Creamy garlic chicken delivers that special-occasion feel on a regular weeknight. I still remember the first time I made this dish for my grandchildren – they couldn’t believe something so elegant came together in one skillet. The caramelized garlic cloves turned golden and sweet, creating a sauce so flavorful that everyone went back for seconds.
There’s something magical about watching whole garlic cloves soften and caramelize in butter, filling your kitchen with that irresistible aroma. This recipe reminds me of Sunday dinners at my grandmother’s farm, where she’d create the most incredible pan sauces using simple ingredients and a well-loved cast iron skillet. The beauty of creamy garlic chicken lies in its simplicity – tender chicken breasts nestled in a velvety sauce that’s perfect for spooning over mashed potatoes. It’s the kind of meal that brings everyone to the table with smiles, ready to dig in. Time to get our hands floury.
What Makes This Creamy Garlic Chicken So Special
I’ve been making chicken in cream sauce for decades, and this version has become my go-to because it combines elegance with everyday practicality. The whole garlic cloves add a gourmet touch that makes people think you’ve spent hours in the kitchen, when really, everything comes together in about 30 minutes. Here’s what makes this garlic chicken recipe stand out:
- Single skillet simplicity means less cleanup and more time enjoying dinner with your family
- Pantry-friendly ingredients you likely already have on hand – no special grocery store runs needed
- Plenty of rich, savory sauce that’s perfect for drizzling over your favorite sides
- Freezer-friendly convenience so you can make a double batch and save some for busy weeks
- Caramelized whole garlic cloves that turn sweet and buttery, adding sophisticated flavor without any bitterness
- Restaurant-quality results that’ll have everyone asking for your secret
I love that this recipe delivers impressive results without requiring fancy techniques. It’s comfort food that feels special enough for company.
Ingredient Spotlight
Boneless skinless chicken breasts form the protein base of this dish, and slicing them lengthwise creates thinner cutlets that cook evenly and quickly. I always choose larger breasts so I can get nice, uniform pieces.
Whole garlic cloves are the star of the sauce, becoming sweet and mellow as they caramelize in butter. In my kitchen, I prefer leaving them whole rather than mincing – they create beautiful flavor pockets throughout the sauce.
Heavy cream provides the luxurious, velvety texture that makes this sauce so irresistible. It creates that rich coating that clings perfectly to the chicken.
Parmesan cheese appears twice in this recipe – first as part of the chicken coating for extra flavor and crispiness, then stirred into the sauce for depth and a subtle nutty taste.
Chicken broth combined with beef bouillon creates a savory foundation that’s deeper and more complex than broth alone. This little trick adds tremendous flavor to the sauce.
Italian seasoning brings familiar herbs like basil, oregano, and rosemary to season the chicken beautifully. I’ve found that this blend works perfectly without needing to measure out individual herbs.
Butter and olive oil together give you the best of both worlds – butter for flavor and olive oil to prevent burning during the high-heat sear.
Low sodium soy sauce might seem unexpected, but it adds umami depth that makes the sauce taste even more savory and satisfying. Betty always includes this secret ingredient in her cream sauces.
How to Make Creamy Garlic Chicken
Step 1. I always start by combining the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup – having this ready before you begin cooking makes everything flow smoothly.
Step 2. Slice each chicken breast in half lengthwise to create thinner cutlets, then pound them to an even 1/2-inch thickness. Betty’s tip: Completely dry chicken with paper towels ensures a beautiful golden crust.
Step 3. Season both sides of each cutlet generously with Italian seasoning, salt, and pepper, then dredge in the flour-Parmesan mixture, tapping off any excess coating.
Step 4. Heat olive oil in your large skillet over medium-high heat and sear the chicken in batches for 4-5 minutes per side – I’ve learned that patience here creates that restaurant-quality golden crust we’re after.
Step 5. After removing the chicken, melt butter in the same skillet over medium heat and use a silicone spatula to scrape up all those flavorful brown bits from the bottom.
Step 6. Add the whole garlic cloves and let them soften and caramelize for 6-7 minutes, adjusting the heat as needed to prevent burning while achieving that golden color.
Step 7. Sprinkle in the flour and cook for 1-2 minutes until the raw flour smell disappears, stirring constantly to create a smooth base for your creamy garlic chicken sauce.
Step 8. Gradually add the prepared broth mixture in splashes while stirring continuously, then stir in the cream and bring everything to a gentle boil.
Step 9. Reduce heat to low, gradually stir in the Parmesan cheese until melted, then nestle the chicken back into the skillet and spoon that gorgeous sauce over top.
Step 10. Cover the skillet partially and let everything simmer together for 5 minutes so the flavors meld beautifully and the chicken finishes cooking through.
Keeping This Creamy Garlic Chicken Fresh
I typically store leftovers in an airtight container in the refrigerator, where they’ll stay fresh for up to 3 days. The sauce might thicken slightly as it cools, but it comes right back to life when you reheat it. Make sure to include plenty of that delicious sauce with the chicken when portioning out your leftovers.
Betty’s freezing method works wonderfully for this recipe – it’s one of those dishes that freezes beautifully for up to 3 months. I portion it into individual servings or family-sized containers, making sure each piece of chicken is well-coated with sauce to prevent freezer burn. Label your containers with the date so you know exactly when you made it.
For the best texture, I reheat from frozen in the microwave at 50% power, which prevents the cream sauce from separating. If you’ve thawed it overnight in the refrigerator, transfer it to a lightly greased, covered casserole dish and reheat at 350°F for about 20 minutes until warmed through. Through trial and error, I learned that low and slow reheating keeps the sauce silky smooth.
Perfect Partners for Creamy Garlic Chicken
- Creamy mashed potatoes are my first choice because they soak up all that wonderful garlic sauce – the combination is absolutely heavenly and reminds me of Sunday dinners.
- Roasted green beans add a bright, slightly crispy contrast to the rich, creamy chicken. I toss them with olive oil, salt, and pepper, then roast at 425°F for about 15 minutes.
- Buttered egg noodles offer another excellent base for capturing every drop of sauce. My family prefers these when we want something a bit lighter than potatoes.
- Crusty artisan bread is perfect for mopping up any sauce left on your plate – because letting even a spoonful of this garlic cream sauce go to waste would be a shame.
- Simple garden salad with a light vinaigrette provides a fresh, crisp element that cuts through the richness beautifully. I like using mixed greens with cherry tomatoes and cucumber.
- Roasted asparagus makes an elegant pairing, especially in spring when asparagus is at its best. The slight char on the asparagus complements the creamy sauce wonderfully.
- If you’re looking for more sauce-friendly options, try this creamy garlic beef pasta as inspiration for what works well with rich garlic cream sauces.
What to Serve with Creamy Garlic Chicken
Since this dish has such a rich, flavorful sauce, I love pairing it with sides that can soak up every delicious drop. Garlic butter steak bites with Parmesan cream uses a similar sauce technique that works beautifully with roasted vegetables. For a lighter option, lemon garlic butter chicken and green beans offers a fresh take on garlic-forward chicken dishes.
Betty always said that a good cream sauce deserves equally good sides. I’ve found that garlic parmesan chicken and potatoes makes an excellent companion recipe when you’re planning a garlic-themed dinner party. The roasted potatoes in that dish would be perfect alongside this creamy garlic chicken.
Frequently Asked Questions
I recommend boneless, skinless chicken thighs as an excellent alternative – they’re more forgiving and stay incredibly moist. Adjust cooking time slightly as thighs may need an extra minute or two.
Many home cooks find success with half-and-half, though the sauce will be slightly thinner. To thicken it, add an extra tablespoon of flour when making the roux.
Betty’s solution is to keep the heat at medium or medium-low when caramelizing the garlic cloves, and to watch them carefully. They should turn golden and soft, not dark brown.
Creamy Garlic Chicken
Ingredients
Equipment
Method
- Combine chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout. Set aside.
- Mix flour and 4 tablespoons Parmesan cheese on a plate and set aside.
- Slice each chicken breast in half lengthwise to create thinner cutlets. Cover with plastic wrap and pound to 1/2-inch thickness. Pat completely dry with paper towels.
- Season both sides of each chicken cutlet with Italian seasoning, salt, and pepper. Dredge in the flour-Parmesan mixture and tap off excess.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for 4-5 minutes per side until a golden crust develops. Set aside on a plate.
- Reduce heat to medium/medium-low and melt butter in the same skillet. Use a silicone spatula to scrape up the browned bits from the bottom of the pan.
- Add garlic cloves to the skillet and let them soften and caramelize for 6-7 minutes, stirring occasionally and adjusting heat as needed to prevent burning.
- Sprinkle 3 tablespoons flour over the garlic and cook for 1-2 minutes, stirring constantly, until the raw flour smell is gone.
- Add the chicken broth mixture gradually in splashes while stirring continuously to prevent lumps. Stir in the heavy cream.
- Bring the sauce to a boil, then reduce heat to low. Gradually stir in 1/2 cup Parmesan cheese until melted and smooth.
- Return the chicken to the skillet along with any accumulated juices from the plate. Spoon sauce over the top of each piece.
- Cover the skillet partially and simmer for 5 minutes to allow flavors to meld and chicken to finish cooking through.
- Garnish with fresh chopped parsley and serve immediately with mashed potatoes and roasted green beans.
