Save Creamy Garlic Chicken brings together juicy seared chicken with a velvety garlic sauce, making it a go-to when I want something both easy and a little indulgent for a chilly evening. The aroma alone fills the kitchen with that classic comfort food feeling, and nothing beats mopping up the last of the sauce with a bit of fresh bread.
When I first tossed this together on a rainy Sunday, I was amazed at how the garlic mellowed and turned sweet in the sauce. Now, it is what I make when my family needs cheering up any night of the week.
Ingredients
- Chicken breasts: provide lean, tender protein and soak up the sauce beautifully. Look for plump, even-sized pieces for even cooking
- Salt and black pepper: bring out the simple flavors. Choose fresh cracked pepper if you can
- Olive oil: helps keep the chicken juicy and adds depth during searing. Extra virgin is my favorite for the hint of fruitiness
- Garlic: is the star. Fresh, firm cloves give the best aroma and flavor
- Chicken broth: lifts and lightens the sauce. Go for low sodium and check gluten-free labels if necessary
- Heavy cream: thickens and turns the sauce silky. Highest quality cream will keep it from curdling when simmered
- Parmesan cheese: lends that rich savory note. Freshly grated gives the smoothest melt and no pre-grated fillers
- Dried Italian herbs: create earthiness and complexity. I love a blend with basil and thyme for balance
- Unsalted butter: rounds out the sauce and gives a glossy finish. European style butter is extra creamy
- Fresh parsley: brightens and adds a pop of color. Choose leafy bunches without yellowing
- Extra Parmesan: as garnish makes the finish even creamier and richer
Instructions
- Season and Prep the Chicken:
- Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper. This not only flavors but helps the surface brown beautifully
- Sear the Chicken:
- Heat olive oil in a large skillet over medium-high heat. Place the seasoned chicken in the skillet and cook for five to six minutes on each side, undisturbed, until both sides are golden and the thickest part is cooked through. If your chicken pieces are thick, reduce the heat for the last few minutes to avoid burning
- Rest and Keep Warm:
- Remove the cooked chicken from the skillet and cover with foil on a plate to keep warm. Letting it rest helps retain juices in the meat
- Build the Garlic Base:
- Lower the heat to medium. Add the unsalted butter to the same skillet. Once melted, add the minced garlic. Sauté gently for one to two minutes until you can smell the sweet fragrance but stop before the garlic turns brown and bitter
- Make the Sauce:
- Pour chicken broth into the pan, stirring and scraping up any brown bits stuck to the bottom. Let the broth simmer and reduce for two to three minutes. Those flavorful bits are the hidden secret to a great sauce
- Finish with Cream and Cheese:
- Stir in the heavy cream, grated Parmesan, and Italian herbs. Allow the sauce to bubble gently, stirring now and then for three to four minutes until it thickens and coats the back of a spoon
- Coat and Heat:
- Slide the cooked chicken back into the skillet, spoon some sauce over each breast, and let everything gently simmer together for another two to three minutes so the flavors meld and the chicken is heated through
- Garnish and Serve:
- Turn off the heat. Sprinkle freshly chopped parsley over the top and add extra Parmesan if you love it extra cheesy. Serve immediately while the sauce is creamy and warm
Save I have a special fondness for Parmesan in this dish because my grandmother always insisted on grating it fresh and would not let anyone near the pre-shredded stuff. Every Sunday, she’d line up grandkids to take turns grating cheese and the nutty aroma always meant dinner was near. Our kitchen still smells like that whenever I make this recipe.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, warm gently on the stovetop or in the microwave on medium power so the sauce does not split. If the sauce thickens too much after chilling, just add a splash of broth or cream as you reheat.
Ingredient Substitutions
If you do not have heavy cream, half-and-half works for a lighter but still creamy sauce. Boneless chicken thighs can be used for extra juiciness and a richer flavor. You can experiment with pecorino or asiago if Parmesan is not available. If you need to avoid butter, use a plant-based substitute and select a vegan Parmesan option for dairy-free versions.
Serving Suggestions
This creamy garlic chicken is perfect spooned over fluffy rice, tucked beside buttery mashed potatoes, or twirled into your favorite pasta. For a low-carb dinner, pair it with roasted broccoli, zucchini noodles, or a big green salad. Crusty bread is excellent for sopping up every drop of the garlicky sauce.
Save For the very best finish, serve immediately while the sauce is creamy and warm. Fresh parsley and a touch of extra Parmesan make every bite memorable.
Recipe FAQ
- → Can I use bone-in chicken instead?
Yes, bone-in chicken works but may require longer cooking time. Ensure chicken is cooked through before adding sauce.
- → What can I substitute for heavy cream?
Half-and-half or full-fat coconut milk can be used for a lighter or dairy-free version, though texture may vary slightly.
- → How should I store leftovers?
Cool completely, transfer to an airtight container, and refrigerate for up to 3 days. Reheat gently for best results.
- → Are there gluten-free options?
Yes, use gluten-free chicken broth to make the dish suitable for gluten-free diets. Always check ingredient labels.
- → What sides pair well with this dish?
Steamed rice, mashed potatoes, or your favorite pasta are great options for soaking up the creamy sauce.
- → Can I add vegetables?
Absolutely! Sliced mushrooms or spinach can be added to the sauce for extra flavor and nutrition.