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This creamy garlic chicken recipe is the ultimate easy comfort food! Tender chicken breasts smothered in a creamy garlic sauce are irresistible. Garlic lovers unite!

Love creamy chicken recipes? Try my Creamy Tuscan Chicken, this Creamy Bacon Chicken, or my Creamy Mushroom Chicken.

cast iron skillet with chicken breasts and a creamy garlic sauce with whole cloves of garlic

Why you’ll love it

This creamy garlic chicken is ready in about 30 minutes. It’s good enough to serve company, but it’s also one of those dishes that works for a quick weeknight dinner. A lovely reader said that it’s “one of the best things I have ever eaten!!!” It was an early hit on the blog and actually shaped the direction of S&L towards easy comfort food.

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.

What you’ll need

  • Chicken – we’re using two large boneless, skinless chicken breasts cut in half lengthwise to cook faster and more evenly, so it remains tender and melt-in-your-mouth
  • Flour – for a tasty crust on the exterior of the cutlets, and it also helps thicken the sauce
  • Olive oil and butter – for sautéing
  • Garlic cloves – use an entire head of garlic. Don’t worry if you don’t have the exact same number of cloves as I used. It’s not precise.
  • Chicken broth – for the savory base of the sauce
  • Lemon juice – a little bit of acidity for balance
  • Garlic powder – for a different garlicky aspect! It’s a staple in my pantry.
  • Heavy cream – it’s what makes the sauce luxuriously rich
ingredients for creamy garlic chicken on a marble countertop

Do I eat the garlic cloves?

  • You do! 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.
creamy garlic chicken on a plate with mashed potatoes and green beans

How to make creamy garlic chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying chicken in a cast iron skillet and then frying garlic cloves

Cut the chicken breasts into four cutlets, season with salt & pepper, and coat with flour. Pan fry until golden, and then take them out of the skillet. Lightly brown the garlic cloves in the same pan.

making sauce for creamy garlic chicken in a cast iron skillet

Add the broth, lemon juice, and garlic powder to the skillet. Let it up bubble for a few minutes until the liquid has reduced somewhat. Pour in the cream, and return the chicken to the pan to cook until it reaches 165F inside and the sauce thickens. Garnish with parsley if desired.

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

Substitutions and variations

  • Sub the cream at your own discretion. If you use something like milk or half-and-half, the sauce may curdle due to the high heat and end up thinner. I recommend reading through the reader comments. There’s tons of tips from readers who have tweaked this recipe to their liking.
  • I use boneless/skinless chicken breasts for this recipe. You can substitute for chicken thighs, but keep in mind those may take a bit longer to cook.
  • For an elegant touch, swap the chicken broth for a dry white wine like pinot grigio or sauvignon blanc.
  • Readers have tried minced garlic in a jar, but the results won’t be the same and our kitchen has not tested that. You’re welcome to experiment.
close-up of creamy chicken skillet with garlic cream sauce

What to serve with creamy garlic chicken

Leftovers and storage

  • Store any leftovers of this creamy chicken in the fridge in a covered container for 3-4 days.
  • Reheat in a saucepan slowly and over a low heat until warmed through.
  • I don’t recommend freezing this one. The chicken will dry out, and creamy sauces don’t hold up well in the freezer.
creamy garlic chicken in a cast iron skillet with whole garlic cloves and plenty of garlic cream sauce

If you made this creamy garlic chicken recipe, leave a star rating and comment below! Questions the post didn’t answer? Let me know. You can find me on Instagram and showcase your creations with #saltandlavender.

This creamy chicken skillet recipe is loaded with garlic and the the most amazing melt-in-your-mouth chicken. Make it for dinner tonight!
4.88 from 494 votes

Creamy Garlic Chicken

This creamy garlic chicken recipe is the ultimate easy comfort food! Tender chicken breasts smothered in a creamy garlic sauce are irresistible. Garlic lovers unite!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4


  • 2 large boneless skinless chicken breasts
  • Salt & pepper to taste
  • 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
  • Parsley chopped (optional)


  • Cut the chicken in half lengthwise so you have 4 smaller cutlets. Generously season them with salt & pepper and coat them in the flour. 
  • Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it’s nice and golden. Take the chicken out of the pan and set it aside.
  • Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they’re lightly browned on the outside. 
  • Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced. 
  • Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with freshly chopped parsley if you wish.


  • 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.


Calories: 435kcal, Carbohydrates: 6g, Protein: 26g, Fat: 34g, Saturated Fat: 18g, Cholesterol: 169mg, Sodium: 313mg, Potassium: 514mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1083IU, Vitamin C: 6mg, Calcium: 57mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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  1. Linda says:

    5 stars
    Close to Chicken Marsala…YUMDILLYIISCIOUS!!

    1. Natasha says:

      So happy you like it!! 😀

  2. Matt says:

    5 stars
    This is great! It has quickly become a staple in our household. Thanks for sharing!

    1. Natasha says:

      So glad to hear it, Matt! Thanks for letting me know. 🙂

  3. Jo says:

    5 stars
    Soooooo good. Made it today and hubby raved how good it was. Made according to recipe and added fresh spinach. Yummy

    1. Natasha says:

      I am so happy to hear that! 🙂

  4. Brian Calbick says:

    Easy recipe for the non chef such as myself! Turned out beautifully! Certainly a make again!
    Thank you Natasha!

    1. Natasha says:

      You are very welcome! 😀

  5. Alicia says:

    I haven’t made this, but I plan on doing so tonight. If I double the chicken, as I am cooking for a group of 5) should I double all ingredients?

    1. Natasha says:

      Hi! Yes, I would. You could possibly use fewer garlic cloves, but doubling everything would be fine. Let me know how it goes!

  6. Rosita says:

    5 stars
    I made this exactly as you described it and my husband and I loved it! It’s a regular item in our house now

    1. Natasha says:

      So happy to hear it! ❤️❤️

  7. Brian Calbick says:

    stupid question, but when you say “cut in half lengthwise” are you saying split them in half like butterfly? or just top to bottom? Want to try, looks delicious!

    1. Natasha says:

      Hi Brian! You’re butterflying them and then cutting it down the middle so you get 4 thinner pieces (same length as the intact chicken breasts but they’re just thinner so they cook more evenly).

      1. Brian Calbick says:

        Thank you for the response! Wish me luck!

        1. Natasha says:

          Good luck!!

    2. Clara says:

      Hi Natasha, I just finished cooking this chicken and some of my family has eaten. I added extra onion for more flavour. We like it. It’s so yummy 😋
      Thanks for providing us delicious recipe. I’ve bookmarked straight away the moment I saw it in your website.

      PS: I’m sorry if I typed this comment on someone else’s reply as I’m not sure where is the proper place for me to leave my comments.

      1. Natasha says:

        No worries! To leave a comment without adding to a reply, you just fill out the the box under “leave a reply”. 🙂 So glad it was a hit, Clara!

      2. Adrienne Wright says:

        I would like to make this but for 30 + people, can i make it the day before ,or start it

  8. Linden Weitz says:

    5 stars
    Great reci[ie, made mine with coconut milk subbed for cream. Crush the garlic!

    1. Natasha says:


  9. Coco says:

    5 stars
    I’ve tried many chicken breast recipes and so far, this is the best! My whole family was raving abt this chicken. Thank you!

    1. Natasha says:

      Aww so glad to hear it!!

  10. The Wellness Evolution says:

    5 stars
    New favorite. I’m in love. Made it exactly as described. Amazing. 😍

    1. Natasha says:

      Yay!! Thanks for letting me know 😀