Creamy Garlic Chicken Recipe

If you’re looking for a dish that combines restaurant-quality flavors with the comfort of home cooking, this Creamy Garlic Chicken recipe is the answer.

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Perfectly seared chicken, bathed in a rich, velvety garlic sauce, makes for a meal that’s as indulgent as it is easy to prepare. Whether you’re hosting friends or craving a cozy dinner, this one-skillet wonder will quickly become a go-to favorite.

Why Creamy Garlic Chicken Deserves a Spot on Your Table

This dish isn’t just another chicken recipe—it’s an experience. Here’s why you’ll love it:

• Rich and Flavorful Sauce: The sauce is packed with caramelized garlic, Parmesan cheese, and a blend of seasonings that create an irresistible depth of flavor.
• Simple Ingredients: You likely already have most of the ingredients in your kitchen.
• Minimal Cleanup: Cooked in one skillet, this recipe saves you from a mountain of dishes.
• Customizable: Add mushrooms, spinach, or even swap the chicken for another protein to suit your taste.

Ingredients You’ll Need

For the Chicken:

• 2 large boneless, skinless chicken breasts
• Salt and pepper, to taste
• 3 teaspoons Italian seasoning
• ½ cup all-purpose flour
• 4 tablespoons Parmesan cheese, shredded
• 3–4 tablespoons olive oil

For the Sauce:

• 3 tablespoons unsalted butter
• 10 garlic cloves, peeled
• 3 tablespoons all-purpose flour
• 2 ½ cups chicken broth
• 1 beef bouillon cube (or 1 teaspoon Better Than Bouillon)
• 1 teaspoon low-sodium soy sauce (or Worcestershire sauce)
• 1 teaspoon onion powder
• ½ teaspoon mustard powder
• ½ teaspoon dried thyme
• ½ cup heavy cream
• Optional: ½ cup Parmesan cheese

Step-by-Step Instructions

Prep Work:

1. Mix the Sauce Base: In a medium bowl, whisk together chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
2. Prepare the Flour Mixture: Combine flour and Parmesan cheese on a plate for dredging.

Cut, Pound, Dredge, and Sear the Chicken:

1. Slice and Pound: Cut each chicken breast lengthwise into thinner pieces. Place them in a freezer bag or between plastic wrap and pound to an even thickness of about ½ inch. Pat dry with paper towels.
2. Season and Dredge: Season both sides of the chicken with Italian seasoning, salt, and pepper. Coat each piece in the flour mixture and shake off excess.
3. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Cook the chicken in batches for 4–5 minutes per side until golden brown. Remove from the skillet and set aside. Keep the browned bits (fond) in the pan for added flavor.

Make the Creamy Garlic Sauce:

1. Caramelize the Garlic: Reduce heat to medium or medium-low. Melt butter in the skillet and add garlic cloves. Cook for 6–7 minutes until softened and golden, stirring occasionally.
2. Create a Roux: Sprinkle in flour and whisk for 1–2 minutes until it forms a smooth paste and loses its raw smell.
3. Add Liquid Ingredients: Gradually pour in the chicken broth mixture while stirring constantly to create a smooth sauce base.
4. Incorporate Cream and Parmesan: Stir in heavy cream and bring to a gentle boil before reducing heat to low. For extra richness, add Parmesan cheese.

Finish the Dish:

1. Reintroduce the Chicken: Place the cooked chicken back into the skillet, spooning sauce over each piece. Cover and let simmer on low heat for about 5 minutes to meld the flavors.
2. Garnish and Serve: Sprinkle fresh parsley on top before serving. Pair with mashed potatoes, rice, or roasted vegetables for a complete meal.

Tips for Perfect Creamy Garlic Chicken

1. Searing Tips: Use medium-high heat to achieve an even golden crust. If the chicken sticks to the pan, wait another minute or two before flipping—it will release naturally when ready.
2. Control Sodium Levels: Use low-sodium chicken broth and adjust or omit bouillon for a less salty dish.
3. Add Vegetables: Sauté mushrooms separately to maintain their texture or mix in spinach or asparagus for added nutrients.
4. Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently in a skillet or microwave.

FAQs About Creamy Garlic Chicken

Can I use bone-in chicken for this recipe?

Yes! Bone-in chicken thighs or drumsticks work wonderfully but may require additional cooking time to reach an internal temperature of 165°F.

What sides go best with Creamy Garlic Chicken?

This dish pairs beautifully with mashed potatoes, pasta, or rice to soak up the sauce. For vegetables, roasted green beans, sautéed spinach, or asparagus are excellent choices.

How can I make this dairy-free?

Substitute heavy cream with coconut cream and replace Parmesan cheese with nutritional yeast for a dairy-free version.

Can I make this ahead of time?

Absolutely! Sear the chicken ahead of time and store it separately from the sauce in the fridge for up to a day. Reheat everything together in a skillet when ready to serve.

Is this recipe gluten-free?

To make it gluten-free, swap all-purpose flour with a gluten-free flour blend or cornstarch for dredging and thickening.

Final Thoughts

Creamy Garlic Chicken is more than just a meal—it’s comfort food at its finest. The caramelized garlic, creamy Parmesan-infused sauce, and perfectly seared chicken come together to create a dish that’s both indulgent and easy to prepare. Whether you’re cooking for your family or impressing dinner guests, this recipe is sure to be a hit.

So grab your skillet and give it a try—you’ll find yourself savoring every creamy, garlicky bite!

Creamy Garlic Chicken Recipe

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This Creamy Garlic Chicken is smothered in a rich, flavorful gravy made in a single skillet. Caramelized garlic cloves and a creamy Parmesan sauce make this dish an indulgent and comforting meal. Perfect for serving with mashed potatoes and roasted vegetables!

• Author: Satur Romero
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Skillet
• Cuisine: American
• Diet: Gluten Free

Ingredients

Scale 1x2x3x

Chicken:

2 large boneless skinless chicken breasts

Salt/Pepper

3 teaspoons Italian seasoning

½ cup all-purpose flour

4 Tablespoons Parmesan cheese, shredded

3–4 Tablespoons olive oil

Sauce:

3 Tablespoons unsalted butter

10 cloves garlic

3 Tablespoons flour

2 ½ cups chicken broth

1 beef bouillon cube or 1 teaspoon Better Than Bouillon

1 teaspoon low-sodium soy sauce (or Worcestershire sauce)

1 teaspoon onion powder

½ teaspoon mustard powder

½ teaspoon dried thyme

½ cup heavy cream

½ cup Parmesan cheese (optional)

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Instructions

Prep Work:

 

Combine the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.

 

Mix the flour and Parmesan cheese on a plate. Measure out all ingredients before starting.

 

Prepare Chicken:

 

Slice chicken into 2-3 thinner pieces. Place in a freezer bag or between plastic wrap and pound to ½ inch thickness. Pat dry.

 

Season both sides with Italian seasoning, salt, and pepper. Dredge in the flour/Parmesan mixture, tapping off excess.

 

Sear Chicken:

 

Heat olive oil in a large skillet over medium-high heat.

 

Sear chicken for 4-5 minutes per side until golden brown. Set aside and leave brown bits (fond) in the pan.

 

Make the Sauce:

 

Melt butter in the skillet over medium heat and use a spatula to scrape up the browned bits.

 

Add garlic cloves and caramelize for 6-7 minutes.

 

Sprinkle in flour and whisk for 1-2 minutes until lightly browned.

 

Gradually add the chicken broth mixture, stirring constantly.

 

Stir in heavy cream and Parmesan cheese (if using).

 

Finish the Dish:

 

Return chicken to the skillet with any juices. Spoon sauce over the chicken.

 

Cover and cook for 5 minutes on low heat. The sauce will thicken during this time.

 

Serve:

 

Garnish with parsley and serve with mashed potatoes and roasted green beans.

Notes

Searing Tips: Adjust heat to avoid burning and ensure even browning. If chicken sticks, it’s not ready to flip.

Low-Sodium Option: Use low-sodium chicken broth and reduce bouillon for less salt.

Additions: Sautéed mushrooms make a great addition to the sauce. Cook them separately and stir in at the end.

Storage: Refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months. Reheat in the microwave or bake at 350°F for 20-25 minutes.

Nutrition

• Serving Size: 1 serving
• Calories: 508kcal
• Sugar: 1 g
• Sodium: 1060mg
• Fat: 37g
• Saturated Fat: 17g
• Unsaturated Fat: 20g
• Trans Fat: 1g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 23g
• Cholesterol: 111mg