To make this creamy garlic chicken, you’ll need chicken breasts, garlic (a lot of it), broth, cream, and a handful of pantry staples. That’s it.
The real magic here isn’t complicated technique or a long ingredient list—it’s what happens when whole garlic cloves slowly caramelize in butter and melt into a silky, savory sauce.
It tastes like something you’d order at a cozy neighborhood restaurant, the kind of dish that arrives at the table already spooned with extra sauce.
And yes, it’s all done in one skillet.
If you’ve ever wanted that rich, spoon-it-over-mashed-potatoes kind of chicken dinner without juggling three pans and a sink full of dishes, this is the one.
Simple ingredients. Big flavor. Plenty of sauce.
For Creamy Garlic Chicken
- Chicken Breasts – Boneless, skinless chicken breasts work best here. Slice and pound them thin so they cook evenly and stay tender.
- Italian Seasoning – Adds a simple herb blend that gives the chicken extra flavor right from the start.
- Salt & Pepper – Essential for seasoning the chicken before dredging.
- Flour – Creates a light coating on the chicken and helps form that golden crust when seared.
- Parmesan Cheese – Mixed into the flour for a subtle salty, nutty flavor in every bite.
- Olive Oil – Used to sear the chicken and develop that beautiful golden exterior.
For the Creamy Garlic Sauce
- Chicken Broth – The base of the sauce, adding savory depth.
- Beef Bouillon Cube (or Better Than Bouillon) – Boosts the richness and enhances the overall flavor of the gravy.
- Low Sodium Soy Sauce (or Worcestershire Sauce) – Adds a hint of umami and balances the creaminess.
- Onion Powder – Brings gentle onion flavor without extra prep.
- Dried Thyme – Adds an earthy, aromatic note.
- Mustard Powder – A small amount sharpens and brightens the sauce.
- Butter – The base for sautéing the garlic and building flavor.
- Whole Garlic Cloves – The star of the dish. They soften and caramelize, creating a deep, slightly sweet garlic flavor.
- Flour – Thickens the sauce to the perfect gravy consistency.
- Heavy Cream – Makes the sauce rich, smooth, and luxurious.
- Parmesan Cheese (Optional) – Stirred in at the end for extra creaminess and a boost of savory flavor.
Restaurant-style Creamy Garlic Chicken
A skillet full of tender chicken coated in a velvety garlic sauce. Slowly caramelized whole garlic cloves bring deep flavor, while a savory cream sauce ties everything together for a comforting, restaurant-style dinner made right at home.
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PinServings: 4
Notes
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- 3 teaspoons Italian seasonings
- ⅓ cup flour
- 4 tablespoons Parmesan cheese, shredded
- 3 tablespoons olive oil
Sauce
- 2 ½ cups chicken broth
- 1 beef bouillon cube, or 1 tsp better than bouillon
- 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon EACH: dried thyme, mustard powder
- 3 tablespoons butter
- 10 whole cloves garlic
- 3 tablespoons flour
- ½ cup heavy cream
- ½ cup Parmesan cheese (optional)
Instructions
Prep- In a large measuring cup with a spout, stir together the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme. Set aside.
- On a plate, mix the flour and shredded Parmesan for dredging. Measure and prepare all remaining ingredients before starting to cook.
- Slice the chicken breasts lengthwise to create 2–3 thinner pieces. Cover with plastic wrap and gently pound to ½-inch thickness using the textured side of a meat mallet. Pat dry thoroughly.
- Season both sides with Italian seasoning, salt, and pepper. Coat each piece in the flour mixture, shaking off any extra.
- Heat olive oil in a large skillet over medium-high heat. Cook the chicken in batches, 4–5 minutes per side, until a golden crust forms. Remove from the skillet and set aside.
- Reduce heat to medium or medium-low and melt the butter in the same skillet. Use a silicone spatula to scrape up any browned bits from the bottom—this adds flavor to the sauce.
- Add the whole garlic cloves and cook for 6–7 minutes, allowing them to soften and develop a light caramel color.
- Sprinkle in the flour and cook for 1–2 minutes, stirring, until the raw flour smell disappears.
- Gradually pour in the prepared broth mixture, adding it in splashes while stirring constantly.
- Stir in the heavy cream. Bring to a boil, then reduce heat to low. Slowly mix in the Parmesan cheese.
- Return the chicken (along with any juices) to the skillet. Spoon sauce over the top. Cover partially and simmer for 5 minutes.
- Finish with chopped parsley and serve alongside mashed potatoes and roasted green beans.
- If your chicken breasts are smaller, use 3–4 instead of 2 large ones.
- Mushrooms pair nicely with this dish. Sauté them separately and stir into the sauce at the end.
- This recipe also freezes well for future meals.
- Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.
- Reheat from frozen in the microwave at 50% power, or thaw overnight and warm in a lightly greased, covered casserole dish at 350° for about 20 minutes.
- Can I Use Chicken Thighs Instead of Breasts?
Yes! Boneless, skinless chicken thighs work great and stay extra juicy. Just slice and pound them to an even thickness so they cook evenly. Either white or dark meat works beautifully in this recipe - Do I Have to Use Whole Garlic Cloves?
Whole cloves are what make the sauce so special. As they cook, they soften and turn slightly sweet. If you prefer a smoother sauce, you can mash the softened garlic into the gravy before adding the chicken back in. - Can I Make This Ahead of Time?
Absolutely. You can prepare the sauce and refrigerate it separately for up to 2 days. Reheat gently on the stove and add a splash of broth or cream if it thickens too much. Cook the chicken fresh for the best texture. - What Should I Serve with Creamy Garlic Chicken?
This dish is perfect over mashed potatoes, rice, or pasta because the sauce is so good you won’t want to waste a drop. Roasted vegetables or green beans make a great simple side. - Can I Freeze Leftovers?
Yes! Store cooled chicken and sauce in an airtight container and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently. The sauce reheats well, just stir as it warms to bring it back together.