This Creamy Garlic Chicken is one of my favorite quick meals because it feels rich and comforting without taking much time. I pan-sear tender chicken steaks and simmer them in a velvety garlic cream sauce that turns simple ingredients into a delicious, cozy dinner. It’s the kind of dish I make when I want something impressive with minimal effort.
Why You’ll Love This Recipe
I love this recipe because it uses ingredients I usually already have, yet it turns out restaurant-quality every time. The sauce is creamy, flavorful, and perfect for spooning over mashed potatoes, rice, or pasta. It’s also ready in about 20 minutes, making it ideal for busy nights when I still want a satisfying homemade meal.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
Chicken
2 boneless, skinless chicken breasts, cut horizontally to make 4 steaks
1 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1/4 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon unsalted butter
Sauce
1 tablespoon unsalted butter
1 tablespoon freshly minced garlic
1/2 cup chicken stock
300 ml heavy cream
1 teaspoon Dijon mustard
1/2 cup grated parmesan
Sea salt flakes, to taste
Freshly cracked black pepper, to taste
To serve
Mashed potatoes, steamed rice or pasta
Steamed greens
1 tablespoon finely chopped flat-leaf parsley
Lemon wedges
Directions
I start by seasoning the chicken with salt, pepper, paprika, onion powder, and thyme.
I coat each chicken steak in the flour, shaking off the excess.
I heat the olive oil and butter in a large pan over medium-high heat, then cook the chicken for 5–6 minutes total, flipping halfway, until just cooked through. I remove the chicken and set it aside.
In the same pan, I melt the remaining butter and cook the garlic for about 30 seconds.
I pour in the chicken stock and let it reduce by half.
I stir in the cream and Dijon mustard, letting the sauce simmer until slightly thickened.
I add the parmesan, season to taste, and return the chicken to the pan, warming it through for another 2–3 minutes.
I serve the chicken with my choice of starch, greens, fresh parsley, and a squeeze of lemon.
Servings And Timing
This recipe serves 4 people.
Total time: about 20 minutes
Prep time: 5 minutes
Cook time: 15 minutes
Variations
I sometimes use boneless, skinless chicken thighs instead of breasts for extra juiciness.
I replace some of the cream with extra chicken stock when I want a lighter sauce.
I add a pinch of chili flakes when I want a bit of heat.
I stir in sautéed mushrooms or spinach for extra flavor and texture.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. The chicken stays moist if I keep it coated in the sauce.
To reheat, I warm it gently on the stovetop over low heat, adding a splash of cream or water if the sauce thickens too much. In the microwave, I heat it in short intervals, stirring in between to keep the sauce smooth.
FAQs
Can I make this recipe ahead of time?
I can cook the chicken and sauce ahead, then refrigerate them for up to 3 days. I simply reheat gently before serving.
Can I use chicken thighs instead of breasts?
Yes, I often replace the breasts with boneless thighs. They take a couple of minutes longer to cook but turn out wonderfully juicy.
Can I lighten the sauce?
When I want a lighter version, I use less cream and more chicken stock, though the sauce won’t be as rich.
What can I serve this with?
I like serving it with mashed potatoes, pasta, rice, steamed greens, or crusty bread to soak up the sauce.
How do I keep the sauce from splitting when reheating?
I reheat on low heat and add a splash of warm cream or water if needed. Gentle heating keeps the sauce smooth.
Conclusion
This Creamy Garlic Chicken is a dish I return to again and again because it’s comforting, quick, and incredibly flavorful. The garlic cream sauce transforms simple chicken into something special, and the whole meal comes together effortlessly. It’s perfect for weeknights yet elegant enough for guests, making it a reliable favorite in my kitchen.
Creamy Garlic Chicken is a quick, comforting dish made with tender chicken steaks simmered in a rich garlic-parmesan cream sauce—perfect for serving over mashed potatoes, pasta, or rice for a cozy, satisfying meal.
Ingredients
Chicken:
2 boneless, skinless chicken breasts, cut horizontally to make 4 steaks
1 teaspoon salt
1/4 teaspoon freshly cracked black pepper
1 teaspoon sweet paprika
1 teaspoon onion powder
1 teaspoon dried thyme
1/4 cup all-purpose flour
1 tablespoon olive oil
1 tablespoon unsalted butter
Sauce:
1 tablespoon unsalted butter
1 tablespoon freshly minced garlic
1/2 cup chicken stock
300 ml heavy cream
1 teaspoon Dijon mustard
1/2 cup grated parmesan
Sea salt flakes, to taste
Freshly cracked black pepper, to taste
To serve:
Mashed potatoes, steamed rice, or pasta
Steamed greens
1 tablespoon finely chopped flat-leaf parsley
Lemon wedges
Instructions
Season chicken with salt, pepper, paprika, onion powder, and thyme.
Coat each chicken steak in flour, shaking off excess.
Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken for 5–6 minutes total until cooked through. Set aside.
In the same pan, melt remaining butter and sauté garlic for 30 seconds.
Pour in chicken stock and reduce by half.
Stir in cream and Dijon mustard. Simmer until slightly thickened.
Add parmesan and season to taste. Return chicken to pan and warm for 2–3 minutes.
Serve with chosen sides, garnish with parsley, and add lemon juice if desired.
Notes
Use chicken thighs for juicier meat.
Substitute some cream with chicken stock for a lighter sauce.
Add chili flakes, mushrooms, or spinach for variety.
