Creamy Garlic Chicken

There’s something instantly comforting about the sizzle of chicken hitting a hot skillet and the first breath of garlic-rich steam that follows. This Creamy Garlic Chicken delivers a velvet sauce that clings to golden seared breasts, yielding a bite that’s silky, savory, and faintly tangy from the Parmesan—each forkful a warm, homey hug. The aroma of butter, garlic, and Parmesan rising from the pan will pull family members into the kitchen before dinner’s even ready; the texture contrast between the crisped exterior and the luscious sauce is pure satisfaction.

This recipe is perfect for weeknight dinners when you want something that feels special without hours of prep, for intimate weekend plates when you’re craving comfort food with a bit of elegance, or for small gatherings when you want to serve a dish that looks and tastes like you spent more time on it than you actually did. If you love dishes that pair beautifully with a simple pasta or a bowl of roasted vegetables, this will become a go-to. For a related pasta-forward take that pairs beautifully with this sauce family, try this garlicky pasta cousin.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy / Weeknight-friendly

Nutrition Highlights

Estimated nutrition per serving (recipe makes 4 servings). Values are approximate and calculated from common ingredient profiles (USDA FoodData Central and standard nutrition references). Individual results will vary by product brands and portion sizes.

Calories: ~628 kcal
Protein: ~59 g
Carbohydrates: ~3–4 g
Fat: ~41 g
- Saturated fat: ~22 g (from heavy cream, butter, Parmesan)
Sodium: variable (depends on added salt and broth; estimate 400–800 mg)
Fiber: 0–0.5 g

Notes: These are rough estimates intended for guidance. Nutrient totals primarily derive from the chicken, heavy cream, olive oil, butter, and Parmesan. For personalized or exact tracking, consult product labels or the USDA FoodData Central database.

Why You’ll Love It

Irresistible aroma and comfort: Garlic and butter create an immediate, mouthwatering scent that signals comfort and home.
Big protein, minimal fuss: With chicken breasts as the star and a quick pan sauce, you get a high-protein, satisfying meal in under 30 minutes.
Crowd-pleasing versatility: Serve it over pasta, rice, or veggies—this dish adapts to what you already have in the pantry.
Emotional pull: It’s the kind of recipe that sparks memories—weekday dinners, cozy nights in, or the warmth of family-style sharing.

How to Make Creamy Garlic Chicken

Ingredients:

4 boneless, skinless chicken breasts
2 tablespoons olive oil
1 tablespoon butter
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
½ cup grated Parmesan cheese
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Optional ingredients and substitutions:

Substitute half-and-half for heavy cream for a lighter sauce (thicker result will be less rich).
Use low-sodium chicken broth to better control salt.
Swap grated Pecorino Romano for Parmesan for a saltier, sharper profile.
Add 1 cup sliced mushrooms or a handful of baby spinach for more texture and vegetables.
For a lighter version, opt for Greek yogurt (temper it first to avoid curdling) or use 10–12% cream.

Step-by-step Instructions:

Season the chicken breasts with salt and pepper on both sides. If breasts are uneven, gently pound them to an even thickness (about ½–¾ inch) for even cooking.
Heat the olive oil and butter in a large skillet over medium heat until the butter has melted and the pan is hot but not smoking.
Add the chicken breasts to the skillet. Cook for 5–7 minutes on each side until golden brown and cooked through. (Internal temperature should reach 165°F / 74°C as recommended by USDA.) Remove from the skillet and set aside on a plate.
In the same skillet, reduce heat to medium-low and add the minced garlic. Sauté for about 30 seconds or until fragrant—do not let it burn.
Pour in the chicken broth and heavy cream, stirring or whisking to combine and scraping up any browned bits from the bottom of the pan for flavor. Bring the mixture to a gentle simmer.
Stir in the grated Parmesan cheese and Italian seasoning. Allow the sauce to thicken slightly for 1–2 minutes, then taste and adjust seasoning with additional salt and pepper as needed.
Return the chicken to the skillet, spooning sauce over each piece. Let everything simmer together for 2–3 minutes to warm through and marry the flavors.
Remove from heat and garnish with chopped fresh parsley before serving.

Practical tips:

Avoid high heat once you add the cream—use a gentle simmer to prevent the dairy from breaking.
If the sauce is too thin, simmer a few more minutes uncovered or whisk in a small slurry (1 tsp cornstarch + 1 tbsp cold water) to thicken.
If using Greek yogurt as a substitute, remove the pan from heat and whisk the yogurt into a small portion of the warm sauce first to temper it, then stir back into the skillet.
Always check internal temperature of chicken (165°F / 74°C) for safety and juiciness.

For another creamy, pasta-friendly take using similar flavors, check out this cheesy garlic butter chicken bowtie pasta.

Best Pairings

Over pasta: Toss with linguine, fettuccine, or bowtie pasta to soak up every bit of sauce.
With rice or mashed potatoes: A fluffy bed of rice or creamy mashed potatoes balances the sauce beautifully.
Vegetables: Roasted asparagus, steamed green beans, or garlic-sauteed spinach add color and freshness.
Light sides: A peppery arugula salad with lemon vinaigrette cuts through the richness.
Bread: Crusty bread or garlic bread is excellent for sopping up sauce.

Storing Leftovers

Room temperature: Do not leave cooked chicken or cream-based sauces out longer than 2 hours (1 hour if ambient temperature is above 90°F / 32°C) per food safety guidelines.
Refrigeration: Store in an airtight container for 3–4 days. Reheat gently on the stovetop over low heat or in a microwave in short bursts, stirring to avoid overheating the cream.
Freezer: Freeze in a freezer-safe, airtight container for up to 3 months. Note: the texture of cream-based sauces can change after freezing—reheat slowly and whisk to reincorporate. Thaw overnight in the refrigerator before reheating.

Pro Tips & Tricks

Even thickness = even cooking: Pound thicker breasts to an even thickness to prevent overcooking edges while the center finishes.
Deglaze for flavor: Scraping browned bits (fond) off the pan when you add the broth adds depth and complexity to the sauce.
Don’t scorch the garlic: Garlic becomes bitter when burned—sauté briefly over medium-low heat.
Cheese quality matters: Freshly grated Parmesan melts more smoothly and gives better flavor than pre-grated varieties that often contain anti-caking agents.
Control salt from the start: Use low-sodium broth and season gradually—Parmesan and broth can add unexpected salt.

Delicious Variations

Mushroom & Spinach Creamy Garlic Chicken: Add 1 cup sliced cremini mushrooms when sautéing the garlic, cook until browned, then stir in a handful of fresh spinach just before returning the chicken to wilt it into the sauce.
Lemon & White Wine Twist: Replace ½ cup chicken broth with ½ cup dry white wine and add 1–2 teaspoons lemon zest (and a squeeze of lemon) to brighten the sauce.
Dairy-Free / Lighter Option: Use canned full-fat coconut milk or a cashew cream (blend soaked cashews with water) in place of heavy cream for a dairy-free sauce—note the flavor will shift.
Herb-Forward: Add fresh thyme or rosemary while simmering to introduce an aromatic herbal note.
Spicy Kick: Stir in ¼–½ teaspoon crushed red pepper flakes when adding the garlic to give the sauce a pleasant heat.

Recipe Q&A

Q: Can I use bone-in chicken or thighs instead?
A: Yes. Bone-in pieces will need longer cooking time; cook covered on medium-low until the internal temperature reaches 165°F / 74°C. Thighs are more forgiving and stay juicier, but reduce sear time to avoid excessive fat rendering.

Q: My sauce separated—how can I fix it?
A: Remove from heat and whisk in a small amount (1–2 tbsp) of cold water or a splash of milk slowly to bring it back together. For future attempts, simmer gently (don’t boil) after adding cream.

Q: How do I make this lower in calories?
A: Use half-and-half or a well-tempered Greek yogurt instead of heavy cream, reduce butter to ½ tablespoon, and serve over vegetables instead of pasta or potatoes.

Q: Can I meal-prep this for lunches?
A: Yes—store in an airtight container in the fridge up to 3 days. Reheat gently to avoid breaking the sauce. Consider serving with separate steamed vegetables or grains to maintain texture.

Q: What’s the best way to thicken the sauce without cream?
A: Use a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) added gradually while simmering, or simmer the sauce longer to reduce it down for concentration.

Conclusion

This Creamy Garlic Chicken is a fast, comforting dish that brings restaurant-style richness to a weeknight table with minimal fuss. Try it as written or experiment with the variations to suit your tastes—either way, expect a crowd-pleasing, garlic-forward sauce that makes every bite feel cozy and indulgent. For an alternative take that leans into cheesy pasta goodness, see this helpful recipe roundup at Creamy Garlic Chicken • Salt & Lavender and compare techniques with another budget-friendly version at Creamy Garlic Chicken – Budget Bytes.

If you make this, I’d love to hear how you served it—share a photo or comment below and join the conversation.