Creamy Garlic Chicken

This rich and comforting Creamy Garlic Chicken features pan-seared chicken breasts smothered in a velvety garlic parmesan sauce. If you are a fan of quick and easy weeknight dinners or love exploring creamy chicken recipes, this flavorful one-skillet meal is guaranteed to become a household favorite.

Origin Creamy Garlic Chicken

While the concept of pan-searing poultry and deglazing to build a rich, dairy-based sauce draws heavy inspiration from classic French and Italian cooking, this modern variation has evolved into an American comfort food staple. The technique of utilizing fresh aromatics in a cream reduction is a time-honored method often found in traditional Tuscan cuisine, perfectly complementing the tender, golden-brown chicken.

Why I Love This Recipe

I love that this dish feels like a restaurant-quality meal but comes together in just one pan, making cleanup an absolute breeze. The sauce is incredibly versatile, pairing beautifully with everything from mashed potatoes to a simple side of perfectly roasted vegetables, ensuring that none of that delicious garlic cream goes to waste.

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Creamy Garlic Chicken

Recipe by RecipesVilla

0.0 from 0 votes

Course: Main CourseCuisine: AmericanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Calories

450

kcal

Ingredients

• 2 large boneless, skinless chicken breasts (sliced in half horizontally to make 4 cutlets)

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp kosher salt and black pepper (to taste)

• 2 tbsp olive oil

• 2 tbsp unsalted butter

• 6 cloves garlic, finely minced

• 1 cup heavy cream

• ½ cup chicken broth

• ½ cup freshly grated parmesan cheese

• Fresh parsley, chopped (for garnish)

Directions

• Season the chicken cutlets evenly on both sides with the garlic powder, paprika, salt, and pepper.
• Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 5–6 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
• Reduce the heat to medium. Melt the butter in the same skillet, then add the minced garlic and sauté for about 1 minute until fragrant.
• Pour in the chicken broth, using a wooden spoon to scrape up any delicious browned bits from the bottom of the pan. Stir in the heavy cream and let the sauce simmer gently for 3–4 minutes until it begins to thicken.
• Whisk in the freshly grated parmesan cheese until it is completely melted and the sauce is smooth and velvety.
• Return the chicken to the skillet, spooning the creamy garlic sauce over the top of the cutlets. Simmer for 1–2 more minutes to heat the chicken through, then garnish with fresh chopped parsley and serve immediately.

Notes

• For a slightly lighter sauce, you can substitute half-and-half for the heavy cream, though the final sauce will be a bit thinner.
• If the sauce gets too thick while simmering, simply stir in an extra splash of chicken broth until it reaches your desired consistency.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat so the cream sauce does not separate.