Chicken with garlic cream sauce recipe is easy to make and delicious to eat. Chicken breasts are sauteed in butter and then simmered in a slow cooker with white wine, chicken broth and a thick creamy garlic-herb sauce that gets its rich flavor from heavy cream. Chicken with garlic cream sauce is an excellent dish for company.
Creamy garlic chicken
- Preparation and cooking time
- Prep:15 mins
- Cook:35 mins
- Serves 4
Serve up creamy garlic chicken with fluffy mashed potato and spinach for a comforting family dinner. This simple and satisfying recipe is the perfect midweek meal
- 1kg floury potatoes , peeled and chopped
- 50g butter plus 2 tbsp
- 1 onion, finely chopped
- 3-4 garlic cloves, crushed
- 4 skinless chicken breasts , cut into strips
- 150ml white wine
- 300ml crème fraîche
- ½ small bunch parsley , finely chopped
- 200g baby spinach
- ½ lemon, juiced
- STEP 1Cook the potatoes in boiling salted water for 20-25 mins until tender when pierced with a knife. Meanwhile, heat the 2 tbsp butter in a frying pan over a medium heat until melted, then fry the onion for 10 mins until softened. Stir in the garlic, fry for a minute more, then add the chicken and fry for 5 mins until lightly golden.
- STEP 2Pour in the wine, bring to a simmer and reduce until halved. Stir in 250ml of the crème fraîche. Cook for 5 mins until the chicken is cooked through, and the sauce has thickened slightly.
- STEP 3Drain the potatoes, leave to steam dry for 1 min, then mash with the 50g butter, remaining crème fraîche and some seasoning, until smooth. Stir the herbs and spinach through the chicken and cook for a minute or so until the spinach wilts. Add the lemon juice and some seasoning. Serve spooned over the creamy mash.
Creamy Garlic Chicken
One Pan Creamy Garlic Chicken is a boldly flavored meal featuring seared chicken cutlets in a rich and creamy sauce of garlic, heavy cream, and parmesan cheese. The flavor in this easy meal is amazing, and it’s ready in just 30 minutes!
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One pan skillet chicken dinners have become a specialty of mine! I love how quick and easy they are, and you’ll find many flavors and varieties of this easy chicken recipe here on the blog
All of these recipes use the same basic cooking method, so once you have it down you’ll be able to cook a tasty dinner every night, stress-free!
Served with a big pile of mashed potatoes this garlicky, creamy chicken is the ultimate comfort food and the best meal for a busy weeknight. Switch up the sides to enjoy a keto-friendly, low-carb chicken dinner instead.
Why You’ll Love This Recipe
- Rich, Bold, Garlic Flavor – This is no ordinary chicken in a cream sauce recipe. This recipe uses 8 or more whole cloves of garlic, plus extra garlic powder to infuse the sauce with tons of delicious garlic flavor.
- Everyone loves it – The garlic flavor of this dish is pronounced, but not overpowering, making it the perfect creamy dinner for the whole family.
- Fast and Easy– This whole meal will be ready in about 30 minutes, using one pan, and a handful of easy-to-find ingredients. It’s a quick weeknight meal.
- Made from Scratch – You won’t find any “cream of whatever” soup in my creamy chicken recipes! This garlic parmesan sauce is super easy to make from scratch with heavy cream, parmesan cheese, and all of that garlic I mentioned earlier.
Ingredients In Creamy Garlic Chicken
Collect these items and get ready to make the best creamy chicken with sauce ever!
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken Breasts: Three large chicken breasts, each sliced into 3 thin cutlets are needed for this recipe. The thinner your chicken cutlets are, the faster they’ll cook. If your chicken breasts are smaller, you may want to use 4 of them, and cut each into 2 cutlets, or simply pound them down to an even thickness.
- Seasonings: For the chicken, we’ll season it simply with Italian seasoning, salt, and pepper.
- Flour and Parmesan: While we could just use flour to dredge the chicken with, adding some parmesan cheese adds an extra layer of flavor. The flour coating protects the chicken from drying out, giving you tender chicken breasts. Plus, flour aids in making the cream sauce nice and thick.
- Olive Oil and Butter: When I’m cooking chicken cutlets in a pan, I use a combination of both olive oil and butter. I get the most flavor this way, and the mixture won’t burn as quickly as just butter will. We’ll use a bit more butter to make the creamy sauce too.
- Garlic: How much do you love garlic? I hope the answer is, “a lot!”. You need 8-10 whole cloves for this sauce. Simply peel them, no need to mince or crush the garlic.
- Chicken Stock: a cup of chicken stock, or broth if that’s what you have, creates the base of the sauce and adds savory flavor.
- Heavy Cream: We can’t make a creamy garlic chicken without some cream. I suggest using regular full-fat heavy whipping cream to get the best texture. Low-fat cream or milk won’t thicken the way that heavy cream does in this recipe.
- Flavorings: To finish this tasty sauce we’ll add Dijon mustard, onion powder, garlic powder, soy sauce, more parmesan cheese, and a squeeze of lemon juice. Yum!
How To Make Chicken In A Cream Sauce With Garlic
- Season the Chicken: Dry the chicken breasts with paper towels to remove excess moisture, then season them with Italian seasoning, salt, and pepper. Then combine the parmesan cheese and flour in a small bowl. Dredge the cutlets in the flour mixture and shake off any excess.
- Brown Chicken: Over medium-high heat, melt 2 tablespoons of butter and heat the olive oil. Working in batches, cook the chicken cutlets on both sides until cooked through. This should take about 4-5 minutes per side, depending on the size of your chicken cutlets. The chicken is done when the internal temperature taken with a meat thermometer reaches 165°F/74°C. Remove the cooked chicken to a plate and set aside. Keep it warm by covering loosely with foil.
- Caramelize the Garlic: This is where all the flavor comes from! To the same skillet, over medium heat, melt the rest of the butter and add the peeled garlic cloves. Cook for 4-5 minutes, stirring occasionally until the garlic is lightly browned and caramelized.
- Deglaze the Pan: Add chicken stock to the pan and scrape off any bits stuck to the bottom of the pan with a wooden spoon (this is where all the delicious flavor lives). Add the heavy cream, Dijon mustard, garlic and onion powders. Season with soy sauce or salt, pepper, and parmesan cheese.
- Simmer: Bring the mixture to a simmer and cook until the creamy sauce has reduced and thickened. If desired, add a splash of lemon juice for brightness.
- Finish: Taste the sauce, and add salt and pepper to your taste. Remove from the heat, and add the chicken back to the skillet before serving.
Always deglaze the pan! The browned bits of food are called “the fond” in culinary speak. The stuff stuck to the bottom of the pan holds so much great flavor.
- Instead of chicken breast: Use boneless skinless chicken thighs that have been trimmed and pounded to an even thickness. You can also use chicken tenderloins.
- Don’t burn the garlic: Whatever you do, don’t let the garlic cloves burn! The flavor of burnt garlic is unpleasant, and it will ruin the dish. Keep a close eye on the pan during this part of the recipe, and be ready to deglaze the pan when it’s time.
- Add some wine: Feel free to use a half cup of dry white wine to deglaze the pan. Then add the broth once it’s cooked down a bit. This is optional but adds sophisticated flavor.
- A squeeze of fresh lemon juice takes this chicken in cream sauce to a whole new level. The acidity balances the richness of the sauce perfectly. It’s still delicious without lemon, but if you have it, add it.
- Freshly grated parmesan is always going to be more flavorful than any pre-grated cheese. Use a microplane or the smallest holes in a box grater to grate it super finely so that it melts easily into the sauce.
- Add in some veggies: You can add vegetables directly to this chicken dish! Saute peppers, zucchini, onions, or mushrooms with the garlic, or toss in a handful of baby spinach at the end to wilt down into the sauce.
- Make it gluten free: Use your favorite gluten-free all-purpose flour to dredge the chicken, and instead of soy sauce, use tamari or regular table salt.
- Don’t have Italian seasoning? I always have a batch of my homemade Italian seasoning on hand, but if you don’t have it, you can use a mix of dried thyme, oregano, and basil. If you only have one or two of those, that’s fine too. Use what you have.https://6d832991ccf1316954364cbba99ccc6f.safeframe.googlesyndication.com/safeframe/1-0-38/html/container.html
- Give it a kick by tossing in a pinch of dried pepper flakes.
Store any creamy garlic chicken leftovers in an airtight container in the fridge for up to 3 days.
To reheat, use the microwave, or gently reheat in a covered skillet on low heat.
CREAMY GARLIC CHICKEN
GARLIC CHICKEN BATHED IN A PARMESAN GARLIC CREAM SAUCE ON YOUR TABLE IN JUST OVER 30 MINUTES!
This Creamy Garlic Chicken is a comforting, deceptively simple, one-pot wonder made with pantry friendly ingredients that’s destined to become an intoxicatingly creamy favorite! It transforms boring chicken into juicy, golden saucy chicken by simmering seared, lightly breaded chicken cutlets and caramelized garlic in a bath of luxurious Parmesan cream sauce studded with Italian herbs – without even making a roux! Serve this Garlic Chicken over mashed potatoes, cauliflower mash, pasta, rice or cauliflower rice with Caesar salad and breadsticks and you have a lazy yet lavish repeat favorite!
REASONS TO LOVE THIS GARLIC CHICKEN RECIPE
- This recipe will have everyone licking their plates! This Garlic Chicken recipe will be a repeat family favorite with its golden, juicy chicken swimming in a creamy Parmesan sauce served over mashed potatoes or pasta – what’s not to love?!
- Anyone, even entry level cooks, can make this easy, ONE SKILLET recipe. This Garlic Parmesan Chicken comes together in just over 30 minutes in one skillet which makes cleanup a breeze. Simply sear the chicken, sauté the garlic, then add the sauce ingredients to simmer.
- This recipe uses simple pantry friendly ingredients so you can make it any night of the week. You will be blown away at how humble chicken breasts and garlic can transform into this unabashedly flavorful, gourmet tasting dish. All you need is chicken, garlic, flour, seasonings, Parmesan, chicken broth and heavy cream or evaporated milk.
- This Creamy Garlic Chicken is incredibly flexible – add any veggies you’d like! Serve some roasted veggies or a salad on the side or add asparagus, zucchini, bell peppers, green beans, tomatoes or spinach directly to the dish. Lighten it up with evaporated milk instead of heavy cream, add more or less garlic, Parmesan, etc. and serve over anything from potatoes, to rice, to gnocchi to spaghetti squash.
GARLIC PARMESAN CHICKEN INGREDIENTS
This Creamy Garlic Chicken is made with everyday, pantry friendly ingredients that combine into flavor fireworks! You will need:
- Chicken breasts: You will need four chicken breast cutlets. The thin cutlets cook more evenly, are more tender and soak up more flavor than whole chicken breasts. You can make your own chicken cutlets by slicing 2 large chicken breasts through the equator or you can purchase packaged pre-sliced cutlets. You may also use 4 small chicken breasts pounded to an even thickness or boneless, skinless chicken thighs.
- Garlic: Use 10-12 whole garlic cloves. You will smash about half with the blunt side of your knife. Smashing the garlic helps release its flavor.
- Butter: Is used in the sauce and to sear the chicken. Use unsalted butter so we can control the salt. You may substitute with olive oil if you wish.
- Olive oil: Use extra virgin olive oil for superior flavor. A mixture of butter and olive oil when cooking adds extra flavor and the olive oil prevents the butter from burning.
- Chicken broth: Is more flavorful than just milk or cream and has less calories. I always use reduced sodium chicken broth so I can control the salt in the dish and add my secret ingredient of chicken bouillon.
- Chicken bouillon: Is my secret ingredient flavor bomb. You can use an equal amount (one teaspoon in this case) of granulated bouillon, better than bouillon or one smashed bouillon cube (don’t dissolve in water first).
- Cornstarch: Helps thicken the sauce so its lusciously creamy instead of watery. It allows you to use chicken broth instead of all heavy cream.
- Heavy cream: Makes for an ultra-rich, creamy sauce. If you’d prefer a lighter option, use evaporated milk mixed with 1 ½ teaspoons cornstarch.
- Parmesan cheese: Infuses the sauce with its fantastic salty, nuttiness. For best results, use ONLY freshly grated Parmesan cheese. It is much more flavorful and melts into silky oblivion unlike powdered or pre-shredded cheese.
- Flour: Is used in the spice rub to create a flavor crust. I used all-purpose flour, but I’m sure a gluten-free substitution would work.
- Shallot: One shallot will do the trick. One shallot is considered the entire bulb, regardless of how many cloves the bulb contains.
- Worcestershire sauce: Just one teaspoon adds a dimension of tangy, umami to complement the garlic. You may substitute with reduced sodium soy sauce.
- Dijon mustard: Adds a complex tanginess that won’t make your sauce taste like mustard!
- Seasonings: The chicken is seasoned with a crust of garlic powder, onion powder, salt, pepper and paprika. The sauce is seasoned with parsley, basil, oregano, thyme, salt, and pepper. Use more or less to taste.
- Red chili pepper flakes: Enlivens the sauce with a little kick but won’t make it spicy. You can also add red pepper to individual servings.
- Lemon juice: Every recipe needs acid! Just a squeeze of lemon juice awakens the flavors. You can use fresh or bottled and more or less to taste.