Creamy Garlic Chicken (One-Pan, Rich & Easy Weeknight Dinner)

Creamy Garlic Chicken is the kind of comfort food that feels like a restaurant-quality meal but comes together in under 30 minutes in just one pan. Tender, pan-seared chicken breasts are simmered in a rich garlic-infused cream sauce made with simple ingredients—perfect for pairing with mashed potatoes, rice, or pasta.

This recipe is rooted in classic French-inspired skillet cooking, where garlic, butter, and cream form a luscious sauce around golden chicken. It’s elegant enough for a date night at home yet easy enough for weeknights. Plus, you can dress it up or down depending on what you have in the fridge.

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Ingredients Overview

Here’s a closer look at the key ingredients that build flavor and texture in this dish:

Chicken

• Boneless, skinless chicken breasts or thighs: Breasts are lean and cook quickly; thighs are more forgiving and stay extra juicy. Sliced into cutlets helps reduce cook time and promotes even searing.

Garlic

• Fresh garlic cloves (6–8 cloves): The star of the show. Thinly sliced or minced, garlic is gently sautéed until fragrant and golden to create a deeply savory base.

Cream Sauce

• Heavy cream: Gives the sauce its signature richness and silky texture. You can use half-and-half or evaporated milk for a lighter version.

• Chicken broth: Helps thin out the sauce and adds savory depth without extra fat.

• Parmesan cheese: Adds umami and thickens the sauce naturally as it melts.

• Butter: Used for both browning the chicken and sautéing the garlic—adds a rich, velvety undertone.

Flavor Enhancers

• Italian seasoning: A blend of dried herbs adds subtle earthy notes.

• Salt & pepper: Keep it simple—season every layer well.

• Parsley or fresh thyme: Adds a fresh finish to contrast the creamy richness.

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Step-by-Step Instructions

1. Prep the Chicken

Slice large chicken breasts horizontally to create thinner cutlets (about ½-inch thick). Pat them dry and season both sides generously with salt, pepper, and Italian seasoning.

2. Sear the Chicken

Heat a large skillet over medium-high heat and add a drizzle of olive oil with a tablespoon of butter. Sear the chicken 3–4 minutes per side until golden brown and cooked through (165°F internal temp). Remove and set aside on a plate.

3. Sauté the Garlic

Reduce the heat to medium-low. In the same skillet, add the rest of the butter and the garlic. Cook for 1–2 minutes, stirring frequently, until fragrant and lightly golden. Be careful not to burn the garlic—this step creates the aromatic base for your sauce.

4. Make the Cream Sauce

Pour in chicken broth and scrape up any browned bits from the pan (that’s flavor gold). Let it simmer for 1–2 minutes.

Stir in heavy cream and bring to a gentle simmer. Add parmesan cheese and whisk until melted and the sauce is thick enough to coat the back of a spoon. Taste and adjust salt and pepper as needed.

5. Return Chicken to Pan

Nestle the chicken back into the skillet and spoon sauce over each piece. Simmer for 3–4 minutes, uncovered, so the chicken absorbs some of the garlic cream and the sauce reduces slightly.

6. Finish & Serve

Sprinkle with fresh parsley or thyme. Serve immediately while hot and creamy.

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Tips, Variations & Substitutions

Chef Tips

• Don’t overcrowd the pan: If needed, sear chicken in batches to get that golden crust.

• Slice garlic thinly: This releases more flavor and ensures it melts into the sauce without burning.

• Deglaze properly: Scrape up all the fond (brown bits) after searing—it adds deep savory flavor to the sauce.

Ingredient Swaps

• No heavy cream? Use half-and-half or whole milk + 1 tbsp flour to help thicken the sauce.

• Dairy-free? Use coconut cream and plant-based parmesan or nutritional yeast.

• Low-carb? Skip flour and serve with cauliflower mash or sautéed greens.

Variations

• Mushroom Garlic Cream Chicken: Add 1 cup sliced mushrooms and sauté with garlic.

• Spinach version: Stir in 2 cups baby spinach in the last 2 minutes of cooking.

• Lemon twist: Add 1 tsp lemon zest and a squeeze of lemon juice at the end for brightness.

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Serving Ideas & Occasions

Weeknight Comfort

Pair with mashed potatoes, rice, or crusty bread to soak up the sauce. Add a simple salad or roasted broccoli for balance.

Meal Prep Hero

The sauce thickens beautifully over time. Store in airtight containers for 3–4 days. Reheat gently on the stove or microwave with a splash of broth or milk.

Dinner Party Favorite

It plates beautifully and feels fancy with little effort. Serve alongside roasted vegetables and a glass of white wine for a bistro-style dinner at home.

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Nutritional & Health Notes

Despite its creamy richness, this dish can be surprisingly balanced, especially when made with smart swaps.

Health Highlights

• Protein-packed: Each serving contains around 30–35g of lean protein.

• Adjustable fat: Use half-and-half or light cream to reduce fat without sacrificing flavor.

• Low carb: With no flour or starch, this dish is keto-friendly and gluten-free when made without parmesan or with a gluten-free version.

Estimated Nutrition Per Serving (1 chicken breast + sauce)

• Calories: ~430

• Protein: ~33g

• Carbs: ~4g

• Fat: ~30g

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Frequently Asked Questions

1. Can I make Creamy Garlic Chicken ahead of time?

Yes. Cook the chicken and sauce, let cool, then store in the fridge for up to 4 days. Reheat gently over low heat, stirring to re-emulsify the sauce.

2. Can I use chicken thighs instead?

Absolutely. Boneless, skinless chicken thighs stay juicy and work perfectly in this recipe. Just increase cook time by 2–3 minutes per side.

3. How do I avoid the sauce from breaking?

Use medium-low heat when adding the cream, and don’t boil. Stir gently and consistently to keep the sauce smooth.

4. What can I add to bulk up the dish?

Great add-ins include:

• Mushrooms

• Spinach

• Cherry tomatoes

• Roasted red peppers

Just sauté before adding the cream for best results.

5. Can I freeze this dish?

Cream-based sauces don’t freeze well—they may separate when thawed. It’s best enjoyed fresh or stored in the fridge.

6. What’s the best pan to use?

A heavy-bottomed stainless steel or cast iron skillet provides the best sear and flavor development. Avoid nonstick if possible.

7. Can I use garlic powder instead of fresh garlic?

Fresh garlic is ideal, but if needed, use 1 tsp garlic powder. Add it with the broth—not before—to avoid burning.

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