I’ve made this creamy garlic chicken more times than I can count because it’s quick, comforting, and reliably delicious. The sauce is silky, the garlic sings, and the chicken stays tender when you sear it right — a perfect weeknight win. If you like easy, satisfying skillet dinners, you’ll find this one becomes a go-to; I first tweaked it after following a rich sauce idea I loved from another favorite recipe that taught me to trust low-and-slow finishing techniques.
Why Make This Recipe
- Big flavor with little fuss: a simple pan sear plus a one-pan cream sauce gives restaurant-level results in under 30 minutes.
- Comforting and filling: the sauce adds richness without complicated steps — great for family dinners.
- Flexible and adaptable: works with chicken breasts or thighs and pairs with pasta, rice, or vegetables.
- Weeknight-friendly: minimal cleanup and pantry-friendly ingredients make it perfect for busy nights.
- Personal insight: I love this recipe because searing the chicken first locks in juices, then finishing in the sauce means you never get dry meat — one of those small technique wins that changes everything. For inspiration on flipping classic chicken dishes, see this tested twist I liked from a creative kitchen project.
Recipe Overview
- Prep time: 10 minutes
- Cook time: 18–22 minutes
- Total time: 28–32 minutes
- Servings: 4
- Difficulty: Easy
- Method: Pan-sear chicken, make quick pan sauce with garlic, broth, and cream, finish with Parmesan and herbs.
Equipment: 10–12 inch heavy skillet (cast iron or stainless steel preferred) and a whisk. If you like rich chicken-thigh versions, this is similar to techniques used in other favorite recipes like that pan-roasted thigh recipe.
My Experience Making This Recipe
I tested this dish several times, adjusting salt levels and sear times until the sauce thickened without curdling. The key discovery was finishing over low heat and adding cheese off the heat to keep the sauce silky. I also learned that resting the chicken briefly after searing helps maintain juiciness.
How to Make Creamy Garlic Chicken That Melts in Your Mouth (Easy Skillet Dinner!)
Start by seasoning and lightly dusting chicken (1 lb boneless skinless breasts or thighs) with salt, pepper, and 1 tablespoon flour for a better sear. Sear in 2 tablespoons oil over medium-high heat (pan should shimmer, ~375°F surface) about 5–7 minutes per side until golden and an instant-read thermometer reads 155–160°F. Remove chicken, then sauté 4–6 minced garlic cloves in 1 tablespoon butter for 30–45 seconds, deglaze with 1 cup chicken broth, reduce slightly, and whisk in 3/4–1 cup heavy cream and 1/2 cup grated Parmesan. Return chicken and simmer on low for 4–6 minutes until sauce thickens and chicken reaches 165°F. Finish with 1 tablespoon lemon juice and chopped parsley.
Expert Tips for Success
- Use a hot skillet and pat chicken dry: moisture prevents browning. A dry surface plus medium-high heat gives a deep crust and better flavor. I often use a splatter screen for safety.
- Don’t over-flour: a light dusting (about 1 Tbsp total) helps the sauce thicken without turning gummy. For a gluten-free option, substitute 1 tsp cornstarch mixed with 1 Tbsp cold water.
- Temper the dairy: add cream over low heat and remove from direct heat when stirring in Parmesan to avoid graininess. If the sauce looks separated, whisk in a splash (1–2 Tbsp) of warm broth to bring it back.
- Check doneness with a thermometer: aim for 165°F final internal temp; remove chicken at 160°F and rest 3–5 minutes to reach 165°F. This prevents drying.
- Use the right pan: heavy-bottomed cast iron or stainless skillet holds heat better for an even sear and easy deglazing. For recipe variations and side pairing ideas, I often reference tested combos like reliable comfort-food matches.
How to Serve Creamy Garlic Chicken That Melts in Your Mouth (Easy Skillet Dinner!)
- Over pasta: toss 10–12 oz cooked fettuccine or pappardelle in the sauce and top with sliced chicken and extra Parmesan.
- With rice or mashed potatoes: the sauce soaks in beautifully — steamed jasmine or buttery mashed potatoes both work well.
- Light and green: serve alongside sautéed spinach or roasted asparagus with a lemon wedge for brightness.
- Presentation tip: slice chicken against the grain, fan on a plate, spoon sauce generously, and garnish with parsley and lemon zest for contrast. For quick salad or light side ideas, see this crunchy option I tested: crispy chicken salad inspiration.
Storage and Reheating Guide
Cool to room temperature (no more than 2 hours) and store in airtight containers. Refrigerate for up to 3–4 days. For longer storage, freeze in freezer-safe containers or heavy-duty bags for up to 2 months; leave a little room for expansion and label with date. Reheat gently: stovetop over low heat with 1–2 tablespoons chicken broth or cream to loosen sauce, stirring until 165°F. Microwave works for single servings; cover and reheat in 30-second bursts, stirring and adding a splash of liquid to keep sauce creamy.
Recipe Variations
- Gluten-free: skip the flour and thicken sauce with 1 tsp cornstarch mixed into 1 Tbsp cold water, whisked into the simmering sauce.
- Dairy-free: use 1 cup full-fat canned coconut milk or cashew cream and omit Parmesan; add nutritional yeast for savory depth.
- Mushroom & herb: sauté 8 oz sliced cremini mushrooms when you cook the garlic for an earthy version.
- Chicken thighs: bone-in or boneless thighs add extra flavor and tolerate longer simmering; increase sear time by 1–2 minutes per side and finish in sauce 6–8 minutes.
Nutritional Highlights
- Protein-focused: one serving (about 4–6 oz chicken + sauce) provides a solid protein boost for muscle repair and satiety.
- Moderate fat: using heavy cream and Parmesan makes the dish rich; use half-and-half or a 3:1 broth-to-cream ratio to reduce calories while maintaining texture.
- Allergens: contains dairy (cream, Parmesan) and may contain gluten if flour is used; adapt as noted in variations for GF/DF needs. Portion guidance: plan for 4 servings from 1 lb chicken; increase to 1.5–2 lbs for hearty appetites.
Troubleshooting Common Issues
- Sauce too thin: simmer a few minutes to reduce, or whisk in 1 tsp cornstarch slurry (1 tsp cornstarch + 1 Tbsp cold water) and simmer until thickened.
- Sauce breaks or looks grainy: remove from direct heat, whisk in a splash of warm broth, and add cheese off the heat to prevent curdling.
- Chicken turns out dry: lower sear heat slightly, don’t overcook, and remove chicken at 160°F to rest to final 165°F. Using thighs can also help maintain moisture.
Frequently Asked Questions
Q: Can I use bone-in chicken for this recipe?
A: Yes. Bone-in pieces add flavor but need longer cook time — sear 6–8 minutes per side, then simmer in sauce for 10–12 minutes, checking with an instant-read thermometer near the bone for 165°F. You may need to increase sauce volume slightly.
Q: Can I make the sauce ahead of time?
A: You can make the sauce a day ahead and reheat gently, but keep the cream ratio the same and whisk in a splash of broth when reheating to restore silkiness. Reheat the chicken separately and combine briefly to avoid overcooking.
Q: What’s a lighter swap for heavy cream that still gives good texture?
A: Use 3/4 cup low-fat milk plus 1/4 cup Greek yogurt off-heat, or use half-and-half; add the yogurt off the heat to prevent curdling and whisk until smooth.
Q: How do I stop garlic from burning?
A: Garlic burns quickly at high heat. Sauté garlic over medium heat for 30–45 seconds until fragrant, then immediately deglaze with broth so it doesn’t scorch. If you want milder garlic, roast whole cloves and stir them into the sauce.
Conclusion
If you want an extra reference for technique and inspiration, this detailed Creamy Garlic Chicken post from Creamy Garlic Chicken • Salt & Lavender is a helpful complement to the tips above.
Creamy Garlic Chicken
- Total Time: 32 minutes
- Yield: 4 servings
- Diet: Paleo
Description
A quick and comforting creamy garlic chicken recipe perfect for weeknight dinners, featuring tender chicken in a rich sauce.
Ingredients
- 1 lb boneless skinless chicken breasts or thighs
- Salt and pepper, to taste
- 1 tablespoon flour
- 2 tablespoons oil
- 4–6 minced garlic cloves
- 1 tablespoon butter
- 1 cup chicken broth
- 3/4–1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 tablespoon lemon juice
- Chopped parsley, for garnish
Instructions
- Season and lightly dust chicken with salt, pepper, and flour.
- Heat oil in a skillet over medium-high heat, then sear chicken for 5–7 minutes on each side until golden and cooked through.
- Remove chicken from skillet and sauté minced garlic in butter for 30–45 seconds.
- Deglaze the pan with chicken broth, then reduce slightly.
- Whisk in heavy cream and Parmesan cheese, stirring until combined.
- Return the chicken to the skillet and simmer on low for 4–6 minutes until the sauce thickens.
- Finish with lemon juice and garnish with chopped parsley before serving.
Notes
Pat chicken dry for better browning. Use a splatter screen for safety when searing.
- Prep Time: 10 minutes
- Cook Time: 22 minutes
- Category: Main Course
- Method: Pan-searing and simmering
- Cuisine: American