Creamy Garlic Chicken Recipe
A comforting classic that turns simple ingredients into a luxurious meal, this Creamy Garlic Chicken features perfectly seared chicken cutlets coated in a velvety garlic-infused sauce. Each bite delivers the perfect harmony of richness and warmth, making it ideal for cozy dinners, date nights, or anytime you crave something deeply satisfying yet effortlessly elegant.
Ingredient Breakdown
Thinly sliced chicken cutlets cook quickly and evenly, ensuring a golden crust on the outside while staying tender and juicy within. Garlic is the aromatic foundation of the dish — using an entire head infuses the sauce with a deep, mellow sweetness that transforms as it cooks. Chicken broth and heavy cream come together to create a smooth, silky base that perfectly coats the chicken without feeling too heavy. A splash of lemon juice adds a gentle tang that balances the creaminess, while garlic powder intensifies the savory notes. Finally, the combination of butter and olive oil ensures a beautiful sear and enriches the sauce with glossy texture and depth of flavor.
Step-by-Step Preparation Guide
Begin by slicing the chicken breasts horizontally to create thin, even cutlets. Season both sides with salt and pepper, then lightly dredge them in flour — this step not only adds flavor but also helps form that crisp, golden exterior when seared. Heat a blend of olive oil and butter in a skillet until the butter foams, then cook the chicken for a few minutes on each side until beautifully browned and cooked through. Remove and set aside.
In the same pan, lower the heat and melt the remaining butter before adding the peeled garlic cloves. Cook them gently, stirring often, until they soften and develop a light golden hue. Their aroma will become nutty and sweet, setting the stage for the sauce. Deglaze the pan with chicken broth, lemon juice, and a touch of garlic powder, scraping up the flavorful browned bits at the bottom. Let this mixture reduce to intensify its flavor before stirring in the heavy cream.
Return the chicken to the pan, nestling the pieces into the bubbling sauce. Simmer for several minutes until the sauce thickens into a creamy consistency and clings to the chicken. The result is a dish that’s smooth, aromatic, and irresistibly flavorful. Sprinkle with freshly chopped parsley for a pop of color and freshness just before serving.
Recipe Tips & Frequently Asked Questions
How to prevent garlic from burning and turning bitter:
Keep the heat moderate and stir often; garlic cooks quickly and should only be lightly golden.
Adjusting the sauce thickness to your preference:
For a thicker sauce, let it simmer uncovered a bit longer; for a lighter consistency, add a splash of extra broth or cream.
Substituting heavy cream for lighter options:
Use half-and-half or evaporated milk for a leaner version, though the sauce will be slightly less rich.
Storing leftovers without losing creaminess:
Keep refrigerated in an airtight container for up to 3 days and reheat gently over low heat to maintain the sauce’s smooth texture.
Can I use chicken thighs instead of breasts?
Yes, boneless thighs work beautifully and add extra juiciness to the dish.
How can I make the sauce thicker or thinner?
Adjust the simmer time — longer cooking thickens the sauce, while a bit more broth lightens it.
What’s the best way to reheat without curdling the cream?
Warm slowly over low heat, stirring often; avoid boiling.
Can this recipe be made ahead of time?
Yes, prepare the sauce and chicken separately, then combine and reheat just before serving.
What to Serve With This Recipe
Creamy Garlic Chicken pairs wonderfully with simple yet hearty sides. Serve it with mashed potatoes or buttered noodles that soak up the rich sauce beautifully. Fluffy jasmine rice also makes a great accompaniment, allowing every spoonful to capture the creamy goodness. For freshness, add a side of roasted asparagus, green beans, or a crisp garden salad. If you’re looking for the perfect drink pairing, creamy white wines like Chardonnay or Sauvignon Blanc complement the sauce’s richness without overpowering its delicate balance.
Creative Variations
This dish lends itself to creativity. For a touch of color and texture, stir in a handful of spinach or sun-dried tomatoes before returning the chicken to the pan. For a heartier version, add sautéed mushrooms to deepen the earthy flavor profile. You can even turn the creamy garlic sauce into a pasta base by slicing the chicken into strips and tossing it with fettuccine or penne for an easy yet luxurious meal. Each variation keeps the essence of the dish intact while allowing a personal twist.
Rich, aromatic, and irresistibly smooth, this Creamy Garlic Chicken is the definition of comfort on a plate. The tender chicken absorbs the velvety garlic sauce, resulting in a dish that’s as satisfying as it is elegant. Whether served for a quiet weeknight dinner or a special meal, it’s a guaranteed crowd-pleaser that celebrates the timeless appeal of creamy, garlicky perfection.
Ingredients
2 large boneless, skinless chicken breasts
1 tablespoon olive oil
2 tablespoons butter, divided
Flour, for dredging
Salt and freshly ground black pepper, to taste
1 whole head garlic, cloves peeled
½ cup chicken broth or stock
1 cup heavy or whipping cream
½ teaspoon lemon juice
¼ teaspoon garlic powder
Fresh parsley, chopped (optional, for garnish)
Instructions
Slice each chicken breast horizontally to create four even cutlets. Season both sides generously with salt and pepper, then dredge lightly in flour, shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter begins to foam, add the chicken cutlets and sear for 4–5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and set aside.
Reduce the heat to medium (or medium-low if using cast iron). Add the remaining butter to the pan, letting it melt completely before adding the peeled garlic cloves. Sauté the garlic, stirring frequently, for 3–4 minutes until the cloves become lightly browned and fragrant without burning.
Pour in the chicken broth, lemon juice, and garlic powder, scraping up any browned bits stuck to the bottom of the pan. Allow the mixture to simmer for about 4 minutes, reducing slightly and intensifying in flavor.
Lower the heat and stir in the heavy cream, combining it gently with the garlic-infused sauce. Return the chicken cutlets to the pan, nestling them into the sauce. Let everything simmer together for 5 more minutes, until the sauce thickens into a luscious, creamy consistency and the chicken is tender and thoroughly coated.
Sprinkle with freshly chopped parsley just before serving for a vibrant finishing touch. Serve warm with rice, mashed potatoes, or steamed vegetables to soak up every drop of the creamy garlic sauce.
Creamy Garlic Chicken Recipe
Ingredients
- 2 large boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- Flour for dredging
- Salt and freshly ground black pepper to taste
- 1 whole head garlic cloves peeled
- ½ cup chicken broth or stock
- 1 cup heavy or whipping cream
- ½ teaspoon lemon juice
- ¼ teaspoon garlic powder
- Fresh parsley chopped (optional, for garnish)
Instructions
- Slice each chicken breast horizontally to create four even cutlets. Season both sides generously with salt and pepper, then dredge lightly in flour, shaking off any excess.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter begins to foam, add the chicken cutlets and sear for 4–5 minutes per side until golden brown and cooked through. Transfer the chicken to a plate and set aside.
- Reduce the heat to medium (or medium-low if using cast iron). Add the remaining butter to the pan, letting it melt completely before adding the peeled garlic cloves. Sauté the garlic, stirring frequently, for 3–4 minutes until the cloves become lightly browned and fragrant without burning.
- Pour in the chicken broth, lemon juice, and garlic powder, scraping up any browned bits stuck to the bottom of the pan. Allow the mixture to simmer for about 4 minutes, reducing slightly and intensifying in flavor.
- Lower the heat and stir in the heavy cream, combining it gently with the garlic-infused sauce. Return the chicken cutlets to the pan, nestling them into the sauce. Let everything simmer together for 5 more minutes, until the sauce thickens into a luscious, creamy consistency and the chicken is tender and thoroughly coated.
- Sprinkle with freshly chopped parsley just before serving for a vibrant finishing touch. Serve warm with rice, mashed potatoes, or steamed vegetables to soak up every drop of the creamy garlic sauce.