Creamy Garlic Chicken

Prep Time 5 minutes
Total Time 20 minutes
Servings 4 servings

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This Creamy Garlic Chicken is an easy one-pan weeknight dinner! It’s made with juicy slices of chicken simmered in a rich, flavorful cream sauce.

Looking for more skillet chicken breast recipes? Try my Marry Me Chicken Breasts, Chicken Florentine, or Baked Tuscan Chicken Breasts!

close up image of four creamy garlic chicken breasts in black skillet.

Another super easy, crowd-pleasing, one-pan dinner coming at you! And this time it’s Creamy Garlic Chicken.

This recipe is basically perfect for any occasion. It takes just 20 minutes to whip up and is made with basic ingredients that come together to form an irresistible, decadent meal that everyone will love.

Juicy chicken seared until golden then simmered in a rich cream sauce with just the right amount of garlic flavor! We love it served with Garlic Mashed Potatoes, Roasted Green Beans or Broccoli Casserole and Garlic Bread.

You can also serve it with this Baked Cheese Risotto for a hands-off side!

Ingredients Needed:

ingredients needed for creamy garlic chicken.
  • Oil: you’ll need a drizzle of a neutral flavored oil to sear the chicken.
  • Chicken: use boneless, skinless chicken breasts. Don’t forget to split them in half to create thinner pieces! This ensures it cooks quickly and evenly.
  • Salt and Pepper: a simple way to season the chicken before cooking.
  • Garlic: use plenty of freshly minced garlic. This is Garlic Chicken, after all!
  • Heavy Whipping Cream: creates a rich, creamy garlic sauce.
  • Chicken Broth: I use low sodium chicken broth so I can control the saltiness of the sauce.
  • Seasonings: season the sauce with a simple blend of dried parsley, salt, and black pepper.
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How to Make Creamy Garlic Chicken

This chicken in garlic sauce really couldn’t be easier. Just 5 minutes of hands-on time and dinner is served in 20 minutes total!

  1. Prep the chicken: Split/butterfly the chicken breasts to make two thinner pieces, then season with salt and pepper.
  2. Brown the chicken: Heat oil in a large skillet over medium-high heat, then brown the chicken until golden.
  3. Add the garlic to the pan with the chicken and cook for just a minute to toast.
  4. Make the sauce: add in the cream, broth, parsley, salt, and pepper. Cook until the sauce is thickened and the chicken is cooked through.

Creamy Garlic Chicken FAQs

How do you season chicken?

The garlic sauce in this recipe has plenty of flavor, so we’re keeping the chicken seasoning simple with just a little bit of salt and pepper!

What is garlic cream sauce made of?

Garlic cream sauce is made up of a chicken broth and heavy whipping cream base seasoned perfectly with dried parsley, salt, and pepper.

How to store:

Leftover chicken in garlic sauce will last in an airtight container in the fridge for 3-4 days. To reheat, warm on low on the stove or in the microwave until heated through.

Can I freeze it?

Yes! Leftovers freeze very well provided that you use a high fat cream. Lower fat cream can separate when frozen. Simply thaw overnight in the fridge and reheat in a skillet to serve.

close up image of spoon drizzling sauce on chicken.

Tips and Notes

  • Chicken breast size: You can use whole chicken breasts if you want, but they will need twice as long to cook and may not cook as evenly. You will also want to add more sauce.
  • If you want enough sauce for pasta, and you like a lot of sauce on your pasta, I recommend doubling the sauce and adding 1 teaspoon of cornstarch. The increased amount of liquid takes longer to thicken on its own.
  • Cloves vs minced: If you don’t love a super strong garlic flavor, use whole cloves. You’ll still get the flavor, but in a more subtle way.
  • Optional: You can dust your chicken with flour or cornstarch before frying for more even browning and a thicker crust.
  • Check the temp. Don’t forget to check the temperature of the chicken before serving. It should be 165ºF.
chicken in garlic sauce on plate with noodles and green beans.

Variations

  • Add veggies. Feel free to add in whatever veggies you like to bulk the meal up. Try onion, pepper, zucchini, mushrooms, spinach, etc.
  • Spice it up. Kick the heat up a notch with a sprinkle of cayenne pepper or red pepper flakes.

Serving Suggestions

I absolutely love to serve this Creamy Garlic Chicken over plain or Buttered Noodles, but it would also be delicious over rice or Garlic Mashed Potatoes!

Serve with a side of sautéed greens, Roasted Veggies, or Roasted Green Beans.

More Garlicky Chicken Recipes

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Creamy Garlic Chicken

5 from 102 votes
This Creamy Garlic Chicken is an easy one-pan weeknight dinner! It's made with juicy slices of chicken simmered in a rich, flavorful cream sauce.
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Cuisine American
Course Main Course
Servings 4 servings
Calories 294cal

Ingredients

  • 2 tablespoons oil
  • 2 boneless skinless chicken breasts (split to make two thin breasts from each)
  • salt and pepper
  • 2 tablespoons freshly minced garlic (4-6 cloves)
  • ¾ cup heavy whipping cream
  • ½ cup low sodium chicken broth
  • ½ teaspoon dried parsley
  • ¼ teaspoon salt
  • teaspoon black pepper

Instructions

  • Heat oil in a large skillet over medium high heat.
  • Meanwhile, split chicken breasts (butterflying them) to make two thinner pieces. Simply place your chicken breasts on a cutting board and place one hand flat on top. Use a sharp knife to cut the chicken breast in the middle all the way through.
  • Season chicken with salt and pepper and fry on each side until golden (you might need to do two batches if your pan is small), about 3-4 minutes per side. Add the garlic to the pan and cook 1 minute until fragrant.
  • Add the cream, broth, parsley, salt and pepper. Cook and stir on medium heat until sauce is bubbly and thickened slightly and chicken is cooked through. The best way to tell if it is cooked through is to check with a meat thermometer — it should be at least 165 degrees F inside.
  • The sauce will continue to thicken as it sits. If it's not as thick as you like, stir together ½ teaspoon corn starch and 1 teaspoon water and add to sauce while simmering to thicken further.

Notes

Tips
  • You can use whole chicken breasts if you would like but they will need twice as long to cook and you will want to add more sauce.
  • If you want enough sauce for pasta (and you like a lot of sauce on your pasta!) I recommend doubling the sauce and adding 1 teaspoon corn starch — the increased amount of liquid takes longer to thicken on its own.
  • whole garlic cloves will give a more subtle garlic flavor — just in case you have those who don’t like the minced garlic texture.
  • Optional: you can dust your chicken with flour or corn starch before frying for more even browning and a thicker crust.
Substitutions:
  • I do not recommend any other cream for this recipe — only heavy whipping cream will thicken on its own without any flour or corn starch.
  • I do not recommend jarred garlic or garlic powder for this recipe — fresh has the best flavor! 

Nutrition Information

Serving: 102grams | Calories: 294cal | Carbohydrates: 4g | Protein: 14g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 87mg | Sodium: 233mg | Potassium: 308mg | Fiber: 1g | Sugar: 1g | Vitamin A: 674IU | Vitamin C: 3mg | Calcium: 48mg | Iron: 1mg
Keywords chicken in garlic sauce, creamy garlic chicken

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Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

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Comments

  1. Rebecca says

    This was outstanding considering how easy and quick it was. My husband loved it and I would absolutely consider it company worthy. Thanks!

  2. Cindy says

    We love this recipe. I do double it especially if I’m making it with pasta. Sometimes I add some spinach and mushrooms. Make it, it’s excellent!!!

  3. Alyssa says

    Simple, easy, took 1/2 hour from start to finish and on a busy weeknight – what’s not to like? May have used “jarlic” because I didn’t have fresh garlic in hand and it worked out just fine. Next time I may add a bit of cornstarch to thicken more. This is a keeper and will be used A LOT during the upcoming back to school and fall sports season. Thank you!!

  4. Juliana Webb says

    This was amazing and so easy to make. While looking at several garlic chicken recipes I noticed this has less ingredients, that’s why I chose it. I worried it may not be as flavorful with less ingredients but that was not the case. I wouldn’t change a thing.

  5. Shelly says

    This was delicious and liked very much by my husband and me. I doubled the sauce and thickened it a bit. We loved it and are keeping this recipe for another meal.

  6. Margaret Grant says

    Hi Ashley
    My name is Margaret, I made the creamy garlic chicken for my family for dinner and it was delicious and will be a favorite. Thank you

  7. Pati says

    SOOO GOOD! Too bad I did not have guests to share this with. Few ingredients and little time and such incredible flavor! Served with mashed potatoes and asparagus. I’m in heaven…

  8. Katie says

    I’ve made this twice! The first time we all loved it (even my picky kids). This time my husband and I like it more but the kids like it less 🤷🏼‍♀️ anyway, first time I followed all the directions except 1 (I don’t like parsley so I used Italian seasoning) the second time I seasoned my chicken with salt, pepper, onion powder and garlic powder. Then i doubled the sauce but used a little extra chicken broth, and added a little less than 3/4 cup of Chardonnay (for a doubled sauce recipe). Next time I think freshly grated Parmesan cheese on top will be epic! Love this recipe

  9. Nikki says

    Love the flavor that this recipe creates for a simple stovetop chicken! This sauce is everything! Mine didn’t thicken quickly so I ended up throwing a bit of monterey jack cheese into the liquid to help thicken instead of cornstarch & it was perfect. Even my husband loved it & he can be a picky eater. Will definitely be making this again in the future. Thanks!

  10. Cheryl says

    I made this with a few tweaks and it was loved by all. I made the following changes:

    I doubled the amount of chicken and tripled the sauce bc I served it w spaghetti noodles so I wanted to have enough sauce to spoon over noodles.
    I subbed one to one cream cheese for the heavy cream bc thats what I had on hand.
    I served each a sliced chicken breast [halved horizontally prior to cooking) on top of a small mound of spaghetti noodles with a spoonful of sauce and some fresh parmesan shreds on top.
    I did add about an 1/8 tsp red pepper flakes to sauce while cooking.

    Def a keeper !

  11. Brenda says

    This is absolutely a wonderful recipe and the chicken is so moist and delicious. You can’t go wrong following the recipe as written. Thank you Ashley for sharing it with us. Yummy!

    • The Recipe Rebel says

      Hi Rebecca, you probably could, I just have only used chicken breast. Boneless, skinless chicken thighs will cook quicker so you’ll need to watch the timing. Hope you enjoy it!

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