You know those nights when you need something quick, comforting, and packed with flavor? That’s exactly why I make this Creamy Garlic Chicken at least once a week. It’s become my go-to dinner—ready in under 30 minutes, but tastes like something special. The garlicky cream sauce coats every bite of tender chicken, and my kids actually cheer when they smell it cooking. Trust me, this isn’t just another chicken recipe—it’s the kind of dish that makes everyone ask for seconds while pretending to be fancy. Perfect for busy weeknights but good enough for company too!
Table of Contents
Table of Contents
Why You’ll Love This Creamy Garlic Chicken
This recipe is my secret weapon for delicious dinners—here’s why it’ll become yours too:
- Quick magic: Ready in 30 minutes flat (I’ve timed it between homework and soccer practice!)
- Crazy flavorful: That garlic cream sauce? You’ll want to lick the pan—I won’t judge.
- Pantry-friendly: No fancy ingredients—just butter, cream, and garlic (the holy trinity of yum).
- Dress it up or down: Fancy enough for date night, easy enough for Tuesday’s dinner scramble.
- Kid-approved: My picky eater calls it “fancy chicken” and always cleans his plate.
Ingredients for Creamy Garlic Chicken
Grab these simple ingredients – you probably have most already! I’ll walk you through exactly how to prep each one:
- 4 small boneless, skinless chicken breasts (about 1 1/2 lbs total) – pat them SUPER dry with paper towels so they sear perfectly
- 1/2 teaspoon each: kosher salt, black pepper, and paprika (smoked or sweet – your choice!)
- 2 tablespoons all-purpose flour – just for lightly dredging (no need to measure exactly)
- 2 tablespoons olive oil + 1 tablespoon butter – our dynamic duo for golden searing
- 3-4 tablespoons butter – divided (trust me, it makes the sauce silky)
- 5-6 garlic cloves, minced (about 2-3 tablespoons) – yes, it seems like a lot but it mellows while cooking
- 1/2 cup dry white wine OR chicken broth – wine adds depth but broth works great too
- 1 cup heavy cream – non-negotiable for that velvety texture!
- 1 teaspoon Dijon mustard (optional) – my secret for a subtle tang
- 1/3 cup grated Parmesan (optional) – because cheese makes everything better
- Fresh parsley & lemon wedges – for that bright finishing touch
Equipment You’ll Need
Don’t worry—this recipe won’t have you digging through every drawer! You’ll just need:
- A large skillet (I use my trusty 12-inch stainless steel one)
- Tongs (for flipping chicken without losing precious crispy bits)
- Measuring spoons (eyeballing garlic is never a good idea—ask me how I know!)
- A microplane or garlic press (because mincing 6 cloves by hand? No thanks)
- Wooden spoon (for stirring that dreamy sauce without scratching your pan)
How to Make Creamy Garlic Chicken
Okay, let’s get cooking! I’ll walk you through each step—it’s easier than you think, but I’ve got all my little tricks to share. Follow along and you’ll have restaurant-quality chicken in no time!
Step 1: Prep and Season the Chicken
First things first—dry those chicken breasts really well with paper towels. This is KEY for getting that perfect golden crust. I usually pat them down, flip, and pat again until the paper towel comes away dry. Then sprinkle both sides evenly with the salt, pepper, and paprika. Don’t be shy—this is our flavor foundation!
Now for the flour: just a light dusting on both sides. I hold each piece over the sink and gently shake off the excess—you want barely enough to see, not a thick coating. This little step makes all the difference for that beautiful sear.
Step 2: Sear the Chicken
Heat your skillet over medium-high heat and add the olive oil and 1 tablespoon butter. Wait until the butter stops foaming—that’s when you know it’s hot enough. Carefully add the chicken (listen for that satisfying sizzle!) and don’t crowd the pan—if needed, cook in batches.
Here’s my golden rule: don’t touch it for 4-5 minutes! Let that side get beautifully browned before flipping. When it releases easily from the pan, you’ll know it’s ready. Flip and cook another 4-5 minutes until golden. Transfer to a plate—it won’t be fully cooked yet, and that’s perfect!
Step 3: Make the Creamy Garlic Sauce
Reduce heat to medium and add the remaining butter. Once melted, toss in the minced garlic. Now—watch closely! Stir constantly for just 30-60 seconds until fragrant but not browned. Burnt garlic is bitter, and we want sweet, mellow flavor.
Pour in your wine or broth—it’ll bubble up dramatically (my kids love this part). Scrape up all those delicious browned bits from the chicken as it simmers for 2-3 minutes. When reduced by half, stir in the cream and Dijon mustard. Let it bubble gently for 3-4 minutes until it coats the back of a spoon. If using Parmesan, stir it in now until melted—watch how the sauce transforms!
Step 4: Combine and Serve
Slide the chicken back into the sauce, spooning it over the top. Simmer together for 3-5 minutes—this finishes cooking the chicken and lets flavors marry. If the sauce gets too thick, add a splash of broth or water.
Finish with a sprinkle of fresh parsley and lemon wedges on the side. That bright pop of lemon? Absolute magic with the rich sauce. Serve immediately—I promise your family will come running when they smell this!
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Creamy Garlic Chicken in 30 Minutes – Family Favorite
Creamy Garlic Chicken is a rich and flavorful dish featuring tender chicken breasts smothered in a velvety garlic cream sauce. Perfect for a cozy family dinner, this recipe is easy to make and pairs well with mashed potatoes, rice, or pasta.
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
- 4 small boneless skinless chicken breasts (about 1 1/2 lbs total)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked or sweet paprika
- 2 tablespoons all-purpose flour (for dredging)
- 2 tablespoons olive oil
- 1 tablespoon butter
- 3–4 tablespoons butter
- 5–6 cloves garlic, minced (about 2–3 tablespoons)
- 1/2 cup dry white wine OR chicken broth
- 1 cup heavy cream or whipping cream
- 1 teaspoon Dijon mustard (optional)
- 1/3 cup grated Parmesan cheese (optional)
- Salt and pepper to taste
- 1–2 tablespoons chopped fresh parsley
- Lemon wedges for serving
Instructions
- Pat the chicken dry. Season with salt, pepper, and paprika. Lightly coat with flour, shaking off excess.
- Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium. Add 3–4 tablespoons butter to the same pan. Once melted, add minced garlic and cook for 30–60 seconds, stirring.
- Pour in wine or chicken broth. Simmer for 2–3 minutes until reduced by half.
- Stir in cream and Dijon mustard. Simmer for 3–4 minutes until thickened. Add Parmesan (if using) and stir until melted. Season with salt and pepper.
- Return chicken to the skillet, coating it in the sauce. Simmer for 3–5 minutes until heated through. Thin sauce with broth or water if needed.
- Sprinkle with parsley and serve with lemon wedges over mashed potatoes, rice, or pasta.
Notes
- Use heavy cream for the richest sauce.
- Adjust garlic to taste.
- White wine adds depth, but chicken broth works too.
- Serve immediately for the best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 150mg
Tips for Perfect Creamy Garlic Chicken
After making this recipe dozens of times (sometimes while half-asleep!), here are my can’t-skip secrets:
- Heavy cream is non-negotiable – milk or half-and-half will curdle and leave you with a sad, thin sauce. Trust me, I learned this the hard way!
- Garlic lovers: Add an extra clove or two if you’re feeling bold—it mellows beautifully in the cream.
- Let the chicken rest after searing—those few minutes make the meat juicier when it goes back in the sauce.
- Low and slow for the garlic—30 seconds of stirring prevents bitter surprises.
- Taste as you go! Need more salt? More pepper? Your spoon is your best friend here.
Serving Suggestions for Creamy Garlic Chicken
Oh, the possibilities! This creamy garlic chicken is like the little black dress of dinners—it goes with everything. My family’s top picks:
- Mashed potatoes – That sauce poured over fluffy potatoes? Absolute heaven (and my kids’ favorite way to eat it).
- Pasta – Toss with fettuccine for instant “fancy restaurant” vibes (Wednesday night just got upgraded).
- Rice – Jasmine or basmati soak up that garlicky goodness beautifully.
- Steamed veggies – Broccoli or green beans add freshness to balance the richness.
- Crusty bread – For when you need to mop up every last drop of sauce (no shame!).
Storage and Reheating
This creamy garlic chicken keeps beautifully in the fridge for up to 3 days—just store it in an airtight container with all that luscious sauce. When reheating, go low and slow on the stovetop with a splash of cream or broth to bring the sauce back to life. Microwaving works in a pinch, but stir every 30 seconds to prevent separation. The sauce might look a little thick when cold, but it loosens right up as it warms. Pro tip: The flavors actually get better overnight as the garlic mellows and melds with the cream!
Creamy Garlic Chicken Variations
Want to mix things up? This recipe is like your favorite playlist—great as-is but easy to remix! My favorite weeknight switches:
- Mushroom magic: Sauté sliced mushrooms after the garlic until golden—they soak up that creamy sauce beautifully.
- Green boost: Stir in fresh spinach right at the end—it wilts instantly into the hot sauce.
- Cheese swap: Try Asiago or Romano instead of Parmesan for a sharper kick (my husband’s favorite version).
- Herb twist: Swap parsley for fresh thyme or rosemary when you’re feeling fancy.
- Spice it up: A pinch of red pepper flakes adds just the right warmth without overwhelming the garlic.
The best part? Each variation still keeps that 30-minute promise—dinner hero status maintained!
Nutritional Information
Just so you know, these numbers are estimates—your exact nutrition will vary based on ingredients used. Each serving (one saucy chicken breast) has about 450 calories, 35g protein, and 30g fat. It’s rich but oh-so-worth-it for that creamy garlic goodness!
Frequently Asked Questions
I get asked these all the time—here are my tried-and-true answers for perfect creamy garlic chicken every time:
Can I use milk instead of heavy cream?
Oh honey, I wish! Milk just doesn’t have the fat content to make that luscious sauce—it’ll curdle and leave you with a sad, grainy texture. If you must substitute, try half-and-half in a pinch, but heavy cream is truly the magic ingredient here.
What’s the best substitute for white wine?
No worries—chicken broth works great! For extra depth, I sometimes add a teaspoon of white wine vinegar or lemon juice to mimic that tang. My grandma’s trick? A splash of apple juice in a pinch (sounds weird but works!).
How do I know when the chicken is done?
Your meat thermometer should read 165°F, but I go by feel—the chicken should feel firm but still slightly springy when pressed. Cutting into it? Juices should run clear, not pink.
Can I make this ahead?
Absolutely! The flavors actually deepen overnight. Just store chicken and sauce together, then reheat gently with a splash of cream to revive that velvety texture.
Best side dishes?
My family votes mashed potatoes as #1 for sauce-soaking, but pasta, rice, or crusty bread all work beautifully. For veggies, roasted asparagus or a simple salad balance the richness perfectly.
Final Thoughts
There you have it—my foolproof creamy garlic chicken that’s saved countless weeknights at our house. Give it a try and let me know how your family loves it! Don’t forget to tag me when you make it—I live for those saucy skillet photos. Follow along on Facebook for more behind-the-scenes cooking fun!
