Creamy Garlic Chicken

This Creamy Garlic Chicken is one of those cozy weeknight dinners that feels comforting and a little special at the same time. Tender chicken breasts are cooked in a single skillet, then finished in a rich, garlicky cream sauce that’s perfect for spooning over rice or mashed potatoes.

The sauce is full of flavor without being heavy, and the garlic softens as it cooks, turning sweet and mellow. I like to use plenty of whole cloves here so you get those little bites of garlic in every spoonful of sauce. It’s simple, cozy food that feels right for a relaxed weeknight dinner.

This is the kind of recipe I come back to when I don’t want to think too much about dinner but still want something homemade and satisfying. Everything comes together in one pan, the cleanup is easy, and there’s always enough sauce left to soak up with whatever you’re serving it with.

If you enjoy cozy, skillet-style dinners like this one, you can find more easy ideas in my chicken recipes collection.

Why This Recipe Works

This recipe works because it keeps things simple while focusing on flavor. The chicken is lightly coated and pan-seared until golden, which helps the sauce cling to it later. Cooking the garlic gently in the same skillet softens it and brings out its natural sweetness, while the cream and parmesan come together into a smooth, savory sauce that feels rich without being too heavy.

It’s a reliable, repeatable method that works just as well for busy weeknights as it does for relaxed weekend dinners.

Quick Look at the Ingredients

Here’s a quick overview of the main ingredients you’ll need for this creamy garlic chicken. The full list with exact measurements is in the recipe card below.

• Chicken breasts – I use boneless, skinless chicken breasts and slice them in half horizontally so they cook evenly and stay tender.
• Flour – A light coating helps the chicken brown nicely and gives the sauce something to cling to.
• Garlic – This recipe uses a whole head of garlic. Some cloves are smashed, some left whole, so you get a mellow, sweet garlic flavor throughout the sauce.
• Onion – Finely chopped onion builds a soft, savory base for the sauce.
• Chicken broth – Adds depth and keeps the sauce from feeling too heavy.
• Heavy cream – Creates a rich, creamy garlic sauce without needing extra thickeners.
• Parmesan cheese – Freshly grated parmesan melts into the sauce and adds a salty, savory finish.
• Butter and olive oil – A combination of both gives great flavor while keeping the chicken from burning.
• Seasonings – Simple salt, black pepper, and a touch of garlic powder are all you need.
• Fresh parsley – Just a little at the end for freshness and color.

Note: Be sure to scroll down to the recipe card for the full ingredient list and exact measurements.

How to Make Creamy Garlic Chicken

This creamy garlic chicken comes together easily in one skillet. Here’s how I make it step by step.

Prepare the chicken. Slice the chicken breasts in half horizontally to create four even pieces. Season both sides with salt, black pepper, and garlic powder. Lightly coat the chicken in flour, shaking off any excess.

Brown the chicken. Heat olive oil and butter in a large skillet over medium-high heat. Cook the chicken in batches until golden on both sides and cooked through, about 4–5 minutes per side. Transfer to a plate and keep warm.

Before starting the sauce, take a moment to prep the aromatics. Finely chop the onion and peel the garlic cloves. Some of the garlic will be gently smashed, which helps release its flavor into the oil, while the rest is left whole so it softens and turns sweet as the sauce cooks.

Start the sauce. Add the chopped onion and cook until soft and translucent.

Cook the garlic. Smash a few of the garlic cloves and add them to the pan along with the remaining whole cloves. Cook gently until fragrant, letting the garlic soften without browning.

Deglaze the pan. Pour in the chicken broth and stir to loosen any flavor left in the skillet. Let it simmer and reduce slightly, about a few minutes.

Finish the sauce. Lower the heat and stir in the cream. Season with salt and pepper, then add the thyme and parmesan cheese. Let everything simmer gently until the cheese melts and the sauce becomes smooth and slightly thickened.

Bring it all together. Return the chicken to the skillet and let it simmer in the sauce for a few minutes, until the chicken is warmed through and coated in the creamy garlic sauce.

Serve. Finish with fresh parsley and cracked black pepper. Serve warm over rice, mashed potatoes, or pasta.

Tips for Searing the Chicken

• Cook the chicken over medium to medium-high heat and adjust as needed. You’re looking for a light golden color, not a hard crust.
• If you’re using a non-stick skillet, don’t worry about building up browned bits. Focus on gently browning the chicken and keeping the pan from getting too hot.
• I prefer slightly lower heat and a bit more time rather than cooking over very high heat. This helps the chicken cook evenly and keeps the oil from splattering.
• Let the chicken cook undisturbed for a few minutes before flipping. This helps it release easily from the pan and brown more evenly.

Variations

• Chicken thighs: Boneless, skinless chicken thighs work just as well and stay extra juicy.
• Add mushrooms: Sauté sliced mushrooms after the chicken comes out, then continue with the sauce.
• Lemon finish: A small squeeze of lemon juice at the end brightens the creamy sauce.
• Herb swap: Thyme is great here, but rosemary or Italian seasoning works too.
• Lighter sauce: Half-and-half can be used instead of heavy cream for a slightly lighter sauce.

Storage and Reheating

Leftovers keep well and reheat nicely, making this creamy garlic chicken great for meal prep or next-day lunches.

• To store: Let the chicken cool completely, then transfer to an airtight container. Store in the refrigerator for up to 3 days.
• To reheat: Reheat gently in a skillet over low heat, adding a splash of chicken broth or cream to loosen the sauce if needed. You can also reheat it in the microwave in short intervals, stirring in between.
• Freezing: Cream-based sauces don’t always freeze well, so I don’t recommend freezing this dish. The sauce may separate once thawed.

Tip: Reheat on low heat and stir often—cream sauces stay smooth when warmed gently.