This creamy garlic chicken is a comforting, restaurant-quality dish made with tender chicken cutlets and a rich, velvety garlic sauce. It comes together quickly in one pan and delivers deep, savory flavor with simple, everyday ingredients, making it perfect for both busy weeknights and special meals at home.
Why You’ll Love This Recipe
This recipe is fast, satisfying, and packed with flavor. It’s ready in about 30 minutes from start to finish, yet it feels indulgent and impressive. Using both whole garlic cloves and garlic powder creates layers of garlic flavor without overpowering the dish. The creamy sauce pairs beautifully with many sides, making it a versatile option for family dinners or entertaining guests.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 large boneless, skinless chicken breasts (about 450–500 g total), sliced in half lengthwise to make 4 cutlets
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
1/3 cup all-purpose flour, for dredging
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
1 whole head of garlic, cloves peeled (about 10–12 cloves)
1/2 cup chicken broth
1/2 teaspoon fresh lemon juice
1/4 teaspoon garlic powder
1 cup heavy cream
1 tablespoon fresh parsley, finely chopped (optional)
Directions
Slice each chicken breast in half lengthwise to create four even cutlets. Season both sides with salt and black pepper, then lightly coat each piece in flour, shaking off any excess.
Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken cutlets and cook for 4–5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium. Add the remaining 1 tablespoon of butter to the same skillet. Once melted, add the peeled garlic cloves and cook for 3–4 minutes, stirring frequently, until lightly browned and fragrant.
Pour in the chicken broth, lemon juice, and garlic powder. Stir well and let the mixture simmer for about 4 minutes, allowing the liquid to reduce slightly.
Add the heavy cream and stir to combine. Return the chicken to the skillet and simmer for another 4–5 minutes, until the sauce thickens and coats the chicken evenly.
Remove from heat and garnish with chopped parsley if desired. Serve hot.
You can use boneless, skinless chicken thighs instead of breasts; just allow a few extra minutes of cooking time.
For a lighter sauce, replace half of the heavy cream with evaporated milk, keeping the heat gentle to prevent curdling.
Add vegetables such as mushrooms or spinach to the sauce for extra texture and nutrition.
If you prefer a thicker sauce, let it simmer an additional 2–3 minutes before serving.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat gently in a skillet over low heat, stirring occasionally until warmed through. Add a small splash of chicken broth or cream if the sauce has thickened too much.
Freezing is not recommended, as creamy sauces can separate and the chicken may lose its tenderness.
FAQs
Can I eat the whole garlic cloves?
Yes, the garlic cloves become very soft and mild after cooking, with a sweet and mellow flavor.
Can I make this recipe ahead of time?
It’s best enjoyed fresh, but you can cook it a few hours ahead and gently reheat before serving.
What can I serve with creamy garlic chicken?
It pairs well with rice, mashed potatoes, pasta, or steamed vegetables.
Can I use milk instead of heavy cream?
Milk can be used, but the sauce will be thinner and may curdle if cooked over high heat.
How do I know when the chicken is fully cooked?
The chicken should be opaque throughout and reach an internal temperature of 74°C.
Is this recipe very garlicky?
It has a deep garlic flavor, but it is not harsh or overpowering due to the gentle cooking of the cloves.
Can I add cheese to the sauce?
A small amount of finely grated hard cheese can be added, but it will change the texture and flavor.
What size skillet should I use?
A large skillet, about 28–30 cm wide, works best to avoid overcrowding the chicken.
Can I double the recipe?
Yes, but cook the chicken in batches to ensure proper browning.
Is this dish suitable for kids?
Yes, the flavors are creamy and mild, making it family-friendly.
Conclusion
Creamy garlic chicken is a simple yet luxurious meal that proves comfort food doesn’t have to be complicated. With tender chicken, a smooth garlic-infused sauce, and minimal prep, this recipe is one you’ll want to make again and again. It’s reliable, satisfying, and perfect for turning everyday ingredients into something truly special.
Creamy garlic chicken is a one-pan dish made with golden pan-seared chicken cutlets smothered in a rich, garlicky cream sauce. It’s quick, comforting, and ideal for weeknight dinners or special meals at home.
Ingredients
2 large boneless, skinless chicken breasts (450–500 g), halved into 4 cutlets
1 teaspoon salt
1/2 teaspoon black pepper
1/3 cup all-purpose flour, for dredging
1 tablespoon olive oil
2 tablespoons unsalted butter, divided
1 whole head of garlic, cloves peeled (10–12 cloves)
1/2 cup chicken broth
1/2 teaspoon fresh lemon juice
1/4 teaspoon garlic powder
1 cup heavy cream
1 tablespoon fresh parsley, chopped (optional)
Instructions
Slice chicken breasts in half to create 4 cutlets. Season with salt and pepper, then dredge lightly in flour.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Cook chicken for 4–5 minutes per side until golden and cooked through. Remove and set aside.
Reduce heat to medium and add remaining butter. Sauté garlic cloves for 3–4 minutes until golden and fragrant.
Stir in chicken broth, lemon juice, and garlic powder. Simmer for 4 minutes to reduce slightly.
Add heavy cream and stir to combine. Return chicken to the pan and simmer 4–5 minutes until sauce thickens.
Remove from heat, garnish with parsley if using, and serve hot.
Notes
Substitute chicken thighs for a juicier variation.
Add spinach or mushrooms for more texture and nutrition.
Simmer longer if a thicker sauce is desired.
Use half cream and half evaporated milk for a lighter version.
