Save My neighbor knocked on my door one Tuesday holding a skillet with something that smelled impossibly good. She'd made too much dinner and thought I might want a taste. That was my introduction to creamy garlic chicken, and I stood there in my doorway eating straight from the pan like a starving raccoon. The next day I called her for the recipe, scribbled it on a grocery receipt, and have been making it ever since. It's become my go-to when I need something comforting but don't have the energy for complicated cooking.
I made this for my sister after she had her second kid, and she texted me at midnight asking for the recipe because her husband wouldn't stop talking about it. There's something about tender chicken swimming in garlicky cream sauce that makes people forget their manners. I've watched my brother-in-law soak up every last drop with bread, then look genuinely sad when the pan was empty. That's when I knew this recipe was a keeper.
Ingredients
- Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier and are more forgiving if you overcook them slightly, but breasts work beautifully if you watch the timing.
- Salt and black pepper (1/2 tsp each): Season more than you think you need because the flour will dilute it, and underseasoned chicken is a sad thing.
- All-purpose flour (2 tbsp): This creates a light coating that helps the chicken brown and thickens the sauce just enough without making it gluey.
- Olive oil (2 tbsp): Keeps the butter from burning at high heat and adds a subtle fruity note that rounds out the richness.
- Unsalted butter (2 tbsp, divided): Half goes with the chicken for browning, half goes with the garlic because butter makes garlic sing.
- Garlic cloves (6 large, minced): Don't be scared of the amount, it mellows beautifully in the cream and becomes sweet and fragrant instead of sharp.
- Chicken broth (1 cup): This deglazes all the tasty browned bits and forms the backbone of your sauce, so use good quality if you can.
- Heavy cream (1 cup): The magic ingredient that turns a simple pan sauce into something luxurious and crave-worthy.
- Grated Parmesan cheese (1/2 cup): Buy the block and grate it yourself because pre-grated has anti-caking agents that make the sauce grainy.
- Dried Italian herbs (1/2 tsp): A mix of basil, oregano, and thyme adds complexity without cluttering your spice cabinet.
- Crushed red pepper flakes (1/4 tsp, optional): Just a pinch wakes up the whole dish without making it spicy, though you can skip it for picky eaters.
- Fresh parsley (2 tbsp, chopped): More than decoration, it adds a fresh brightness that cuts through all that cream at the end.
Instructions
- Prep the chicken:
- Season your chicken pieces with salt and pepper, then toss them with the flour in a bowl until each piece has a light, even coating. This step is messy but worth it because that flour is going to help create the most beautiful golden crust.
- Sear the chicken:
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until it shimmers and the butter foam subsides. Add chicken in a single layer (don't crowd the pan or it'll steam instead of brown) and let it cook undisturbed for 4-5 minutes per side until golden and cooked through, then remove and set aside.
- Cook the garlic:
- Lower the heat to medium and add the remaining tablespoon of butter along with your minced garlic. Stir constantly for about a minute until it smells like heaven but before it turns brown, because burnt garlic is bitter and there's no coming back from that.
- Deglaze with broth:
- Pour in the chicken broth and use your spoon to scrape up all those beautiful browned bits stuck to the bottom of the pan. Let it simmer for 2 minutes while those bits dissolve into the liquid and create layers of flavor.
- Build the cream sauce:
- Stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes if you're using them. Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon.
- Finish with chicken:
- Return the chicken and any accumulated juices to the skillet and let everything simmer together for 2-3 minutes. The chicken will soak up some of that sauce and the flavors will meld into something greater than the sum of their parts.
- Adjust and serve:
- Taste your sauce and add more salt or pepper if needed, then sprinkle with fresh parsley. Serve immediately while everything is hot and the sauce is still silky.
Save My dad doesn't cook much, but he asks me to make this every time he visits. Last time, he sat at my kitchen counter with a bowl of it over rice and didn't say a word for ten minutes, just ate with this contented look on his face. When he finally spoke, he said it reminded him of a restaurant we used to go to when I was little, which I don't even remember. Sometimes food connects us to moments we didn't know we were storing away.
Serving Suggestions
This sauce is so good you need something to soak it up with, and I've tried everything. Rice is reliable and turns this into a complete meal with minimal effort. Pasta becomes creamy and luxurious when you toss it right in the skillet. Mashed potatoes are my personal favorite because they soak up the sauce like little flavor sponges. When I'm feeling fancy, I serve it with crusty bread for dipping and a simple arugula salad dressed with lemon to cut through the richness.
Storage and Reheating
I've kept this in the fridge for up to four days in an airtight container, and honestly it gets better as it sits because the flavors keep developing. When you reheat it, do it gently on the stove over low heat with a splash of chicken broth or cream to bring the sauce back to life. The microwave works in a pinch, but the sauce can separate a little and lose its silky texture. If you want to freeze it, the chicken freezes fine but cream sauces can get grainy when thawed, so I usually make it fresh or just keep it refrigerated.
Customization Ideas
I've played with this recipe more times than I can count because it's so forgiving. Sometimes I add a squeeze of lemon juice at the end for brightness, or swap the Parmesan for Pecorino Romano when I want something sharper. A handful of spinach or sun-dried tomatoes stirred in during the last few minutes turns it into something a little more special. One time I didn't have heavy cream and used half-and-half with an extra tablespoon of butter, and honestly no one noticed the difference.
- Add mushrooms with the garlic for an earthy, savory boost that makes it feel more substantial.
- Toss in a handful of baby spinach at the end and let it wilt into the sauce for color and nutrition.
- Use coconut cream and nutritional yeast instead of dairy for a surprisingly good vegan version.
Save This is the kind of recipe that makes you look like a much better cook than you actually are, and I mean that as the highest compliment. Keep it in your back pocket for nights when you need comfort, speed, and something that tastes like a warm hug.
Recipe Guide
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs are an excellent choice. They tend to stay moister during cooking and have more flavor. Keep the cooking time the same, about 4-5 minutes per side.
- → How do I prevent the sauce from breaking?
Ensure the heat is set to medium or lower before adding cream to avoid curdling. Stir in the cream slowly and continuously. If the sauce separates, remove from heat and whisk in a tablespoon of cold cream or broth to help emulsify it.
- → What can I serve this with?
This creamy dish pairs wonderfully with rice, pasta, mashed potatoes, egg noodles, or crusty bread. You can also serve it over steamed vegetables or cauliflower rice for a lighter option.
- → Can I make this dairy-free?
Absolutely. Substitute heavy cream with full-fat coconut cream and use vegan Parmesan or nutritional yeast for the cheese. The sauce will have a slightly different flavor but remains delicious and creamy.
- → How do I store leftovers?
Store cooled portions in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium-low heat with a splash of broth to restore the sauce consistency. Avoid high heat, which can cause curdling.
- → Can I add vegetables to this dish?
Yes, add diced mushrooms, spinach, or sun-dried tomatoes to the sauce. Sauté mushrooms with the garlic, or stir in fresh spinach at the end. These additions complement the creamy garlic flavor beautifully.