Save This Recipe

Just drop your email here and We'll send it right away!

Ever stared into your fridge after a long day (still wearing half your workday, let’s be honest), and wondered if dinner was even possible? Oh, I’ve been there. Just last Saturday, it was me, a handful of garlic cloves, and two lonely chicken breasts staring back at me like, “Well? Got any bright ideas?” Turns out, with a little butter, a scoop of Parmesan, and that trusty carton of cream hiding in the back, you can whip up something that feels downright bistro-worthy—even if you’re wrapped up in your comfiest socks and the kitchen’s a mess (honestly, when isn’t it?).

I decided to slice up those chicken breasts, give them a quick golden sear, and let them take a luxurious bubble bath in (no exaggeration) the most luscious, garlicky, creamy sauce to ever hit my kitchen table. My family practically knocked over their forks scooping up every last bit. That, if you ask me, is the ultimate stamp of approval around here.

Why You’ll Love It

Big flavor, little effort: We’re talking buttery garlic, a dreamy Parmesan cream sauce—need I say more?
Perfect for busy weeknights: You can get this on the table in under an hour (and that’s if you get distracted chasing a kid to finish homework—ask me how I know).
Cozy comfort vibes: This is that “kick off your shoes, curl up on the couch” kind of dinner.
Picky eater–approved: Serve over pasta, rice, fluffy mashed potatoes, or just grab some crusty bread and mop up the sauce.
Minimal fuss, maximum reward: The ingredient list? Stuff you probably already have—no stressy grocery runs required.

Ingredient Notes (and a Few Swaps)

Nothing fancy here, promise! Just regular pantry and fridge staples, plus a couple of “why not?” flavor tricksters if you’re up for them.

Chicken breasts: Boneless and skinless is easiest. I like to slice mine into cutlets—just lay your hand flat on top and carefully slice right through the middle. (It’s easier than it sounds!) You can totally use thighs if you’re a dark meat fan—juicy is their middle name.
Garlic: Yes, ten whole cloves. Sounds wild, but they mellow into a soft, sweet, buttery treat after caramelizing. Don’t skimp!
Flour & Parmesan: Give the chicken a light, crispy coating. If you’re dairy-free, skip the cheese in the dredge (but I’ll be a little sad for you).
Italian seasoning: If you’re out, just grab a little dried oregano, basil, and thyme—about a teaspoon each’ll do the trick.
Olive oil & butter: The dream team for golden searing (and flavor city).
Chicken broth: Low-sodium gives you more control over the salt level. Only have regular? No worries—just go lighter on the extra salt.
Beef bouillon: Not required, but a cube or a spoon of “Better Than Bouillon” adds insane depth (the kind that makes your family raise an eyebrow and ask, “What did you put in this?”).
Soy sauce or Worcestershire: For that little umami oomph (nobody will guess).
Cream: Heavy cream is classic, but use milk in a pinch—the sauce will just be a tad less rich.
Parmesan (again): Stir some in at the end for extra decadence. Optional, but who ever complained about more cheese?
Fresh parsley: For garnish and a happy pop of color. If your grocery store herbs look tragic, skip it. No dinner police here.

Pro tip: If you need this dairy-free, coconut milk works beautifully for cream, and nutritional yeast brings that “cheesy” note. Different, but delicious!

Directions

Prep the chicken: Pat your chicken breasts dry. (Always helps with browning—don’t skip.) Sprinkle both sides with salt, black pepper, and the Italian seasoning. I like to rub it in with my hands—there’s just something satisfying about it.
Dredge it good: In a shallow dish, combine ½ cup flour and 4 tablespoons grated Parmesan. Press chicken into this mixture, both sides, until they’re nicely coated and looking fancy.
Sear the chicken: Get a big skillet (cast iron if you’re feeling old-school) heating up over medium-high. Add olive oil—when it shimmers, lay in the chicken (work in batches if you need to, no crowding!). Sear about 4–5 minutes per side until golden and cooked through (about 160–165°F in the thickest part). Move chicken to a plate and tent lightly with foil.
Work the garlic magic: Turn the heat down to medium. Melt in the butter, then toss in all those garlic cloves. Sauté for 6–7 minutes, stirring gently. They’ll get fragrant, soft, and start to caramelize. Your kitchen will smell outrageously good!
Make the roux: Sprinkle in 3 tablespoons of flour over the garlicky goodness. Stir for a minute or two—this’ll make sure your sauce thickens up silky-smooth, with zero raw flour taste.
Build the sauce: Slowly add in the chicken broth, whisking constantly. Crumble in your bouillon cube (if using), then add onion powder, mustard powder, thyme, and your dash of soy or Worcestershire.
Simmer to marry flavors: Let it gently boil, then reduce heat and let things simmer together for about 5 minutes. The sauce will start thickening and take on that dreamy golden color. If it gets too thick, add a little extra broth (no harm, no foul).
Creamy finish: Lower the heat and stir in your cream. Want extra richness? Stir in that last bit of Parmesan until it melts beautifully. Taste and tweak with salt and pepper if you’d like.
Bring everyone back together: Nestle those golden chicken pieces back into the sauce. Spoon a bit on top (because why not?). Cover and simmer on low for 5 more minutes so the chicken soaks up all that flavor.
Garnish and get ready to dish up: Sprinkle with fresh parsley. Serve over mashed potatoes, pasta, rice, or just have plenty of bread handy for sauce-mopping. (Trust me, you want bread for this one.)

Variations

Once you’re comfy with the basics, mix things up. Here are some of my favorite off-the-cuff tweaks:

For the mushroom lovers: Toss in a handful of sliced cremini mushrooms when you caramelize the garlic. They add a rich, earthy vibe—so satisfying in cooler months.
Crave some heat? Sprinkle a pinch of red pepper flakes in with the sauce, or add your favorite hot sauce at the end for a subtle kick (my teens are obsessed with this lately).
Bring the herb garden: Fresh rosemary or chopped sage totally works here. If you’ve got some left in the fridge or—even better—growing on the porch, toss it in for a new flavor spin.
Lighter version: Swap out half the cream for whole milk, and use just a tablespoon or so of butter. You’ll still get that creamy goodness, just a bit lighter on the hips (but nobody’s counting here.)
Cheese play: No Parmesan? Asiago or Romano will slip right in and add their own twist.

Storage & Reheating Tips

Storing leftovers: Pop everything in an airtight container and stash in the fridge—good for up to three days. The sauce thickens a ton in the cold, so don’t be surprised if it looks a little… gloopy. That’s normal!
Freezing: Yup, this freezes well, sauce and all, for up to three months. Thaw overnight in the fridge for best results.
Reheating: Warm chicken and sauce together in a skillet over low heat, and splash in some broth or milk to loosen things up. You can nuke it in the microwave (with a loose lid, unless you enjoy creamy polka dots on your microwave like I do).

FAQs

Can I use chicken thighs?
Absolutely! Boneless or bone-in thighs both work beautifully. If you’re using bone-in, add a couple of extra minutes to cook through.

Help! My sauce separated—what do I do?
Don’t stress. Usually, it’s just from the heat being a bit too high when you add the cream. Whisk in a teaspoon of cornstarch mixed with a splash of water over low heat—it almost always brings things back together.

Is dairy-free doable?
It sure is. Use full-fat coconut milk instead of cream, and swap Parmesan for a sprinkle of nutritional yeast. Still shockingly craveable, pinky swear.

Conclusion

There’s something magical about pulling together everyday ingredients and ending up with a meal that feels comforting, even a little special. This creamy garlic chicken is pure proof: you don’t need fancy groceries or a sink full of dishes, just a little time and a willingness to whisk (and maybe a kitchen towel over your shoulder for good measure). If you give this a spin, I’d love to hear how it turns out—or if you went totally wild with your own flavor twist. Feel free to drop a comment or a question below. Recipes like this are meant to be shared and tweaked, so let’s keep the cozy vibes going!