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
December 5, 2018 at 11:07 AMI 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
December 5, 2018 at 11:14 AMSo happy to hear that, Leslie!! π
Arlene says
February 9, 2019 at 5:02 PMCan I used diced chicken thighs? I have some Iβve defrosted and need to use??
Natasha says
February 9, 2019 at 6:12 PMSure. You may need to adjust cooking time a bit, but theyβll work.
Connie Carey says
February 20, 2019 at 5:37 PMI looked at this recipe and said “tonite”! It was awesome! I only had about 5 cloves I found garlic and you are right – it could’ve used the whole bulb if I had it! I made it as you said and put it in the oven in a cast iron pan to finish. It was superb. Probably could add matchstick carrots or some mushrooms or something for more texture but the chicken was moist and the creamy sauce delicious.!!!!
Natasha says
February 21, 2019 at 9:10 AMI am so happy you liked it! Yes… more garlic is pretty much always the answer hahaha π
Janice Huff says
February 12, 2019 at 2:00 PMI 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
February 12, 2019 at 2:42 PMHi! 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
Alysia says
May 7, 2019 at 2:28 PMWell Folks, looks like a baked tofu night here..its a new recipe for my family but I’m sure it will get gone
Daisy says
December 6, 2018 at 5:37 PMI 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
December 6, 2018 at 8:23 PMHi 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
December 7, 2018 at 10:56 PMYes, 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
December 8, 2018 at 11:55 AMHi 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
December 10, 2018 at 10:00 PMThank you, I will try this recipe again, the flavor was great!
Natasha says
December 11, 2018 at 7:51 PMThanks, Daisy! Don’t worry.. it can take a while to get the hang of cooking some things, but practice makes perfect. π
Darryl says
January 10, 2019 at 4:27 PMI 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
January 10, 2019 at 6:41 PMHaha that definitely works too! So happy you enjoyed it, Darryl!
Penelope says
December 9, 2018 at 9:58 AMHi 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
December 9, 2018 at 10:46 AMThis is good advice, thanks for sharing, Penelope! π
Daisy says
December 10, 2018 at 9:59 PMThank 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!
Aminath Usha Ali says
May 12, 2019 at 12:10 PMIs there any alternative for chicken broth? Can i cook the recipe without adding the broth?
Natasha says
May 12, 2019 at 3:59 PMYou could try veggie broth or white wine. It just adds some salt and more flavor. Hope you like the recipe!
Dave says
February 7, 2019 at 3:43 PMI 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
December 11, 2018 at 8:11 PMLoved it! Even my picky eater asked for seconds. I will definitely make this tasty and easy recipe again.
Natasha says
December 11, 2018 at 8:26 PMI am so happy to hear that, Katy!! Thanks for leaving me a comment π
Sierra says
December 16, 2018 at 5:05 PMGreat 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
December 17, 2018 at 8:05 AMThat’s so good to hear! I’m very happy you liked it, Sierra!
carla says
December 28, 2018 at 1:41 PMcan i use heavy cream instead of heavy whipping cream?
Natasha says
December 28, 2018 at 2:40 PMAbsolutely!
Kara says
January 1, 2019 at 10:54 AMDo 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
January 1, 2019 at 11:53 AMHi Kara! You could try, but the sauce won’t thicken up as much. Happy new year to you btw! π
Michelle says
April 25, 2019 at 1:40 PMIf I were to use minced garlic would the garlic be too over powering ?
Natasha says
April 25, 2019 at 2:57 PMHi! Do you mean instead of the whole cloves? I think it might be quite strong, but you could definitely give it a try and let us know how it went. Are you thinking the kind you buy in the jar?
Craig says
December 28, 2018 at 3:37 PMI made this tonight but added sun dried tomatoes to the garlic. So delicious
Natasha says
December 28, 2018 at 7:07 PMSo glad you liked it. Love sun-dried tomatoes!
Ellen says
February 24, 2019 at 6:56 PMI’d also caramelize some onions and add them – but then, we love onions!
Natasha says
February 24, 2019 at 6:57 PMGreat idea! Me too!
Casey says
December 30, 2018 at 11:34 AMI 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
December 30, 2018 at 11:41 AMHmmm 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
December 30, 2018 at 9:21 PMThis 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
December 30, 2018 at 10:15 PMI am so happy you liked it!!
Kathi says
January 1, 2019 at 12:14 PMCan I substitute sour cream for heavy cream?
Natasha says
January 1, 2019 at 12:21 PMHi! 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
January 1, 2019 at 1:08 PMwhat can I use instead of white flour for dredging? I don’t use white flour? Would coconut flour work?
Natasha says
January 1, 2019 at 1:17 PMHi! 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
January 2, 2019 at 3:27 PMI wouldnβt use coconut flour. Try arrowroot flour. Itβs great for gluten free gmo free cooking. Itβs a great thickener.
Natasha says
January 2, 2019 at 5:28 PMThanks for the tip!
Alondra says
January 2, 2019 at 2:52 PMIβm about to cook this but idk what to cook it with, I need side dishes ideas!!
Natasha says
January 2, 2019 at 2:56 PMHi! 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
January 4, 2019 at 12:29 AMSeriously love this recipe. Will gonna try this tonight. Sounds awesome. Will give the feedback after try it.
Natasha says
January 5, 2019 at 10:22 AMHope you love it!
Kathy Thrasher says
January 6, 2019 at 6:37 PMI 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
January 7, 2019 at 8:54 AMWonderful!! And mushrooms are always a good idea! π
Kailyn says
January 7, 2019 at 9:20 AMLooks 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
January 7, 2019 at 9:29 AMHi 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
January 7, 2019 at 1:22 PMI 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
January 7, 2019 at 2:04 PMI’m sooo happy to hear that! Thanks for letting me know!
Judith says
January 7, 2019 at 4:53 PMThis turned out perfect and was absolutely delicious!, Thank You!!!
Natasha says
January 7, 2019 at 4:57 PMI’m so happy to hear that, Judith! π
Henry says
January 7, 2019 at 9:03 PMI 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
January 8, 2019 at 8:32 AMMmmmm that sounds delicious, Henry!
Erika says
January 8, 2019 at 5:12 PMIf 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
January 8, 2019 at 8:47 PMHmmm 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
January 8, 2019 at 6:18 PMI used Italian bread crumbs instead of flour on the chicken and made fettuccine pasta and broccoli. It was delicious.
Natasha says
January 8, 2019 at 8:46 PMWonderful! β€οΈ
Susanm says
April 19, 2019 at 6:57 PMI didn’t have flour or heavy cream. I followed directions eliminating the dredging and substituted cream with few dollops of sour cream. Blended well and cooked enough that sauce thickened. Delish
Served with rice and roasted string beans and brussel sprouts.
Natasha says
April 19, 2019 at 11:07 PMAwesome, so happy it worked out! Thanks for letting me know. π
Lisa Murphy says
January 8, 2019 at 6:34 PMHi 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
January 8, 2019 at 8:45 PMHi 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
January 9, 2019 at 7:23 AMThank you! Will do!!
Sum says
January 10, 2019 at 2:48 PMI 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
January 10, 2019 at 2:59 PMThat should work π
Elke says
January 10, 2019 at 6:07 PMThis is amazing!!! Used minced garlic instead of cloves. I printed the recipe and will make it for my friends next. Thanks!
Natasha says
January 10, 2019 at 6:41 PMAwesome!! Thank you. So glad you liked it! π
Bree says
January 11, 2019 at 1:27 PMCan I substitute the heavy whipping cream with milk?
Natasha says
January 11, 2019 at 2:25 PMHi Bree! You could try but the sauce won’t be as thick.
Liv says
January 13, 2019 at 12:11 PMNot 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
January 13, 2019 at 1:49 PMHope you love it, Liv!! π
Lori says
January 15, 2019 at 1:46 PMI 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
January 15, 2019 at 2:06 PMHmmmm 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
January 16, 2019 at 5:32 PMThis 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
January 16, 2019 at 7:07 PMThat’s awesome! I am so happy it turned out so well.
Scotti says
January 17, 2019 at 10:07 PMI 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
January 18, 2019 at 8:35 AMYay!! I’m so happy to hear that, Scotti!
Rebecca Wilsbach says
January 18, 2019 at 3:30 PMI 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
January 19, 2019 at 10:20 AMOk thatβs awesome haha! So glad it worked well!
nadia says
January 19, 2019 at 7:12 AMI want to try it but i don’t have chicken stock or broth so can i do it as optional
Natasha says
January 19, 2019 at 10:19 AMHi! 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
January 19, 2019 at 10:25 AMAre you using bone-in chicken breasts with the skin on?
Natasha says
January 19, 2019 at 11:28 AMBoneless/skinless. I can put a note in the recipe to reflect that π
Antony says
January 20, 2019 at 5:42 PMJust 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
January 20, 2019 at 5:49 PMI’m so pleased you liked it, Antony! Thanks for taking the time to leave a nice review. π
John says
January 27, 2019 at 6:09 PMWriting 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
January 28, 2019 at 10:03 AMHaha I love your comment. Food comas are the best. I’m so happy everyone liked it!
Lindsey says
January 30, 2019 at 10:01 AMCan i I serve chicken strips instead and should I double the recipe for this since I have about 10-12 chicken strips?
Natasha says
January 30, 2019 at 10:08 AMHi! 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
January 30, 2019 at 4:33 PMCan you substitute whipped cream with milk?
Natasha says
January 30, 2019 at 7:05 PMHi! 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
January 31, 2019 at 7:21 AMI 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
January 31, 2019 at 8:51 AMI’m very happy to hear that, Pamela!! So glad you liked it. π
Taylor says
February 4, 2019 at 5:16 PMMade this tonight and added mushrooms ππππ SO good!
Natasha says
February 4, 2019 at 7:00 PMAwesome!! So glad you liked it. Mmmm mushrooms…
Lisa W says
February 9, 2019 at 1:09 PMHi,
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
February 9, 2019 at 2:45 PMAww 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
February 10, 2019 at 5:27 PMThanks so much!π Im actually cooking this tonight, cant wait!
Alandria S Terry says
February 12, 2019 at 12:31 PMJust 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
February 12, 2019 at 1:21 PMThatβs awesome!! So happy you liked it.
Julia says
February 12, 2019 at 2:49 PMOh 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
February 12, 2019 at 3:45 PMSo happy to hear it β€οΈπ
Brian says
February 23, 2019 at 8:51 PMAdded a 1/2 lb sliced portabella with the cloves, a generous splash of dry sherry with the broth to help deglaze and a tied spring of thyme. Freaking delicious!
Natasha says
February 23, 2019 at 10:06 PMLove your additions, Brian! So happy you liked the recipe.
Jill says
February 28, 2019 at 7:24 PMWill this recipe still come out the same in a regular skillet or does it have to be a cast iron skillet for best results? Thank you. The recipe looks delicious.
Natasha says
March 1, 2019 at 8:04 AMHi Jill! A regular skillet will work just fine. π
Brooke Beltran says
March 5, 2019 at 11:55 PMI made this recipe tonight for dinner and it was delicious! I served it with broccoli–to keep it low carb. I am excited to try more of your recipes–you have a lot that look really good!
Natasha says
March 6, 2019 at 8:15 AMI am so happy you enjoyed it, Brooke!! π Thanks so much.
Ree says
March 13, 2019 at 4:49 PMI made this dish the other night. I used minced garlic instead of whole clove. I cooked everything else to your recipe. It was delishes!! I’ve been looking for different recipes online and came across your recipe. I wanted something that is different from my usual dishes I cook. And something quick to cook. Wonderful dish. I’ll definitely cook this dish again. Thanks for the recipe
Natasha says
March 14, 2019 at 9:16 AMI am so happy you like it, Ree! π
Alyssa says
March 18, 2019 at 12:08 AMNatasha, itβs awesome! I cannot wait to try this. I bet it makes the house smell divine and tastes incredible!
Natasha says
March 18, 2019 at 5:54 PMThanks so much!
Carrie says
March 20, 2019 at 9:28 AMHi! Iβm planning on making tonight. Iβm a little confused about βcutting the chickenβ. Someone said they pounded them instead, so are we trying to make thinner? Or narrower? I was envisioning cutting them like tenders? Thanks for your help.
Natasha says
March 20, 2019 at 10:00 AMHi Carrie! Yes, I cut the chicken to make it thinner. Basically, I find the big, thick breasts tend to dry out before they’re fully cooked through. Pounding them is definitely an option, but I find it more work. Pounding does tenderize too, so that’s something you could do for sure. So if you can see on the photos, I cut the chicken lengthwise so that the 2 breasts turn into 4 thinner cutlets. You could cut the chicken into strips if you want to, though. I just find browning the chicken easier when you’ve got the 4 pieces vs. a bunch of strips. I hope this helps! Let me know if I am not explaining it clearly.
Carrie says
March 20, 2019 at 3:01 PMThanks so much for getting back to me! Here I go…! π
Natasha says
March 20, 2019 at 3:05 PMHope you like it! π
Kate says
March 24, 2019 at 4:39 PMThis was simply the best! I added some sliced mushrooms when sautΓ©ing the garlic and then did everything else exactly as directed. I served with rice. Everyone wanted seconds including my 10 year old – big win!
Natasha says
March 24, 2019 at 5:14 PMYay!! I am so happy to hear that!! π
Megan Davis says
March 26, 2019 at 9:09 PMThis recipe was a home run for my family of picky eaters, thank you so much for sharing! Prepared just as directed and it was amazing. Had mashed potatoes and broccoli as sides, sauce works perfect as gravy. Will definitely make again!!
Natasha says
March 27, 2019 at 8:15 AMThat is wonderful! Thanks for letting me know, Megan!
KatieB says
March 28, 2019 at 4:53 PMI never post comments but this was a HUGE hit with our super picky family! I am a chef, and usually stick to my own recipes, but this was AMAZING! Huge kudos and thanks again!!
Natasha says
March 28, 2019 at 5:39 PMYay!! That’s quite the compliment! I am so happy it went over so well. π
Aimee says
March 30, 2019 at 5:57 PMOh my goodness! What a win tonight. I didn’t feel like making my usual chicken casserole that kids complain about. Found this recipe. Showed the pics to my picky son (10 yrs) and he shrugged and said ok. That’s a plus right there! Threw it together with steamed broccoli and white rice in 40 mins. My daughter turned her nose up at it and I said she needed to try it. First sample bite and she said ok. Now the hubby. He doesn’t complain but also didn’t say anything positive… after dinner I asked if he’d eat it again, he said Yes!
I loved it. I need to tweak my skills just a bit to be sure sauce is a bit more browned and needed just a tad more time cooking the chicken. Great recipe! Thanks!
Natasha says
March 30, 2019 at 6:06 PMHaha that’s great!! I’m always happy when I can satisfy picky eaters lol. π
Gogo-HE says
April 1, 2019 at 3:07 PMYes definitely a quick one. I substituted cream of mushroom sauce for the cream as I have some lacto intolerant persons, cubed some roasted egg plant, it turned out really well.
Dan says
April 7, 2019 at 7:32 PMNatasha, love this simple recipe. Iβve used it to try various flavors. I like to deglaze the pan with some white wine before adding the broth. Iβve also found that seasoning the chicken with something like Old Bay is good. Adding fresh herbs from the garden instead of parsley works well (thyme and oregano are my favorites).
Thanks again!
Natasha says
April 9, 2019 at 8:35 AMSo glad you liked the recipe, Dan!! You definitely can’t go wrong with white wine. π And few things beat fresh garden herbs!
Tim Barney says
April 15, 2019 at 10:23 AMI have added mushrooms to this and it is great!
Natasha says
April 15, 2019 at 10:28 AMWonderful!!
Nadia Noversega says
April 16, 2019 at 12:37 AMI made this yesterday and all I could say this recipe is delicious! I made few substitutes due to lack of ingredients. I used milk instead of heavy cream and add cornstarch to thicken it. Still delicious though.
I add some mushroom too. Love this recipe so much and definitely would cook this again.
Thank you!
Natasha says
April 16, 2019 at 7:46 PMYay I am so happy it worked out, Nadia!
Shelley says
April 16, 2019 at 8:47 PMVery good! Served over garlic mashed potatoes to catch some of that delicious creamy sauce. I’m passing this recipe along to others.
Natasha says
April 16, 2019 at 9:05 PMSo glad you liked it!! Thanks for sharing. π
Becky says
April 18, 2019 at 1:56 PMIs cool whip and heavy cream the same thing? If not can it be substituted?
Natasha says
April 18, 2019 at 2:25 PMHi Becky! Nope, it is not the same thing and I would not recommend substituting. Cool Whip is sweetened and a lot of additives are in there (it’s not really whipped cream technically) so it gets that fluffy texture. You can whip heavy cream if you’re making whipped cream at home from scratch. In the case of this recipe, you’d just pour the unsweetened heavy cream into the pan (it’ll be liquid). You may also find it labeled as “heavy whipping cream” or even “whipping cream” depending on where you live. But anything that’s already pre-whipped won’t work and probably has sugar/sweetener/other stuff in there, so skip over those. I hope this helps!
Michelle says
April 19, 2019 at 6:48 PMFast, easy, and SO DELICIOUS! We didnβt change a thing!
Natasha says
April 19, 2019 at 11:07 PMYay! So happy you liked it, Michelle! π
Nancy says
April 26, 2019 at 4:27 PMMade this tonight for my boyfriend and I! I added half fried mushrooms to the mixture and for the sides I made fried esparagus bathed in garlic powder and olive oil and ceasefires salad! It was DELICIOUS!
Natasha says
April 26, 2019 at 6:50 PMI am so happy you guys liked it! Sounds delish!
Da Jelsa says
April 26, 2019 at 5:28 PMAny suggestions to make this keto friendly. Ex: what to use (and amount) in place of flour
Natasha says
April 26, 2019 at 6:49 PMHi! I’m not keto and don’t specialize in keto recipes, but I think others have used almond flour. You could take a look through the comments – I believe some people have made this recipe keto.
Charity says
April 30, 2019 at 7:34 PMI followed the recipe and my picky kids and their friends wanted seconds!! It was soooo good!!!
Natasha says
May 1, 2019 at 8:17 AMThat is so great to hear, Charity! Thanks for letting me know!
myra says
May 1, 2019 at 1:55 PMI’m planning this for dinner tonight, I have everything except the lemon juice, what could I use instead?
Natasha says
May 1, 2019 at 6:24 PMHi Myra! I would just leave it out.
Misty says
May 2, 2019 at 2:42 PMIs there anyway to get the nutrition facts for this? I have made it before and love it, but recently started weight watchers and need to calculate the points.
Natasha says
May 2, 2019 at 2:47 PMHi Misty! I’m so glad you like the recipe! I’d say your best course of action is to plug in the exact ingredients you’re using into a nutrition calculator like My Fitness Pal (weigh the chicken – it can vary a LOT depending on what you actually use) and how much you’re actually eating. I don’t usually like to give calorie counts, especially on higher calorie recipes. I’m not a trained nutritionist and I know a lot of factors can vary, so it’s best to use the labels of the exact brands of ingredients you use etc.
April says
May 3, 2019 at 6:00 PMAbsolutely dee licious!!! I’m no gourmet cook but this dinner made me feel like one!!
I prepared it exactly to your recipe and it was simply perfect! Thanks so much!!
Natasha says
May 4, 2019 at 9:56 AMThat’s great!! So happy you liked it, April! π
Karen Weesner says
May 7, 2019 at 5:31 AMGreat Recipe and easily embellished with other vegetables as have on hand. It was my son’s first night home from college and I needed to make something he could eat as leftovers. Made some Rosemary rice to go with your dish with a hearty salad. My son is glad to be home! At least for the food. Thanks for a great recipe.
Natasha says
May 7, 2019 at 3:35 PMI am so glad he liked it. Your comment made me smile. π
Carol McVeigh says
May 11, 2019 at 2:11 AMMade this tonight. Only change I made was to double the recipe.
Everyone loved it and so easy to make, I will definitely be making it again.
Natasha says
May 11, 2019 at 1:09 PMThat’s so great to hear, thanks Carol! π
John says
May 11, 2019 at 4:13 PMBland.
Natasha says
May 11, 2019 at 4:33 PMReally? Did you add salt? I don’t think others find it bland based on all the reviews, but I guess everyone has different taste buds…
Maria says
May 12, 2019 at 3:20 PMI just made this for my family and WOW my husband who hates chicken (except for fried cutlet) Went for a second helping!! It was so so flavorful and delish! Shared this recipe already with my sister, niece and daughter lol
Natasha says
May 12, 2019 at 4:00 PMThatβs what I like to hear! So happy everyone liked it. Thanks for sharing! π
Lina ontiveros says
May 13, 2019 at 12:02 PMBest creamy garlic chicken !!
I did add some “season all” when you first brown the chicken to give it an extra flavor and its damn good !! Hubby and kids love it and garlic is not over powering. I trusted your advice in some comments i have read about alot of garlic and it wasnt at all. Thank you for sharing this recipie will be following you !!!
Natasha says
May 14, 2019 at 10:26 AMExcellent! So glad it was a hit. β€οΈ
Pam says
May 14, 2019 at 5:27 PMI’m trying to figure out if these are supposed to be cut so they are thinner (sliced in half to be much thinner pieces), or cut so they are in 4 pieces, but normal thickness?
Natasha says
May 14, 2019 at 7:21 PMTheyβre sliced to be thinner π
Katherine says
May 17, 2019 at 4:39 PMSo I loved the simplicity of this recipe and the minimal ingredients.
I put a couple tweeks, I used closer to 4tbs butter after all was said and done. In addition to the lemon juice I added a splash of white cooking wine.
I also used Sazon in lieu of salt and pepper. I used one packet mixed with the flour for dredging. And I put less than half a packet in the sauce step before the cream. I was very happy with how the garlic came through. I sliced all my cloves and used a very small amount of garlic power right at the end with the cream before adding the chicken. Overall really good!
I need more practice with pan frying chicken though π lol
Natasha says
May 18, 2019 at 2:28 PMSo glad you liked it, Katherine!! π Love adding white wine to recipes too.
Kelly says
May 17, 2019 at 5:05 PMAmazing! My whole family loved it. My daughter who is a picky eater, my mother in law who doesn’t even care for garlic. My husband made sure there were no leftovers.
Natasha says
May 18, 2019 at 2:28 PMThat’s awesome! So happy to hear that π
Tani Odorfer says
May 18, 2019 at 1:48 PMI need to double the sauce, would you double the olive oil and butter that you fry the chicken in as well or just the other ingredients? Thanks!
Natasha says
May 18, 2019 at 2:25 PMHi Tani! Hmm… I think just doubling the other ingredients should be good. Maybe an extra tablespoon of butter if you were so inclined, but I’d keep the oil the same. Let me know how it goes! π
Michelle says
May 18, 2019 at 2:27 PMCan I use this recipe with chicken with skin and bone?
Natasha says
May 18, 2019 at 2:29 PMYes! You may need to cook it for a bit longer, though, since I cut the chicken breasts thinner.