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Creamy Garlic Chicken

December 4, 2018 98 Comments

This post may contain affiliate links. Please see my affiliate disclosure for more details.

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 easy creamy garlic chicken is a simple and incredibly delicious weeknight meal. The creamy garlic sauce with whole cloves of garlic will have you going back for seconds!

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. πŸ™‚

Creamy garlic chicken sauce where have you been all my life? Weeknight dinners have just been elevated with whole cloves of garlic and tender pan-fried chicken breasts.

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!

This creamy chicken skillet recipe is loaded with garlic and the the most amazing melt-in-your-mouth chicken. Make it for dinner tonight!

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).

If you're looking for an easy cream sauce for chicken, you're in luck with this creamy garlic chicken recipe. Garlic lovers will adore this one!

Will you give this creamy garlic chicken recipe a try? I hope you like it.

Questions? Ask me in the comments below.

This creamy chicken skillet recipe is loaded with garlic and the the most amazing melt-in-your-mouth chicken. Make it for dinner tonight!
4.91 from 21 votes
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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.

Course Main Course
Cuisine American
Keyword creamy garlic chicken recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Author Salt & Lavender

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

  1. Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour. 

  2. 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.

  3. 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. 

  4. 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. 

  5. 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.

Try more of my tasty recipes:

Creamy Chicken in White Wine Sauce
Easy Mongolian Chicken Recipe
Chicken Marsala Pasta

Filed Under: Chicken & Poultry, Mains, Popular, Quick & Easy, Recipes

Reader Interactions

Comments

  1. Leslie says

    December 5, 2018 at 11:07 AM

    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!

    Reply
    • Natasha says

      December 5, 2018 at 11:14 AM

      So happy to hear that, Leslie!! πŸ™‚

      Reply
      • Arlene says

        February 9, 2019 at 5:02 PM

        Can I used diced chicken thighs? I have some I’ve defrosted and need to use??

        Reply
        • Natasha says

          February 9, 2019 at 6:12 PM

          Sure. You may need to adjust cooking time a bit, but they’ll work.

          Reply
    • Janice Huff says

      February 12, 2019 at 2:00 PM

      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?

      Reply
      • Natasha says

        February 12, 2019 at 2:42 PM

        Hi! I’d 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! ❀️

        Reply
  2. Daisy says

    December 6, 2018 at 5:37 PM


    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.

    Reply
    • Natasha says

      December 6, 2018 at 8:23 PM

      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. πŸ™‚

      Reply
      • Daisy says

        December 7, 2018 at 10:56 PM

        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!

        Reply
        • Natasha says

          December 8, 2018 at 11:55 AM

          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. πŸ™‚

          Reply
          • Daisy says

            December 10, 2018 at 10:00 PM

            Thank you, I will try this recipe again, the flavor was great!

          • Natasha says

            December 11, 2018 at 7:51 PM

            Thanks, Daisy! Don’t worry.. it can take a while to get the hang of cooking some things, but practice makes perfect. πŸ™‚

      • Darryl says

        January 10, 2019 at 4:27 PM


        I pounded the chicken instead of cutting them in half (I like doing things the hard way ☺). The dish turned out great! Melt in your mouth and delicious! My wife loved it. Thank you!

        Reply
        • Natasha says

          January 10, 2019 at 6:41 PM

          Haha that definitely works too! So happy you enjoyed it, Darryl!

          Reply
    • Penelope says

      December 9, 2018 at 9:58 AM


      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.

      Reply
      • Natasha says

        December 9, 2018 at 10:46 AM

        This is good advice, thanks for sharing, Penelope! πŸ™‚

        Reply
      • Daisy says

        December 10, 2018 at 9:59 PM

        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!

        Reply
    • Dave says

      February 7, 2019 at 3:43 PM

      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.

      Reply
  3. Katy says

    December 11, 2018 at 8:11 PM


    Loved it! Even my picky eater asked for seconds. I will definitely make this tasty and easy recipe again.

    Reply
    • Natasha says

      December 11, 2018 at 8:26 PM

      I am so happy to hear that, Katy!! Thanks for leaving me a comment πŸ™‚

      Reply
  4. Sierra says

    December 16, 2018 at 5:05 PM


    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!

    Reply
    • Natasha says

      December 17, 2018 at 8:05 AM

      That’s so good to hear! I’m very happy you liked it, Sierra!

      Reply
  5. carla says

    December 28, 2018 at 1:41 PM

    can i use heavy cream instead of heavy whipping cream?

    Reply
    • Natasha says

      December 28, 2018 at 2:40 PM

      Absolutely!

      Reply
    • Kara says

      January 1, 2019 at 10:54 AM

      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

      Reply
      • Natasha says

        January 1, 2019 at 11:53 AM

        Hi Kara! You could try, but the sauce won’t thicken up as much. Happy new year to you btw! πŸ™‚

        Reply
  6. Craig says

    December 28, 2018 at 3:37 PM

    I made this tonight but added sun dried tomatoes to the garlic. So delicious

    Reply
    • Natasha says

      December 28, 2018 at 7:07 PM

      So glad you liked it. Love sun-dried tomatoes!

      Reply
  7. Casey says

    December 30, 2018 at 11:34 AM

    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?

    Reply
    • Natasha says

      December 30, 2018 at 11:41 AM

      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.

      Reply
  8. Tisha H. says

    December 30, 2018 at 9:21 PM


    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.

    Reply
    • Natasha says

      December 30, 2018 at 10:15 PM

      I am so happy you liked it!!

      Reply
  9. Kathi says

    January 1, 2019 at 12:14 PM

    Can I substitute sour cream for heavy cream?

    Reply
    • Natasha says

      January 1, 2019 at 12:21 PM

      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!

      Reply
  10. Maureen says

    January 1, 2019 at 1:08 PM

    what can I use instead of white flour for dredging? I don’t use white flour? Would coconut flour work?

    Reply
    • Natasha says

      January 1, 2019 at 1:17 PM

      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.

      Reply
    • Tami says

      January 2, 2019 at 3:27 PM


      I wouldn’t use coconut flour. Try arrowroot flour. It’s great for gluten free gmo free cooking. It’s a great thickener.

      Reply
      • Natasha says

        January 2, 2019 at 5:28 PM

        Thanks for the tip!

        Reply
  11. Alondra says

    January 2, 2019 at 2:52 PM

    I’m about to cook this but idk what to cook it with, I need side dishes ideas!!

    Reply
    • Natasha says

      January 2, 2019 at 2:56 PM

      Hi! It’s 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 can’t go wrong with mashed potatoes or rice. Hope you like the recipe!

      Reply
  12. rose says

    January 4, 2019 at 12:29 AM


    Seriously love this recipe. Will gonna try this tonight. Sounds awesome. Will give the feedback after try it.

    Reply
    • Natasha says

      January 5, 2019 at 10:22 AM

      Hope you love it!

      Reply
  13. Kathy Thrasher says

    January 6, 2019 at 6:37 PM


    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….

    Reply
    • Natasha says

      January 7, 2019 at 8:54 AM

      Wonderful!! And mushrooms are always a good idea! πŸ™‚

      Reply
  14. Kailyn says

    January 7, 2019 at 9:20 AM

    Looks delicious, can’t 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?

    Reply
    • Natasha says

      January 7, 2019 at 9:29 AM

      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. πŸ™‚

      Reply
  15. Kaitlin says

    January 7, 2019 at 1:22 PM


    I made this last night and it was SO GOOD and so easy to make. I’ve 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 Teigen’s cookbook. Awesome recipe and would definitely make it again. Thank you for sharing this!! πŸ™‚

    Reply
    • Natasha says

      January 7, 2019 at 2:04 PM

      I’m sooo happy to hear that! Thanks for letting me know!

      Reply
  16. Judith says

    January 7, 2019 at 4:53 PM

    This turned out perfect and was absolutely delicious!, Thank You!!!

    Reply
    • Natasha says

      January 7, 2019 at 4:57 PM

      I’m so happy to hear that, Judith! πŸ™‚

      Reply
  17. Henry says

    January 7, 2019 at 9:03 PM

    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 !

    Reply
    • Natasha says

      January 8, 2019 at 8:32 AM

      Mmmmm that sounds delicious, Henry!

      Reply
  18. Erika says

    January 8, 2019 at 5:12 PM


    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 doesn’t overpower? (Not that that would be all that bad lol) Thanks! Loved the recipe!

    Reply
    • Natasha says

      January 8, 2019 at 8:47 PM

      Hmmm that’s a good question. Honestly I really can’t say without doing a bit of testing. More garlic and lemon maybe? Haha let me know if you do experiment.

      Reply
  19. Kim says

    January 8, 2019 at 6:18 PM


    I used Italian bread crumbs instead of flour on the chicken and made fettuccine pasta and broccoli. It was delicious.

    Reply
    • Natasha says

      January 8, 2019 at 8:46 PM

      Wonderful! ❀️

      Reply
  20. Lisa Murphy says

    January 8, 2019 at 6:34 PM

    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

    Reply
    • Natasha says

      January 8, 2019 at 8:45 PM

      Hi Lisa! I’d either try almond flour (but haven’t 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!

      Reply
      • Lisa Murphy says

        January 9, 2019 at 7:23 AM

        Thank you! Will do!!

        Reply
  21. Sum says

    January 10, 2019 at 2:48 PM

    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?

    Reply
    • Natasha says

      January 10, 2019 at 2:59 PM

      That should work πŸ™‚

      Reply
  22. Elke says

    January 10, 2019 at 6:07 PM

    This is amazing!!! Used minced garlic instead of cloves. I printed the recipe and will make it for my friends next. Thanks!

    Reply
    • Natasha says

      January 10, 2019 at 6:41 PM

      Awesome!! Thank you. So glad you liked it! πŸ™‚

      Reply
  23. Bree says

    January 11, 2019 at 1:27 PM

    Can I substitute the heavy whipping cream with milk?

    Reply
    • Natasha says

      January 11, 2019 at 2:25 PM

      Hi Bree! You could try but the sauce won’t be as thick.

      Reply
  24. Liv says

    January 13, 2019 at 12:11 PM

    Not a huge fan of chicken breasts so gonna try with boneless skinless thighs. Will let you know how it comes out. Super excited!!

    Reply
    • Natasha says

      January 13, 2019 at 1:49 PM

      Hope you love it, Liv!! πŸ™‚

      Reply
  25. Lori says

    January 15, 2019 at 1:46 PM

    I don’t have heavy cream atm but I have cream cheese and whole milk, which would be a better substitute do you think?

    Reply
    • Natasha says

      January 15, 2019 at 2:06 PM

      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!

      Reply
  26. Joyce says

    January 16, 2019 at 5:32 PM


    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!

    Reply
    • Natasha says

      January 16, 2019 at 7:07 PM

      That’s awesome! I am so happy it turned out so well.

      Reply
  27. Scotti says

    January 17, 2019 at 10:07 PM


    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 πŸ˜‚

    Reply
    • Natasha says

      January 18, 2019 at 8:35 AM

      Yay!! I’m so happy to hear that, Scotti!

      Reply
  28. Rebecca Wilsbach says

    January 18, 2019 at 3:30 PM


    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!

    Reply
    • Natasha says

      January 19, 2019 at 10:20 AM

      Ok that’s awesome haha! So glad it worked well!

      Reply
  29. nadia says

    January 19, 2019 at 7:12 AM


    I want to try it but i don’t have chicken stock or broth so can i do it as optional

    Reply
    • Natasha says

      January 19, 2019 at 10:19 AM

      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.

      Reply
  30. Tina says

    January 19, 2019 at 10:25 AM

    Are you using bone-in chicken breasts with the skin on?

    Reply
    • Natasha says

      January 19, 2019 at 11:28 AM

      Boneless/skinless. I can put a note in the recipe to reflect that πŸ™‚

      Reply
  31. Antony says

    January 20, 2019 at 5:42 PM


    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!

    Reply
    • Natasha says

      January 20, 2019 at 5:49 PM

      I’m so pleased you liked it, Antony! Thanks for taking the time to leave a nice review. πŸ™‚

      Reply
  32. John says

    January 27, 2019 at 6:09 PM


    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!

    Reply
    • Natasha says

      January 28, 2019 at 10:03 AM

      Haha I love your comment. Food comas are the best. I’m so happy everyone liked it!

      Reply
  33. Lindsey says

    January 30, 2019 at 10:01 AM

    Can i I serve chicken strips instead and should I double the recipe for this since I have about 10-12 chicken strips?

    Reply
    • Natasha says

      January 30, 2019 at 10:08 AM

      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. πŸ™‚

      Reply
  34. Sylwia says

    January 30, 2019 at 4:33 PM

    Can you substitute whipped cream with milk?

    Reply
    • Natasha says

      January 30, 2019 at 7:05 PM

      Hi! You could try but the sauce will be less thick. There’s some comments from readers who have done various substitutions – you may find some useful tips. ☺️

      Reply
  35. Pamela Carlson says

    January 31, 2019 at 7:21 AM

    I made this last night for my husband and me. It was delicious! Thanks for the recipe. We will have it again with company!

    Reply
    • Natasha says

      January 31, 2019 at 8:51 AM

      I’m very happy to hear that, Pamela!! So glad you liked it. πŸ™‚

      Reply
  36. Taylor says

    February 4, 2019 at 5:16 PM


    Made this tonight and added mushrooms 😍😍😍😍 SO good!

    Reply
    • Natasha says

      February 4, 2019 at 7:00 PM

      Awesome!! So glad you liked it. Mmmm mushrooms…

      Reply
  37. Lisa W says

    February 9, 2019 at 1:09 PM

    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

    Reply
    • Natasha says

      February 9, 2019 at 2:45 PM

      Aww I’m sorry to hear about your friend’s mom. I recommend reheating this on a low temperature so the sauce doesn’t separate and/or reduce too much. It is best fresh, but I think it could definitely work.

      Reply
      • Lisa W says

        February 10, 2019 at 5:27 PM

        Thanks so much!😊 Im actually cooking this tonight, cant wait!

        Reply
  38. Alandria S Terry says

    February 12, 2019 at 12:31 PM


    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!

    Reply
    • Natasha says

      February 12, 2019 at 1:21 PM

      That’s awesome!! So happy you liked it.

      Reply
  39. Julia says

    February 12, 2019 at 2:49 PM


    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 didn’t 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 hun😘

    Reply
    • Natasha says

      February 12, 2019 at 3:45 PM

      So happy to hear it ❀️😘

      Reply

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β‹„ #saltandlavender #feedfeed #f52grams #thekitchn #foodblogger #whatsonmyplate #getinmybelly #eatrealfood #goodeats #wholefoods #foodblogeats #foodblogfeed #LoveFood #foodandwine #whitewine #dinner #dinnerdate #datenight #imsomartha #creamychicken #chickenrecipes #chickendinner #valentinesday #valentinesdaydinner
  • If you want a quick and simple low-carb lunch or snack idea, try this spicy tuna stuffed avocado. It's ready in about 10 minutes and it's nice and filling. πŸ˜‹βš‘οΈ
β‡’ Clickable recipe is in my profile @saltandlavender β €
β €
β‹„ #saltandlavender #feedfeed #f52grams #thekitchn #foodblogger #whatsonmyplate #getinmybelly #eatrealfood #healthyfoodie #goodeats #wholefoods #LoveFood #tastingtable #heresmyfood #avocado #keto #lowcarb #lowcarbdiet #ketodiet #ketorecipes #tuna #stuffedavocado #snack #healthyrecipes #lowcarbrecipes
  • This creamy white chicken chili is practically guaranteed to make your Monday better! It's super flavorful, and your choice of toppings elevate it to the next level. I have recipes for both the stove and Instant Pot up on my blog today. What are you waiting for? πŸ˜‰βš‘οΈ
β‡’ Clickable recipe is in my profile @saltandlavender β €
β €
β‹„ #saltandlavender #feedfeed #f52grams #thekitchn #foodblogger #whatsonmyplate #getinmybelly #eatrealfood #goodeats #wholefoods #foodblogeats #foodblogfeed #LoveFood #foodandwine #whitechickenchili #chickenchili #chili #chilirecipes #comfortfood #foodporn #spicy #imsomartha #easyrecipes #chickenrecipes #chickendinner #avocado
  • I published this creamy mushroom and spinach gnocchi recipe nearly 2 years ago, and I had no idea how it would take off. This recipe, by far, has the most positive comments out of any of the 579 posts on my blog. 😊 This recipe is made in one pan, takes less than 30 minutes, and turns store-bought gnocchi into something special. Meat eaters and vegetarians alike love it. Have you tried it yet? ⚑️
β‡’ Clickable recipe is in my profile @saltandlavender β €
β €
β‹„ #saltandlavender #feedfeed #f52grams #thekitchn #foodblogger #whatsonmyplate #getinmybelly #eatrealfood #goodeats #wholefoods #foodblogeats #foodblogfeed #LoveFood #foodandwine #gnocchi #pastrecipes #creamyrecipe #vegetarianrecipes #vegetarian #comfortfood #foodporn #imsomartha #foodie #sidedish

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