Creamy Garlic Chicken – Comfort Food in One Skillet

Rich, savory, and incredibly satisfying, Creamy Garlic Chicken is the perfect weeknight indulgence. This dish features juicy chicken breasts (or thighs) nestled in a silky, garlicky cream sauce that’s so flavorful you’ll want to mop up every drop. Best of all, it comes together in just one pan with minimal effort—making it a top-tier dinner recipe that feels fancy but is secretly eas

Creamy garlic chicken is one of those universal comfort foods that works across cuisines. From Italian alfredo-inspired dishes to French-style pan sauces, the combination of garlic, cream, and tender chicken has earned a permanent place in the “family favorite” hall of fame.

What sets this version apart is the pan-seared, golden chicken paired with a simple but flavorful cream sauce made with garlic, chicken broth, and heavy cream. With no flour or complicated steps, this is a fuss-free way to enjoy restaurant-quality flavor at home. Serve it over pasta, mashed potatoes, or rice—or keep it low-carb with sautéed greens or cauliflower rice.

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Ingredients Overview

Here’s what makes this dish so luxurious yet practical. Each ingredient brings something special to the plate.

Chicken Breasts or Thighs

Both boneless skinless chicken breasts and thighs work well. Breasts cook quickly and slice beautifully, while thighs stay ultra-juicy and are more forgiving.

Tips:

• Pound breasts to an even thickness for faster, even cooking.

• Season generously with salt, pepper, and garlic powder before searing.

Garlic

Garlic is the star of the sauce—use fresh cloves for the best flavor. You’ll want 6–8 cloves, either finely minced or thinly sliced, sautéed slowly to soften and mellow their sharpness.

Roasted garlic is another great variation if you prefer a sweeter, deeper garlic flavor.

Heavy Cream

Creates that luscious texture and rich taste. Use heavy cream or double cream for a thick, spoon-coating sauce.

No cream? Half-and-half works but simmer slightly longer to thicken.

Chicken Broth

Adds depth and balance to the sauce while preventing it from being too heavy. Choose low-sodium broth to control saltiness.

Parmesan Cheese (optional)

Adds umami, saltiness, and helps thicken the sauce. Use freshly grated parmesan to avoid clumping.

Butter and Olive Oil

Used for browning the chicken and sautéing the garlic. Butter brings richness, while olive oil prevents burning.

Optional Add-ins

• Fresh spinach or kale for greens

• Sun-dried tomatoes for brightness

• Crushed red pepper for heat

• Mushrooms for umami

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Step-by-Step Instructions

1. Season and Sear the Chicken

Season 4 boneless chicken breasts (or thighs) with:

• Salt

• Pepper

• Garlic powder (optional)

Heat 1 tablespoon olive oil + 1 tablespoon butter in a large skillet over medium-high heat.

Add the chicken and sear 4–5 minutes per side (thighs may need longer), until golden brown and cooked through. Transfer to a plate and keep warm.

2. Sauté the Garlic

In the same skillet, reduce heat to medium. Add:

• 1 tablespoon butter

• 6–8 garlic cloves, minced or thinly sliced

Sauté for 1–2 minutes until fragrant and lightly golden (do not burn).

3. Make the Cream Sauce

Deglaze the pan with:

• ½ cup chicken broth

Scrape up the browned bits (flavor boosters!), then stir in:

• 1 cup heavy cream

• Optional: ¼ cup grated parmesan

Simmer for 4–5 minutes, stirring frequently, until slightly thickened.

4. Return Chicken and Simmer

Add the seared chicken back to the skillet. Spoon sauce over the top and let simmer gently for 5–6 minutes more, until everything is hot and well-coated.

Adjust seasoning with salt and black pepper to taste.

5. Garnish and Serve

Sprinkle with chopped parsley, cracked black pepper, or a pinch of chili flakes. Serve immediately over your choice of base.

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Tips, Variations, and Substitutions

Best Tips for Success

• Use a large skillet to give chicken room to brown evenly.

• Don’t crowd the pan or the chicken will steam instead of sear.

• For extra flavor, add a splash of white wine when deglazing the pan.

Creamy Variations

• Creamy mushroom chicken: Add sautéed mushrooms before the garlic.

• Creamy spinach chicken: Wilt in 2 cups of spinach at the end.

• Tuscan style: Add sun-dried tomatoes and Italian herbs.

Lightened Up Options

• Use half-and-half or evaporated milk instead of heavy cream.

• Swap in Greek yogurt (stir in off-heat to prevent curdling).

• Use olive oil only, skip butter.

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Serving Ideas & Occasions

This dish is versatile enough to dress up or down:

Serve It With:

• Mashed potatoes or creamy polenta

• Buttered egg noodles or linguine

• Steamed rice or orzo

• Roasted vegetables or sautéed greens

• Crusty bread for mopping up sauce

Perfect For:

• Weeknight dinners

• Date night in

• Holiday meal additions

• Cozy Sunday cooking

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Nutritional & Health Notes

While rich and creamy, this dish can fit into a balanced lifestyle when portioned thoughtfully:

• High in protein from the chicken

• Good fats from olive oil and cream

• Low-carb if served with veggies or cauliflower mash

• Gluten-free as written

Make it even healthier by:

• Using lean chicken breast

• Reducing cream and adding chicken broth

• Pairing with leafy greens or fiber-rich sides

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Frequently Asked Questions

1. Can I use half-and-half instead of heavy cream?

Yes! Just simmer the sauce a bit longer to thicken, and avoid boiling. Half-and-half gives a lighter sauce, but still creamy and flavorful.

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2. What’s the best way to thicken the sauce?

Simmering gently will naturally thicken the cream sauce. If you’re short on time, you can stir in a slurry of 1 tsp cornstarch + 1 tbsp water at the end.

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3. Can I make creamy garlic chicken ahead of time?

Absolutely. Make the chicken and sauce, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove with a splash of broth or cream.

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4. What’s the best cut of chicken for this recipe?

Boneless, skinless chicken breasts for a leaner option, or chicken thighs for extra juiciness. Bone-in chicken takes longer to cook and isn’t ideal for quick skillet meals.

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5. Can I add vegetables?

Yes! Try adding:

• Spinach or kale (stir in at the end)

• Mushrooms (sauté before garlic)

• Broccoli florets (par-steamed)

• Peas or zucchini

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6. How do I store and reheat leftovers?

Store in an airtight container in the fridge for up to 3 days. Reheat slowly in a skillet with a splash of cream or broth to revive the sauce. Avoid the microwave—it can split the cream.

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7. Can I make it dairy-free?

Yes. Substitute:

• Coconut cream for heavy cream (will have a slight coconut flavor)

• Vegan butter or olive oil for regular butter

• Nutritional yeast or vegan parmesan for the cheesy touch

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