Introduction

Creamy Garlic Chicken is a comforting and flavorful dish that combines tender chicken breasts with a rich, garlicky sauce. Perfect for a weeknight dinner or a special occasion, it’s easy to prepare and sure to impress. Serve it with your favorite sides for a complete meal.

Creamy Garlic Chicken Recipe - Recipe Image

Ingredients

2 large boneless, skinless chicken breasts
Salt, to taste
Black pepper, to taste
3 teaspoons Italian seasoning
⅓ cup all-purpose flour (for dredging)
3 tablespoons olive oil
10 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour (for sauce)
2 ½ cups chicken broth
1 beef bouillon cube or 1 teaspoon beef base
1 teaspoon low sodium soy sauce
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon mustard powder
½ cup heavy cream
4 tablespoons shredded Parmesan cheese
2 tablespoons fresh parsley, chopped (optional, for garnish)
1 tablespoon fresh lemon juice (optional)

Instructions

Step 1: Pat chicken breasts very dry. Slice horizontally to create thinner cutlets (½ to ¾ inch thick) or pound to even thickness. Season both sides generously with salt, black pepper, and Italian seasoning. Lightly dredge chicken in ⅓ cup flour, shaking off excess.
Step 2: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4-6 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C). Transfer chicken to a plate and tent loosely with foil to rest.
Step 3: Reduce heat to medium-low. Add butter to the skillet, scraping up any browned bits. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn. Sprinkle in 3 tablespoons flour and cook, stirring constantly, for 1-2 minutes to form a roux.
Step 4: Gradually whisk in chicken broth, beef bouillon cube or base, soy sauce, onion powder, thyme, and mustard powder until smooth. Bring to a gentle simmer, whisking occasionally.
Step 5: Stir in heavy cream and Parmesan cheese until melted and combined. Allow the sauce to simmer gently for a few minutes until it thickens slightly. Stir in lemon juice if using to brighten the flavors.
Step 6: Return chicken to the skillet, nestling it into the creamy garlic sauce. Spoon sauce over chicken and simmer gently for 3-5 minutes to warm through and blend flavors. Garnish with chopped parsley if desired. Serve immediately with rice, pasta, or mashed potatoes.

Tips & Variations

For extra heat, add a pinch of red pepper flakes when cooking the garlic.
Use chicken thighs instead of breasts for a juicier result.
Replace chicken broth with vegetable broth to make it lighter.
Swap Parmesan for Pecorino Romano for a sharper flavor.

Storage

Store leftover creamy garlic chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave to prevent the sauce from separating. Add a splash of broth or cream when reheating if the sauce has thickened too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken breasts for this recipe?

It’s best to use fully thawed chicken breasts to ensure even cooking and proper searing. If using frozen chicken, thaw it completely in the refrigerator before preparing the dish.

What can I serve with creamy garlic chicken?

This dish pairs wonderfully with rice, pasta, mashed potatoes, or steamed vegetables. Choose a side that will soak up the delicious sauce and complement the flavors.

Creamy Garlic Chicken Recipe

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★★★★★

4.8 from 71 reviews

This Creamy Garlic Chicken recipe features tender, seared chicken breasts smothered in a rich and velvety garlic Parmesan sauce. Infused with Italian seasoning, garlic, and aromatic herbs, this comforting skillet dish is perfect for weeknight dinners or special occasions. The silky sauce is made by building a flavorful roux, then simmered with chicken broth, cream, and Parmesan for a luscious finish that pairs beautifully with rice, pasta, or mashed potatoes.

Author: Zane
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: Serves 2-3 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

For the Chicken

2 large boneless, skinless chicken breasts
Salt, to taste
Black pepper, to taste
3 teaspoons Italian seasoning
⅓ cup all-purpose flour (for dredging)
3 tablespoons olive oil

For the Sauce

10 cloves garlic, minced
3 tablespoons unsalted butter
3 tablespoons all-purpose flour (for sauce)
2 ½ cups chicken broth
1 beef bouillon cube or 1 teaspoon beef base
1 teaspoon low sodium soy sauce
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon mustard powder
½ cup heavy cream
4 tablespoons shredded Parmesan cheese

For Garnish (Optional)

2 tablespoons fresh parsley, chopped
1 tablespoon fresh lemon juice

Instructions

Prepare Chicken: Pat the chicken breasts very dry. Slice horizontally to create thinner cutlets about ½ to ¾ inch thick or pound them to an even thickness. Season both sides generously with salt, black pepper, and 3 teaspoons of Italian seasoning. Lightly dredge the chicken in ⅓ cup all-purpose flour, shaking off any excess.
Sear Chicken: Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Sear the chicken breasts, working in batches if necessary, for 4 to 6 minutes per side until golden brown and fully cooked through with an internal temperature of 165°F (74°C). Transfer the chicken to a plate and loosely tent with foil to keep warm and rest.
Sauté Aromatics & Build Roux: Reduce the skillet heat to medium-low. Add 3 tablespoons unsalted butter to the same skillet, scraping up any browned bits stuck to the pan. Add the 10 cloves of minced garlic and cook for about 1 minute until fragrant, being careful not to burn the garlic. Sprinkle in 3 tablespoons of all-purpose flour and stir continuously for 1 to 2 minutes to form a roux.
Create the Sauce Base: Gradually whisk in 2 ½ cups of chicken broth along with 1 beef bouillon cube or 1 teaspoon beef base, 1 teaspoon low sodium soy sauce, 1 teaspoon onion powder, ½ teaspoon dried thyme, and ½ teaspoon mustard powder. Whisk the mixture until smooth and without lumps. Bring the sauce to a gentle simmer, whisking occasionally to combine flavors.
Finish Creamy Sauce: Stir in ½ cup heavy cream and 4 tablespoons shredded Parmesan cheese until the cheese melts and the sauce is fully incorporated. Allow the sauce to simmer gently for a few minutes until it thickens slightly to your desired consistency. Stir in 1 tablespoon fresh lemon juice, if using, to brighten the flavors.
Combine & Serve: Return the seared chicken cutlets to the skillet, nestling them into the creamy garlic sauce. Spoon sauce over the chicken and simmer gently for 3 to 5 minutes over low heat to warm through and meld flavors. Garnish generously with 2 tablespoons freshly chopped parsley, if desired. Serve immediately with rice, pasta, or mashed potatoes.

Notes

For even cooking, pounding the chicken breasts to an even thickness is recommended.
Be careful not to burn the garlic when sautéing, as burnt garlic can turn bitter.
The beef bouillon adds depth of flavor but can be substituted with chicken bouillon if preferred.
You can omit the soy sauce to reduce sodium or for dietary restrictions.
The sauce can be thickened further by simmering longer or adding more flour during roux creation.
Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop to avoid curdling the sauce.
Optional red pepper flakes can be added for a mild heat variation.

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