Creamy Garlic Chicken

This creamy garlic chicken is your go-to for an easy, one-pan weeknight meal! Tender chicken slices simmered in a rich, garlicky cream sauce make it irresistible.

Here’s another simple, crowd-pleasing, one-pan dinner idea for you — creamy garlic chicken. It’s a keeper!

This dish works for nearly any night because it’s quick, taking just 20 minutes, and uses simple ingredients you probably already have. The result? A luscious, comforting dinner that feels a little fancy without the fuss.

Chicken gets seared golden and juicy, then gently simmered in a creamy sauce with just the right hit of garlic. We love pairing it with garlic mashed potatoes, garlic parmesan orzo, roasted green beans, broccoli casserole, or even crispy garlic bread.

Want a hands-off side? Baked cheese risotto is a fantastic match, too!

Notes

• You can cook whole chicken breasts, but keep in mind they’ll need twice as long and you’ll want extra sauce to keep them moist.
• If you want a saucier creamy garlic chicken perfect for tossing with pasta, double the sauce ingredients and mix in 1 teaspoon of cornstarch to help it thicken faster.
• Using whole garlic cloves instead of minced will give a gentler garlic flavor—great if you’re cooking for kids or garlic-shy eaters.

• For a slightly crispier crust, dust the chicken with flour or cornstarch before browning.

• Stick to heavy whipping cream for this recipe—it thickens beautifully on its own without needing extra thickening agents.
• Fresh garlic is a must here; skip garlic powder or jarred versions for the best taste and aroma.

Nutrition

Nutrition info is automatically calculated and should be taken as an estimate.

Looking for a fast, comforting dinner that feels special but won’t keep you in the kitchen all night? This creamy garlic chicken hits every mark. It’s a one-pan wonder that comes together in just 20 minutes with juicy, golden chicken swimming in a silky, garlicky cream sauce. Perfect for busy weeknights, super approachable for beginner cooks, and fancy enough to impress guests.

We butterfly and quickly brown chicken breasts, then gently simmer them in a sauce made from heavy cream, chicken broth, plenty of fresh garlic, and a sprinkle of parsley. I’ve included step-by-step photos and useful tips like how to butterfly chicken like a pro, how to thicken the sauce for pasta nights, plus make-ahead and reheating advice so you can nail this dinner every time.

• Time: About 5 minutes prep, 15 minutes cook (20 minutes total)
• Serves: Around 4 people
• Equipment: One large skillet keeps cleanup easy
• Flavor profile: Rich, creamy, and packed with garlic goodness — perfect with mashed potatoes, pasta, rice, or roasted veggies

What Makes It a Winner

This creamy garlic chicken is truly a weeknight winner. It takes just 20 minutes from start to finish, relies on simple staples, and cooks all in one pan for easy cleanup. Butterflying the chicken ensures it cooks quickly and evenly, and simmering it in a luscious cream sauce loaded with fresh garlic gives it that comforting, big flavor we all crave; if you love this profile, try Creamy Tuscan Garlic Chicken for a restaurant-style twist. Plus, it’s incredibly versatile — serve it over your favorite mashed potatoes, toss it with pasta, or pair it with roasted veggies you like — garlic-parmesan roasted zucchini is a favorite. It’s also a breeze to double for family meals or meal prepping.

• Fast: 5 minutes prep, ready in 20 minutes.
• One-pan: minimal mess with maximum flavor.
• Comforting sauce made from simple ingredients, rich in garlic flavor.
• Versatile sides: works with potatoes, pasta, rice, or vegetables.
• Easy to customize: add your favorite veggies or spice it up, double the sauce if you want extra for pasta.

Ingredient Checklist

• 2 tablespoons oil
• 2 boneless skinless chicken breasts, (butterflied into two thin pieces each)
• salt and pepper
• 2 tablespoons freshly minced garlic (about 4-6 cloves)
• ¾ cup heavy whipping cream
• ½ cup low sodium chicken broth
• ½ teaspoon dried parsley
• ¼ teaspoon salt
• ⅛ teaspoon black pepper

How to Make It

1. Warm 2 tablespoons oil in a large skillet over medium-high heat.
2. Butterfly each chicken breast by slicing horizontally to make two thinner pieces.
3. Season both sides of the chicken with salt and pepper.
4. Add chicken to the hot skillet and brown for about 3 to 4 minutes per side until golden.
5. Add 2 tablespoons minced garlic to the pan and cook 1 minute until fragrant.
6. Pour in ¾ cup heavy whipping cream and ½ cup low-sodium chicken broth; sprinkle in ½ teaspoon dried parsley, ¼ teaspoon salt, and 1/8 teaspoon black pepper.

7. Turn heat to medium and simmer 5 to 8 minutes, stirring occasionally, until the sauce thickens slightly and the chicken reaches 165°F internal temperature.

   

8. Taste the sauce and adjust seasoning if needed before serving.

Expert Tips for Success

• Chicken size matters: Whole breasts work but take longer and might dry out without extra sauce; thinner cutlets cook faster and stay juicy. For a quick-cooking example that uses smaller pieces, see Sheet Pan Chicken and Veggies.
• Pasta lovers: If you want extra sauce for noodles, double the sauce ingredients and stir in 1 teaspoon of cornstarch for quicker thickening. Craving a full-on creamy pasta? Try Chicken Broccoli Alfredo Bake.
• Garlic choice: For a less intense garlic pop, swap out minced for whole cloves. They soften and mellow as they cook.
• Extra crispness: Dust the chicken with flour or cornstarch before frying to get a nice golden crust and a sauce that clings well.

• Use a thermometer: Always check that the chicken hits 165ºF so it’s safe and perfectly juicy.

Mix-Ins and Substitutions

• Add vegetables: Make it a one-pan meal by tossing in your favorite veggies like sliced onions, bell peppers, zucchini, mushrooms, or a handful of fresh spinach for a boost of green. For a sun-dried tomato and spinach twist, try our creamy Tuscan chicken.
• Spice it up: Add a pinch of cayenne pepper or crushed red pepper flakes if you want to add some heat and depth to your creamy garlic chicken.

Storing and Reheating

Keep leftovers in an airtight container in the fridge for 3 to 4 days. Let the chicken and sauce cool to room temp (no more than two hours) before refrigerating. To reheat, warm gently over low heat on the stove; this prevents the cream from breaking apart. Stir in a little chicken broth or cream if the sauce seems thick or dry. You can also reheat in the microwave on low or medium power in short increments, stirring between so it heats evenly. For a quick change-up, shred leftover chicken (without too much sauce) and stir it into Homemade Chicken Noodle Soup for an easy lunch.

Freezing works well if you use full-fat heavy cream. Let the dish cool completely before transferring it to a freezer-safe container or heavy-duty bag. Label it and freeze for up to 2 to 3 months. When ready, thaw overnight in the fridge and gently reheat on the stove, stirring to bring the sauce back together. Lower-fat creams tend to separate after freezing, so your sauce may be thinner or a bit grainy.

Make-ahead tip: You can butterfly, season, and brown your chicken up to 24 hours ahead. Just store it covered in the fridge and finish by simmering in the creamy sauce right before serving for the best texture and flavor.

Common Questions Answered

How do you season chicken?

We keep the chicken seasoning simple here — just salt and pepper. The creamy garlic sauce adds plenty of flavor, so no need to overdo it.

What is garlic cream sauce made of?

This sauce starts with a base of low sodium chicken broth and heavy whipping cream, then gets seasoned with fresh garlic, dried parsley, salt, and black pepper for a rich, comforting flavor. If you love that silky broth-and-cream base, try our Creamy Crockpot Chicken Gnocchi Soup for a cozy, similar texture.

How should I store leftover creamy garlic chicken?

Store any leftovers in an airtight container in the fridge, good for 3 to 4 days. Reheat on low heat on the stove or microwave gently until warmed through. They’re also delicious repurposed in a Chicken Pot Pie Casserole with Biscuits.

Can I freeze this dish?

You sure can! Make sure your cream is full fat for best results. Thaw overnight in the fridge and warm gently on the stove. Lower fat creams don’t freeze as well and might separate.