Creamy Garlic Chicken is one of those dinners I come back to again and again. It is cozy, rich, and feels a little fancy without being fussy. This is the kind of meal I make when I want everyone at the table to slow down, grab a spoon, and scoop up every last bit of sauce. Best part, it all comes together in one skillet, which means fewer dishes and a happier me at the end of the night.
If you love comforting chicken dinners, you might also enjoy my Cream Cheese Chicken, Apple Cider Chicken, or Garlic Butter Beef Bites and Potatoes. This one fits right in that easy, creamy dinner lane.
Ingredients
Chicken
- 2 large boneless skinless chicken breasts
- Salt and pepper
- 3 teaspoons Italian seasoning
- ⅓ cup flour
- 4 tablespoons Parmesan cheese, shredded
- 3 tablespoons olive oil
Sauce
- 2 ½ cups chicken broth
- 1 beef bouillon cube or 1 teaspoon Better Than Bouillon
- 1 teaspoon low sodium soy sauce or Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- 3 tablespoons butter
- 10 whole garlic cloves
- 3 tablespoons flour
- ½ cup heavy cream
- ½ cup Parmesan cheese, optional
Instructions
Prep Work
- Combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout. Set aside.
- Mix the flour and Parmesan cheese on a plate. Measure out the remaining ingredients so everything is ready to go.
Cook The Chicken
- Slice the chicken breasts in half lengthwise to create thinner pieces. Cover with plastic wrap and pound to about ½ inch thick. Pat completely dry.
- Season each side with Italian seasoning, salt, and pepper. Dredge in the flour mixture and tap off excess.
- Heat olive oil in a large skillet over medium high heat. Sear the chicken in batches for 4 to 5 minutes per side until golden. Set aside.
Make The Sauce
- Melt the butter in the same skillet over medium to medium low heat. Use a silicone spatula to scrape up the browned bits from the pan.
- Add the garlic cloves and let them soften and caramelize for 6 to 7 minutes, stirring often.
- Sprinkle in the flour and cook for 1 to 2 minutes until the raw flour smell is gone.
- Slowly add the chicken broth mixture in splashes, stirring constantly to keep the sauce smooth.
- Stir in the cream. Bring to a gentle boil, then reduce heat to low. Gradually stir in the Parmesan cheese if using.
- Add the chicken back to the skillet along with any juices. Spoon sauce over the top. Cover partially and simmer for 5 minutes.
Garnish with parsley and serve with mashed potatoes and roasted green beans.
Notes And Tips
Pro Tips
- If your chicken breasts are smaller, use 3 to 4 instead of 2 large ones.
- Mushrooms are a great add in. I like to saute them separately and stir them in at the end.
- This sauce thickens more as it sits, so do not panic if it seems slightly thin at first.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. This dish reheats very well.
To reheat from frozen, use the microwave at 50 percent power or thaw overnight and reheat covered at 350 degrees for about 20 minutes.
FAQs
Yes. Boneless skinless thighs work well and stay very juicy. They may need a few extra minutes to cook through.
Mashed potatoes, rice, pasta, or crusty bread are perfect for soaking up the sauce. Roasted green beans or broccoli balance the richness.
You can make it earlier in the day and gently reheat it. Add a splash of broth or cream if the sauce thickens too much.
📖 Recipe
Creamy Garlic Chicken
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Skillet
- Cuisine: American
Description
This Creamy Garlic Chicken is smothered in a rich and flavorful gravy that's easy to make in a single skillet. Caramelized garlic cloves add the perfect balance of gourmet flavor.
Ingredients
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- 3 teaspoons Italian seasonings
- ⅓ cup flour
- 4 tablespoons Parmesan cheese, shredded
- 3 tablespoons olive oil
- 2 ½ cups chicken broth
- 1 beef bouillon cube or 1 tsp Better Than Bouillon
- 1 teaspoon low sodium soy sauce (or Worcestershire sauce)
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- 3 tablespoons butter
- 10 whole cloves garlic
- 3 tablespoons flour
- ½ cup heavy cream
- ½ cup Parmesan cheese (optional)
Instructions
- Combine chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme in a measuring cup and set aside.
- Mix flour and Parmesan on a plate. Measure all remaining ingredients.
- Slice chicken lengthwise into thinner pieces, pound to ½ inch thick, and pat dry.
- Season with salt, pepper, and Italian seasoning. Dredge in flour mixture and shake off excess.
- Heat olive oil in skillet on medium-high. Sear chicken 4–5 minutes per side until golden. Set aside.
- Melt butter in the skillet over medium heat. Scrape the bottom to release flavor. Add garlic cloves and cook 6–7 minutes until caramelized.
- Add flour and stir 1–2 minutes until smooth and flour smell is gone.
- Slowly add broth mixture while stirring. Stir in cream. Bring to boil, then reduce heat and add Parmesan gradually.
- Return chicken to skillet. Spoon sauce over chicken. Cover partially and simmer for 5 minutes.
- Garnish with parsley and serve with mashed potatoes or green beans.
Notes
- Use 3–4 smaller chicken breasts if desired.
- Add sautéed mushrooms at the end for extra flavor.
- Store leftovers in airtight container up to 3 days or freeze for 3 months.
- Reheat in microwave at 50% power or in oven at 350°F for 20 minutes.
Nutrition
- Serving Size: 1 portion
- Calories: 488
- Sugar: 2g
- Sodium: 1860mg
- Fat: 37g
- Saturated Fat: 17g
- Unsaturated Fat: 16g
- Trans Fat: 0.4g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 111mg
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