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Comfort Food Lovers, Meet Creamy Garlic Chicken!

• Garlic is the star. You can easily adapt the number of garlic cloves in this recipe, but I went all out. Garlic is the star flavor, after all. Freshly smashed and infused into a buttery sauce, it’s totally irresistible.
• Make it in one pan. I love a one-pan chicken dinner almost as much as I love garlic, and this recipe combines BOTH. All you need is a single skillet and 30 minutes, and clean-up afterward is quick.
• Comforting (and versatile). This creamy garlic chicken is exactly the kind of meal my busy family needs. It’s comforting, filling, and tasty. Plus, there are so many easy ways to change up the recipe, from adding sautéed veggies to swapping the seasonings.

Ingredients You’ll Need

Scroll down to the recipe card for the printable list with the full recipe amounts and details.

• Chicken Breasts – I’ll usually buy two large, boneless, skinless chicken breasts and slice them in half to make 4 thin pieces. Alternatively, you can pound the chicken breasts to an even thickness, like you would for chicken piccata. This way, the chicken pan-sears evenly.
• Flour
• Olive Oil – This can be your choice of cooking oil (I prefer the flavor that comes with olive oil). Avocado oil and canola will also work.
• Butter
• Garlic – I use smashed fresh garlic cloves. I wouldn’t recommend garlic powder as a substitute here, as you need a good amount of garlic. In a pinch, you can substitute each clove with 1 teaspoon of fresh garlic paste.
• Chicken Broth – Or low-sodium stock, either your favorite store-bought brand or homemade.
• Heavy Cream – You can also use half-and-half for a lighter sauce. I don’t recommend milk or low-fat options, however, as the dairy will split in the heat.
• Italian Seasoning – I always have a jar of homemade Italian seasoning in the pantry. 

Can I Use Chicken Thighs?

Definitely! I opt for chicken breasts as they’re thin and quick-cooking, but any cut of chicken will work in this recipe. Chicken thighs tend to be even juicier than chicken breasts, though they may need more time to cook. The same goes for bone-in chicken, so adjust the cooking time accordingly.

How to Make Creamy Garlic Sauce Chicken

This creamy garlic chicken starts just like my favorite homemade chicken marsala recipe. First, we’ll dredge the chicken pieces lightly in flour before pan-frying. Then, we’ll turn the leftover bits into a delicious pan sauce. This is an overview of how to make it, and you’ll find the printable instructions in the recipe card below the post.

• Prepare the chicken. First things first, season the chicken with salt and pepper. Then, dredge the chicken in flour so it’s coated lightly on both sides.
• Pan-sear the chicken. Next, heat the oil and butter in a skillet. Add your coated chicken and sear it for 4-5 minutes per side. Once that’s golden brown, move the chicken to a plate and tent it lightly with foil so it stays warm.

• Sauté the garlic. In the same skillet, melt more butter over medium-low heat, and add your smashed garlic cloves. Let those sauté and brown in the butter for 4-5 minutes. Take extra care that the garlic doesn’t burn!
• Make the sauce. Next, whisk 1 tablespoon of flour into the garlic butter. Turn up the heat, pour in the chicken broth and heavy cream, and sprinkle in the Italian seasoning. Simmer the sauce for 5-7 minutes so it thickens.
• Put it all together. Afterward, return the chicken to the skillet with the cream sauce. Let it heat through for 1-2 minutes, and serve.

How Do I Thicken the Garlic Cream Sauce?

Whisking flour into the garlic butter is usually enough to thicken the sauce once it simmers for a while. This flour-butter combo is called a roux, and it’s used to thicken soups and sauces, from Alfredo sauce to chowder and the sauce for mac and cheese.

If you find your garlic cream sauce is a bit runny, it may just need to simmer for longer. Another option for an even thicker sauce is to make a slurry from equal parts cornstarch and water. Stir it in while the sauce simmers.

Try These Variations

• Make it cheesy. For an even richer dish, add freshly grated Parmesan cheese to the sauce to make creamy Parmesan garlic chicken.
• Swap the protein. Make a variation with pan-seared pork chops (like my smothered pork chops recipe) or try creamy garlic shrimp instead (see my shrimp scampi and this tutorial on how to sauté shrimp for pan-searing tips).
• Skip the cream. This chicken recipe is like a creamy version of my one-pan garlic chicken. If you’d prefer a sauce made without heavy cream, that recipe has your name on it.
• Spice it up. Instead of mild herbs, season your sauce with Cajun seasoning or crushed red pepper flakes for a spicy kick.
• More add-ins. Try adding cooked crumbled bacon, spinach, sun-dried tomatoes, or sautéed mushrooms. I think a variation made with caramelized onions would be amazing!

The Best Way to Store Leftovers

• Refrigerate. If you have leftovers (we didn’t!), store this creamy garlic chicken in an airtight container in the fridge for up to 3 days.
• Reheat. Warm the chicken and sauce gently in a skillet until it’s hot throughout. You can also use the microwave. Be careful not to let the cream sauce boil, or it may split and curdle.