Some evenings call for comfort that feels a little special. This creamy garlic chicken is the kind of meal you make when you want the kitchen to smell incredible and dinner to feel unhurried.
As the chicken sears and the garlic slowly softens in butter, the sauce comes together into something rich, savory, and deeply satisfying.
Spoon it over tender chicken, let it simmer gently, and you’re rewarded with a cozy, one-pan dinner that feels like a small indulgence at the end of the day.
For the Chicken
- Chicken Breasts – Boneless, skinless chicken breasts work best here. Slicing them into thinner pieces helps them cook evenly and stay tender.
- Italian Seasoning – Adds a blend of herbs that seasons the chicken all the way through.
- Salt and Pepper – Simple but essential for bringing out the flavor of the chicken.
- Flour – Lightly coating the chicken helps create a golden crust and also contributes to thickening the sauce later.
- Parmesan Cheese – Mixed with the flour for extra savory flavor and a slightly crisp exterior.
- Olive Oil – Used to sear the chicken and build flavor in the pan.
For the Garlic Cream Sauce
- Chicken Broth – Forms the base of the sauce and keeps it savory and well-balanced.
- Beef Bouillon – Adds depth and richness, giving the sauce a more complex, restaurant-style flavor.
- Soy Sauce – A small amount enhances the overall umami without making the sauce taste like soy.
- Onion Powder – Adds subtle onion flavor without changing the smooth texture of the sauce.
- Dried Thyme and Mustard Powder – These add warmth and a gentle tang that rounds out the creaminess.
- Butter – Creates a rich base and helps carry the flavor of the garlic.
- Whole Garlic Cloves – Slowly cooked until soft and lightly caramelized, they’re the star of the sauce.
- Flour – Thickens the sauce so it coats the chicken beautifully.
- Heavy Cream – Makes the sauce silky, rich, and comforting.
- Parmesan Cheese (Optional) – Adds extra creaminess and a salty, nutty finish if you choose to include it.
Delicious Creamy Garlic Chicken
This one-pan chicken dinner features tender, pan-seared chicken breasts nestled in a velvety garlic-infused sauce. Whole garlic cloves slowly soften and caramelize, creating a deep, savory flavor that tastes far more luxurious than the effort required.
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Servings: 4
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Calories: 488kcal | Carbohydrates: 18g | Protein: 21g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 1860mg | Potassium: 360mg | Fiber: 1g | Sugar: 2g | Vitamin A: 897IU | Vitamin C: 2mg | Calcium: 220mg | Iron: 2mg
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Ingredients
Chicken- 2 large boneless, skinless chicken breasts
- Salt and pepper
- 3 teaspoons Italian seasoning
- â…“ cup flour
- 4 tablespoons shredded Parmesan cheese
- 3 tablespoons olive oil
- 2 ½ cups chicken broth
- 1 beef bouillon cube (or 1 teaspoon Better Than Bouillon)
- 1 teaspoon low-sodium soy sauce (Worcestershire sauce may be substituted)
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- ½ teaspoon mustard powder
- 3 tablespoons butter
- 10 whole garlic cloves
- 3 tablespoons flour
- ½ cup heavy cream
- ½ cup Parmesan cheese (optional)
Instructions
Before You Start- In a large measuring cup with a spout, mix together the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and dried thyme. Set aside.
- On a plate, combine the flour and Parmesan cheese. Measure out all remaining ingredients so everything is ready to go.
- Slice each chicken breast lengthwise to create 2–3 thinner pieces. Cover with plastic wrap and pound to an even ½-inch thickness using the textured side of a meat mallet. Pat dry thoroughly.
- Season both sides with Italian seasoning and salt and pepper. Dredge each piece in the flour mixture, shaking off any excess.
- Heat the olive oil in a large skillet over medium-high heat. Working in batches, sear the chicken for 4–5 minutes per side until a golden crust forms. Remove from the skillet and set aside.
- Reduce heat to medium or medium-low and melt the butter in the same skillet. Use a silicone spatula to scrape up the browned bits from the bottom of the pan.
- Add the garlic cloves and cook for 6–7 minutes, allowing them to soften and turn lightly golden.
- Sprinkle in the flour and cook for 1–2 minutes, stirring constantly, until the raw flour aroma disappears.
- Gradually add the prepared broth mixture in small amounts, stirring continuously to keep the sauce smooth.
- Pour in the heavy cream and bring the sauce to a gentle boil. Reduce heat to low and slowly stir in the Parmesan cheese if using.
- Return the chicken to the skillet along with any juices. Spoon sauce over the top, partially cover, and let simmer for 5 minutes.
- If your chicken breasts are smaller, using 3–4 instead of 2 large ones works well.
- Mushrooms pair beautifully with this sauce. Sauté them separately and stir them in at the very end if desired.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Reheat frozen portions in the microwave at 50% power, or thaw overnight and warm in a lightly greased, covered casserole dish at 350°F for about 20 minutes.
Calories: 488kcal | Carbohydrates: 18g | Protein: 21g | Fat: 37g | Saturated Fat: 17g | Cholesterol: 111mg | Sodium: 1860mg | Potassium: 360mg | Fiber: 1g | Sugar: 2g | Vitamin A: 897IU | Vitamin C: 2mg | Calcium: 220mg | Iron: 2mg
- Can I use chicken thighs instead of chicken breasts?
Yes. Boneless, skinless chicken thighs work very well and stay extra juicy. Just make sure they’re cooked through before returning them to the sauce. - Do I need to use whole garlic cloves?
Whole cloves are recommended because they soften and caramelize, giving the sauce deep flavor without overpowering it. Minced garlic can be used, but reduce the cooking time to prevent burning. - What if my sauce isn’t thick enough?
Let the sauce simmer a bit longer so it can reduce. Using a wider skillet also helps the sauce thicken more quickly. - Can this recipe be made ahead of time?
Yes. You can cook the chicken and sauce, let it cool, and store it in the refrigerator for up to 3 days. Reheat gently to keep the sauce smooth. - Is this recipe freezer-friendly?
Yes, this dish freezes well. Store in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat slowly for best results.
