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.
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.
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 mushroom 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!
Recipe notes & tips:
- 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 may sub for chicken thighs, but keep in mind those may take a bit longer to cook.
- Chicken is safe to eat when the internal temperature reaches 165F (the chicken's temperature will continue to rise for a few minutes after you take it off the heat). Using an instant read meat thermometer will prevent undercooked or overcooked chicken.
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).
What to serve with creamy garlic chicken
Try rice, mashed potatoes, pasta, 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.
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
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, 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.
Notes
- I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe. Any skillet is fine, though.
- 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.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
Emma says
It’s so easy to create and super delicious! 😍
Natasha says
Fabulous!! Thank you!
Raffaela Romito says
Made it this evening. Very good. Definitely a keeper. Thanks for sharing.
Natasha says
Fantastic! You're welcome!
Rose Rotolo says
Do you dredge the chicken in flour before frying?
Natasha says
It explains it all in the recipe. It says in step 1.
Pierce says
Awesome. Thoroughly enjoyed this thanks for the recipe 🙂
Natasha says
You're welcome!! 🙂
Lilly says
This recipe had everything I had at home on hand thankfully because I buy things then try to find a recipe to fit (awful I know). It was stress free and fast and this is coming from a person who doesn't cook. Definitely recommend everyone to give it a try. I had it with rice and used chicken tendies instead.
Natasha says
I'm so glad that you found it easy to make!! That's definitely my goal 🙂
Lyndsey says
Made this for the first time going to a friend's house. I accidentally did 1.5x the sauce and forgot to put the extra two pieces of chicken in (insert MAJOR facepalm), so I added some jasmine rice to a casserole pan and set the chicken and poured the sauce on top and it was absolutely delicious! Huge hit! Easy way to include a side and it's filling! Definitely will be making this again!
Natasha says
Lol I am so glad it worked out for you after all that hehe. Thanks for leaving me a nice review. XO
Nicole says
I made this recipe and it was amazing! I used coconut milk instead of heavy cream and used more lemon juice. This will be a regular meals I make.
Natasha says
Fabulous!!
Phyllis says
My husband loved this. So easy to make and delicious!
Natasha says
Fantastic! Thanks, Phyllis.
Jen says
This recipe is so delicious! We have dietary restrictions so I had to change the recipe a little. I didn’t dredge the chicken in flour (but I could have used gluten free flour if I wanted to). And we can’t have dairy so I used the fat from a can of coconut milk. I also added extra salt to the sauce. So good! Thanks for this amazing recipe
Natasha says
So glad the tweaks worked out for you! Thanks for leaving me a comment. I'm sure your suggestions will help other readers.
Natalie says
I was wondering if I can sub the chicken broth with veggie broth? I just don't have any 🙁 and I cannot make a trip to the grocery store.
Natasha says
Absolutely.
Rachelle says
Is this recipe do-able with tenderloins as well?
Natasha says
Sure! Pretty sure I've seen some readers do that before. They won't need quite as much cooking time, most likely. Enjoy!
Fawn says
What do I do if I don't have any flour? Can I cook it without any or is the a substitute?
Natasha says
You could skip it. The sauce may take a little longer to thicken up, though.
SueBelle says
I wish that the flavors were just a little bit more developed. added salt and pepper to flour dredge and increased granulated garlic to a teaspoon. That made it richer. Next time I made it, I added some fresh herbs and served on angel hair pasta. Best yet. Don’t be shy with salt.
Natasha says
Definitely agree on the salt part! And fresh herbs are always delicious.
Tatyana Kukuliyeva says
Natasha,
Thank you for the recipe! It came out amazing; I used light cream (brand called Hood), I also added a little Parmesan cheese to my sauce; serving with egg noodles. I’m glad to say there was no curdling, but next time I’ll have to use a little less butter... regardless it came out delishhh! Thanks again!
Natasha says
Wonderful! Glad you enjoyed it. Thanks for coming back and reviewing the recipe. XO
Tatyana Kukuliyeva says
Hi,
Can I use light cream instead of heavy cream? I typically use light cream for similar types of sauces! Cant wait to try this recipe!!
-Tatyana
Natasha says
Hi! You can try it, but as I mention in the blog post, it may not thicken the same/there's a chance it'll curdle because this recipe is cooked at quite a high heat. Let me know if you end up trying it out! 🙂
Tami Haskia says
Wonderful recipe, extremely delicious.
Natasha says
🙂 Thank you so much!
Saddle says
Made it. I'd do it again. Great recipe.
Natasha says
Wonderful! Thank you!
Chelle says
Just made this tonight and everyone loved it ...sauce was lovely with potato’s broccoli and sprouts on side .
Natasha says
Fantastic! 🙂
Mo says
This is soooo good. Make it, you will give thanx
Natasha says
Awesome 🙂
Sally says
Love love love this recipe. My husband asks for this every week. He said we should send you a thank you card for all your delicious recipes. We will be trying the lemon pepper chicken recipe tomorrow. Thanks for all your delicious creativeness!
Natasha says
Haha aww that's so sweet! Thank you! I'm so happy you two are enjoying the recipes. 🙂 Let me know what you think of the lemon pepper chicken! Hope you like it.
Chera says
I never rate recipes I find online, but this one was so good I had to share the love. I did make a few minor changes just based on the foods we had readily available (chicken thighs instead of breast, veggie broth instead of chicken, juice of 1 whole lemon + a bit of zest) and not one bit was left. My boyfriend even stood over the stove with a thick slice of rosemary bread and soaked up every last drop of the leftover sauce straight from the pan. This one will be going on the weekly rotation for sure. 10 out of 10 would absolutely recommend.
Natasha says
I'm glad you guys enjoyed it! Thanks for commenting. 🙂
Zach says
Very good recipe family loved it added some parmesan to the sauce and was better
Natasha says
Excellent!
Jean says
I had roasted garlic cloves in oil left from holiday cooking. This seemed a perfect way to use those up, and I was right!!!! You can’t add too much fresh garlic so don’t be timid with it. And salt! Also, I seasoned the chicken with salt, pepper, smoked paprika and garlic powder before sautéing.
I didn’t have cream so used evaporated milk which worked beautifully.
Made roasted Brussels Sprouts with bacon as a side and I’ll definitely make this again!
Natasha says
I'm so happy you enjoyed it!! I totally agree on the garlic and salt. 🙂
Anita says
Delicious, thank you.
Natasha says
You're welcome!
Liz says
Absolutely delicious. I will be making this again soon.
Natasha says
Fantastic! 🙂
Adzener Rhett says
This came out absolutely great. The chicken breast were juicy, there was a ton of flavor and it paired nicely with the rice and sauteed squash.
I did use a little seasoning salt, garlic powder, onion powder, and a tiny bit of meat tenderizer. I didn't add any flour, but it was still great.
Natasha says
I'm so happy to hear that!
Ess says
I don’t know what happened but I followed this exactly and this was extremely bland and not flavourful at all.
Natasha says
At a guess, I think you likely only added a teeny amount of salt.
LaShanda says
Is there any substitute if you don’t have any heavy cream?
Natasha says
Hi! You could try reading thru the comments because readers have tweaked it in various ways. I don't recommend subbing anything because you may not get the same results and the sauce might curdle if you use something with lower fat.
Tamarra says
I made this tonight, and it was definitely one of the best chicken dishes I ever made. I followed the recipe this time, but I'm leaning more into a keto lifestyle. Anyone have a recommendation or have used a keto flour substitute for this dish. I would usually leave the flour out but really liked the browning and almost crisp it Gave the chicken.
Natasha says
I'm so glad you enjoyed it! There's tons of comments on this recipe you could read through... I know many people have tried subbing the flour. I believe some people have tried almond flour with success.
Helen Fritcher says
Added white wine. Excellent dish to serve to company or family. Will be making again and again. Thank you 👱🏻♀️
Natasha says
You're welcome! 😀
Hannah says
Try potato or rice flour to thicken....
Selma Hernandez says
This was a simple and delicious recipe! My family loved it as much as I did. I'm always looking for flavorful chicken recipes because I'm a very picky eating and prefer red meat. This one did it for me. Thank you for sharing Natasha!
Natasha says
I'm so glad it was a hit!! 😀
Patty Johnson says
A new favorite! This was amazing! We added a basket of largely chopped sliced mushrooms. Mushroom salad so much this dish. Next time I would add a little more powdered garlic. It’s a keeper for weeknights or company.
Natasha says
I'm so glad you liked it! 🙂 Yes, mushrooms are a great addition for sure.
Kristin K Johnson says
My family loooves this recipe, I make it often, exactly as is. Its on my husbands list of favs!
Natasha says
So glad to hear it, Kristin! 😀
Sandi says
This was delicious!!! I followed in the recipe exactly! Soooooo good!!! Thank you!
Natasha says
So happy you enjoyed it, Sandi!
Vickie says
Very good & easy as well😊
Natasha says
Thank you!
Melody says
Really enjoyed this recipe! Dare I say, could've used more garlic flavor? Haha but seriously, loved this served over mashed potatoes. I added a little cayenne pepper at the end for some kick and could've added a bit more actually but it was such a hearty dish for a cold day. HIGHLY recommend doubling the sauce - it's a must.
Natasha says
You're my kinda girl 😀 #garlicloversunite So glad you liked it!
Elena says
Very good recipe. It was gobbled up. I doubled everything for 4 people. How could I add a little spice to kick it up a notch?
Natasha says
Wonderful! Maybe use some Cajun seasoning (like Tony Chachere's)?
G says
You can also add a little bit of cayenne pepper at the last stage of cooking.
sharon hillier says
Can i make this recipe with bone in chicken breasts?
Natasha says
Sure. Just make sure that they're cooked through properly (instant read thermometer will say 165F). Bone-in may take a bit longer to cook.
carolyn says
How many calories per serving?
Natasha says
Just added the nutrition info for you 🙂
Ashley says
If you don’t have a garlic clove at hand, would minced garlic work in lieu?
Natasha says
Hi! I know people have tried this successfully with this recipe (see prev comments if you're interested), so it should be ok, but obviously it won't be quite the same. Let me know if you do try. 🙂
Jill says
Made this tonight as a little surprise dinner for my boyfriend! He absolutely loved it! So yummy, definitely try this even if you’re a beginner at cooking.
Natasha says
Yay! So happy you guys enjoyed it!
tayybazaheer says
good recipe
Natasha says
Thank you!
Chan says
I made this dish tonight for my family. It was such a big hit! Everyone loved it. Thanks so much for this delicious, yet quick recipe. I'm sure it'll be requested quite often by my children who asked for second servings.
Natasha says
That's awesome!!
Craig says
Made this recipe many times now and is a firm family favourite. Found out tonight that I didn't have any cream half way through so used Quark instead. Wow It made a nice change, cheesy garlic Chicken. Served it with noodles and everyone enjoyed it just as much!!
Natasha says
Wonderful! 🙂
Annie Wynn says
Thank you for your help in making this dish, I could not have done it without your guidance. The dish is delicious! Thank you
Natasha says
You're welcome!
Maria Gray says
Awesome recipe! Thanks
I added a little parmesan on it.👌
Natasha says
You're very welcome!
Adelaide Wilson says
Sorry, for the typo. I meant to say tilapia fillet.
Adelaide Wilson says
Thanks for sharing your recipe. I am so excited based on the comments I have read so far. I have not tried it yet, but I can't wait to try it next week for Thanksgiving dinner. I also plan to use it in the future on tilapia fila, because my husband preferred fish to chicken. I will let you know how that turns out.
Natasha says
Yes! Let me know! 🙂
Claire says
Made this for dinner this evening for myself, husband, and 11 year old son. It was delicious and not a scarp left on the plates! Will definitely be making this again.
Natasha says
That makes me so happy, Claire! 🙂
Hayley says
Made this tonight , it was delicious and really appealed to my love of garlic . 😋🧄 .
Natasha says
Yay!! So glad you enjoyed it, Hayley!
Jennifer says
Delicious!
Natasha says
🙂
Kristin says
I don’t have any lemon juice or white wine...Is there any other alternative? Or would it be ok without??
Natasha says
You can use chicken broth instead of wine. I think you should be ok without the lemon. It helps balance the flavors a bit but I think you'll be ok.
Jennifer says
You commented about using chicken broth in place of the white wine. I’m confused because the recipe doesn’t say anything about wine.
Natasha says
Yes... I was just responding to the comment above. I wasn't quite sure what she meant either. 🙂 But white wine would definitely work instead of chicken broth in this recipe, and it does have a bit of natural tanginess to it so you could use white wine and skip the lemon juice I would say.
Suzanne Welch says
Best chicken I've ever had! So moist and tender. I like to incorporate onions and sometimes mushrooms. Thank you!
Natasha says
I am so happy to hear that!!
Aimie Evans says
Such a easy and tasty dish!
Is my partners new favourite meal. Very tasty, tastes as though we’ve gone out to a restaurant.
Natasha says
Awesome!! So glad to hear it. Thanks for commenting, Aimie!
Becky Weber says
Our family LOVED this!! We almost always have two or three that don't like things, so this is a definite keeper for us. Thanks for an amazing recipe!
*One note, we were out of lemon juice so we used white wine instead.
Natasha says
Awesome!! I'm so happy to hear that!
Jamie Vila says
Looks amazing!!! I may try it tonight!!
Natasha says
Thanks! Let me know if you do!
Lynn says
Can I use chicken thighs for this recipe?
Natasha says
Sure.
Jewels says
Hi, I am so excited to make this dish tonight for some guests... originally I was going to make a similar dish that included capers and sun-dried tomatoes and white wine... I like your recipe but I was wondering if I could incorporate the capers and sundried tomatoes and if so... recommendations on how and when. Also... I cut my four breasts in half yielding me 8 pieces... should I double the recipe to use all 8 pieces? I am not a big cooker as you can tell 🙂 Appreciate it!
Natasha says
Hi! I would say you can absolutely include the capers and sun-dried tomatoes (be sure to drain both before adding). I'd add them in at step 4. You could even try swapping the chicken broth with dry white wine in this recipe if you wanted. Yes, I would double the recipe if you're using all 8 pieces. You'll have to sear the chicken in batches and add more oil/butter to each batch as needed. Keep in mind that if you're doubling the liquid ingredients, it may take longer for the sauce to thicken up as needed.
Brad Novak says
Awesome just made it for dinner so moist
Natasha says
Great!!
Kate says
My children asked for more (including my picky eater), everyone loved it! While it was easy, it took me a little longer than 30 minutes (user problem). Will likely make this a staple. i used chicken thighs, since that's what I had and it was fantastic!
Natasha says
I'm so happy even your picky eater liked this one, Kate!! That's awesome! 🙂
Rachael says
I have made this recipe several times now and it's amazing. It's what I'm cooking tonight! The smell of the garlic cooking is absolutely intoxicating and heavenly. ❤️❤️🥰🥰
Natasha says
I'm so happy to hear that!! 🙂 Thank you, Rachael!
Chloe says
Made this for the first time tonight, will definitely be making it again!💛
Natasha says
Great!! 😀
Kelly says
A regular in my household, so quick, easy and delicious, thank you for posting this recipe. I have mine with linguine for a treat, the lemon adds some real zest to it. Thankyou 👍❤️
Natasha says
I'm so happy to hear that!! You're very welcome. 🙂
Chris says
Can I use coconut milk instead of heavy cream? Looking for a healthier option. Thanks
Natasha says
Hi! Coconut milk is high in fat too, so I wouldn't necessarily call it a healthier option. I think some readers have made this with coconut milk, but keep in mind it'll change the flavor of the recipe.
karla jane says
This was a hit in my house ❤ Ill definitely be doing this next time we have a dinner party. 🙂
Natasha says
Awesome!!
Tracy Lake says
We really enjoyed this recipe, I made a few changes so that it was Paleo friendly. Even my super picky husband liked it. I used almond flour to dredge the chicken, after dipping it in egg. I also used coconut milk in place of the cream and olive oil in place of butter. I would probably roast the garlic next time, it didn't get soft enough to eat, for my liking, just sautéed in the pan. We also added sautéed mushrooms to the sauce, very tasty!
Natasha says
I'm so pleased it worked out for you!
Eunice Mananquil says
So good! Thank you for this recipe!
Natasha says
You're welcome! 🙂
Sandra says
Simply delicious 😋
Natasha says
Wonderful! 🙂
Zach says
What’s your Instagram
Natasha says
instagram.com/saltandlavender
Emma says
This sounds so good! Could this be made in the slow cooker? I was thinking I could just add the cream at the end.. thoughts? Xx
Natasha says
Hi! Hmmm it wouldn't be the same recipe, but you could try if you're in an experimenting kinda mood.
Bernie says
This recipe is so delicious and super yummy 😋🤤! Thank you for sharing!!!
Natasha says
You're very welcome!!
Salwa says
Made it again after long time 😩👌 it’s soooo yummy my Favorite ever 😍😍
Natasha says
Awesome!! 🙂
Quinlynn B says
My boyfriend requests this almost every week! My favorite. SO easy, and SO SO good! Thank you for sharing!
Natasha says
Great!! I'm so glad you guys like it!! 😀
ABriz says
Really enjoyed this! Very flavorful and creamy with just the right amount of garlicky goodness! I added mushrooms in during the chicken broth reducing phase.. Gave it an extra added layor of flavor. Thank you for sharing this wonderful recipe! Already have multiple requests to make it again.
Natasha says
Yay! I am so happy you enjoyed it. 🙂 And mushrooms are always a great addition!
Katherine Harris says
This is so good! I love how tender the chicken is. One thing - I used half the chicken and cut it a bit smaller but made the full recipe of sauce. Worked great.
Natasha says
So glad you liked it!
M. Pelles says
This dish has quickly become one of our family favoruites. Lovely flavour! I also add onion and sautee it before adding the garlic. Thank you very much for sharing! Such a satisfying meal 🙂
Natasha says
Awesome!! You're welcome!
Donna says
Hi, this sounds delicious! I was wondering if it could be made ahead and reheated and how.
Natasha says
Hi! Recipes with cream sauces aren't ever as good when they're reheated, unfortunately. With that said, if you reheat it slowly on a low heat (don't let it boil), it should be fine. I'd just do it in a covered pan on the stove. You may need to add a touch more cream if the sauce starts to separate.
Amelia says
I made this tonight and the whole family gave it thumbs up. I used some white wine in addition to chicken broth, and served it with simple pasta. I felt like we were eating at an Italian restaurant! Thank you so much for a great, easy recipe.
Natasha says
That's awesome! 🙂 You're welcome!
Lisy says
I made it. It was delicious. My family loved it.
Natasha says
Wonderful!
Caitlin says
Hi!! I am so excited to try this recipe!! I am just about to make it and just realized I don't actually have flour, can I replace cornstarch or bread crumbs or anything else instead? Thank you so much!
Natasha says
Hi! You could skip the dredging part and add a cornstarch slurry at the end to thicken the sauce 🙂 Maybe start with 1/2 tablespoon cornstarch and add more if needed. Haven't tested it that way so that's just a guess.
Kenzie says
This was so amazing! Made this for my boyfriend and I and we planned on going out to eat tonight somewhere but instead we wanted to stay at home and make this again!! Its THAT good.
Natasha says
So glad to hear that!! That's awesome!! 😀
Sarah Jensen says
Wow! This was so easy to make and it tastes SO GOOD. I didn’t have whipped cream but it works fine with full cream milk + cornstarch. I also added mushrooms (only because everyone in the family loves them) but this recipe is perfect on its own!! Thank you for this!
Natasha says
I'm so pleased you enjoyed it! 🙂
Brittany says
Wow! This was so good! Even my toddler ate it! Took me about 25 minutes from start to finish and bonus points for it being made in one pan. I made the recipe exactly as written and it definitely doesn’t need any changes. Will be a repeat dinner for sure!
Natasha says
Yay!! So glad to hear that! XO
Alissa says
So what if you don’t have Heavy whipping cream? Can I use an alternative?
Natasha says
Hi! I don’t recommend it, but there’s many comments on here from people who have tried subbing various ingredients and had success. If you use something like half and half you may need to thicken the sauce with more flour or a longer cooking time.
Rina says
Cooked this yesterday and my family LOVED it! Will definitely cook this again! Thank you for sharing! Regards from Malaysia! 😊
Natasha says
Yay!! So glad to hear that! 🙂 Hi from Canada!
Michael Ott says
Made this for my family tonight....recieved a round of applause. It was absolutely great. We will be having it again soon. Thanks for the recipe.
Natasha says
Great! You're welcome! 🙂
Megan says
I've made this multiple times and each it's been a knock out hit! I was wondering if anyone has tried this recipe with a dairy-free option instead of heavy cream? I was considering using barista brand oat milk since it's so creamy but was hoping someone had done this already to provide pointers.
Natasha says
I'm so glad you like it!! 🙂 There's like 800 comments on here, and I know people have made tweaks, so you may find a comment that helps out if you have a few minutes to read lol.
Hannah says
Am I okay to use normal cream for this dish?
Natasha says
Hi! What do you mean by normal cream? I ask because I'm in Canada, most of my readers are in the USA, and in other countries the name of various creams vary, and it quickly gets very confusing lol. You need a cream that has a high fat content... 30% minimum, preferably higher. Here, creams labeled as "whipping cream", "heavy cream", or "heavy whipping cream" satisfy that requirement. In the UK, I believe it's called "double cream", but I am not sure as to other countries.
Paul says
I'm thinking of making this recipe while on vacation at the beach. I'll be cooking for 6. Do you have recommendations for recipe changes to adjust for the number of eaters?
Natasha says
Hi Paul! Adjusting for 6 is kinda awkward, so I would just double it. You may have a piece or two left over (or not if some people are more hungry than others). I'd brown the chicken in a couple of batches and add a little more oil to the pan for each batch as needed.
Jodd says
The creaminess when I tried to make this dish was just perfect! The family loved it and I'll definitely cook it again.
Natasha says
Great! Thank you!
emily martin says
This recipe is absolutely amazing! It has was quickly added to our weekly family dinner planner. Thanks for sharing.
Natasha says
Wonderful! You're welcome!
CLAUDIA HUFF says
Soooo good! I used chicken tenders and reduced the cooking time accordingly. They were melt in your mouth good! I served it with angel hair pasta, as it's really hot here and potatoes sounded heavy. Definitely making this again!
CLAUDIA HUFF says
Oh, and I used minced garlic, since I don't normally keep whole garlic in the house...that's gonna change after making this!
Natasha says
So glad to hear that!! 🙂
Lisa says
Great flavors and easy to make. Thank you!!!
Natasha says
You're welcome!!
Laurie says
Words can’t express how GOOD this was :’). Only changes made were half the amount of garlic and added salt and pepper at the end.
Natasha says
Aww thank you!
Stormy Meyette says
Hi! Cooking this for my clients and they don’t have any lemon juice. Is that a dire necessity for this ? Will it be a drastic change without it?
Natasha says
It's not a dire need, but it does offer a little bit of balance to the flavors.
Lisa henton says
Can input mushrooms in the dish?
Natasha says
I don't see why not. I am pretty sure I've seen comments where readers have done that. 🙂
Philip says
Hi, is this applicable for any parts of the chicken?
Natasha says
Well, cooking time may vary depending on what you use. Like thighs will take a bit longer. Lots of people have used thighs, for example. Just make sure a meat thermometer reads 165F before serving.
T says
Thank you for sharing this. It made for a fantastic easy Friday meal. We found it very flavoursome and it rated as 'please make this again' in our household. Thank you!
Natasha says
That's great to hear!
Irmarie says
I loved the recepie. I added sundried tomato flakes!
Natasha says
Awesome!!
Amber says
If im cooking alot more chicken than just the two chickens do i add more ingrediants? (I have a family of like 9 im cooking this for)
Natasha says
Yes, I would double the recipe for sure... it only feeds 4. Brown the chicken in batches and double the sauce ingredients.
Trisha says
You think I can substitute the heavy cream for half and half or milk?
Natasha says
Hi! I don't recommend it. Personally, I don't like doing those subs because a) the sauce will end up thinner unless you add more flour or something to thicken it b) it just doesn't taste as good IMO, and c) this is cooked at quite a high heat, so there's a good chance the sauce will curdle. With that said, there's literally hundreds of comments on this post, many where people have tried various subs with success, so you may want to browse through.
Hope says
Hi! How well does this keep in the fridge? (Do you think I could meal prep/eat it two days later?)
Natasha says
Hi! Creamy sauces never are quite as good reheated as when first made, but it’ll be fine. Just reheat on a low heat and if it separates, add a little more cream. ♥️
Lisa says
I had leftovers and reheated them (in skillet) the next day - adding in some more chicken (I cheated this day and used gf chicken tenders) and re added in some ingredients to make more sauce. The flavors had melded together and it was amazing. Yet again. Great recipe!
Natasha says
I'm so happy to hear that!! You're welcome. 😀
Lea says
Hi. I would like to try the recipe. Can I use chicken thighs instead of chicken breasts?
Natasha says
Absolutely! Lots of people have done that and had success with it. 🙂
Jackie says
I can’t wait to try this! I have a feeling you are going to tell me it probably won’t work😩😩 Will this dish freeze well? Thanks so much.
Natasha says
Hi Jackie! You're right... cream sauces are notoriously difficult to reheat after thawing, and in general I am not a big fan of reheating chicken either because it tends to become more dry/rubbery. With that said, there are a couple of things you can try: reheat on a LOW heat and add a little more cream if the sauce starts to separate. Let me know if you try the recipe, though!
Erica says
Amazing recipe! Super easy
Natasha says
🙂
Dan says
I'm thoroughly addicted to this recipe. It's wonderful! I add a chopped onion when I put the garlic cloves into the pan.
Natasha says
Awesome!! I'm happy to hear that! XO
Tim says
Turned out amazing. I didnt have enough garlic cloves so I used about 1/3 of a bulb and then I had one of those jars of minced garlic and I used a about a table spoon of that. This was loved by everyone. Not sure why it was so good. It was a very simple recipe. I dont think im a very good cook cause it took me an hour. Im slow
Natasha says
I'm so happy that it worked out! You're not a bad cook! We all go at different paces. 🙂