Creamy Garlic Chicken Recipe
This Creamy Garlic Chicken Recipe is a quick and easy one-pan dish featuring tender, seasoned chicken breasts smothered in a rich, garlicky cream sauce. It’s perfect for busy weeknights or a cozy dinner at home, with minimal prep and maximum flavor. Serve it with your favorite sides for a complete meal.
Equipment
- 1 Large skillet
- 1 Spatula or tongs
- 1 Knife and cutting board
- 1 Small whisk or spoon
- 1 Measuring cups and spoons
Ingredients
For the Chicken:
- 4 (about 1 ½ pounds) boneless, skinless chicken breasts
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 2 tbsp olive oil
For the Creamy Garlic Sauce:
- 3 tbsp unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ cup grated Parmesan cheese
- ½ tsp dried Italian seasoning (optional)
- ¼ tsp red pepper flakes (optional)
- Salt and pepper to taste
For Garnish:
- 2 tbsp fresh parsley, chopped
Instructions
Season and Sear the Chicken:
- Pat the chicken breasts dry and season both sides with salt, pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Sear the chicken for 4–5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove and set aside.
Prepare the Garlic Sauce:
- In the same skillet, melt the butter over medium heat. Add minced garlic and sauté for 1–2 minutes until fragrant.
- Stir in the chicken broth, scraping up any browned bits from the skillet. Let it simmer for 1 minute.
Create the Cream Sauce:
- Reduce heat to low and slowly add heavy cream, stirring constantly. Mix in Parmesan cheese, Italian seasoning, and red pepper flakes if using. Simmer for 3–4 minutes, allowing the sauce to thicken slightly.
Combine Chicken with Sauce:
- Return the seared chicken to the skillet, spooning the sauce over the top. Let it simmer for 3–5 minutes, ensuring the chicken is heated through and coated in the sauce.
Garnish and Serve:
- Sprinkle with fresh parsley and serve hot. Pair with your choice of sides like mashed potatoes, rice, or vegetables.
Notes
- Chicken Substitution: You can use boneless, skinless chicken thighs for a juicier result.
- Dairy-Free Option: Substitute heavy cream with full-fat coconut milk and omit Parmesan for a dairy-free version.
- Thicker Sauce: Add a cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) to thicken the sauce further.
- Make Ahead: Cook and store in the refrigerator for up to 3 days. Reheat gently to prevent the sauce from separating.
- Serving Suggestions: This dish pairs wonderfully with pasta, roasted vegetables, or a crisp side salad.