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. 🙂
How to make creamy garlic chicken
I cut the chicken breasts in half lengthwise like I do with similar recipes (such as my creamy Tuscan garlic chicken, this creamy bacon chicken, and my creamy 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: 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
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Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour.
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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.
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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.
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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.
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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.
Ahmed says
Delicious
Natasha says
Thank you! So glad you enjoyed it.
Valonka says
Made this last Sunday evening and added in Broccoli and Mushrooms. Tasted delicious! Thank you for the Recipe!
Natasha says
That's great!! You're very welcome! 🙂
Jesenia Valadez says
It was my husband’s turn in the kitchen! It came out great and super easy to make! Thank you!
Natasha says
Awesome! So glad to hear that!
Heidi says
Oh! This was lovely. Hubby suggested we go to the pub for dinner but I knew there were chicken breasts ready to cook so decided to stay home and cook this. Absolutely delicious! Husband and children practically inhaled this, including all the garlic cloves. Thank you so much for the inspiration and saving us at least $80-$100!
Natasha says
Yay I'm so glad you all liked it, Heidi!! You're very welcome. XO
Becca Guajardo says
Trying to make this for dinner tonight but what if I only have minced garlic, is that okay?
Natasha says
Hi Becca! I am pretty sure people have asked/tried this before, so you may want to browse the comments to see if you can glean any insight. Do you mean minced garlic from a jar? I think that would be fine, but I would use less since it'll taste more concentrated. As to how much to use, I really don't know since I've never tested it. The whole cloves mellow out a lot, so really the garlic powder provides most of the garlic flavor (except when you eat the cloves, of course). I'd probably start with a teaspoon or two and then taste it and add more if needed.
Becca Guajardo says
Yes minced garlic from a jar,
I looked through the comments & found some feedback on how the recipe turned out with minced garlic from the jar & it seemed to work just fine with this recipe!
I will give it a shot & lyk how it turns out/how we like it.
Thank you for replying to fast, I love how interactive you are with people who comment on your recipes.
Will be coming back for more 🙂
Natasha says
That's great! And you're very welcome. I try to be as active as I can on here haha! Let me know how it goes 🙂
Becca Guajardo says
Sooo the minced garlic worked just fine with the recipe
but I didn’t have any chicken breast I only had chicken tenderloins so I boiled some noodles on the sides & steamed some broccoli & made a pasta out of it
Since the noodles soaked up the sauce I just made more & it turned out delicious😋
Thanks for the recipe! Next time I’ll be trying it with chicken breasts.
Natasha says
Ooh good idea!! I'm so glad you were able to adapt. Thanks for coming back to update us! 🙂
Kristina Booker says
I have pretty big family if I'm using 6 chicken breast do I double the recipe
Natasha says
I think that would be a good idea. Maybe just use 8? Some people may want to eat more than 1/2 a chicken breast each I'm guessing.
Evie says
I made this tonight. My family loved it ! I will be making again
Natasha says
Excellent! Thanks for commenting, Evie!
Betty says
Hi! What do you add to the flour before you put chicken in?
Natasha says
Hi! I don’t add anything to it. You’re welcome to add your favorite herb seasoning blend or something if you wanted to! Let me know. ♥️
Karen says
Really simple, elegant and excellent. I added some fresh peas and half a Serrano chili from garden. Beautiful! On our repeat list.
Natasha says
I'm so happy you liked it! Love the additions.
Jeanna Merrill says
This is one of my most favorite dishes. I love to make it when we have company over for dinner. I make it with homemade flavored rice and sautéed veggies. It’s always so delicious!!!
Natasha says
Wonderful!! I'm so glad you like it! 🙂
Cassandra says
This is definitely a family favorite. I have been making it twice a month, at least, for a few months now. I use boneless skinless chicken thighs, the meat is much more tender. (I tried breast, not a fan). I've used lime juice when I've had no lemon. I've used extra butter each time. Served with rice, add some salt after, and everyone, even my 6 year old will eat it.
Cassandra says
Also, I don't use flour, gluten free here- yes, I could use GF flour but why bother... it's fine without!
Natasha says
That's awesome!! Yup, thighs work great as well.
John says
Was perfecto!!! Mwahhhh! 😋
Natasha says
Wonderful!
Steven t says
If you think a hole cloves dont make the dish garlicky enough, then make your own garlic paste, so easy to do with a knife and salt.
Natasha says
Yes! My mom taught me that trick years ago 🙂
Kacey says
Can you use chicken tenderloins instead? With same measurements of ingredients?
Natasha says
That should be fine but they won’t need as much time to cook probably, so keep an eye on them.
Debbie says
Delicious!!! Was quick and easy.
Natasha says
Wonderful!!
Fran Jarrett says
Really enjoy your recipes. Cheers me up, and gives me encentive to cook!
Natasha says
Aww that's so nice to hear, Fran! 🙂
Beth says
This was absolutely delicious! I used only a half bulb of garlic, and wish I had used a whole one. I was scared that the garlic would overpower the dish, but it didn’t. Will definitely make this again!
Natasha says
Yup, it’s pretty magical how that works haha. I’m so glad you liked it!
Kelly Cupo says
Delicious, my boyfriend and I loved it! I also added some Parmesan cheese because I made it with pasta and it turned out great!
Natasha says
That's great! Thanks for letting me know.
Diana says
I loved the simplicity of this recipe! I made it tonight and it was delicious. To reduce the fat content, I halved the amount of butter and substituted half & half + milk instead of the heavy cream, and it was still good. Maybe next time I'll use a little less than a cup since the cream sauce is so much thinner with the half & half + milk. Thanks for such a great recipe!
Natasha says
I'm so happy it worked out for you, Diana!
Alixx says
Can I use chicken thighs instead of breasts? If I do will the end result turn out different?
Natasha says
Many readers have tried using chicken thighs successfully (you can read thru the comments if you like). Thighs may take a little longer to cook. Let me know how you like it!
Savannah says
Omg!! This was amazing!! And so easy/fast to make. I will for sure make this again. The only thing I added was mushrooms ❤️ Oh and I cut the chicken up before adding it to the cream.
I made this with a side of Asparagus and cauliflower mashed potato. We are a keto house so this was a win for us!!! Thank you so much 😘
Natasha says
Wonderful!! XO
Michael Good says
My family and I really loved this dish. It was really great with steamed broccoli and mashed potatoes. I have printed this recipe out to use for a dinner party in a few months.
Natasha says
Wonderful!! I'm so happy to hear that. Thanks for leaving me a review! 🙂
Susan says
I found this recipe back over the Christmas holidays when my son was up from college. He told me he didn't eat beef anymore, so I went searching for chicken recipes and found yours . We both enjoyed it so much I made it for company another time and it was a huge hit. I copied it down and I've used it several times since just for myself because I enjoy it so much. Thank you very much for sharing this recipe!
Natasha says
Aww that's great to hear!! I'm happy you like it so much! 🙂 Thanks for letting me know.
Natasha says
Sure!
Annie says
I once attended a residential course where they served up the most amazing creamy garlic chicken I’d ever tasted and what was doubly amazing was that it didn’t taste like garlic. I asked for the recipe but got nowhere fast. I think I just found it on this page! I tried your recipe tonight (but added chestnut mushrooms) and the entire family loved, loved it! I’m feeling like a big-headed kitchen goddess with all the compliments. Thank you!
Natasha says
I love your comment haha!! I'm so glad it was a hit. 🙂
Miti says
Which flour to use ?
Natasha says
I use all-purpose flour.
Sharon says
Doubled the amount for my family as I have three big eaters. Added sliced mushrooms to the sauce. Served with some fresh lettuce, stirfried snow peas and baby corn, and some bread rolls. My sons ate it all, using the bread rolls to soak up the sauce. Hubby, a spicy food eater, added black pepper sauce which was strange, but it did cut through the creaminess for him. Maybe I'll try doing a paprika cream sauce for him.
Natasha says
So glad you all enjoyed it! Lol... my husband adds hot sauce to everything too!
Sophie Williams says
This sounds so yummy I will definitely be trying!
Natasha says
Enjoy!
Jessica says
Do you think I could use coconut milk instead of heavy cream? Thanks! 😬
Natasha says
Hi! You could try reading thru the comments and see if anyone else had had success with it. In my honest opinion, it really depends what your recipe goals are. If you want it to taste the way I intended, it'll definitely be different. I find coconut milk does give a bit of a coconut flavor, so if you're ok with that, you could give it a try. Let me know! 🙂
Olympia says
I loved so delicious
Natasha says
Wonderful!
Alison Spencer says
This was the best change of pace ever! So easy. I didn't have fresh garlic so I used my bottled garlic, just a heaping spoonful. It was still delicious! Thanks.
Natasha says
So glad you enjoyed it, Alison!! 🙂
Veronica says
Hi there! I wanna make this recipe but the only thing I don’t have is chicken broth/ stock. Will it still turn out okay if I leave it out of the recipe?
Natasha says
Hi! It'll be a bit less salty/flavorful, so you really need to make sure you add enough salt if you're finding the sauce is lacking in flavor. I'd probably still use the same amount of water as broth unless you feel like experimenting a bit. Or even replace the broth with dry white wine if you have some. If you have bouillon cubes, I'd use that + water to make stock.
Ann says
Hi! I'm glad I saw this comment, because I wanted to leave one but I couldn't find the "rate this recipe" button anywhere!
I combine this creamy garlic chicken with your creamy rosemary Dijon recipe into one, and my family loves it! I also double or triple the chicken, because I have a LARGE family. It takes longer to slice, bread, and fry up the chicken, though, I have to make it in batches. I saw some comments from people who have used chicken tenders instead, next time I may just do that. My time is valuable.
Last night when I was gathering ingredients I realized I was out of chicken broth! So I used a cube of bouillon + 1/2 cup boiling water, and also added 1/2 cup white wine AND a couple tablespoons of the salty, lemony brine from my jar of preserved lemons. (In place of the fresh lemon juice.) It turned out just great. I served it with cooked broccoli and buttered penne, and the sauce is fabulous drizzled over both the sides. When I have made this, I do have leftovers for the next day...but only for ONE extra day. Whoever gets to the leftovers first gets to eat them. Thank you so much for these great recipe ideas!
Natasha says
Hi Ann! I'm so happy you like this recipe... love how you improvised with that preserved lemon brine... yum. 🙂
Aishah says
Hey beautiful! I plan to cook this tonight but being my work hours I won't make it to get olive oil, what can I substitute for the oil or will only butter work????
Natasha says
Hi!! Do you have any other kind of cooking oil e.g. avocado oil, vegetable oil, canola oil, or coconut oil? My only concern with using just butter is that it may burn since we're searing the chicken at quite a high temperature.
Ross says
I made mine with boned chicken thighs as they're more tender than the breasts. Made the sauce with baby sweet peppers which I roasted for 15 minutes along with the garlic before adding them to pan fried mushrooms. I used chicken stock cubes/water along with a touch of mustard, heavy cream and a dose of white wine......I made 8 of them and as I'm a single man, I got 2 meals out if it. When I do it again I won't share it with anybody - it's too good.
Natasha says
Excellent!!
Vanessa says
I have to admit that I'm not a great cook, that skill just passed over me...and with a super picky boyfriend, I'm always hesitant to cook something I've never tried before. However, I saw your recipe and anything that contains lemon juice and garlic is a must for me.
This recipe is SUPER simple to follow. I used chicken tenders, which was my only deviation (aside from no parsley because I'm not a fan). I loved it and my super-picky boyfriend loved it as well. He hates leftovers and his exact words were "damn, this is bomb. I might even eat leftovers with this meal." Say whaaaat?? THANK YOU THANK YOU THANK YOU!!!
Definitely going to keep this in my 'recipes' and cook again. I did use more chicken tenders than asked for (the package I had contained 7), and I didn't think to double the sauce...however, that is something I will do next time, FOR SURE! My boyfriend said the 'gravy' (he's from NC) was perfect on top of the rice I paired with the dish.
Natasha says
Your comment made my day!!! I am so happy you found the recipe easy to follow and that you guys enjoyed it so much!! XO
Vanessa says
No thank you for the recipe...honestly. Most of my recipes come out more like 'Pinterest fails' and this one was not. If I can make it....ANYONE can make it! A+++++++
Natasha says
Aww 🙂
Julie says
Hi there! I combined your Creamy Garlic Chicken recipe with the Creamy Mushroom Chicken recipe and it was lick-the-plate-delicious! Thank you. I didn't have garlic powder, so just added more cloves and smoked chili flakes - also added fresh rosemary to the mushrooms I sauteed. Served it with riced cauliflower and green beans with almonds. It was amazing and I'll absolutely make it again. Thank you!
Natasha says
Wonderful!! I'm so happy to hear that, Julie! Thanks for letting me know. XO
Mariam says
I made this recipe for my family multiple times and they absolutely loved it! However I was wondering if the addition of some fresh mushrooms would be a good idea? Tell me what you think! Thanks in advance.
Natasha says
Hi!! I'm so glad the recipe is a hit with your family 🙂 Thanks for letting me know. You could definitely add some fresh mushrooms in. I think that would be delicious.
Jenny Plunkett says
Love the simplicity and amazing flavor! This one has worked its way into our meal rotation for sure!
Natasha says
Wonderful! Happy to hear that. 🙂
April says
This was FANTASTIC! My entire family loved this (including my 10 & 12 yr olds). This was so quick and easy. We will be making this often!❤️
Natasha says
I'm so happy to hear that, April!! 😀
Riana says
If I wanted to add fresh spinach, on which step would I do that?
Natasha says
I’d add it in towards the end because it wilts quickly. Probably in the last 5 minutes of cooking.
Erika says
I didn’t butterfly my chicken breast enough so by the time the chicken was done cooking the bits were way too burnt to use in the sauce. I did a quick deglaze of the pan with water and threw that away before starting the sauce. My family loved it so much that we all LICKED our plates clean!! This recipe is kid approved. I used ~1Tbsp jarred, minced garlic vs whole garlic and it was perfect.
Natasha says
I'm so glad that it still worked out! 🙂
Michele says
This was soooo delicious! Followed the recipe exactly and was so happy with how it turned out. The only place I had to get slightly creative was with the chicken broth. I was all out, so I drained the broth from a can of non-condensed chicken noodle soup. Worked in a pinch, and had enough for what the recipe called for. Can’t wait to try other if the cream chicken recipes!!
Natasha says
I'm so glad you enjoyed it!! That was a smart idea haha. Not sure that would have occurred to me!
Amanda says
Made this tonight and it was fantastic! My family lost their minds! Lol guess this will be a new staple in our house.
Natasha says
Haha love that!!
Aimi says
Can I use cooking cream instead?
Natasha says
I'm not entirely sure what cooking cream is (every country seems to call their creams something different), so you may want to check it has a fairly high fat content (over 33%) or else there's a good chance this recipe won't turn out as well.
Eve says
Hello! I will be making this recipe next week, but will be doubling it to make 8 cutlets. Should I still use 2 whole heads of garlic?
Thanks, it looks delicious.
Natasha says
I would, but you don’t *have* to. The cloves mellow out and they’re so tasty so I would definitely eat extra myself hahaha.
Cherie says
So good! Thank you!
Natasha says
You're welcome!
Barbara wilson says
This is my go to recipe, so glad I found your site x
Natasha says
Wonderful! So glad you found me as well. 🙂
Kort says
Can you use minced garlic instead of garlic cloves? How much minced garlic should I use?
Natasha says
You mean the jarred stuff? I haven't tested it, so I don't know. I'd add maybe a couple teaspoons? It'll have a different effect... the whole cloves sorta mellow out, I think using minced garlic might actually taste a bit stronger. Maybe try looking thru the comments to see if anyone else has done it and reported back? I know I've seen this question on this recipe before. Let me know how it goes... I hope you like the recipe! 🙂
Jessica says
We made this tonight with minced garlic. My jar says 1tsp=1 clove. We doubled the recipe, and I just realized that 1tbsp is actually 3tsp so I increased the garlic a bit and it was still great.
So I’d recommend 2-3tsp if you’re doing minced.
It was great by the way 🙂 hubby wanted it for dinner so I helped him, and he’s already talking about next time he makes it
Natasha says
I'm so glad you enjoyed it!!
annamarie Tobias says
Absolutely delicious. Definitely restaurant quality! Our new favorite. So simple and soooo delicious
thank you
Natasha says
You're very welcome! 🙂
Yeimi says
Hi I was wondering which type of pan would be better for it I just started using cast iron and falling I love I saw in the pics is in a cast iron but the video isn’t I have both which would it be better to cook?
Natasha says
I'd use the cast iron. 🙂 Honestly though, any pan you're confident using will work just fine. Stainless or cast iron produce the same results for this recipe.
Fiona says
Someone above said restuarant quality and they wernt lying..its so good I'm gonna use the sauce on steamed cauliflower next and even on fettuccine would be awsome, thank u for this mouth watering recipe. I cant recommend it enough.
Natasha says
Aww so happy to hear you enjoyed it so much!
Monique says
Great recipe my family loved it. Very easy recipe, I’m going to attempt to cook this once again this time adding sliced mushrooms as well. Thank you
Natasha says
So glad to hear that, Monique! 🙂
Alyssa says
Can I add some Tortellini to “cook” in the creamy sauce, for a side, & then add the chicken back to pan?
Natasha says
My only concern with that is the tortellini may soak up some of the sauce. But you could give it a try for sure.
James says
Cooked this today , and chopped chicken at very end and tossed chicken and sauce with penne pasta and fresh chopped parsley , this is what ive being searching for ,,, amazing ,,,,,,,,,,, the chicken cooked like that is so tasty and the sauce ,,,.so glad I did it
Natasha says
Awesome!!
Keisha says
Hi! I made your recipe last month and it was a hit in my home. So good. I’m going to attempt it again today. However, I wonder if I can use split chicken breasts this time instead since that’s what I have in the freezer.?
Natasha says
Hi! I’m so glad you liked it. You can use the split chicken breasts, but they’ll take longer to cook so just make sure that they’re 165F in the thickest part without touching the bone. You may need to add more sauce or cook the chicken for longer prior to adding it to the sauce - that’s my main concern.
Foodie says
Love to cook.....this recipe was extraordinary! I do hope everyone notes that those who did not give it 5 stars did not follow the recipe. Hello!
Natasha says
Aww thank you! So pleased you enjoyed it! ♥️
Alex says
Hi - I'm new to this whole cooking process and planning to cook this very soon but I'm curious about one thing, sorry for this question -- Is it ok to use chicken broth cubes in this recipe (boiled into water)? I'm not sure if it has a difference with the homemade version. 🙁
Natasha says
Hi! That’s totally fine. Just use a cube or part of the cube since they’re quite salty (there should be instructions) and use the same amount of water as chicken broth that the recipe calls for.
AT says
Hello. May I ask if these substitutes work? Panko bread crumbs or bread flour for flour. White wine for chicken broth/stock. Half/Half for whipping cream. Thank you.
Natasha says
Hi! I'd probably use bread flour or skip it altogether. The panko may get soggy in the sauce. White wine, absolutely. Half and half... I recommend reading thru the comments regarding this one. You may need to use some more flour or cornstarch to thicken the sauce, and there's always a chance the sauce will curdle when you don't use cream with a high enough fat %. Lots of people have made substitutions, though, so I think it's worth trying.
Sheetal Singh says
This recipe is super yummy and easy. Tried it for the first time and definitely going to make it again nd again and I’m going to cook more recipes from your page
Natasha says
I'm so pleased you enjoyed it, Sheetal! So glad you found my site!
Theresa says
I made this dish tonight accompanied by rice and steamed green beans. My husband and daughter (and I) loved it! My 13 year old literally licked her plate (I let her waiver on table manners this time!) this recipe is going into the “keepers” binder. Thank you for posting this delicious meal. 🙂
Natasha says
Awww that's awesome!! 🙂 Thanks for letting me know!!
jayme says
So I made a few adjustments for my diet. I used almond flour instead of regular flour and it was awesome. I have also used pork chops with this recipe and WOW. JUST WOW.
Natasha says
So glad you were able to adapt the recipe! 😀
Loraine says
omg - this was just about the most delicious thing I've ever made for my hubs. I was so glad I had all the ingredients on hand, and added some baby spinach at the end and served over rice. It was most definitely restaurant-quality delish. Thank you!
Natasha says
I'm so glad you enjoyed it!! 🙂 Thanks for letting me know!
Virginia donie says
I made it and it's delicious thank you.
Natasha says
So glad to hear it!
Annie says
I don't have lemon juice will it be OK? I do have Apple cider vinegar Will that work for a tang?
Natasha says
It'll be ok without the lemon. I'm a little hesitant to add vinegar unless you add a TINY amount because it is very strong.
Rhyanna garcia says
Will it be okay with minced garlic instead of garlic cloves?
Natasha says
Hi! It won't come out quite the same. I would definitely add less minced garlic if you're going to go that route. The whole cloves brown on the outside, soften, and mellow out.
Alejandra Benjumea says
Absolutely loved this dish! I was a little worried because I didn't have enough cream and I didn't have flour, but even then it turned out wonderfully and the family loved it. Thank you for sharing!
Natasha says
I'm so happy to hear that!
Kayla says
Any time I’m running low on cream I add a little milk and cuts a few calories! Mine turned out absolutely delicious it’s a house favorite
Natasha says
Great!
Melanie Clarke says
This was so good! I made it with ingredients we had at home and it was a nice change from the same things I’ve been making! My husband called it restaurant quality. I paired it with Japanese short grain rice and the sauce mixed in with the rice reminded us of risotto. So happy, thanks for sharing.
Natasha says
I'm so glad to hear that!!
Kylie says
Cooking this now! My house smells amazing! I’m already tweaking it a little. Added some Parmesan to the flour when I dredged it, and going to add a little Parmesan to the sauce, as well.
Natasha says
Yum... can't go wrong with extra parm!!
Lisa says
Delicious! Added some mushrooms and I only had half and half and that worked fine! Yum
Natasha says
Wonderful!
Lani says
Hi Natasha,
We’ve been having the same turbo roasted chicken over and over during [...] Since all I have in my freezer are chicken, chicken, chicken so I thought of giving this recipe a try. I’m so glad I did! Now I can’t wait to share with my family elsewhere.
Thanks
Natasha says
I'm so glad this was a small change from your other chicken recipe! I appreciate you sharing the recipe! 🙂 (I edited your comment because bloggers are being told not to use buzzwords associated with current events because it may impact search engine rankings).
Echo says
I am 18 and just starting to cook after having a seizure. I thought I'd give this one a try, for my 65 year old dad and 16 year old sister. They both fell in love with it, though if you are cooking in the mountains, it would be wise to add a lid when cooking the chicken, in order to cut the time.
Natasha says
I'm so glad you all enjoyed it! 🙂
Masha says
Hi Katie,
Food was absolutely delicious. My hubby added a bit of mushroom and we topped up with parmesan cheese. Delicious meal which I would definitely recommend.
Many thanks
Natasha says
Wonderful!
Keeley Mcinerney says
Made this tonight. It was absolutely beautiful. Can’t wait to try out some more of ur recipes
Natasha says
Awww so glad you liked it! Thanks for letting me know!
Patience says
Do you know how many calories this recipe is?
Natasha says
I don't - sorry. I usually don't put calories on the more indulgent meals on my blog because it can be an emotional thing for some people vs. just raw data. This is obviously a treat meal, so I don't want to deter people from making it. Try plugging it into My Fitness Pal maybe?
Aisha says
I made this and it was delicious! Only thing I am unsure of is the breading seemed to come off the chicken and be kind of chunky in the sauce. Is this right or is the breading supposed to stay on the chicken?
Natasha says
I'm glad you liked it! Hmm.. I haven't personally had that happen. I just lightly coat the chicken in flour, so I'm not sure why yours went on thick?
Chella says
Looks good I will have to try this could you possibly use beef broth or stock instead of chicken broth?
Natasha says
Sure!
CM says
This meal turned out delicious and was very flavorful! The only issue I had is that some of the flour separated from the chicken and made my sauce clumpy 🤔😔. I may try frying chicken without dredge, make sauce, then add chicken back in next time. Other than that, this meal was a hit! I added in some spinach.
Natasha says
Hi! That's so weird... I had another comment just now with the same issue. This has never happened to me before, and I am not sure I've seen a comment up until the other one today that had that problem. I just lightly coat the chicken in flour and it stays on. So odd!
Michelle Hussain says
I made this recipe dairy & gluten free. I substituted oatmeal milk and non-dairy sour cream to create the creamy sauce and used gluten free flour. As a family we enjoyed it. I thought it would taste like Canadian Poutine but it didn't. It's a nice and easy recipe to follow. It went well with mashed potatoes and green beans.
Thank you for sharing.
Gretchen says
Just made this for dinner tonight and it was restaurant quality tasty! My entire family enjoyed the meal. Thank you for this fabulous recipe 🙂
Natasha says
So happy to hear that!
Chantelle says
Thanks for the fabulous recipe! I added a large chopped onion and 3 large sliced mushrooms (with the garlic part). The onions added a sweetness to the recipe. It was so delicious. I also used coffee cream instead of heavy cream. Feeling the pressure of weight gain since quarantine. I also posted the recipe on Facebook for my friends to enjoy. Thanks again and stay safe!
Natasha says
So glad you enjoyed it, Chantelle! Thanks so much for sharing it! XO 🙂
Marissa says
Loved it 💙
Natasha says
Wonderful! XO
Danita says
Can the sauce be made separate from the chicken and then poured over it? Has anyone tired it?
Natasha says
You could do it... but the flour on the chicken helps thicken the sauce. Curious why you want to do this if you don’t mind me asking? You can, of course, pour the sauce over top of it after it’s all done. Do you have already cooked chicken?
Dawn Wessel says
This was not a meal, it was a religious experience! I made rice with it, and my husband went back for more rice and sauce. He does not eat rice, unless it's with Chinese or Mexican food!
Natasha says
Haha awesome compliment!! I'm so glad you two enjoyed it, Dawn! 🙂
Stephanie says
I make the sauce separately because my youngest has a dairy allergy and I make her a sauce that’s dairy free. I think that keeping them separate leaves the chicken a little crispier, which I like.
Natasha says
I'm so glad it worked out!
Jess says
I don't normally leave comments on recipes, but I had to for this one. Like many of you, we're in [edited] right now and are trying to use the ingredients we have in new ways. This came up in a Google search and it was fantastic. I will definitely make it again. Thanks for this recipe; this food brought some joy during a tough time.
Natasha says
I'm so glad it brought you a little happiness during this time. I edited your comment because I was advised that using any of the buzzwords surrounding this current situation may be bad for my site in Google's eyes, so I am erring on the side of caution.
Gracie Keyes says
I want to try this but I only have half and half , milk, sour cream. Do you suggest any of these over the other? TIA!
Natasha says
Hi! I’d use half and half. Take a look thru the comments - many readers have adapted the recipe and you may find some good tips. ♥️
Damian Wragg says
Very nice just done it for my family. People you only need 2 chicken breasts for 4.
Katie says
Does it matter if I use heavy cream or whipping cream ? Might be a dumb question
Natasha says
Hi Katie! Not a dumb question at all. Either is fine... that's why I put the "heavy/whipping" written like that - in Canada where I live you can't even find heavy cream. They're basically the same thing. I believe whipping cream has a slightly lower fat content, but they both have a minimum fat content of a certain percentage.
Dione dela cruz says
My mom thinks its amazing!! Very yummy. Thanks for the recipe
Natasha says
Awesome!! Thanks!!
Leslie Cole says
Looking for a chicken breast recipe, I came across this. It is an excellent dish, quick and easy to make. I had no heavy cream but evap milk works fine. Be careful browning the garlic, too long it will turn bitter, and it gets sweeter rather than stronger as it cooks. This will be one of my go-to chicken dishes!
Natasha says
I'm so glad you enjoyed it!
Jill says
2nd post. Forgot my stars. Making this again for sure v
Natasha says
Thank you!
Jill says
I made this tonight. I used 4 large cloves of garlic. Only had 1/2 c heavy cream so I used sour cream instead. Delicious. Next time though I will use all the garlic.
Natasha says
So glad you liked it! 🙂
Isabelle says
This dish is to die for - so amazing!!
Natasha says
Yay! Thank you!
Kelly says
This turned out fab! Really tasty. Only problem is that the sauce turned super thick when i reheated it - any suggestions on how to prevent this?
Natasha says
So glad you liked it! I would add a splash more broth or even cream when you're reheating it. Also, be sure to reheat on a low heat.
Shannon An says
I just tried this dish tonight, it was so yummy. I actually cut up some broccoli into small trees and threw them in with the chicken at the end. That last 5mins is great for broccoli, keeps them green and they still have a crunch and they absorbed the flavour like crazy.
Natasha says
I love the broccoli idea!!
TanyaRae says
I tried this a few months ago and it became my new fave! Making it again tonight as it’s an awesome comfort food. Adding penne pasta 😊
Natasha says
I'm so happy you enjoy it!! Thanks for taking the time to leave me a comment! XO
Kristin N Tyler says
Melt 1/4 cup butter and whisk into 3/4 milk! Should be fine!
Michelle Johnson says
Hi, I made this for our super and it was a winner. I added s teaspoon of English mustard to the sauce when adding the cream. It was delicious 👍
Natasha says
Excellent! 🙂
Caroline says
I cook this almost every week for my husband and I! We love it! I usually serve it with some mashed potatoes and green beans.
Natasha says
Aww that's awesome!! I'm so glad you two like it!
Michelle Le Beau says
I have everything to make this except the heavy cream. Can I use milk and maybe flour to make it thicker? Thanks!
Natasha says
Hi Michelle, I personally wouldn't recommend it because it just won't be the same in taste/texture, but if you take a look thru the comments, many readers have tried various things and enjoyed it. Let me know if you do try!
Ohmyclaude says
Thank you for this recipe! It came out perrrrfect, muah! Even though I had to triple the recipe for a big family... I added a touch of white wine w/ the chicken broth, mushrooms; then basil & parsley at the end. The sauce is the perfect texture, easy to make, aromatic and absolutely beautiful. Made it with pearl cous cous and spinach. O-M-G
Natasha says
You're very welcome! XO
Melinda says
I gave my 12 year old daughter the task of deciding what to make for dinner. She came across this recipe and said it sounded good. I helped her a little but i think she did pretty well. It came out delicious. We only had chicken tenders so we used those rather than the chicken breasts. We also doubled the recipe to get more sauce. Thanks! From one happy momma. 😁
Natasha says
Yay!! So glad it worked out. She has good taste in food blogs 😉
JH says
Out of desperation I made this for my family who are really awkward to feed. This recipe is lovely and went down so well! Will definitely be making it again.
Natasha says
Yay that's great to hear!!
Susu says
Hi, I tried making this yesterday it tasted amazing but my sauce was a bit of an oily mess! Do you have any advice on how to stop the cream turning in to oil and staying nice and creamy? Thanks =)
Natasha says
Hi! Hmm... that's no good. Sorry that happened! I would cook it at a lower heat next time. Are you absolutely sure you used heavy cream (or whipping cream)? Just checking, because it sounds like your sauce separated. I'm so glad it still tasted ok, though!
Deb says
I have made this a few times now. Love it!! I serve it with salad of field greens, strawberries, shaved warm and slivered almonds with a maple balsamic dressing. It is even more tasty when the salad dressing spills into the garlic cream. It is a keeper for sure!
Natasha says
I'm so glad you like it!! That salad sounds so yummy!!
Sam says
Looks delicious. I am going to try it soon!
What is that song playing in the quick demo video?
Natasha says
Thank you! You mean the piano music? It's stock music I purchased specifically for food videos. It's called Inspirational Piano Arpeggios. 🙂
Justin says
I made your recipe tonight and I had an onion and a yellow pepper laying around so tossed that in for the heck of it, it still came out great!!
Natasha says
Awesome!!
Mike Cummins says
Can I use boneless chicken thighs? If so how does this change the cooking times? Thank you
Natasha says
Hi Mike! I recommend reading through some of the other comments to see if other readers have done that and offered some tips. I haven't personally tested it. I'd say you'll likely need to cook them for a little bit longer. Let us know how it goes if you do try! Hope you like the recipe.
Karrie says
Great meal and very easy to make! My family loved it!
Natasha says
Wonderful!
Salwa Khaled says
This recipe is so easy and so to die for it’s really delicious!!!!!! Eat with white rice or mashed potatoes soooo yummy !! Or While cooking add some potatoes circle or mushroom or spinach or thyme or dry basil ! I’ll make it my favorite it and forward it to my friends
Natasha says
Yay!! So happy you liked it!
Tom Killingsworth says
Made this tonight. It was great.
Natasha says
Awesome!!
cortney says
what’s your best suggestions for a type of salad to go with this? making it this weekend!
Natasha says
Hmm... good question! You could go all-out and make something like a Caesar salad, but if you're looking for something lighter, that might be better haha since this dish is quite rich. My favorite salad that I make all the time I don't actually have a recipe for. I add butter leaf lettuce, little tomatoes (cut in half), a bit of arugula, some kalamata olives, and the dressing is a clove of minced garlic, a squeeze of lemon, and a little bit of olive oil. I just eyeball the quantities and try not to add too much oil/lemon. You could definitely add in/sub ingredients as needed.
Sarah says
I made this tonight and it was a big hit. I didn’t have a head of garlic but I used some minced garlic I had and it worked great. Next time I think I might serve the chicken and sauce over white rice. It was really good. Thanks for the recipe!
Natasha says
So glad you liked it, Sarah!
Carrie says
How many teaspoons minced garlic did you use? I’m in the same boat!
Natasha says
I'd probably use one teaspoon to start, and you can always add more if needed!
Amanda says
I dont have boneless chicken 😬😬 wi'll it defer the recipe if I use chicken with bone?
Natasha says
It may take a little bit longer to cook, but should be fine!
Cephas Terveus says
I’ve made this recipe in the past, multiple times. This is my wife’s favorite of all the dishes I make. QUICK QUESTION! Can I substitute the chicken breast for chicken boneless thighs?
Natasha says
So glad you two like it!! Sure, you can definitely sub them. They may take a little longer to cook, so just keep an eye on them. 🙂
Cephas Terveus says
OMG you reply so fast lol! I greatly appreciate it! I’m, hopefully, making it tomorrow again, and I am exited!
Natasha says
Haha.. you just caught me when I was replying to a bunch of comments. I do try to reply to them at least a couple of times a day, though! 🙂
Rebeckah Cardiel says
Omg, my kitchen smells soooo good! Thank you for this recipe! Simple, but delicious!
Natasha says
You're welcome! 😀
Kelly says
This was definitely a hit. Was like most on the whole head of garlic thing but, well worth it. Husband loved it....will make again.
Natasha says
Excellent!! Thanks for leaving me a comment 😀
Yolanda says
I'm not good with trying new things but I tried yours tonight and it's AMAZING!!! My family loved it. Thank you so much!
Natasha says
Wow I am so happy to hear that!! 😀
Laura says
This has become one of our family's favorite recipes! We love this served with pasta and a salad.
Natasha says
So glad to hear that, Laura! 🙂
Chelsea Davis says
I just made this last night and it was INCREDIBLE! I added in onions and some spinach to the sauce and blended it before adding the chicken and cream. Absolute heaven! 😁
Natasha says
That's awesome! Love your ideas!
Eileen Hotze says
Three kiddos from 11-18 ATE IT UP! They loved it---and so did I! Fabulous dinner tonight!
Natasha says
That makes me so happy!!
Tory says
The best dish I've ever cooked myself and probably some of the best chicken I've ever had. Great recipe
Natasha says
That's wonderful to hear! 🙂