This creamy garlic chicken recipe is the ultimate easy comfort food! Tender chicken breast smothered in a creamy garlic sauce is irresistible. Garlic lovers unite!
This creamy garlic chicken is ready in about 30 minutes. In my opinion, it's good enough to serve company, but it's also one of those dishes that work for a quick weeknight dinner.
A quick note on the recipe: Yes, I include both garlic powder and an entire head of garlic in this recipe... it's not a typo. Believe it or not, the garlic cloves themselves don't make the sauce ridiculously garlicky. The flavor of garlic powder is slightly different than the fresh cloves. I'm going for all-out depth of garlic flavor here without making it overpowering.
If you've never really cooked with whole garlic cloves before, don't worry. Cooking them in the sauce mellows them right out... it's nothing like biting into raw garlic haha.
How to make creamy garlic chicken
I cut the chicken breasts in half lengthwise like I do with similar recipes (such as my creamy Tuscan garlic chicken, this creamy bacon chicken, and my creamy mushroom chicken) - in my opinion it's easier than pounding the chicken breasts or leaving them whole. The chicken cooks faster and more evenly, so it remains tender and melt-in-your-mouth.
You dredge the chicken pieces in flour and pan-fry them in butter and oil until they're golden, then take them out of the pan.
The garlic cloves are then lightly browned and then you add the sauce ingredients.
The chicken goes back in the pan for a few more minutes to finish cooking, and the sauce thickens up. Perfection. And easy too!
Recipe notes & tips:
- Sub the cream at your own discretion. If you use something like milk or half-and-half, the sauce may curdle (due to the high heat) and end up thinner. I recommend reading through the reader comments - there's tons of tips from readers who have tweaked this recipe to their liking.
- I use boneless/skinless chicken breasts for this recipe. You may sub for chicken thighs, but keep in mind those may take a bit longer to cook.
- Chicken is safe to eat when the internal temperature reaches 165F (the chicken's temperature will continue to rise for a few minutes after you take it off the heat). Using an instant read meat thermometer will prevent undercooked or overcooked chicken.
A note on peeling the garlic
You don't have to spend a lot time peeling the garlic cloves. One quick way I recommend is by using this silicone garlic peeler tube (I have a similar one) or by buying garlic cloves that are already peeled if you really want to save a bit of time. I usually just use my knife (here's a quick video tutorial on how if you're curious).
What to serve with creamy garlic chicken
Try rice, mashed potatoes, pasta, or a salad if you want to keep it low-carb. Sweet corn, roasted veggies (try my maple roasted carrots and beets), or green beans would also go great.
Will you give this creamy garlic chicken recipe a try? I hope you like it.
Questions? Ask me in the comments below.
Creamy Garlic Chicken
Ingredients
- 2 large chicken breasts cut in half lengthwise
- Flour for dredging
- 1 tablespoon olive oil
- 2 tablespoons butter divided
- 1 whole head garlic cloves peeled
- 1/2 cup chicken broth or stock
- 1/2 teaspoon lemon juice
- 1/4 teaspoon garlic powder
- 1 cup heavy/whipping cream
- Salt & pepper to taste
- Parsley chopped (optional)
Instructions
- Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour.
- Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
- Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside.
- Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
- Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with freshly chopped parsley if you wish.
Notes
- I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe. Any skillet is fine, though.
- I recommend using fairly large boneless/skinless chicken breasts for this recipe since we're cutting them in half lengthwise. If you have smaller ones, use 4 of them and leave them intact.
- If your garlic cloves are particularly gigantic like some of mine were, feel free to cut them in half so they're all roughly the same size.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Tiffany Blalock says
Can I use jar minced garlic I don’t have any cloves at the moment?
Natasha says
You could try, yes... I know other readers have had success with doing that. The flavor will be a bit different, but it'll still be good I think! 🙂
linda matthews says
can this meal be prepared one day ahead? and then reheated for company?
Natasha says
Hi! So, with creamy sauces you need to be careful and reheat over a low heat so they don't separate, and chicken breasts can also get overcooked in a hurry if you're not careful. So, you can, but it's not something I typically recommend, but if you do go that route, low heat is your friend.
Pamela Scheel says
My family and friends loved this dish. I finished cooking mine in a slow cooker.
Natasha says
Fabulous!!
Cassandra weese says
I love this recipe and use it often. The first time I made it the sauce was thick and so good and now when I try it I can’t seem to get the sauce to thicken. I’m not sure what I’m doing wrong.
Natasha says
Hi! I'm glad you like it! Hmmmm maybe cook it down a bit longer? Are you sure you're using heavy cream vs. half-and-half or something with a lower fat content? Make sure you do step 4 until the liquid is reduced by at least half - that should definitely help. So the chicken doesn't go tough, I'd let the sauce reduce until it's almost as thick as you want it, and then do the 5 minutes (ish) to finish cooking the chicken and see how it goes.
Roy says
Bostin 👍🏻👍🏻👍🏻
Natasha says
🙂
Louise Dunsmore says
Lovely. I missed where the wine was meant to go in, just saw in the comments. Added a splash anyway. Thought it might be too creamy but it wasn't. Had with mash and steamed broccoli and I think the broccoli really worked.
Natasha says
I'm so glad you enjoyed it! There's no wine in the recipe unless you decide to include some. You can sub it for chicken broth if you like. 🙂
Dan says
So I really liked the recipe so I decided to add to it just a little bit. I thought what goes really good with garlic mozzarella cheese and fresh chopped basil. Try adding that I think you guys would love it. It twas bomb
Natasha says
Sounds good to me!!
Bella says
Made this chicken last night. It was great! I had thin chicken breasts, seasoned them and let them sit for a short time before dredging in flour. The sauce was creamy and flavorful!! Made a lemon capellini pasta as a side dish that went well with the garlicky chicken and sauce.
Will definitely make again.
Natasha says
Fantastic!! 🙂
Annamaria says
We are not wine drinkers and I’ve never cooked with it. Can someone please tell me what to buy? A brand, etc. Thank You!!
Natasha says
Hello! So for any recipe that calls for dry white wine, look for a pinot grigio, sauvignon blanc, or chardonnay. Those are types of wines (not specific brands). I am not a huge wine drinker myself, so I usually buy what's on sale haha. Oyster Bay is a brand we sometimes buy.
Molly says
What Natasha said, but also keep in mind never to use a wine that you'd hate to drink- if it tastes badly in the bottle, it will taste badly on the plate.
Natasha says
Great tip! Totally agree.
Sina Mahjoob says
Absolutely easy and delicious
Natasha says
Thank you, Sina! 🙂
Tasia Briggs says
This recipe was ahead it came out so creamy instead of heavy cream are used to Tzatziki cucumber garlic dill dip it has a yogurt base! And a smidge of Roasted garlic aïoli for flavor!
Jim H. says
I made this for my wife and kids last night after work and it was absolutely incredible! Kids wanted seconds and the wife told me to write down exactly what I did. Really really delicious! Thank you.
Natasha says
That is great to hear, Jim! 😀 I'm so pleased everyone enjoyed it. Thanks for taking the time to write me a review!
Lynn says
I don't have any chicken broth or stock on hand. Will this recipe work without it? Any suggestions on possible substitutions?
Natasha says
Do you have a bouillon cube or some Better Than Bouillon in a jar in your fridge? It'll work, but it just won't be quite as flavorful if you sub with water. Just make sure you salt the recipe properly. Hope you enjoy it! Let me know.
Carl Tee says
Nice, creamy, easy! I used Heavy Cream (that's all I had). Added 1/2 teaspoon Trader Joe's Ajika Georgian Seasoning. Really nice flavor profile. I cut boneless skinless chicken breasts into 3/4" cubes before dredging in flour. Your directions are spot on! Thanks!
Natasha says
So glad you liked it! Yes, heavy or whipping cream (or heavy whipping cream since they're sometimes labeled confusingly lol) is what you're supposed to use... so it's all good. 🙂 So happy you liked it, Carl!
Debbie Willis says
Don’t have cream, can I use milk some how
Natasha says
Hi Debbie, I personally recommend using cream (and that's how I've tested the recipe to ensure it works). You'd have to tweak the recipe to get the sauce thick enough (like make a roux). There's tons of comments on this recipe... so I recommend looking through and seeing what others have done and that may give you some ideas on what has worked.
Christie says
Sounds good! I wonder how this would turn out using an insta pot?
Natasha says
Hi! It would be a very different recipe. I don't recommend pressure cooking cream... this isn't really the type of recipe that needs a pressure cooker. Stews and soups and those types of things can benefit from the high heat of pressure cooking.
Cristal says
This is one of my go-to dinner recipes! It’s so simple yet rich and delicious. I will sometimes remix it and throw in peas or spinach towards the end. I made biscuits along side the chicken tonight so I could sop up all the delicious sauce. So yumm!
Natasha says
Mmmm now I want some biscuits! I'm so glad this is a favorite of yours, Cristal!
Danielle Dudas says
OMG...it was out of this world! The chicken was like butter and the garlic was so soft, I smashed it up in the sauce...and the kids ate it over mashed potatoes. Amazing dish, and all in one pan, even better.
Natasha says
Excellent!! I'm so pleased everyone enjoyed it, Danielle 🙂
Caz says
Thank you. Absolutely fantastic recipe. Tastes delicious!
Natasha says
You're welcome, Caz!!
Shawn Conley says
This is an amazing dish! My family loved it so I made it in bulk for a work carry-on! It was a huge hit, people were were scavenging any leftovers and asking for the recipe! I referred them to your website! Thank you so much for sharing this recipe!
Natasha says
Thank you so much!! That is so nice to hear, Shawn!! Appreciate you sending them my way. 😀
Russ Dewey says
Absolutely delicious, tried the creamy Tuscany chicken the rest to follow Thank you for sharing
Natasha says
You're very welcome, Russ!
Melanie Agento says
Tried this yesterday and it was a hit with my family! My 8 year old son can’t stop raving about it! This will definitely be a staple in our menu as it’s really delicious! I posted a photo on FB and I already have 60 likes so far. 🙂
Natasha says
Fabulous!! 🙂 I'm so happy he enjoyed it. 😀
Cori says
This recipe is amazing! We absolutely loved it! The sauce is to die for. Thank you for sharing! Love!❤️ Love!❤️ Love!❤️
Natasha says
You're welcome!!
Monica says
One of my all time favorite chicken dishes. I follow the recipe as is but when doing the sauce with the whipping cream and chicken broth I add mushrooms to sauté and it’s incredible you can also do spinach as well. This dish over creamy pasta is what I always serve to guest
Natasha says
So happy it's one of your favorites, Monica! 😀
CHRISTINE says
Natasha, THANK YOU! Winner winner, chicken dinner! I made the sauce, threw it with the braised chicken into a Le Creuset Casserole and baked at 350F for 20-25 minutes. Served it with roasted Butternut Squash, yup, still have a bunch from last Falls haul, and Butter Garlic Rice (from Cooking Classy Blog). Perfectly satisfying dinner!
Thank you, again.
Natasha says
You're very welcome!! That dinner sounds amazing!! 🙂 Thanks for commenting!
Cheryl I. says
Excellent flavor and very easy. I had some mushrooms in my fridge I needed to use so sliced them I threw them in with the garlic after I browned it for a couple of minutes first. I did have issues with my garlic getting tender, even though they were all smaller than average cloves (it may have been an issue with the variety of garlic) so next time I think I will rough chop them first but otherwise absolutely delicious and definitely a keeper!
Natasha says
I'm glad you enjoyed it, Cheryl!! Hmm... that's interesting about the garlic. Yes, could possibly be the variety. But yes, chopping it will work too.
Iván says
I am not a cook, and being on my own now and away from my mother — I’ve certainly been missing her home cooked meals. This dish brought happiness to my heart. Reminiscense of my mother’s cooking came to mind with every bite. It was very much effortless to make and the savor gave me pure joy.
Thank you for your recipe. I am now encouraged to make more meals that are out of my comfort zone.
Natasha says
Aww that makes me so happy to hear, Ivan! 🙂 Thank you for letting me know, and I am so happy you enjoyed it.
Chloe says
So tasty! I've made this recipe loads of times for my family and everyone loves it! I tweaked it slightly, where once everything is browned off and the sauce is made I pop everything into a casserole dish and then put it in the oven on 170c for approx 30 mins and it comes out so creamy and the chicken is so soft 😋
The only thing I would like to ask is, does this recipe freeze well?
Natasha says
Love that!! I'm glad it's a favorite in your home. 🙂 I haven't tested freezing this, but typically cream sauces don't freeze well. They tend to separate. I'd also worry the chicken would get overcooked/rubbery after freezing, thawing, and then heating again. But it wouldn't hurt to try if you have some left over.
Stephanie says
Delicious! My family loved it. Glad I found the recipe💝
Natasha says
Fantastic!! Thank you!
Kaari says
Great recipe! I added a little more seasoning(garlic salt, oinion powder, and more garlic powder) and used minced garlic. Can you tell I’m a huge garlic fan?lol Also threw in bacon and broccoli. Kids and husband loved it! Thanks for a great recipe!
Natasha says
I'm glad you enjoyed it!! 🙂 You're welcome. Lol yup I can relate to adding in more garlic.
Beth says
YUM! Perfect easy to follow recipe. Subbed lime for the lemon because its all i had on hand, turned out absolutely delicious. Definitely making this again!
Natasha says
Thank you!! So happy you liked it, Beth! 😀
Jania says
Great recipe for a quick meal! I minced and used whole cloves of garlic and it was delicious.
Natasha says
Thank you!!
Chloe Watts says
My partner came back from the shop with ‘elmlea plant double: alternative to dairy cream’ it claims to pour cook and whip Just like a dairy cream.. would this work? X
Natasha says
I think that you could for sure give it a try. I haven't personally tried that, but I think the alternatives are getting better all the time. Let me know!
Marisa says
Super good!!!
Natasha says
Thank you!!
Sadie says
Hi! I am gluten free..is there anything other than flour to dredge the chicken in before searing?
Natasha says
Hi! You may want to look through the comments to see what others have done. I'd probably just skip the flour. You may need to let the sauce reduce for a bit longer to get it to your desired thickness.
Espe says
Maybe use nutritional yeast as an alternative.
Mariam says
King Arthur and Bobs Red Mill 1:1 gluten free fllours work great as a substitute for wheat flour in cooking
Nicole says
I’m a one-person household. Shirt of cutting the recipe in half, can it be frozen? It looks so good but 4 servings is too much.
Natasha says
Hi Nicole! I'd probably cut it in half (you could keep the sauce the same to make it easy, then you'd also get lots of sauce haha). The trouble with cream sauces is they just don't tend to freeze/thaw so great in general. If you do try freezing it, I'd warm it up slowly on a low heat.
Del Stahr says
Absolutely excellent dish,very easy to make, you must follow the cook times to keep tender and moist. Such a delicious dish.
Natasha says
Thank you so much, Del!!
Joyce says
Can you use sour cream instead of heavy cream??
Natasha says
Hi Joyce! There's a chance it'll curdle, so I would add it in right at the end like you would when making Stroganoff (make sure the chicken is cooked). It'll also change the flavor.
Elayna mclsughlin says
Can I eliminate lemon juice? Wine instead?
Natasha says
Sure!
Ashlee says
So easy. And tasted great. I buy my garlic prepeeled in a big tub so I probably used more than one head but the mash balanced it out. I diced the chicken and it turned out great. Thanks for sharing
Natasha says
Hey... nothing wrong with more garlic!! 😀 So happy you liked it, Ashlee!