer, whisking occasionally.
Finish Creamy Sauce: Stir in ½ cup heavy cream and 4 tablespoons shredded Parmesan cheese until fully melted and combined. Allow the sauce to gently simmer for a few more minutes until it thickens slightly to your preferred consistency. Optionally, stir in 1 tablespoon fresh lemon juice to brighten the flavors.
Combine & Serve: Return the seared chicken cutlets to the skillet, placing them into the creamy garlic sauce. Spoon sauce over the chicken and simmer gently on low heat for 3-5 minutes to warm through and let the flavors meld. Garnish generously with 2 tablespoons freshly chopped parsley, if desired. Serve immediately alongside rice, pasta, or mashed potatoes.

Notes

For a spicier variation, add ¼ teaspoon red pepper flakes when sautéing the garlic.
Ensure chicken is pounded or sliced evenly for consistent cooking.
Use low sodium chicken broth to better control salt levels.
Leftovers keep well refrigerated for up to 3 days and reheat gently in a skillet.
Can substitute Parmesan with Pecorino Romano for a sharper taste.

Keywords: creamy garlic chicken, chicken breast recipe, Parmesan chicken, garlic cream sauce, stovetop chicken dish, easy dinner recipe