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.
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!
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.
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!
Lauren says
Hi just wondering when u say cut the chicken lengthways do u mean butterfly the breast or straight down the middle like cutting 2 strips please, trying this today thank you x
Natasha says
Hi! The video shows what I mean, but yeah... you butterfly it then cut it in half from there (like so it becomes two pieces). 🙂
Lauren says
Thank u i made it yesterday and was absolutely delicious!!.. Is its 435kcals per serving or for the whole thing? I'm guessing per serving but just double checking thanks
Natasha says
I'm so glad you liked it!! Yes, that's per serving.
Phina says
Made it the other day for my partner and I and lovedddd it!! My family was asking what we made as you could pretty much still smell it in the kitchen. I am wanting to make a bigger batch and have a fairly big family. (the boys are really big eaters) Will dicing up the chicken be the same? I just don't want to stand of the pan cooking 4 at a time, 5 times.
Natasha says
That's awesome! I'd say you can dice it, but don't crowd the pan or it'll just steam and not actually get that nice sear (big part of the flavor), so you'd probably have to do batches anyway. Could you possibly BBQ the chicken breasts? That might be an efficient way to do it.
Amanda says
So so so delicious!
I made it the first time with milk and it curdled. Second time around, I reduced the heat on the pan to match the already simmering milk temperature before mixing the two together. And it worked!!!
Heavy cream is still preferred, but not a staple in out house. For anyone who wants to make this without heavy cream at home, take your time and be patient!
Thank you for sharing this amazing recipe!
Natasha says
I'm so glad you decided to try it again, Amanda! Yup, milk can be tricky, but tempering it does help. 🙂
Natasha says
Love this dish! Turned out amazing! It didn’t need any changes made and will definitely be making this again.
Natasha says
Fantastic! Thank you 🙂
Via Conlon says
LOVE this dish! My husband said I outdid myself and this should now be a mainstay in my repertoire lol! SO Delicious! I made this with 8 pounded chicken thighs with no bones. I doubled the broth and the garlic powder , but not the heavy whipping cream. Also used one half of a bulb (in hindsight I should have used entire bulb). Also added fresh spinach and mushrooms and let it all cook/simmer longer while pasta was boiling. The flavors were restaurant-quality and the garlic turned soft and yummy ! Thank you for this recipe.
Natasha says
That's great to hear!! I'm so pleased that you enjoyed it. 🙂
Shantelle says
I want to make this using 16 chicken thighs. Should I quadruple the sauce including garlic (4 bulbs!?) or just double it maybe? Any advice please?
Natasha says
Hmmm have you made it before? I'm just a little worried that if you only double the sauce and you're the kind of person/people that LOVES sauce, it may not be enough. Is this to feed 16 people or so that each person gets 2-3 pieces each? In that case, doubling the sauce may be fine. But yeah, 4 bulbs of garlic is a lot lol. I'd probably just use 2-3 bulbs of garlic if you end up making 4x the sauce.
Carolina says
Soooo good, but I would recommend using chicken thighs or flattening the chicken breasts to make it even. Otherwise most of it ends up over cooked and dry. More and more I like chicken breast less and less. Otherwise, this recipe is perfect and well written!
Does anyone know how to reheat without the cream separating?
Natasha says
So glad you enjoyed it, Carolina!! 🙂 Did you cut the chicken breasts in half lengthwise? That helps them cook thru faster... they should cook quickly and not end up overcooked if you use fairly large ones and follow the suggested recipe timing. But yes, pounding them is a good way to do it as well. Chicken thighs are more flavorful and less prone to drying out and could definitely be used in place of the chicken breasts. Re: reheating, I'd add leftovers to a skillet or large saucepan (covered) and reheat slowly over a LOW heat. Add a splash more cream if needed.
Gail Lamberton says
Could I make a batch of this ahead of time and reheat it in the oven when ready to eat?
Natasha says
You could try, but cream sauces don't always reheat that well, and chicken breasts can dry out. I'd do it in a very low heat.
Trace says
What can I substitute for the heavy cream?
Natasha says
Hi! I don't recommend subbing anything for the cream, but there's tons of comments on this post that you can look through where others have and it may give you some ideas. I explain in the blog post why (sauce may curdle/end up thinner, taste will be different etc.).
Anne says
Delicious! Served it with rice and veggies. I will be making it again. Thank you.
Natasha says
You're very welcome! 🙂
Donna Rohring says
Delicious 😋 dish! Served with roasted potatoes and roasted sweet corn! The sauce was creamy and the chicken very tender! Recipe is a keeper!
Natasha says
Thank you!! I'm so glad you enjoyed it. 🙂
Kim says
This is the first of your recipes I’ve tried and can I just say, what a hit! I added spinach and sun-dried tomato (similar to Tuscan chicken) just to sneak in some veggies and they didn’t take away from the garlic sauce one bit. I was surprised at how tender and melt in your mouth the garlic cloves were and the layers of flavor they added were brilliant. Will definitely be making this again! Can’t wait to try out your other recipes! Thank you 😊
Natasha says
I'm so happy you enjoyed it!! 🙂 I add spinach to everything too haha. Thanks for taking the time to write me a review, and let me know if you try anything else, Kim!
Kelly Jo says
Holy crap this was delicious!!! I licked the spoon, my plate, and the pan I cooked it in. This will definitely be a favorite in our house. Thank you!
Natasha says
Haha that's awesome!! So happy to hear it! 😀
Alessandra Loiacono says
Absolutely AMAZING chicken!!! It was SO flavorful, I made the recipe as is, didn’t replace or added anything and it was scrumptious!!! My daughter and my husband are already asking for more!! Thank you SO much!! I will be trying more of your recipes! It was also really fast! YUM!!!
Natasha says
Fantastic!! 😀 That's so great to hear. Thanks for commenting, and let me know if you make anything else.
A says
Amazing!
Natasha says
Thank you!!
Angela says
The most easiest chicken I have ever made and it’s delicious. Will definitely be making this again in the future I am in love
Natasha says
I'm so happy you enjoyed it! 😀
Rochelle says
My family really likes this recipe we eat it 3 tims a month
Natasha says
That's wonderful, Rochelle! 😀
Dawn says
I tried making this and made another within the week, its super easy to make! It certainly won’t be the last time I’ll cook it, plus! I just love the flavor and tenderness of the garlic. I tried some with pasta and my mom loved it she asked when I’ll make another! So far I think this will be one of our favorite dishes to have for lunch.
Natasha says
I'm so glad you both liked it!! 🙂
Jackie says
This is my 7year old sons favorite recipe, so much that he requests it when we have special guests over. I get hung up when I have to do large batches bc I don’t know how to cook the chicken through. Should Brown then cook in the stove?
Natasha says
Hi Jackie!! I'm so glad your son likes it so much. 🙂 I suggest getting an instant read meat thermometer (linked in the blog post). It takes about 5 seconds to use, and it gives such a peace of mind. Overcooked chicken is no fun! And worrying about undercooked chicken isn't either. I would probably just cook the chicken through in batches... like do 2 chicken breasts at a time (4 pieces since they're cut in half lengthwise as per the recipe), then set them aside and keep them warm on a plate with a foil tent. That should take a bit longer than indicated in the recipe... I'd say it's typically 5-6 minutes/side to get each piece cooked though, but again, the instant read thermometer will tell you. I'm not sure what quantity of chicken you're talking about exactly, but add a bit more oil/butter to the pan as needed for each batch, then if there's a lot of excess oil left in the pan, simply drain most of it out and proceed with making the sauce as the recipe indicates.
Haley T says
Loved this recipe! I made a dairy free variation using vegan butter and Ripple (pea milk) half and half. It didn’t thicken as much due to the cream sub, but it was delightful! We served it with some home made mashed potatoes and fresh green beans. This is definitely staying in our dinner rotation! Thanks for the awesome recipe!
Natasha says
I'm so glad it worked out for you!! 🙂 You're welcome!
Awatif says
Very delicious 😋 I added some dried oregano. Thank you!
Natasha says
Wonderful! You're welcome!!
KL says
We love this recipe! And probably make once a month.
Natasha says
That's great to hear!!
Erika says
Out of all the the meals I make, this one is my husband’s favorite (and mine). I make it exactly as the recipe says and cover the chicken and sauce over Parmesan couscous. The sauce is so so yum!
Natasha says
I'm so happy it's a hit for you guys!! 🙂
Dakota says
This is fantastic. I used more garlic and chopped it and used mushroom broth and added diced bacon. It was better then a restaurant, really surprised me.
Natasha says
Thank you!! So glad you liked it. Your tweaks sound delish!
Arlene says
This was so delicious the entire family couldn’t stop commenting on how good it was. I served it with mashed potatoes and roasted brussel sprouts. Due to a gluten intolerance I dredged the chicken in King Arthur measure for measure GF flour. It was excellent!
Natasha says
I'm thrilled you all enjoyed it, Arlene! 🙂
Robin Spencer says
I made this tonight and I was so pleased. This is the most amazing chicken dish I've ever tasted. Better than most high end restaurants. Didn't modify a thing.
Natasha says
Fantastic!! 🙂 Thanks so much!
Papa says
Really yummy but I couldn't decide which to make, garlic or bacon. So my wifey said how about both? So we had creamy garlic bacon chicken. One great taste sensation!
Natasha says
Ok, that's awesome!! 😀
Susan says
Made this for picky eaters and everyone loved it.
Natasha says
Fantastic!! 🙂
Katie says
if you’re looking to make it a bit lower calorie, I went half and half milk and low fat cream cheese (blended together before adding) and it tasted similarly to when I made it with the original recipe!
Natasha says
Thanks for the tip, Katie!
Sherry says
Yummy and amazing! My husband and I are garlic lovers so of course I put more garlic than you suggested. Yum yum yum!!
Natasha says
Fantastic! My kinda people!!
Elizabeth says
I made this for dinner legit today and it’s soooooo good. My fiancé who loves garlic said that this recipe is by far one of the best I’ve made. Thank you for the lovely recipe!
Natasha says
That makes me so happy! Glad you two enjoyed it, Elizabeth! 🙂
Ruthann Couse says
Good sauce but the next time I make it I’m going to use more garlic. It was just a little too bland
Natasha says
Be sure to add plenty of salt too.
Faith says
Hello! I’d like to try your recipe but what can I use as a substitute if I don’t have garlic powder and chicken stock? Thanksss
Natasha says
Fresh garlic I suppose.... crush up a few cloves to put in the sauce, maybe? Do you have a bouillon cube and water? I guess you could just use water, but it won't be as flavorful.
Ariel says
So delicious, this was a huge dinner win for me! One question - to make it GF, could one substitute almond flour for dredging the chicken?
Natasha says
I'm so glad you enjoyed it, Ariel!! I think that should work to coat the chicken, but I don't think it'll have the same sauce-thickening properties. I know others have made this recipe with almond flour, so you could definitely try searching the comments to see if they have any tips.
kassandra says
AMAZING!!!! Family loved it, thank you!!!
Natasha says
So happy it was a hit!! Thank you!!
Chris C says
Fantastic recipe ! Comfort food with style !
Natasha says
Thank you!
Ashlee says
Tried this recipe and it is absolutely divine.
Used cilantro instead of parsley and had it with a side asparagus.
Natasha says
Fabulous!!
Jordan says
I made this recipe last night and it was AMAZING! I will definitely be making it again. Thanks 🙂
Natasha says
Thank you so much, Jordan!!
Jaime Willet says
The sauce is great over mashed potatoes! One question, I want to make this but don’t have cloves of garlic. I have garlic paste, powder, and salt... suggestions?
Natasha says
Well... I don't really cook with the jarred stuff, so I can't say for sure, but I'd probably add a couple teaspoons of it instead of the cloves.
Vicki says
Followed recipe and it turned out wonderful!
Natasha says
Awesome!! Thank you!!
Rose says
I want to thank you for a great recipe. It is so easy to make and so good tasting. I have made it several times now. It is excellent. Great for a quick meal and yet it tastes like it took quite a bit of work. I made a change which was only for my taste buds. I added more lemon juice,like a Savoyard sauce from France. Thank you so much again. Your recipes are wonderful.
Natasha says
You're very welcome!! 🙂 Thank you so much!
Sarah says
Hi can you do this in a slow cooker instead ? Still pan fry the chicken before hand but if this can be done in a slow cooker would you need to change anything ?
Natasha says
Hi Sarah, I am not sure cooking this one in a slow cooker is a good idea. It's a quick skillet recipe. I'm afraid that the chicken would dry out and the sauce would get wrecked with slow cooking. You could try, but I'm not even sure where I'd begin with adapting this one... I have a feeling it would need to be changed quite significantly to work well in a Crockpot. Cream isn't really the best thing for the slow cooker and it's usually added in during the last 30 minutes of cooking.
tahlia says
do you have to use a skillet?
Natasha says
Well... not necessarily. What do you have? Like a skillet/frying pan is best but if you're in a pinch I suppose a different pan would be ok.
Tamara says
I'm making this for the third night in a row. It is THAT GOOD!
Natasha says
I'm thrilled to hear that, Tamara! 😀
melaniek says
haven’t made this yet, but dying to! question on whether you could use cream cheese as a substitution?
Natasha says
Hi! It'll definitely taste different, and I'm not sure it'll be as good tbh, but I do love cream cheese in some sauces, so you may be pleasantly surprised. You could give it a try, but you may need to tweak the recipe a bit to make it work. I've only tested it as written. Let me know if you try... I'm curious.
Shelley says
This sounds really good, I’m going to make it tonight 🙂
Natasha says
Enjoy! 🙂
Susan says
I haven't made this yet but eager to try it! Is there a substitution for the heavy cream to cut down on the saturated fat? Could coconut or almond milk be used? Just wondering if it would thicken it enough? Thanks for the recipe!
Natasha says
Hi Susan! There's tons of comments on this particular recipe that you may want to look through where others have tweaked it... it might give you some ideas for what works. Personally, I really don't recommend subbing the cream because the sauce may curdle and/or not thicken up the same (you may need to add an extra slurry or cook the sauce down longer without overcooking the chicken). It's meant to be a treat meal and tastes best with the cream. Almond milk is watery and won't produce a silky cream sauce. Coconut milk is still quite fatty, and you'll have a coconut flavor that wasn't intended as part of the flavor profile.
Amber Doughty says
Tried this last night. It was amazing!! Definitely a new weekly dish! LOVED the sauce. I doubled it and it still wasn’t enough for my boys! Lol. I’m going to look at more of your recipes. Thank you. Your a genius!!
Natasha says
I'm thrilled to hear that!! Thank you so much. Let me know if you try something else! 🙂
France Canaman says
Hi I loved your recipe may I ask what were the tools needed to create this dish?
(I kinda have a project) Thank you!!
Natasha says
Hi! Well... the skillet I used is linked in the blog post, but any skillet is fine. 🙂
chris morris says
outstanding dish defo make it again
Natasha says
Great! Thanks for leaving me a review! 🙂
Nicole says
Super easy to make during the week and delicious! The entire family enjoyed it. I made extra sauce to go over the veg and spuds! Yum!
Natasha says
Wonderful!! So happy everyone liked it 🙂
Nicole says
I just made this recipe for dinner tonight for my family. Preparing and following the directions with the chicken, reminded me of making chicken marsala and gave me more confidence making a new dish. I substituted heavy cream with half and half, since it's what we had on hand. It worked well and it was so delicious! This will be a new recipe that we will eat regularly. Thank you for sharing such an easy and scrumptious meal with us! Looking forward to new recipes!
Natasha says
I'm so glad that it worked out for you, Nicole!! 🙂 Let me know if you try anything else.
Martin Dash says
This was beautiful. Has a deep level of flavour , added a little whole grain mustard , and served with bucatini.
Would also work well served over new potatoes and asparagus.
Natasha says
Thank you!!