If you’ve ever ordered creamy garlic chicken at a restaurant and thought, “Okay, I need this energy at home,” this is the recipe. It’s rich, glossy, and full of garlicky flavor, with tender chicken and a sauce that begs for something carb-y to soak it up.
The best part: it’s genuinely weeknight-friendly. One pan, simple ingredients, and a sauce that tastes like you spent way more effort than you did.
Why You’ll Love This
This creamy garlic chicken feels restaurant-worthy because it layers flavor the way pros do: a quick sear for golden bits, a buttery garlic base, and a silky cream sauce brightened with lemon and Parmesan. It’s cozy, elegant, and surprisingly fast.
Ingredients
- 1 1/2 lb boneless, skinless chicken breasts (or thighs), sliced into cutlets
- 1 tsp kosher salt, plus more to taste
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika (optional, but adds “restaurant” vibes)
- 3 tbsp all-purpose flour (for light dredging)
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8–10 cloves garlic, minced (yes, it’s a lot; that’s the point)
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup finely grated Parmesan cheese
- 1 tsp Dijon mustard (optional, for depth)
- 1–2 tsp fresh lemon juice
- 1 tsp Italian seasoning (or a mix of dried oregano + basil)
- 2 cups baby spinach (optional, for a little green)
- Chopped parsley, for finishing
How to Make It
- Prep the chicken: Pat chicken dry, then season both sides with salt, pepper, and paprika. Lightly dredge in flour, shaking off the excess (this helps the sauce cling and thickens it a bit).
- Sear: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 3–5 minutes per side, until golden and mostly cooked through. Transfer to a plate.
- Build the base: Reduce heat to medium. Add butter to the skillet. Once melted, stir in the minced garlic and cook for 30–60 seconds until fragrant (don’t let it brown).
- Deglaze: Pour in chicken broth and scrape up all the browned bits from the bottom of the pan. Simmer 2–3 minutes to reduce slightly.
- Make it creamy: Stir in heavy cream, Parmesan, Italian seasoning, and Dijon (if using). Simmer gently 3–5 minutes, stirring, until the sauce thickens enough to coat a spoon.
- Finish the sauce: Add lemon juice, then taste and adjust salt and pepper. If the sauce is too thick, add a splash more broth; too thin, simmer another minute or two.
- Add spinach (optional): Stir in spinach and let it wilt for about 1 minute.
- Return the chicken: Add the chicken (and any juices on the plate) back into the skillet. Spoon sauce over the top and simmer 2–4 minutes until chicken is fully cooked (165°F) and coated in that glossy goodness.
- Serve: Sprinkle with parsley and a little extra Parmesan. Serve hot with pasta, mashed potatoes, rice, or crusty bread for maximum sauce appreciation.
Tips for the Best Results
- Slice chicken into even cutlets: They cook fast and stay tender. Uneven pieces = one dry, one undercooked. Not the vibe.
- Don’t rush the sear: That golden crust isn’t just pretty; it adds flavor to the whole sauce when you deglaze.
- Keep the simmer gentle: A hard boil can make cream sauces separate. Medium to medium-low is your friend.
- Use finely grated Parmesan: It melts smoother than shredded and won’t clump as easily.
- Lemon is the secret weapon: Just a little wakes up the garlic and cuts through the richness so it tastes balanced, not heavy.
- Garlic timing matters: Add it after the butter melts and keep it moving so it turns fragrant, not bitter.
Variations
- Mushroom creamy garlic chicken: Sauté 8 oz sliced mushrooms after searing the chicken, then proceed with garlic and broth.
- Spicy version: Add 1/2 tsp red pepper flakes with the garlic, or finish with a pinch on top.
- Herby and bright: Stir in fresh thyme or basil at the end, plus extra lemon zest for a pop.
- Extra cheesy: Add 2–3 tbsp cream cheese for an even silkier, thicker sauce (great for serving over pasta).
- Thighs instead of breasts: Boneless thighs stay juicy and are super forgiving—just give them a couple extra minutes.
- Low-dairy swap: Use half-and-half instead of heavy cream, but simmer a bit longer and keep it gentle so it thickens without curdling.
Storage & Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over medium-low, adding a splash of broth or cream to loosen the sauce. Microwave reheating works too—use 50% power and stir halfway so the sauce stays smooth.
FAQ
How do I keep the cream sauce from breaking?
Keep the heat at a gentle simmer (not a rolling boil) and stir occasionally. If you’re worried, pull the pan off the heat for a minute before adding Parmesan, then return to low heat to melt it in smoothly.
Can I make this with pre-minced jarred garlic?
You can, but fresh garlic really is the main character here. If using jarred, use a bit more (about 1 1/2 tablespoons) and cook it briefly so it doesn’t taste raw or overly sharp.
What should I serve with creamy garlic chicken?
Pasta, mashed potatoes, rice, or crusty bread are perfect for soaking up the sauce. For a lighter plate, serve it with roasted broccoli, green beans, or a crisp side salad with lemony dressing.
How do I know the chicken is done without drying it out?
The most reliable way is a thermometer: 165°F in the thickest part. Also, slicing into cutlets helps a lot—shorter cook time means less chance of overcooking.
Can I make it ahead for guests?
Yes, but reheat gently. Cook the chicken and sauce, cool, then refrigerate. When ready, warm on the stove over medium-low with a splash of broth. If you’re serving company, finish with fresh parsley and a final squeeze of lemon to make it taste freshly made.