Creamy garlic chicken is the kind of dinner that feels a little special without asking much from you. With a handful of simple ingredients, you get golden, tender chicken wrapped in a rich, silky sauce.
To make it, you’ll need chicken breasts, a whole bulb of garlic, broth, cream, butter, oil, and a few pantry seasonings. That’s it—no complicated prep, no hard-to-find ingredients.
The real magic happens in the skillet. As the garlic softens in butter and the cream simmers down, the sauce turns smooth, fragrant, and perfectly spoon-coating.
It’s bold without being overpowering, rich without feeling too heavy, and perfect over mashed potatoes, pasta, or rice. A simple, one-pan dinner that tastes like you ordered it out.
For Creamy Garlic Chicken
- Chicken Breasts – Boneless, skinless chicken breasts are sliced into thinner cutlets so they cook quickly and evenly. You can substitute boneless, skinless chicken thighs if you prefer darker meat.
- Italian Seasoning – Adds a subtle herb flavor that complements the creamy sauce without overpowering the garlic.
- Salt & Black Pepper – Simple seasoning to enhance the natural flavor of the chicken.
- All-Purpose Flour – Lightly coats the chicken, helping it develop a golden crust and slightly thicken the sauce later.
- Olive Oil – Used to sear the chicken and create that flavorful golden exterior.
- Butter – Adds richness and depth, and helps sauté the garlic to bring out its aroma.
- Whole Garlic Bulb – The star ingredient. Fresh garlic cloves are smashed and sautéed to infuse the sauce with bold, savory flavor.
For the Creamy Garlic Sauce
- Chicken Broth – Forms the base of the sauce and adds savory depth.
- Heavy Cream – Creates the smooth, velvety texture and rich finish.
- Garlic Powder – Reinforces the garlic flavor and rounds out the sauce.
- Salt & Black Pepper (to taste) – Adjust at the end to perfectly balance the flavors.
A Million Dollars Creamy Garlic Chicken
Rich, velvety, and full of roasted garlic flavor, this Creamy Garlic Chicken is a dependable dinner that feels special without requiring much effort. Tender chicken cutlets are simmered in a smooth garlic cream sauce that’s perfect for spooning over your favorite sides.
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PinServings: 4
Notes
Ingredients
- 2 boneless, skinless chicken breasts (about 1.3 lbs. total)
- 1/2 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp freshly cracked black pepper
- 1/4 cup all-purpose flour
- 2 Tbsp olive oil
- 2 Tbsp butter, divided
- 1 whole garlic bulb (about 8–9 garlic cloves)
- 1 cup chicken broth
- 3/4 cup heavy cream
- 1/2 tsp garlic powder
- Salt and pepper to taste
Instructions
- Prepare the Chicken
Slice each chicken breast horizontally to create two thinner cutlets (or use thin-cut breasts). Season both sides with Italian seasoning, salt, and black pepper. Dust each piece with flour, coating evenly and pressing lightly so the flour adheres. - Sear
Place a large skillet over medium heat. Add the olive oil and 1 tablespoon of butter. When hot, lay the chicken in the pan and cook until golden and cooked through, about 4 minutes per side. Transfer the chicken to a clean plate and cover to keep warm. - Prep the Garlic
While the chicken cooks, separate the cloves from the garlic bulb and peel them. Using the flat side of a chef’s knife, press down firmly to gently crush each clove. - Sauté the Garlic
In the same skillet, add the remaining 1 tablespoon of butter. Reduce the heat to medium-low and add the crushed garlic. Cook for about 3 minutes, stirring frequently, until lightly golden and fragrant. - Make the Sauce
Pour in the chicken broth and heavy cream, then stir in the garlic powder. Use a spoon to scrape up any browned bits from the bottom of the pan. Let the sauce simmer for 8–10 minutes, or until it reduces by about half and thickens. Taste and adjust with salt and pepper as needed (about ⅛ tsp salt and ⅛ tsp black pepper). - Finish the Dish
Return the chicken to the skillet. Spoon the sauce over the top and let everything warm through. Serve with freshly chopped parsley if desired.
Notes
- Two boneless, skinless chicken breasts were used and sliced in half. Boneless, skinless chicken thighs can be substituted if preferred.
- For convenience, 2.5 tablespoons of pre-minced garlic can replace the whole garlic bulb.
- Can I Use Chicken Thighs Instead of Chicken Breasts?
Yes! Boneless, skinless chicken thighs work great here. They stay juicy and tender and cook in about the same amount of time. Use what you love or what you have on hand. - Can I Use Jarred Minced Garlic?
Absolutely. If you’re short on time, use about 2 to 2½ tablespoons of pre-minced garlic. Fresh garlic gives the boldest flavor, but jarred garlic will still taste delicious. - How Do I Know When the Sauce Is Ready?
The sauce should reduce by about half and lightly coat the back of a spoon. If it looks thin, let it simmer a few more minutes. It thickens as it cools slightly as well. - Do I Have to Coat the Chicken in Flour?
The flour helps create a golden crust and slightly thickens the sauce later. You can skip it if needed, but the texture and color won’t be quite the same. - What Should I Serve with Creamy Garlic Chicken?
This dish is best served over mashed potatoes, pasta, or rice so you can soak up every drop of that sauce. Steamed vegetables or a simple salad make a great side.
