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This Creamy garlic chicken is a delicious and easy recipe that is perfect for a weeknight dinner or special occasion. Tender chicken is simmered in a creamy sauce made fragrant with garlic, so it's an easy, comforting - if indulgent - meal. It is fantastic with pasta, or with mashed potatoes or roasted vegetables. This is a quick and easy dish and sure to be a family pleaser!

Do you love creamy chicken recipes? Try my Dump and Bake Chicken Alfredo Casserole, this Weeknight Cream of Mushroom Chicken Skillet, or my Creamy Crockpot Garlic Parmesan Chicken Pasta or this Baked Chicken Breast.

cast iron skillet with chicken breasts and a creamy garlic sauce with whole cloves of garlic

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Why you'll love it
What you'll need
How to make creamy garlic chicken
Variations
Tips For Searing the Chicken
Pro Tips
What to serve with creamy garlic chicken
Storing leftovers
FAQs
More Easy Chicken Recipes
Recipe
Creamy Garlic Chicken (Low Carb!)

Why you'll love it

Rich & Creamy Flavor - A luscious, velvety sauce coats the chicken nicely with this garlic, butter, cream combo. Each bite is layered with such rich, umami flavors that this dish is pure indulgence.
30-Minute Recipe - A handful of simple ingredients and a simple cooking method, you will be feasting in 30 minutes. It's ideal for busy weeknights when you crave something homemade and delicious, without wanting to spend hours in the kitchen.
Versatile & Filling - This creamy garlic chicken recipe is perfect over pasta, rice, mashed potatoes, or just with roasted veggies. Whether you want to treat your family to a comforting dinner or impress your guests, this is the recipe to do it every time!

What you'll need

This basic dish calls for only a few ingredients. Here are the major items you'll need:

ingredients for creamy garlic chicken on a marble countertop

Chicken Breasts - The star protein of the dish, keeping it tender and juicy.
Salt & Pepper - Seasons everything; brings out the flavor of the chicken and balances the creamy sauce.
Flour - Contributes to a light crust on the chicken, plus thickens the sauce a little.
Olive Oil - Used to sear the chicken, adding slight crispiness and richness.
Butter - Adds richness and depth, and helps sauté the garlic.
Garlic - The main ingredient that gives the sauce its deep, savory flavor.
Chicken Broth - The base of the sauce, adds umami and prevents heaviness.
Heavy Cream - Provides the rich, velvety texture of the sauce.
Sour Cream - Adds a gentle tang and makes the sauce even creamier.
Fresh Parsley - Colorful and fresh garnish to add balance.
Lemon Juice - A squeeze at the end brightens the rich cream sauce.
Garlic Powder - Backs up the fresh garlic with a deeper, rounder garlic flavor that never tastes harsh.

creamy garlic chicken on a plate with mashed potatoes and green beans

How to make creamy garlic chicken

Prep the Chicken - Season the chicken breasts with salt and pepper, dredge the chicken lightly in flour to form a golden crust.
Sear the Chicken - Add olive oil to a large skillet over medium-high heat. Add the chicken and cook for 4-5 minutes per side until golden. Remove from pan and set aside.
Make the Garlic Butter Base - Return to the same pan, reduce to medium heat + add butter. Once melted, fry the minced garlic until fragrant (about 30 seconds).

pan frying chicken in a cast iron skillet and then frying garlic cloves

Build the Sauce - Pour in the chicken broth, scraping up any brown bits from the pan. Stir in the heavy cream, sour cream, and garlic powder. It should simmer for a couple of minutes until the sauce thickens a little.
Bring It All Together - Add the seared chicken back to the skillet and ladle the sauce over it. Simmer for 5 to 7 additional minutes, until the chicken is cooked through (165°F) and coated in the sauce. Stir in the lemon juice.

making sauce for creamy garlic chicken in a cast iron skillet

Garnish & Serve - Top with freshly chopped parsley and serve warm with pasta, rice or veggies.

Variations

Mushroom Garlic Chicken - After sautéing the garlic, add sliced mushrooms to the pan. Cook them until they're tender, then add broth and cream for an earthy, umami-rich twist.
Spinach & Sun-Dried Tomato Chicken - Mix in a handful of fresh spinach and chopped sun-dried tomatoes into the sauce before adding the chicken back to the pan. It adds a pop of color and a sweet-tangy contrast.
Spicy Cajun Garlic Chicken - Add 1 teaspoon of Cajun seasoning with the garlic powder, and stir in a pinch of red pepper flakes for a spicy, smoky kick. Great for those that appreciate bold flavors!
Lighter Sauce: Use half-and-half in place of the heavy cream to cut some of the fat.
Thicker Sauce: Whisk 1 tablespoon of cornstarch with 1 to 2 tablespoons of cold water and stir it into the simmering sauce.

close-up of creamy chicken skillet with garlic cream sauce

Tips For Searing the Chicken

Pat the Chicken Dry - Use a paper towel to remove residual moisture, which can help you attain a golden-brown, crispy crust.
Hot Pan - Make sure to heat your skillet over medium-high before adding oil for a proper sear.
Don't Overcrowd the Pan - Cook in batches if necessary, leaving space between the pieces for even browning.
Let It Cook Undisturbed - Resist the urge to flip too early; allow both sides to develop a crust for around 4 to 5 minutes (until golden brown).
Let It Release: If the chicken sticks, it isn't ready to flip yet. Give it another minute and it will lift on its own once the crust has formed, without tearing.
Mind the Heat: Start at medium-high and lower the heat a little if the oil smokes or splatters. A slightly gentler heat for a bit longer beats a scorched crust.

Pro Tips

Deglaze for Ultimate Flavor - Searing the chicken develops deep flavor in the pan; scrape up (deglaze) the browned bits (fond) with chicken broth. This imparts incredible depth of flavor to your sauce.
Balance the Sauce - If the sauce is too thick, add a splash of broth; if it's too thin, let it simmer a little longer to reduce.
Rest the Chicken - To make sure that the chicken holds in juices when you serve, let it rest for a couple of minutes.

What to serve with creamy garlic chicken

Creamy garlic chicken goes great with buttery mashed potatoes, fluffy rice or al dente pasta to soak up the rich sauce. Or for a lighter option, serve it with roasted or steamed vegetables - asparagus, broccoli or green beans. A crisp side salad topped with a tangy vinaigrette will cut through the richness, and warm crusty bread is perfect for dipping. Want something extra indulgent? Try it over garlic butter noodles for a double dose of garlic!

Simple salad pairing: A quick arugula salad with lemon and shaved Parmesan is a fresh contrast to the creamy sauce.

Storing leftovers

Store: Any leftovers should be stored in the refrigerator for up to four days in an airtight container.
Reheat: Place the leftovers in a skillet and heat through over low to medium heat. Depending on how much sauce you have, you might need to add a little water.
Freeze: You may keep leftovers in the freezer for up to two months if you put them in an airtight container. When reheating or thawing, the sauce may separate; I add a little extra water to help it come back together.
Reheating from frozen: Thaw overnight in the fridge, then reheat in a covered, lightly greased baking dish at 350°F for 20 to 25 minutes. You can also reheat it straight from frozen in the microwave.

FAQs

Can I Freeze This Garlic Chicken Recipe?

Allow the chicken and sauce to cool completely, then transfer to an airtight, freezer-safe container for up to 2 months.

How Do I Make Chicken Cutlets?

Although you may get pre-sliced cutlets from the shop, slicing your own is more economical. Using the palm of your hand, hold a chicken breast in place on a chopping board. Cut through the breast parallel to the cutting board with a sharp knife. You can cut the chicken breast into two or three pieces, depending on how thick it is. If necessary, pound each piece to uniform thickness using a meat mallet.

How Can I Thin Out The Sauce?

If you need to loosen the sauce, stir in a dash of chicken broth, milk or cream as you reheat it gently, over low heat.

Can you eat the garlic cloves?

Yes! The garlic in this creamy garlic chicken is minced and cooks in butter until soft and mellow, so it melts right into the sauce. If you use whole cloves instead, cook them until golden and tender, then mash them into the sauce for an even richer garlic taste!

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well. They take a few minutes longer to cook through, so check that they reach 165°F.

Can I use half-and-half instead of heavy cream?

Yes. The sauce will be a little thinner, so let it simmer a minute or two longer. Avoid regular milk, which can curdle over high heat.

Why should I use both garlic powder and fresh garlic cloves?

Garlic powder tastes a little different from fresh garlic, toastier and more rounded, so using both gives the sauce deep garlic flavor without any harshness.

If you tried this Creamy Garlic Chicken or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!

Creamy Garlic Chicken (Low Carb!)