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Creamy Garlic Chicken

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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. 🙂

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: 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!
4.82 from 55 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, 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.

  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 trusty 10-1/4" Lodge cast iron skillet 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.

Reader Interactions

Comments

  1. Leslie says

    I made this last night with mashed potatoes and roasted brussel sprouts. It was delicious. The sauce on top of the potatoes really worked too. Thanks!

    Reply

      • Connie Carey says

        I 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.!!!!

        Reply

    • Janice Huff says

      I want to make this tonight but only have whole milk canned milk or half and half. Could I use one of those instead of heavy cream?

      Reply

      • Natasha says

        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

        • Michael frabosilio says

          I too happen to have whole milk only. I’m just going to make a thin-ish bechamel and that should fix the problem. On a side note adding leeks to the dish really rounds out it for me. Reminiscent of chicken and 40 cloves.

          Reply

    • Alysia says

      Well Folks, looks like a baked tofu night here..its a new recipe for my family but I’m sure it will get gone

      Reply

    • Darlene says


      I made this recipe tonight and it was delicious! I served it with fettuccine noodles and peas. I drizzled some of the sauce (added mushrooms) on the pasta. My question is about the chunks of garlic and what to do with them??? I avoided putting them on the pasta for fear it would be too strong. Does anyone eat these garlic chunks or were they used just to flavor the sauce?

      Reply

      • Natasha says

        You eat the whole cloves 🙂 I know, it seems kinda crazy, but they totally mellow out when cooked. They have a similar flavor to the whole roasted garlic cloves that you can do in your oven and then use in things like salad dressing or spread on bread. I am so glad you like the recipe!

        Reply

  2. Daisy says


    I made this today! I pan fried the chicken, looked great, but it wasn’t cooking on the inside, so I ended up over cooking them, it was too chewy and tough. The flavor was great except more salt in the sauce would have been better. I’m not sure how you get them to be tender and melt in your mouth as you say.

    Reply

    • Natasha says

      Hi Daisy! Hmm… did you slice the chicken in half lengthwise so the pieces were thinner? I gave it 4-5 min./side and then 5 mins in the sauce and it was cooked through without being tough at all… strange! Yup, I always season any dish with extra salt if I think it needs it. I’m glad you liked the taste, though. Let me know if you give it a try again. 🙂

      Reply

      • Daisy says

        Yes, I used thinly sliced chicken from the store, breast fillets or cutlets, whatever they are called. I will try this again but bake the chicken first then add it to the sauce. Do I still need to flour the chicken before baking? And how long and at what temp? I’m an amateur cook and I’m so glad I found your blog, thank you!

        Reply

        • Natasha says

          Hi Daisy, I wouldn’t bake the chicken first… there’s a good chance it’ll be way overcooked and I have no idea on timing since I have not tested the method myself. I’m thinking you just cooked the chicken way too long and that’s why it wasn’t tender… that has happened to me in the past too. Why not buy normal chicken breasts and just cut them in half lengthwise next time? I’m not sure now if you bought chicken tenders or what, but I really want this recipe to work for you. 🙂

          Reply

        • Sarah Perkins says

          Just remember to have fun, experiment with recipes sometimes they taste better. I would actually make the sauce first, leaving it a little thinner and pour it over the chicken before I put it in the oven.

          Reply

      • Darryl says


        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

    • Penelope says


      Hi Daisy. You may have cooked the chicken on too high heat, therefore cooking the outside too quickly and not letting the inside get done. Perhaps try cooking it a lower temperature next time. Just don’t give up. I taught myself how to cook years ago by watching a ton of cooking shows. Blogs like this help me out too. There are so many tips and tricks that have helped me. I threw away a lot of ruined food along the way and, while I don’t consider myself a “chef” by any means, I now feel confident in the kitchen. I love to cook now.

      Reply

    • Dave says

      I always make sure to let the chicken sit out at room temp for about 30 minutes before cooking. This can make a huge difference when it comes to them getting cooked properly.

      Reply

  4. Sierra says


    Great flavor. When I was tasting the sauce toward the end I honestly didn’t want to stop! Made it with mashed potatoes and roasted carrots. Gonna make this again for sure!

    Reply

  7. Casey says

    I wonder if this would work in a slow cooker with full chicken breasts. Pan sear, make the sauce and then combine in the cooker. Thoughts?

    Reply

    • Natasha says

      Hmmm I’m not entirely sure. How long do you plan on cooking it for? I’m concerned the sauce may separate in the slow cooker.

      Reply

  8. Tisha H. says


    This was AMAZING! Definitely on the make again list. My husband didn’t have one word to say as his mouth was too busy practically licking his plate. Even the MIL gave compliments on it.

    Reply

    • Natasha says

      Hi! You could try. It’ll have a more tangy flavor, but I think it would probably still be tasty. Let me know how it goes! Happy New Year!

      Reply

    • Natasha says

      Hi! Hmm I’d probably just leave it out and perhaps cook the cream for a bit longer before adding the chicken back into the pan to reduce the sauce a bit more (the flour helps thicken the sauce). You could definitely try coconut flour, but I’m thinking it’ll alter the taste of the dish.

      Reply

    • Tami says


      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

      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

  13. Kathy Thrasher says


    I made this tonight with rice and sauteed cauliflower and it was an instant hit! I’m already making plans for making it again with mushrooms. Mmmmm….

    Reply

  14. Kailyn says

    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

      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. 🙂

      Reply

    • Kathryn says

      Can I use regular whipping cream instead of heavy? I accidentally got regular whipping cream at the store

      Reply

  15. Kaitlin says


    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!! 🙂

    Reply

  17. Henry says

    I enjoyed making this dish, i added bacon once i poured heavy cream and let it simmer for a bit and i also added a spoon of sour cream. Served with white rice and it was great !

    Reply

  18. Erika says


    If I were to use coconut cream as a heavy cream alternative are there any modifications you can think of that may help re-balance the flavor so that coconut doesn’t overpower? (Not that that would be all that bad lol) Thanks! Loved the recipe!

    Reply

    • Natasha says

      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


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

    Reply

      • Susanm says


        I 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.

        Reply

  20. Lisa Murphy says

    Hi Natasha
    My husband and I are trying to follow a Keto diet. Do you think it would work if I substituted almond flour or coconut flour for the white flour?
    Thanks for the advice !
    Lisa

    Reply

    • Natasha says

      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

  21. Sum says

    I had to cook my chicken a little longer because I must have not cut it thin enough and it pretty much removed the creamy sauce! Do you think I could add a little more heavy cream and chicken broth and cook a few more minutes to add more sauce?

    Reply

  22. Elke says

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

    Reply

  24. Liv says

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

    Reply

  25. Lori says

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

    Reply

    • Natasha says

      Hmmmm cream cheese will make the sauce more tangy, but I’d say the texture may end up better. Milk will yield a thinner sauce. It’s hard to say!

      Reply

  26. Joyce says


    This was a amazing weeknight dinner! My chicken came out so tender! I substituted heavy whipping cream with milk, butter and cornstarch for thickness. I also substituted flour with cornstarch. My 3 sons ages 13, 11, and 6 absolutely loved it and I even impressed my self with this after work meal. I served it with easy stovetop stuffing with peas and carrots. Simple, easy and delicious! Definitely saving this recipe! Thank you for sharing!

    Reply

  27. Scotti says


    I cooked this last night and wow! The flavor is so great! Thank you so much for sharing this recipe! My kids left no leftovers lol 😂

    Reply

  28. Rebecca Wilsbach says


    I made this last night. I could tell by my husband’s wide-eyed delight that he thought it was as good as I did. I only had light cream in the fridge which might account for the sauce breaking but the taste was there. I made a little extra sauce so I could serve it over noodles. It’s an outstanding recipe, thanks for posting it!

    Reply

    • Natasha says

      Hi! You could do water or a combo of water and a stock/bouillon cube. I use broth because it packs in a lot of flavor. Just make sure to salt the recipe properly.

      Reply

  31. Antony says


    Just made this tonight and it was mouth watering delicious!! Left the chicken in the sauce for longer than 5 min while my asparagus finished cooking and we ate it over a bed of white rice. The sauce thickened up even more since we cooked it a bit longer but it was very creamy and not overpowering with garlic. Will definitely make this again, but I will make more of the sauce because of how good it is! Thanks for the recipe!

    Reply

  32. John says


    Writing this in a food coma, be warned. Followed the recipe exactly and it came out amazing! I’ve never prepared anything with a cream sauce before so this was a nice introduction. My family, that hates anything new, demolished their plates and loved it! I served it with assorted roasted potatoes and green beans.

    Thanks Natasha!

    Reply

    • Natasha says

      Hi! When you say chicken strips, do you just mean raw, cut-up chicken breasts/chicken fillets? It really depends what size they are, but yes, if you want plenty of sauce, no harm in doubling the recipe. 🙂

      Reply

    • Natasha says

      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

    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

  37. Lisa W says

    Hi,
    This recipe looks amazing. My question is, is this good re heated? Looking for a comfort dish for a friend who just lost his Mom and wanted to bring him a meal.
    Thank you

    Reply

    • Natasha says

      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

  38. Alandria S Terry says


    Just made this for lunch and MAN!! DEE.LISH.SHUSH!!!! Chicken was so tender and juicy, sauce was perfect. I did add some salt and cayenne pepper to make it spicy. FOR THE WIN!!

    thanks a bunch, love your blog Natasha!

    Reply

  39. Julia says


    Oh honey, I enjoyed this meal I made it different(crushed garlic, sautéed 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

  40. Brian says


    Added 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!

    Reply

  41. Jill says

    Will 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.

    Reply

  42. Brooke Beltran says


    I 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!

    Reply

  43. Ree says

    I 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

    Reply

  45. Carrie says

    Hi! I’m planning on making tonight. I’m a little confused about ‘cutting the chicken’. 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.

    Reply

    • Natasha says

      Hi 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.

      Reply

  46. Kate says

    This was simply the best! I added some sliced mushrooms when sautéing the garlic and then did everything else exactly as directed. I served with rice. Everyone wanted seconds including my 10 year old – big win!

    Reply

  47. Megan Davis says


    This 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!!

    Reply

  48. KatieB says


    I 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!!

    Reply

  49. Aimee says


    Oh 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!

    Reply

  50. Gogo-HE says


    Yes 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.

    Reply

  51. Dan says


    Natasha, love this simple recipe. I’ve used it to try various flavors. I like to deglaze the pan with some white wine before adding the broth. I’ve 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!

    Reply

    • Natasha says

      So glad you liked the recipe, Dan!! You definitely can’t go wrong with white wine. 🙂 And few things beat fresh garden herbs!

      Reply

  53. Nadia Noversega says

    I 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!

    Reply

  54. Shelley says


    Very good! Served over garlic mashed potatoes to catch some of that delicious creamy sauce. I’m passing this recipe along to others.

    Reply

    • Natasha says

      Hi 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!

      Reply

  57. Nancy says

    Made 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!

    Reply

    • Natasha says

      Hi! 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.

      Reply

  60. myra says

    I’m planning this for dinner tonight, I have everything except the lemon juice, what could I use instead?

    Reply

  61. Misty says


    Is 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.

    Reply

    • Natasha says

      Hi 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.

      Reply

  62. April says


    Absolutely 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!!

    Reply

  63. Karen Weesner says


    Great 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.

    Reply

  64. Carol McVeigh says


    Made 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.

    Reply

    • Natasha says

      Really? 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…

      Reply

  66. Maria says


    I 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

    Reply

  67. Lina ontiveros says


    Best 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 !!!

    Reply

  68. Pam says

    I’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?

    Reply

  69. Katherine says


    So 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 🙃 lol

    Reply

  70. Kelly says

    Amazing! 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.

    Reply

  71. Tani Odorfer says

    I 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!

    Reply

    • Natasha says

      Hi 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! 🙂

      Reply

  74. Jessica says


    Just made this and it is amazing!!! I forgot garlic so I had to use minced. I added 1 heaping tbsp (along with mushrooms) to a double recipe and it was perfect. Thank you so much! My picky eaters loved it! I served the chicken with asparagus and baked potatoes.

    Reply

  75. Beth Ann Teepell says


    I just finished making this recipe. The changes I made were to add thin sliced onions, mushrooms, and 2/3 of a can of Cream of chicken soup. I used a tiny bit more of the broth as well. My husband is a wee bit picky about new recipes and always gives an honest critique. I served with mashed potatoes and green beans. He Loved It. And wanted an extra serving ( which rarely happens). Chicken was tender and the sauce was great. Thanks so much for a recipe I can add to my ” go to” meals .

    Reply

  76. Kristi says


    Hey, I used some garlic salt, lemon pepper, corriander, and smoked paprika in the flour mix on the chicken and it was delicious! Also, used basil instead of parsley. I had it with mashed potatoes, which was awesome, but I think it would be perfect as a pasta sauce!

    Reply

  79. Emil says


    This recipe is awesome! I was wary of using boneless skinless chicken breasts because they can be dry, but they turned out juicy and delicious. I didn’t have heavy cream, but I used whole milk. I halved the amount and added a little bit of flour to thicken it. Thanks for posting!

    Reply

    • Natasha says

      So pleased you liked it, Emil! I know, I feel the same about b/s chicken breasts. Very glad it worked out 🙂

      Reply

  80. Krizelle says

    I just cooked it today coz I already cooked all kinds of Filipino chicken cuisine and I’m looking for new chicken recipe. I burnt the garlic a little bit but good thing we made a solution for it not to taste like burnt. I added more lemon juice, water and salt and it worked. Thank you for this recipe, my hubby liked it.

    Reply

    • Natasha says

      Hi Deb! You could try, but it’ll change the flavor and texture. There’s quite a few comments on this post where readers have tried different substitutions and reported back – reading through them may help.

      Reply

  82. Mark says


    My family and I really enjoyed this for our dinner tonight , I served it on a bed of buttered pasta and we ate the lot – lovely subtle garlic flavours from the recipe cooked exactly to spec – thank you 🙏

    Reply

  83. Tracy says


    This is amazing. So much so that I’m making it for the second time in a week. My family loved it. I plan on putting it over pasta this time. I dont have whole garlic so.i just used the diced I have. Great recipe. Thanks for sharing it!

    Reply

  84. kelly marquardt says


    So delish I added mushrooms. I ended up using half and half and I knew it was going to be runny so I made a rough so I could thicken it up. I took part of the butter and then added 3 tablespoons of flour and cooked out the flour so it wouldn’t have a taste then added some of the half and half mixed it then added it to the other mixture and it then thickened up and it wasn’t to runny and not to thick. I used egg noodles and put the sauce over the noodles and then topped it off with the chicken and mushrooms.

    Reply

  85. Khaled says


    I’ve cooked Indian food, Italian, Arab, Chinese, and many others yet I’ve never cooked a more perfect piece of chicken like this. The chicken is awfully tender yet flavorful and well done.. You don’t need to season the sauce as its salty enough, the lemon juice as a crucial touch that just breaks into the richness of the broth and the fattiness of the cream. At first I thought it’s going to be creamy and rich only and somewhat boring but honestly it’s amazing. I fried some potatoes and added them at the final step and lowered the temperature lower than medium and let the chicken and the potatoes simmer slowly and absorb the sauce. What a wonderful dish with a wonderful sauce and tender chicken

    Reply

    • Natasha says

      So glad you liked it! You could try, but the sauce won’t be as rich or thick. I think some readers did try it with milk – maybe read thru the comments and you might find that helpful.

      Reply

  87. Holly says

    This is absolutely delicious! My husband and I loved it! Thank you! I substituted coconut milk for the heavy cream ( I’m lactose intolerant) and added a bit of sour cream to thicken it! Still delicious yummy! Added fresh dug potatoes from the garden with creamed peas. Wonderful!

    Reply

  88. Diane Brady says


    Thank you for the recipe! Mine came out terrific. I actually used a slow cooker and I did it with about seven or eight legs and added parmesan (sp) cheese, half and half and used vegetable buillon (sp) and a whole medium size onion with a teaspoon and a half of flour. AMAZING!!! cooked in for about 7 hours. Very very little water and about a half 3/4 of a cup of half and half.

    Reply

  89. Maria K. says


    I’ve made this amazing recipe so many times I’ve lost count…always perfect and I’ve never made any adjustments to the recipe. My husband and son LOVE it! I’d give this recipe 11 stars if I could!

    Reply

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