This Creamy Garlic Chicken is a decadent, flavorful option that’s perfect for cozy dinners or special occasions. The chicken, which comes out of the oven with a glorious golden crust, is served with decadent pools of garlic-butter-chicken broth-heavy cream sauce, a texture as silky and a flavor so toothsome you’ll find yourself cleaning your plate. Serve it over mashed potatoes, with pasta or with crusty bread to mop up all of the last bits of the creamy sauce!
I love to make this dish for my family because it’s so comforting and yet easy to put together. The chicken juicy and tender, the sauce a creamy, garlicky boon. When I serve this, I feel like it’s an indulgent restaurant-style meal, but it’s actually so easy to throw together. The secret? It’s all about a nice sear on the chicken and making sure to caramelize the garlic—seriously, it’s worth every second!
Why You’ll Love This Recipe
- Restaurant-Worthy Flavor: The garlic, Parmesan and creamy sauce are on par with anythng you’d find in an upscale restaurant.
- Inspirational Flavors: Everyday pantry ingredients with a gourmet taste.
- Versatile : Serve with pasta, mashed potatoes, or your favorite veggies for a complete meal.
- Great for Entertaining: The creamy garlic sauce has a luxurious feeling, making it a wonderful meal to serve friends.
Key Ingredients
- Chicken Breasts: Tender and juicy, thinly sliced for even cooking.
- Parmesan Cheese: Combined with flour to form a crunchy, cheesy coating.
- But you will need Olive Oil to pan sear the chicken golden-brown.
- A fat (usually butter): It adds richness and body to the sauce.
- Garlic Cloves: Caramelized to bring out their natural sweetness and lend the sauce punch.
- Chicken Broth: The base of the sauce — makes it savory.
- Heavy Cream: For a lusciously creamy texture.
- Beef Bouillon Cube: Adds umami, making the sauce more savory.
- Soy Sauce: Adds a hint of umami and depth to the sauce.
- Thyme and Onion Powder: This herb and allium combo give a nice herby and sweet note to balance out the garlic.
- Grated Parmesan Cheese: Stirred in at the end for added richness and cheesiness.
For the full list of-ing must-have ingredients with amounts & instructions see the recipe card below
How to Make Creamy Garlic Chicken
Prepare the Chicken
Begin by slicing the chicken breasts themselves into three thinner pieces each, so they cook evenly & quickly. Season chicken on both sides with salt, pepper and Italian seasoning.
Combine flour and Parmesan cheese in a shallow dish. Press each piece of chicken into this flour mixture, so each side is coated in the flour mix up.
Sear the Chicken
Add the olive oil to a large skillet set over medium-high heat. When the oil is hot and shimmering, add the chicken in batches (so you don’t overcrowd it). Cook, undisturbed, for about 4-5 minutes per side, or until a lovely golden crust has formed. Remove the browned chicken to a plate and reserve.
Caramelize the Garlic
Lower the heat to medium and put butter in the same skillet. Using a silicone spatula, gently scrape up any browned bits on the bottom of the pan—this is where the flavor is!
Place whole garlic cloves into the melted butter and sauté for about 6-7 minutes, stir occasionally. The goal here is for the garlic to become soft and caramelized, adding a rich, sweet flavor to the butter.
Make the Sauce
After the garlic has caramelized, add flour to the butter and garlic. Whisk continuously for 1-2 minutes to create a roux and thicken the sauce.
Gradually drizzle in chicken broth while constantly stirring to prevent lumps from forming. One beef bouillon cube, soy sauce, onion powder, mustard powder, dried thyme. Keep stirring and bring the mixture to a boil. Stir in the tomato paste and tomatoes, and season with salt and pepper.
Toss in Cream and Parmesan
Lower the heat to low and gently whisk in heavy cream. Simply allow the sauce to simmer gently until it is silky and smooth. You can, at that time, add some extra richness, in the form of Parmesan cheese, stirring it in until it completely disappears into the sauce.)
Return the Chicken to the Sauce
Return the seared chicken to the skillet, nestling each piece in the sauce. Ladle some sauce over the top of the chicken to coat. Cover the skillet and allow the chicken to cook for 5 more minutes low heat to soak up all the flavors.
Serve
Take the skillet off the heat and sprinkle chopped fresh parsley on top for a pop of color and freshness. This creamy garlic chicken is amazing with mashed potatoes, pasta, or some crusty bread to soak up that delicious sauce.
Tips for Success
- Slowly Caramelize the Garlic: Cooking the garlic low and slow in butter will caramelize its sugars, and deepen and sweeten the flavor of the sauce.
- Don’t Crowd the Pan: Be sure there’s room between the pieces of chicken when you’re searing it, so you can achieve a good crust. If needed, sear in batches.
- Simmer, Don’t Boil: After you add the cream, it’s important to keep the sauce at a gentle simmer so it won’t break or curdle.
- Parmesan (optional): I usually sprinkle a bit of Parmesan on at the end—I love adding a touch of extra cheesiness to all that garlicky goodness—but leaving it out is perfectly fine, too.
Serving Suggestions
This Creamy Garlic Chicken is super versatile and goes well with many side dishes:
- Mashed Potatoes: The creamy sauce is ideal spooned over fluffy mashed potatoes.
- Pasta: Serve over fettuccine or spaghetti for a cozy pasta supper.
- Steamed Vegetables: Green beans, asparagus or broccoli provide a fresh, crunchy foil to the rich sauce.
- Crusty Bread: For soaking up every last drop of the sauce — trust me, you won’t want to waste any of it!
Storage and Reheating Tips
- Refrigeration: Store leftovers in an airtight container in the fridge for 3 days.
- Freezing: This dish can be frozen, but the sauce may change texture a bit. Store in an airtight container at refrigerator temperature for up to 3 months. Defrost in the refrigerator overnight, then reheat.
- Reheating: Gently reheat in a skillet over low heat, stirring until warmed through. If your sauce has gotten too thick, add a splash of chicken broth or cream to loosen it once more.
Variations and Modifications
- Mushroom Cream Sauce: Stir in sliced mushrooms while caramelizing the garlic for an earthy, umami lift.
- Spicy Creamy Garlic Chicken: Sprinkle in some red pepper flakes or hot sauce in the sauce for a spicy twist.
- Herb Garlic Chicken: Use more dried thyme, or include fresh rosemary and sage for a more herb-forward flavor.
Final Thoughts
If you enjoy rich, comforting meals, you need to try this Creamy Garlic Chicken! Add it delicious tender chicken plus a rich,garlicky cream sauce, and it’ s pure comfort food heaven. Whether it’s for a special occasion, a cozy family dinner, or just because you feel like it, make it and enjoy!
Happy creamy, garlicky eating! 🥂
Creamy Garlic Chicken
Ingredients
- 2 large boneless, skinless chicken breasts Slice each breast into three thinner pieces.
- to taste salt and pepper For seasoning.
- 3 tsp Italian seasoning Mix of oregano, basil, and thyme.
- 1/2 cup all-purpose flour For coating the chicken.
- 4 tbsp Parmesan cheese Shredded, for the chicken crust.
- 3-4 tbsp olive oil For searing the chicken.
- 3 tbsp unsalted butter For caramelizing the garlic.
- 10 cloves garlic Whole, for caramelizing.
- 3 tbsp flour For thickening the sauce.
- 2 1/2 cups chicken broth For the sauce base.
- 1 cube beef bouillon Or 1 tsp Better Than Bouillon for a richer flavor.
- 1 tsp low-sodium soy sauce Worcestershire sauce works as a substitute.
- 1 tsp onion powder Adds a subtle sweetness.
- 1/2 tsp mustard powder For a slight tang.
- 1/2 tsp dried thyme For a herby note.
- 1/2 cup heavy cream For a creamy texture.
- 1/2 cup Parmesan cheese Optional, for extra cheesiness.
Instructions
- Slice the chicken breasts into three thinner pieces each, so they cook evenly and quickly. Season both sides with salt, pepper, and Italian seasoning.
- In a shallow dish, mix together ½ cup of flour and shredded Parmesan cheese. Dredge each piece of chicken in this flour mixture, pressing gently so the coating adheres well.
- Heat olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken in batches (to avoid overcrowding). Sear each piece for about 4-5 minutes per side, or until a golden crust forms. Transfer the seared chicken to a plate and set aside.
- Reduce the heat to medium and add butter to the same skillet. Use a silicone spatula to gently scrape up any browned bits from the bottom of the pan.
- Add whole garlic cloves to the melted butter and let them cook for about 6-7 minutes, stirring occasionally. The garlic should become soft and caramelized.
- Sprinkle flour over the butter and garlic. Whisk continuously for 1-2 minutes to form a roux, which will thicken the sauce.
- Slowly pour in chicken broth, stirring constantly to avoid lumps. Add beef bouillon, soy sauce, onion powder, mustard powder, and dried thyme. Continue to stir and bring the mixture to a boil. Reduce heat and let simmer for 5-7 minutes.
- Reduce the heat to low and slowly stir in heavy cream. Let the sauce simmer gently until it becomes silky and smooth. For extra richness, you can add Parmesan cheese at this point, stirring until it melts completely.
- Place the seared chicken back into the skillet, nestling each piece into the sauce. Spoon some sauce over the top of the chicken to ensure it’s coated. Cover the skillet and let the chicken cook for another 5 minutes on low heat.
- Remove the skillet from the heat and garnish with chopped fresh parsley. Serve over mashed potatoes, pasta, or with crusty bread to enjoy the delicious sauce.