Creamy Garlic Chicken: Weeknight-Fast & Comforting

The Creamy Garlic Chicken you’ll make on repeat is a quick skillet dinner where tender, lightly seasoned cutlets simmer in a velvety garlic-Parmesan sauce. The method is simple—sear, deglaze, and swirl in cream—yet it tastes restaurant-level. With just a few pantry staples and fresh garlic, you’ll have a cozy main ready in about 20 minutes, perfect over mashed potatoes, rice, or pasta with a side of greens.

Why You’ll Love This Creamy Garlic Chicken

• Ready in about 20 minutes, start to finish
• Rich, silky sauce that clings to every bite
• Familiar ingredients you likely already have
• Scales up beautifully for guests and meal prep
• Flexible: swap chicken cuts, tweak the spices, add veggies

What Is Creamy Garlic Chicken?

Creamy Garlic Chicken is a stovetop dish that sears seasoned chicken cutlets until golden, then nestles them into a quick pan sauce built from sautéed garlic, chicken stock, cream, and a touch of Parmesan. A light flour dredge on the chicken helps the sauce thicken naturally and adhere to the meat without fuss. The flavor profile is savory and comforting—mellow garlic, gentle aromatics, and a creamy finish—making it an ideal “back-pocket” recipe for busy nights or casual company.

Creamy Garlic Chicken

This Creamy Garlic Chicken is your go-to skillet dinner—quick, flavorful, and soul-warming. Juicy chicken cutlets are seared and nestled in a velvety garlic-Parmesan cream sauce. Perfect over pasta, rice, or potatoes, it’s a 20-minute meal that feels like a restaurant treat.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 460 kcal

Ingredients

  

Chicken

• 2 large boneless, skinless chicken breasts split horizontally to make 4 cutlets
• 1 tsp kosher salt divided
• 0.5 tsp black pepper
• 1 tsp sweet paprika
• 0.5 tsp onion powder
• 0.5 tsp dried thyme
• 0.25 cups all-purpose flour for light dredge

Sear & Sauce Base

• 1 Tbsp olive oil
• 2 Tbsp butter divided
• 2 Tbsp garlic finely minced (4–6 cloves)
• 0.75 cups low-sodium chicken stock

Cream Finish

• 1 cups heavy cream
• 1 tsp Dijon mustard optional
• 0.33 cups finely grated Parmesan
• 1 pinch red pepper flakes optional
• 2 Tbsp fresh parsley or chives chopped, for garnish
• 2 wedges lemon for serving, optional

Instructions

 

• Pat chicken dry. Mix ½ tsp salt, pepper, paprika, onion powder, and thyme. Season both sides of the chicken. Dredge lightly in flour, shaking off excess.
• Heat olive oil and 1 Tbsp butter in a skillet over medium-high. Sear chicken 2–3 minutes per side until golden and nearly cooked. Transfer to a plate and tent loosely with foil.
• Lower heat. Add remaining butter and minced garlic. Cook 30–45 seconds until fragrant.
• Pour in chicken stock, scraping up any browned bits. Simmer 1–2 minutes to reduce slightly.
• Whisk in cream and optional Dijon. Simmer gently for 2–3 minutes to thicken slightly.
• Whisk in Parmesan. Taste and adjust salt if needed. Return chicken and juices to pan; coat in sauce and warm through for 1 more minute.
• Garnish with parsley or chives and optional lemon wedges. Serve immediately over mashed potatoes, pasta, or rice.

Notes

To lighten: use half-and-half and simmer longer. For flour-free: skip dredge and thicken sauce with a cornstarch slurry. Add-ins like spinach, peas, or mushrooms work well. Reheat gently on the stovetop with a splash of cream to refresh.

Keyword 20-minute meal, chicken skillet recipe, chicken with parmesan sauce, creamy garlic chicken, easy chicken dinner

Ingredients for Creamy Garlic Chicken

Chicken

• 2 large boneless, skinless chicken breasts, split horizontally to make 4 thin cutlets
• 1 teaspoon kosher salt, divided
• ½ teaspoon black pepper
• 1 teaspoon sweet paprika
• ½ teaspoon onion powder
• ½ teaspoon dried thyme (or Italian seasoning)
• ¼ cup all-purpose flour, for light dredge

Sear & Sauce Base

• 1 tablespoon olive oil
• 2 tablespoons butter, divided
• 4–6 large garlic cloves, finely minced (about 2 tablespoons)
• ¾ cup low-sodium chicken stock

Cream Finish

• 1 cup heavy or thickened cream
• 1 teaspoon Dijon mustard (optional but recommended for balance)
• ¼–⅓ cup finely grated Parmesan
• Pinch of red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley or chives, for garnish
• Lemon wedges, for serving (optional but bright)

Smart Substitutions

• Protein: Boneless chicken thighs work well; pound to even thickness and cook 1–2 minutes longer per side.
• Dairy: Half-and-half can be used; simmer a minute longer to thicken, or add ½ teaspoon cornstarch whisked into a tablespoon of cool stock before combining.
• Seasoning: Swap thyme for dried basil or rosemary (use rosemary lightly).
• Flour-free: Skip dredging and thicken the sauce with a 1 teaspoon cornstarch slurry added near the end.

Equipment You’ll Need

• Large skillet (12-inch), preferably stainless steel or cast iron
• Tongs and a thin spatula
• Small whisk
• Instant-read thermometer (helpful)
• Cutting board and chef’s knife

Step-by-Step Instructions

Step 1 – Season and dredge

Pat chicken dry. In a small bowl, mix ½ teaspoon salt with pepper, paprika, onion powder, and thyme. Season both sides of the cutlets. Add flour to a shallow dish and dredge the chicken lightly, shaking off excess. The thin coating promotes browning and helps the sauce cling.

Step 2 – Sear the chicken

Heat olive oil and 1 tablespoon butter over medium-high until shimmering. Add cutlets in a single layer and sear 2–3 minutes per side, just until golden and nearly cooked through (target 160–165°F/71–74°C at the thickest point). Transfer to a plate and tent loosely with foil.

Step 3 – Build the garlic base

Reduce heat to medium-low and add the remaining 1 tablespoon butter. Stir in minced garlic and cook 30–45 seconds until fragrant (do not brown). If the pan looks dry, add a splash of stock to prevent scorching.

Step 4 – Deglaze with stock

Pour in chicken stock. Scrape up browned bits with a spatula; those fondy bits are flavor gold. Simmer 1–2 minutes to slightly reduce.

Step 5 – Make it creamy

Whisk in the cream and Dijon (if using). Increase heat just enough to bring gentle bubbles. Let the sauce simmer 2–3 minutes until it lightly thickens.

Step 6 – Add Parmesan and return chicken

Whisk in Parmesan until smooth. Taste and adjust salt (start with the remaining ½ teaspoon if needed). Return chicken and any juices to the pan, turning to coat. Simmer 1 minute more to warm through.

Step 7 – Finish and serve

Sprinkle with parsley or chives. Add a squeeze of lemon if you like a brighter profile. Spoon chicken and sauce over mashed potatoes, rice, or pasta and serve immediately.

Ingredient Notes and Flavor Tips

• Garlic: Freshly minced garlic is key to a clean, sweet aroma. Pre-minced can taste flat.
• Stock choice: Low-sodium stock lets you control seasoning. If using regular stock, reduce added salt.
• Dijon: You won’t taste “mustard.” It subtly sharpens and balances the richness.
• Parmesan: Finely grated melts best. Add gradually and whisk to keep the sauce silky.
• Lemon: A small squeeze at the table lifts and lightens without making the sauce sour.

Pro Tips for Success

1. Thin cutlets cook evenly. Split large breasts horizontally or gently pound to ½-inch thickness.
2. Don’t over-dredge. Light flour = crisp edges and a clingy sauce; heavy flour can gum up the pan.
3. Manage heat. Sear hot for color, then lower for the sauce so garlic doesn’t scorch.
4. Simmer, don’t boil. Gentle bubbling keeps the cream smooth and prevents splitting.
5. Salt in stages. Season the chicken; then finish seasoning after Parmesan goes in.
6. Resting juices matter. Add any plate juices back into the sauce for extra flavor.
7. Serve right away. The sauce is glossiest just off the heat.

Optional Veggie Add-Ins

• Spinach: Stir in 2 cups baby spinach in the last minute to wilt.
• Mushrooms: Sauté 6–8 ounces sliced mushrooms in a little butter after removing the chicken; proceed with garlic and stock.
• Broccoli: Steam small florets separately and fold in at the end to stay crisp-tender.
• Peas: Add ½–1 cup thawed peas during the final simmer for sweetness and color.

Flavor Variations

• Herby Creamy Garlic Chicken: Add 1 teaspoon Italian seasoning to the dredge and finish with fresh basil.
• Lemon-Pepper Creamy Chicken: Add extra pepper and 1 teaspoon lemon zest to the sauce; finish with a bigger squeeze of lemon.
• Smoky Paprika Cream: Replace sweet paprika with smoked paprika and add a pinch of red pepper flakes.
• Creamy Garlic Chicken with Sun-Dried Tomatoes: Stir in ¼ cup finely sliced sun-dried tomatoes (packed in oil, drained) with the cream for a tangy-sweet note.
• Creamy Garlic Chicken Alfredo-Style: Thin the sauce with an additional ¼ cup stock and toss with cooked pasta, reserving some pasta water to adjust consistency.

Serving Suggestions

• Mashed potatoes or cauliflower mash to catch the sauce
• Buttered rice, quinoa, or couscous
• Pasta shapes that hold sauce (penne, rotini, fettuccine)
• Roasted or steamed greens (green beans, broccoli, asparagus)
• Simple salad with lemony vinaigrette to balance richness
• Warm crusty bread for swiping every last bit of sauce

Make-Ahead, Storage, and Reheating

• Make-ahead components: Mix the spice blend and grate Parmesan in advance. Cutlets can be split and seasoned up to 24 hours ahead; cover and refrigerate.
• Refrigerate leftovers: Store in an airtight container for 3–4 days.
• Reheat gently: Warm on the stovetop over low heat, adding a splash of stock or cream to loosen. Avoid boiling, which can separate the sauce.
• Freezing: Cream sauces can change texture after freezing; if you do freeze, thaw overnight and reheat low and slow, whisking in a spoonful of cream to restore silkiness.

Nutrition Facts (Per Serving)

Estimated for 4 servings, using cream and Parmesan as listed; values vary by brand and sides served.

Troubleshooting Guide

• Sauce too thin: Simmer 1–2 minutes more, or whisk in ½ teaspoon cornstarch mixed with a tablespoon of cool stock.
• Sauce split/greasy: Heat was too high. Whisk in a splash of cool cream off heat to bring it back together.
• Garlic tastes sharp: It browned. Next time, lower heat and sauté garlic briefly before adding stock.
• Too salty: Add a splash of unsalted stock or cream and a squeeze of lemon to balance.
• Lacking depth: Whisk in another tablespoon of Parmesan or a tiny extra dab of Dijon.

FAQ About Creamy Garlic Chicken

TastyInspo Notes

• Garlic blooms fast—30 seconds is plenty. If it starts to color, splash in stock immediately.
• A light dredge pays dividends: better browning and a naturally silky sauce.
• Season in layers: on the chicken first, then taste the sauce after Parmesan.
• Cutlet thickness matters. Even pieces = even, juicy results.
• Finish fresh: a sprinkle of parsley and a squeeze of lemon brighten creamy dishes without extra effort.
• Serve on warm plates to keep the sauce glossy at the table.

Final Thoughts

This Creamy Garlic Chicken is the kind of weeknight recipe that feels like a treat: golden cutlets, luscious garlic sauce, and minimal prep. Once you master the rhythm—quick sear, gentle garlic sauté, deglaze, cream, Parmesan—you can riff endlessly with herbs, veggies, or pasta. Keep the heat moderate, season smartly, and serve it over something that soaks up sauce. It’s simple, reliable, and completely satisfying.