Looking for a dinner that’s rich, flavorful, and ready in under an hour? This creamy garlic chicken is your answer. It features pan-seared chicken breasts simmered in a silky, garlic forward cream sauce perfect for pairing with mashed potatoes or crusty bread. The combination of parmesan, garlic, and Italian herbs makes this dish feel indulgent yet approachable for any night of the week.
You’ll love how this creamy garlic chicken transforms simple ingredients into something special. It’s easy enough for beginners but packed with flavor like a restaurant-quality meal. Whether you’re cooking for family or hosting friends, this recipe is a guaranteed crowd-pleaser. Plus, it’s a great way to use pantry staples like chicken broth and Italian seasoning.
Let’s walk through how to make it step-by-step!
Table of Contents
Table of Contents
How to Make Your Best Homemade Creamy Garlic Chicken
To make creamy garlic chicken, sear parmesan-coated chicken breasts until golden, then simmer them in a homemade garlic cream sauce.
This recipe takes about 40 minutes from start to finish and uses just one skillet. Start by prepping the chicken, searing it, then make the sauce using garlic, broth, butter, and cream.
Use fresh garlic for full flavor and a stainless steel or cast-iron pan for the best sear. Serve with mashed potatoes or roasted vegetables to soak up every drop of the sauce.
Ingredients You’ll Need for Creamy Garlic Chicken
For the Chicken Base
- 2 large boneless skinless chicken breasts
- Salt and pepper, to taste
- 3 teaspoons Italian seasoning
- ⅓ cup all-purpose flour
- 4 tablespoons shredded Parmesan cheese
- 3 tablespoons olive oil
For the Lusciously Creamy Garlic Sauce
- 2 ½ cups chicken broth
- 1 beef bouillon cube (or 1 teaspoon Better Than Bouillon)
- 1 teaspoon low sodium soy sauce (or substitute Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- 3 tablespoons butter
- 10 whole garlic cloves
- 3 tablespoons all-purpose flour
- ½ cup heavy cream
- ½ cup Parmesan cheese (optional, for extra creaminess)
Step‑by‑Step Instructions for Creamy Garlic Chicken
Step 1: Simple Prep for Chicken & Garlic
- In a measuring cup, combine chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- On a plate, mix the flour and shredded Parmesan cheese.
- Slice chicken breasts in half lengthwise to create thinner cutlets. Pound to ½ inch thick using a meat mallet.
- Pat chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Dredge chicken in the flour-Parmesan mix, tapping off excess.
Step 2: Sear Chicken to Golden Perfection
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden brown.
- To ensure safe doneness, check that the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer. This is the USDA-recommended minimum for poultry safety . and Remove chicken from skillet and set aside.
Step 3: Whip Up the Rich Garlic Cream Sauce
- Lower heat to medium and melt the butter in the same skillet.
- Add whole garlic cloves and cook for 6–7 minutes until soft and golden.
- Stir in the flour and cook for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the broth mixture, stirring continuously.
- Stir in the cream and bring the sauce to a gentle boil. Reduce heat and simmer.
- Gradually add Parmesan (if using) and stir until smooth.
Step 4: Combine, Simmer, and Serve with Flair
- Return chicken to the skillet and spoon sauce over the top.
- Partially cover and simmer on low for 5 minutes.
- Garnish with parsley and serve hot with mashed potatoes or green beans.
Creamy Garlic Chicken Easy & Comforting
Ingredients
For the Chicken:
- 2 large boneless skinless chicken breasts
- Salt and pepper to taste
- 3 teaspoons Italian seasoning
- ⅓ cup all-purpose flour
- 4 tablespoons shredded Parmesan cheese
- 3 tablespoons olive oil
For the Sauce:
- 2 ½ cups chicken broth
- 1 beef bouillon cube or 1 tsp Better Than Bouillon
- 1 teaspoon low sodium soy sauce or Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- 3 tablespoons butter
- 10 whole garlic cloves
- 3 tablespoons all-purpose flour
- ½ cup heavy cream
- ½ cup Parmesan cheese optional
Instructions
- In a measuring cup, combine chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- On a plate, mix the flour and shredded Parmesan cheese.
- Slice chicken breasts in half lengthwise to create thinner cutlets. Pound to ½ inch thick using a meat mallet.
- Pat chicken dry and season both sides with salt, pepper, and Italian seasoning.
- Dredge chicken in the flour-Parmesan mix, tapping off excess.
- Heat olive oil in a large skillet over medium-high heat.
- Sear chicken for 4–5 minutes per side until golden brown.
- To ensure safe doneness, check that the chicken reaches an internal temperature of 165°F (74°C) using a meat thermometer.
- Remove chicken from skillet and set aside.
- Lower heat to medium and melt the butter in the same skillet.
- Add whole garlic cloves and cook for 6–7 minutes until soft and golden.
- Stir in the flour and cook for 1–2 minutes to remove the raw flour taste.
- Slowly pour in the broth mixture, stirring continuously.
- Stir in the cream and bring the sauce to a gentle boil. Reduce heat and simmer.
- Gradually add Parmesan (if using) and stir until smooth.
- Return chicken to the skillet and spoon sauce over the top.
- Partially cover and simmer on low for 5 minutes.
- Garnish with parsley and serve hot with mashed potatoes or green beans.
Notes
- Use fresh garlic cloves for best flavor.
- Grate your Parmesan fresh for a creamier sauce.
Nutrition
Pro Tips: How to Keep Your Chicken Tender & Sauce Silky
- Pound the chicken evenly: This helps the chicken cook faster and more evenly. Aim for ½-inch thickness.
- Don’t skip the dredge: The flour-Parmesan coating creates that golden crust and helps the sauce cling to the chicken.
- Use whole garlic cloves: They mellow and sweeten as they caramelize don’t substitute with minced garlic.
- Deglaze the pan: Scraping up the browned bits after searing adds rich flavor to your sauce.
- Parmesan tip: If using Parmesan in the sauce, grate it fresh for smoother melting and better flavor.
- Shortcut: Use pre-sliced chicken cutlets or tenderloins to skip the slicing and pounding step.
- Substitutions: No cream? Try half-and-half, but reduce the broth slightly to maintain thickness.
- Storage: Leftovers keep well in the fridge for 3–4 days. Reheat gently to avoid breaking the sauce.
This creamy garlic chicken is rich, comforting, and easy to make with everyday ingredients. It’s perfect for busy weeknights or when you want a cozy meal without turning on the oven. The garlic cream sauce is silky and full of flavor, making it ideal to serve with mashed potatoes, pasta, or even crusty bread.
If you’re looking for more quick protein ideas, try our easy tips for using canned chicken in weeknight meals.
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