Busy night energy: you want something cozy and delicious, but you also want it to happen fast and with minimal dishes. This one-skillet creamy garlic chicken is exactly that—golden, juicy chicken in a silky sauce that tastes like you tried way harder than you did.
It’s weeknight-friendly, pantry-aware, and flexible enough to serve over pasta, rice, or whatever carb is currently keeping you emotionally stable.
Why You’ll Love This
It’s a true one-skillet situation (hello, fewer dishes), the sauce is rich without being fussy, and the garlic-forward flavor makes it feel restaurant-y even though you’re making it in 30-ish minutes at home.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs (or 2 large chicken breasts, sliced in half lengthwise)
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (or regular paprika)
- 2 tablespoons all-purpose flour (for light dredging, optional but recommended)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 6 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 cup chicken broth
- 3/4 cup heavy cream
- 1/3 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard (optional, but adds a subtle “wow”)
- 2 cups baby spinach (optional)
- 1 tablespoon lemon juice (optional, for brightness)
- Chopped parsley, for serving
How to Make It
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, and paprika. If using flour, lightly dredge the chicken, shaking off the excess (this helps the sauce cling and also boosts browning).
- Heat olive oil in a large skillet (12-inch is ideal) over medium-high heat. Add the chicken and sear until golden, about 4–5 minutes per side for thighs (a little less for thinner breast cutlets). Transfer to a plate.
- Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and Italian seasoning. Stir constantly for 30–45 seconds, just until fragrant (don’t let the garlic brown).
- Pour in chicken broth and scrape up the browned bits from the bottom of the pan. Let it simmer for 1–2 minutes to reduce slightly.
- Lower the heat to medium-low. Stir in heavy cream, Parmesan, and Dijon mustard (if using). Simmer gently for 2–4 minutes, stirring, until the sauce thickens enough to coat the back of a spoon.
- Add spinach (if using) and stir until just wilted, about 30–60 seconds.
- Return the chicken and any juices to the skillet. Spoon sauce over the top, cover, and simmer on low until the chicken is fully cooked: 5–8 minutes for thighs, 3–6 minutes for thin breast cutlets. Target internal temp is 165°F.
- Turn off the heat. Stir in lemon juice (if using). Taste the sauce and adjust with a pinch more salt, pepper, or a little extra Parmesan. Finish with chopped parsley and serve hot.
Tips for the Best Results
- Don’t rush the sear. Golden chicken = flavor base for the sauce. Let it release naturally before flipping.
- Keep garlic on a short leash. Minced garlic can burn fast; medium heat and constant stirring are your friends.
- Simmer gently once the cream goes in. A rapid boil can split the sauce. Think cozy bubbles, not chaos.
- Use freshly grated Parmesan if possible. Pre-shredded can be a little grainy in creamy sauces.
- Thicken or loosen as needed. Too thin? Simmer 1–2 minutes longer. Too thick? Splash in broth.
- Slice breasts for speed. Thin cutlets cook evenly and stay tender on weeknights when you’re multitasking.
Variations
- Mushroom lover’s version: Sauté 8 ounces sliced mushrooms in the skillet after searing the chicken (before garlic). Remove, then add back with the chicken.
- Spicy creamy garlic chicken: Add 1/4–1/2 teaspoon red pepper flakes with the garlic, or finish with a dash of hot sauce.
- Tomato-spinach vibe: Stir in 1/2 cup chopped sun-dried tomatoes (oil-packed, drained) when you add the cream.
- Lighter (but still creamy): Swap heavy cream for half-and-half and reduce heat even more; simmer a bit longer to thicken. (It won’t be quite as rich, but still very good.)
- Extra herby: Add fresh thyme or basil at the end, or mix in a spoonful of pesto for a totally different but equally elite sauce.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce, or microwave in short bursts, stirring between rounds so the cream sauce stays smooth.
FAQ
Can I make this with chicken breasts instead of thighs?
Yes. For the juiciest results, slice large breasts in half lengthwise to make thin cutlets. They cook faster and are less likely to dry out. Keep an eye on the temp and pull them as soon as they hit 165°F.
How do I keep the creamy garlic sauce from curdling?
Once you add the cream, keep the heat at medium-low and aim for a gentle simmer—not a hard boil. Also, let the skillet cool slightly after deglazing if it’s super hot. If you’re using half-and-half instead of heavy cream, low heat matters even more.
What’s the best skillet to use for one-skillet creamy garlic chicken?
A 12-inch stainless steel or cast iron skillet gives you the best sear and those flavorful browned bits. Nonstick works too, but you may get less browning, which means slightly less depth in the sauce.
Can I add pasta or rice directly to the skillet?
You can, but it’s simplest to cook pasta or rice separately and spoon the chicken and sauce over the top. If you want a one-pan meal, add 1/2 cup extra broth and simmer cooked pasta in the sauce for 1–2 minutes to coat (don’t overdo it or the sauce can get too thick).
My sauce is too thick (or too thin). How do I fix it?
If it’s too thick, stir in a splash of chicken broth a tablespoon at a time until it’s silky again. If it’s too thin, let it simmer uncovered for a couple minutes, stirring often, or add a little extra Parmesan to help it thicken and cling to the chicken.