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.
So, I have a fairly large backlog of recipes to write up, but I posted a sneak peak of this garlic chicken recipe on my Instagram stories a couple of days ago, and I got multiple positive responses. I decided to post this one ASAP instead of leaving people hanging. π
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 and my creamy Dijon rosemary 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!
A quick note on the recipe:Β 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.
What to serve with creamy garlic chicken
Try rice, mashed potatoes, 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.
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).
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
This creamy garlic chicken recipe is the ultimate easy comfort food! Tender chicken breast smothered in a creamy garlic sauce is irresistible.
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, sautΓ© 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.
Recipe Notes
- I used my trustyΒ 10-1/4" Lodge cast iron skilletΒ to make this recipe.
- 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.
Leslie says
I made this last night with mashed potatoes and roasted brussel sprouts. It was delicious. The sauce on top of the potatoes really worked too. Thanks!
Natasha says
So happy to hear that, Leslie!! π
Arlene says
Can I used diced chicken thighs? I have some Iβve defrosted and need to use??
Natasha says
Sure. You may need to adjust cooking time a bit, but theyβll work.
Janice Huff says
I want to make this tonight but only have whole milk canned milk or half and half. Could I use one of those instead of heavy cream?
Natasha says
Hi! Iβd use the half and half. I think that should be fine, although the sauce may end up a bit thinner. You may want to read thru some of the comments – other readers have made some substitutions and explained how it worked. Hope you enjoy the recipe! β€οΈ
Daisy says
I made this today! I pan fried the chicken, looked great, but it wasn’t cooking on the inside, so I ended up over cooking them, it was too chewy and tough. The flavor was great except more salt in the sauce would have been better. I’m not sure how you get them to be tender and melt in your mouth as you say.
Natasha says
Hi Daisy! Hmm… did you slice the chicken in half lengthwise so the pieces were thinner? I gave it 4-5 min./side and then 5 mins in the sauce and it was cooked through without being tough at all… strange! Yup, I always season any dish with extra salt if I think it needs it. I’m glad you liked the taste, though. Let me know if you give it a try again. π
Daisy says
Yes, I used thinly sliced chicken from the store, breast fillets or cutlets, whatever they are called. I will try this again but bake the chicken first then add it to the sauce. Do I still need to flour the chicken before baking? And how long and at what temp? I’m an amateur cook and I’m so glad I found your blog, thank you!
Natasha says
Hi Daisy, I wouldn’t bake the chicken first… there’s a good chance it’ll be way overcooked and I have no idea on timing since I have not tested the method myself. I’m thinking you just cooked the chicken way too long and that’s why it wasn’t tender… that has happened to me in the past too. Why not buy normal chicken breasts and just cut them in half lengthwise next time? I’m not sure now if you bought chicken tenders or what, but I really want this recipe to work for you. π
Daisy says
Thank you, I will try this recipe again, the flavor was great!
Natasha says
Thanks, Daisy! Don’t worry.. it can take a while to get the hang of cooking some things, but practice makes perfect. π
Darryl says
I pounded the chicken instead of cutting them in half (I like doing things the hard way βΊ). The dish turned out great! Melt in your mouth and delicious! My wife loved it. Thank you!
Natasha says
Haha that definitely works too! So happy you enjoyed it, Darryl!
Penelope says
Hi Daisy. You may have cooked the chicken on too high heat, therefore cooking the outside too quickly and not letting the inside get done. Perhaps try cooking it a lower temperature next time. Just don’t give up. I taught myself how to cook years ago by watching a ton of cooking shows. Blogs like this help me out too. There are so many tips and tricks that have helped me. I threw away a lot of ruined food along the way and, while I don’t consider myself a “chef” by any means, I now feel confident in the kitchen. I love to cook now.
Natasha says
This is good advice, thanks for sharing, Penelope! π
Daisy says
Thank you so much! I needed this as my confidence lacks in the kitchen, and I really want to be able to cook home made food. I too have thrown away too much ruined food, and I feel so bad and it’s so expensive to buy ingredients. I will try and use lower heat next time, thank you!
Dave says
I always make sure to let the chicken sit out at room temp for about 30 minutes before cooking. This can make a huge difference when it comes to them getting cooked properly.
Katy says
Loved it! Even my picky eater asked for seconds. I will definitely make this tasty and easy recipe again.
Natasha says
I am so happy to hear that, Katy!! Thanks for leaving me a comment π
Sierra says
Great flavor. When I was tasting the sauce toward the end I honestly didn’t want to stop! Made it with mashed potatoes and roasted carrots. Gonna make this again for sure!
Natasha says
That’s so good to hear! I’m very happy you liked it, Sierra!
carla says
can i use heavy cream instead of heavy whipping cream?
Natasha says
Absolutely!
Kara says
Do you think I may be able to use milk instead of heavy cream? It’s new yrs day and stores are closed so not able to go out and get heavy cream? It’s that a stupid question
Natasha says
Hi Kara! You could try, but the sauce won’t thicken up as much. Happy new year to you btw! π
Craig says
I made this tonight but added sun dried tomatoes to the garlic. So delicious
Natasha says
So glad you liked it. Love sun-dried tomatoes!
Casey says
I wonder if this would work in a slow cooker with full chicken breasts. Pan sear, make the sauce and then combine in the cooker. Thoughts?
Natasha says
Hmmm I’m not entirely sure. How long do you plan on cooking it for? I’m concerned the sauce may separate in the slow cooker.
Tisha H. says
This was AMAZING! Definitely on the make again list. My husband didn’t have one word to say as his mouth was too busy practically licking his plate. Even the MIL gave compliments on it.
Natasha says
I am so happy you liked it!!
Kathi says
Can I substitute sour cream for heavy cream?
Natasha says
Hi! You could try. It’ll have a more tangy flavor, but I think it would probably still be tasty. Let me know how it goes! Happy New Year!
Maureen says
what can I use instead of white flour for dredging? I don’t use white flour? Would coconut flour work?
Natasha says
Hi! Hmm I’d probably just leave it out and perhaps cook the cream for a bit longer before adding the chicken back into the pan to reduce the sauce a bit more (the flour helps thicken the sauce). You could definitely try coconut flour, but I’m thinking it’ll alter the taste of the dish.
Tami says
I wouldnβt use coconut flour. Try arrowroot flour. Itβs great for gluten free gmo free cooking. Itβs a great thickener.
Natasha says
Thanks for the tip!
Alondra says
Iβm about to cook this but idk what to cook it with, I need side dishes ideas!!
Natasha says
Hi! Itβs pretty rich so any steamed veggie works. I will often serve canned corn (not the most exciting but I always have some in the pantry) with recipes like this. Or a salad. I find something lighter balances it nicely. And you canβt go wrong with mashed potatoes or rice. Hope you like the recipe!
rose says
Seriously love this recipe. Will gonna try this tonight. Sounds awesome. Will give the feedback after try it.
Natasha says
Hope you love it!
Kathy Thrasher says
I made this tonight with rice and sauteed cauliflower and it was an instant hit! I’m already making plans for making it again with mushrooms. Mmmmm….
Natasha says
Wonderful!! And mushrooms are always a good idea! π
Kailyn says
Looks delicious, canβt wait to try. Would it work if I made this recipe with milk instead of cream? And then possibly adding more flour or cornstarch if it needs to thicken?
Natasha says
Hi Kailyn! I haven’t tested it, so I can’t say for sure. I’m definitely more of a fan of cream (IMO you can’t beat the taste and consistency) in recipes like this, but yeah, I do think adding a bit more flour could get you a thicker sauce that still tastes good. Let me know if you do try it – I’m curious. π
Kaitlin says
I made this last night and it was SO GOOD and so easy to make. Iβve never made chicken that was so tender I swear. And the sauce was delicious. My husband and I loved it so much!! I made it with cauliflower rice and some honey cayenne pepper carrots from Chrissy Teigenβs cookbook. Awesome recipe and would definitely make it again. Thank you for sharing this!! π
Natasha says
I’m sooo happy to hear that! Thanks for letting me know!
Judith says
This turned out perfect and was absolutely delicious!, Thank You!!!
Natasha says
I’m so happy to hear that, Judith! π
Henry says
I enjoyed making this dish, i added bacon once i poured heavy cream and let it simmer for a bit and i also added a spoon of sour cream. Served with white rice and it was great !
Natasha says
Mmmmm that sounds delicious, Henry!
Erika says
If I were to use coconut cream as a heavy cream alternative are there any modifications you can think of that may help re-balance the flavor so that coconut doesnβt overpower? (Not that that would be all that bad lol) Thanks! Loved the recipe!
Natasha says
Hmmm thatβs a good question. Honestly I really canβt say without doing a bit of testing. More garlic and lemon maybe? Haha let me know if you do experiment.
Kim says
I used Italian bread crumbs instead of flour on the chicken and made fettuccine pasta and broccoli. It was delicious.
Natasha says
Wonderful! β€οΈ
Lisa Murphy says
Hi Natasha
My husband and I are trying to follow a Keto diet. Do you think it would work if I substituted almond flour or coconut flour for the white flour?
Thanks for the advice !
Lisa
Natasha says
Hi Lisa! Iβd either try almond flour (but havenβt tested it myself) or just leave the flour out entirely but cook the cream sauce a bit longer prior to adding the chicken back in the pan to thicken the sauce up a bit. Let me know how it goes!
Lisa Murphy says
Thank you! Will do!!
Sum says
I had to cook my chicken a little longer because I must have not cut it thin enough and it pretty much removed the creamy sauce! Do you think I could add a little more heavy cream and chicken broth and cook a few more minutes to add more sauce?
Natasha says
That should work π
Elke says
This is amazing!!! Used minced garlic instead of cloves. I printed the recipe and will make it for my friends next. Thanks!
Natasha says
Awesome!! Thank you. So glad you liked it! π
Bree says
Can I substitute the heavy whipping cream with milk?
Natasha says
Hi Bree! You could try but the sauce won’t be as thick.
Liv says
Not a huge fan of chicken breasts so gonna try with boneless skinless thighs. Will let you know how it comes out. Super excited!!
Natasha says
Hope you love it, Liv!! π
Lori says
I don’t have heavy cream atm but I have cream cheese and whole milk, which would be a better substitute do you think?
Natasha says
Hmmmm cream cheese will make the sauce more tangy, but I’d say the texture may end up better. Milk will yield a thinner sauce. It’s hard to say!
Joyce says
This was a amazing weeknight dinner! My chicken came out so tender! I substituted heavy whipping cream with milk, butter and cornstarch for thickness. I also substituted flour with cornstarch. My 3 sons ages 13, 11, and 6 absolutely loved it and I even impressed my self with this after work meal. I served it with easy stovetop stuffing with peas and carrots. Simple, easy and delicious! Definitely saving this recipe! Thank you for sharing!
Natasha says
That’s awesome! I am so happy it turned out so well.
Scotti says
I cooked this last night and wow! The flavor is so great! Thank you so much for sharing this recipe! My kids left no leftovers lol π
Natasha says
Yay!! I’m so happy to hear that, Scotti!
Rebecca Wilsbach says
I made this last night. I could tell by my husband’s wide-eyed delight that he thought it was as good as I did. I only had light cream in the fridge which might account for the sauce breaking but the taste was there. I made a little extra sauce so I could serve it over noodles. It’s an outstanding recipe, thanks for posting it!
Natasha says
Ok thatβs awesome haha! So glad it worked well!
nadia says
I want to try it but i don’t have chicken stock or broth so can i do it as optional
Natasha says
Hi! You could do water or a combo of water and a stock/bouillon cube. I use broth because it packs in a lot of flavor. Just make sure to salt the recipe properly.
Tina says
Are you using bone-in chicken breasts with the skin on?
Natasha says
Boneless/skinless. I can put a note in the recipe to reflect that π
Antony says
Just made this tonight and it was mouth watering delicious!! Left the chicken in the sauce for longer than 5 min while my asparagus finished cooking and we ate it over a bed of white rice. The sauce thickened up even more since we cooked it a bit longer but it was very creamy and not overpowering with garlic. Will definitely make this again, but I will make more of the sauce because of how good it is! Thanks for the recipe!
Natasha says
I’m so pleased you liked it, Antony! Thanks for taking the time to leave a nice review. π
John says
Writing this in a food coma, be warned. Followed the recipe exactly and it came out amazing! I’ve never prepared anything with a cream sauce before so this was a nice introduction. My family, that hates anything new, demolished their plates and loved it! I served it with assorted roasted potatoes and green beans.
Thanks Natasha!
Natasha says
Haha I love your comment. Food comas are the best. I’m so happy everyone liked it!
Lindsey says
Can i I serve chicken strips instead and should I double the recipe for this since I have about 10-12 chicken strips?
Natasha says
Hi! When you say chicken strips, do you just mean raw, cut-up chicken breasts/chicken fillets? It really depends what size they are, but yes, if you want plenty of sauce, no harm in doubling the recipe. π
Sylwia says
Can you substitute whipped cream with milk?
Natasha says
Hi! You could try but the sauce will be less thick. Thereβs some comments from readers who have done various substitutions – you may find some useful tips. βΊοΈ
Pamela Carlson says
I made this last night for my husband and me. It was delicious! Thanks for the recipe. We will have it again with company!
Natasha says
I’m very happy to hear that, Pamela!! So glad you liked it. π
Taylor says
Made this tonight and added mushrooms ππππ SO good!
Natasha says
Awesome!! So glad you liked it. Mmmm mushrooms…
Lisa W says
Hi,
This recipe looks amazing. My question is, is this good re heated? Looking for a comfort dish for a friend who just lost his Mom and wanted to bring him a meal.
Thank you
Natasha says
Aww Iβm sorry to hear about your friendβs mom. I recommend reheating this on a low temperature so the sauce doesnβt separate and/or reduce too much. It is best fresh, but I think it could definitely work.
Lisa W says
Thanks so much!π Im actually cooking this tonight, cant wait!
Alandria S Terry says
Just made this for lunch and MAN!! DEE.LISH.SHUSH!!!! Chicken was so tender and juicy, sauce was perfect. I did add some salt and cayenne pepper to make it spicy. FOR THE WIN!!
thanks a bunch, love your blog Natasha!
Natasha says
Thatβs awesome!! So happy you liked it.
Julia says
Oh honey, I enjoyed this meal I made it different(crushed garlic, sautΓ©ed onions and mushrooms to add in plus used cream cheese in sauce) but the flavor base was all you. Such a delicious sauce. I also had to bake mines bc I had to cook a lot and didnβt have enough room in pan. Definitely on the menu now. I did a loaded bake potato and spinach apple and pecan salad. You had me in here acting like a chef hunπ
Natasha says
So happy to hear it β€οΈπ