A skillet full of creamy garlic chicken is comfort food made effortless, bringing rich flavors and tender chicken together in just 20 minutes.
The garlic-infused cream sauce clings to golden chicken slices, creating a weeknight dinner that feels indulgent yet simple.
Star Ingredients Behind This Creamy Garlic Chicken
- Chicken breasts – Sliced thin to cook evenly and soak up the garlicky cream sauce.
- Fresh garlic – The star of the dish, minced and lightly sautéed for bold, aromatic flavor.
- Heavy whipping cream – Adds luxurious texture and richness without needing flour.
- Chicken broth – Balances the richness of the cream with savory depth.
- Parsley – A subtle herb that brightens the sauce with mild earthy notes.
- Salt and pepper – Essential for enhancing every ingredient’s flavor.
Quick + Creamy: How to Make Creamy Garlic Chicken
Start by slicing the chicken breasts into thin cutlets, then season and sear them in a hot skillet until golden on both sides. Remove them briefly while garlic hits the pan, releasing its aroma.
Pour in heavy cream and broth, then stir in seasonings. Return the chicken to the skillet and let it simmer gently as the sauce thickens and clings to the meat.
Once the sauce bubbles and the chicken reaches 165°F internally, it’s ready. A quick cornstarch slurry can tighten the sauce more if needed, but the richness holds well even as-is.
Make It Yours: Tips and Variations for Creamy Garlic Chicken
For a more substantial meal, double the sauce and spoon it over cooked pasta, rice, or mashed potatoes. Want a slight crisp on your chicken? Dust it in flour or cornstarch before searing. This not only creates a golden crust but helps the sauce grab on.
To tone down the garlic, whole cloves can be lightly crushed and simmered instead of minced. And while it may be tempting to swap the cream for something lighter, only heavy whipping cream gives that thick, rich texture naturally—lighter alternatives simply won’t reduce the same way.
Savvy Storage: Keeping Your Creamy Garlic Chicken Fresh
Store any leftovers in an airtight container in the refrigerator for up to three days. The sauce may thicken more as it sits—simply reheat gently on the stovetop or in the microwave, adding a splash of broth or cream to loosen it.
While this dish doesn’t freeze well due to the cream-based sauce, it’s so quick to make fresh that freezing likely won’t be necessary. Reheat gently to preserve the smooth texture of the sauce and the juiciness of the chicken.
Delicious Rich and Creamy Chicken
Ingredients
- ⅛ teaspoon black pepper
- 2 tablespoons oil
- ½ teaspoon dried parsley
- ¼ teaspoon salt
- 2 boneless skinless chicken breasts, halved horizontally to create four thin cutlets
- 2 tablespoons freshly minced garlic from 4 to 6 cloves
- ½ cup low sodium chicken broth
- Salt and pepper to season
- ¾ cup heavy whipping cream
Instructions
- Warm the oil in a spacious skillet over medium-high heat.
- While the pan heats, slice each chicken breast horizontally to form two even cutlets. Position one hand flat atop the meat and use a sharp knife to divide it cleanly through the center.
- Generously season the chicken with salt and pepper, then sear in the hot skillet until each side is golden and cooked through, approximately 3 to 4 minutes per side. Work in batches if necessary to avoid overcrowding.
- Introduce the minced garlic to the skillet and sauté for about 1 minute, until its aroma is released.
- Pour in the cream and chicken broth, followed by the parsley, salt, and black pepper. Stir and allow the mixture to simmer gently until the sauce thickens and the chicken is thoroughly cooked. Use a meat thermometer to verify doneness — the internal temperature should reach a minimum of 165°F.
- If the sauce appears thinner than desired, combine ½ teaspoon of corn starch with 1 teaspoon of water and stir this slurry into the skillet. Simmer until the sauce reaches your preferred consistency.
Notes
Whole garlic cloves can be substituted for a milder garlic flavor.
Optionally, dredge the chicken lightly in flour or corn starch before searing to enhance browning and develop a subtle crust.
Only heavy whipping cream is recommended, as it naturally thickens without requiring additional starch. Fresh garlic yields the best flavor and texture — avoid jarred or powdered alternatives.
