Introduction

Creamy Garlic Chicken is a comforting dish featuring tender chicken breasts in a rich, flavorful garlic Parmesan sauce. It’s perfect for a cozy dinner and pairs wonderfully with mashed potatoes or your favorite side.

A white bowl holds a meal with three main parts: on the left side, a thick piece of browned chicken covered in a smooth, light brown gravy with small green herbs on top; on the right, a large scoop of creamy white mashed potatoes also topped with a pool of the same gravy sprinkled with black pepper; at the top right, a neat pile of bright green fresh green beans with a shiny surface. A silver fork rests on the edge of the mashed potatoes on the right side. The bowl sits on a white marbled surface with a light beige cloth and a whole garlic bulb in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts
Salt and pepper, to taste
3 teaspoons Italian seasonings
⅓ cup flour
4 tablespoons Parmesan cheese, shredded
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 (can substitute Worcestershire sauce)
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon mustard powder
3 tablespoons butter
10 whole cloves garlic
3 tablespoons flour
½ cup heavy cream
½ cup Parmesan cheese (optional)

Instructions

Step 1: Combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and dried thyme in a large measuring cup with a spout. Set aside.
Step 2: On a plate, mix the flour and Parmesan cheese together. Measure out remaining ingredients so they are ready to use.
Step 3: Slice each chicken breast in half lengthwise to make 2 or 3 thinner pieces. Cover with plastic wrap and gently pound to about ½ inch thickness. Pat the chicken dry with paper towels.
Step 4: Season both sides of the chicken with Italian seasoning, salt, and pepper. Dredge each piece in the flour and Parmesan mixture, tapping off any excess.
Step 5: Heat olive oil over medium-high heat in a large skillet. Sear the chicken in batches for 4 to 5 minutes per side until golden brown. Remove chicken and set aside.
Step 6: In the same skillet, melt butter over medium to medium-low heat. Use a spatula to scrape up browned bits from the pan. Add garlic cloves and cook, stirring occasionally, until softened and caramelized, about 6 to 7 minutes.
Step 7: Sprinkle in the 3 tablespoons of flour and cook for 1 to 2 minutes, stirring, until the raw flour smell disappears.
Step 8: Slowly add the prepared chicken broth mixture in splashes, stirring constantly to avoid lumps.
Step 9: Stir in the heavy cream. Bring the sauce to a boil, then reduce heat to low. Gradually add the Parmesan cheese, stirring until melted and smooth.
Step 10: Return the chicken and any accumulated juices to the skillet. Spoon sauce over the top. Partially cover and let simmer for 5 minutes to meld flavors.
Step 11: Garnish with parsley if desired and serve immediately with mashed potatoes or your favorite side dish.

Tips & Variations

For a milder garlic flavor, reduce the number of whole cloves or remove them before serving.
Use fresh Parmesan cheese for better melting and richer taste.
Substitute heavy cream with half-and-half for a lighter sauce, though it will be less creamy.
Add chopped fresh herbs like parsley or basil to brighten the sauce.
To make it gluten-free, use a gluten-free flour blend in place of all-purpose flour.

Storage

Store leftover creamy garlic chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave, adding a splash of broth or cream to loosen the sauce if it thickens.

How to Serve

A white cast iron pot holds five browned chicken breasts partially covered in a thick, creamy, light tan sauce speckled with herbs. Whole cloves of garlic are scattered around the chicken, and small green herb leaves garnish the dish. A large silver spoon rests in the pot, nestled in the sauce near the top right chicken breast. The pot is set on a white marbled surface with a soft, off-white cloth nearby, and whole garlic bulbs are placed in the top right corner of the image. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They will add more moisture and flavor but may require slightly longer cooking time.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear. Searing until golden brown and then simmering in the sauce helps ensure it is cooked through.

Creamy Garlic Chicken Recipe

Print Recipe

★★★★★

4.8 from 105 reviews

This Creamy Garlic Chicken recipe features tender, pounded chicken breasts seared to a golden crust and simmered in a rich, flavorful garlic Parmesan cream sauce. Perfectly seasoned with Italian herbs and slow-cooked garlic cloves, this comforting skillet dish pairs wonderfully with mashed potatoes for a satisfying dinner.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Chicken and Coating

2 large boneless skinless chicken breasts
Salt and pepper, to taste
3 teaspoons Italian seasonings
⅓ cup flour
4 tablespoons shredded Parmesan cheese
3 tablespoons olive oil

Broth and Sauce Base

2 ½ cups chicken broth
1 beef bouillon cube (or 1 teaspoon Better Than Bouillon)
1 teaspoon low sodium soy sauce (or Worcestershire sauce as substitute)
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon mustard powder
3 tablespoons butter
10 whole cloves garlic
3 tablespoons flour
½ cup heavy cream
½ cup grated Parmesan cheese (optional, for extra cheesiness)

Instructions

Prep Work: In a large measuring cup with a spout, combine chicken broth, beef bouillon cube, soy sauce, onion powder, mustard powder, and dried thyme. Set this mixture aside for later use. Also, combine the flour and Parmesan cheese on a plate, and measure out the remaining ingredients so everything is ready before cooking.
Prepare the Chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Lay the slices on a clean surface and cover them with saran wrap. Using the textured side of a meat mallet, gently pound the chicken to about ½ inch thickness. Pat the slices completely dry with paper towels to help with searing.
Season and Coat: Season both sides of the chicken slices generously with Italian seasoning and salt and pepper. Then dredge each piece in the flour and Parmesan mixture, shaking off any excess flour to avoid clumping during cooking.
Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Working in batches if necessary, sear the chicken for 4-5 minutes per side, until a beautiful golden crust forms and the chicken is mostly cooked through. Remove the chicken and set aside on a plate, keeping any juices that have accumulated.
Cook the Garlic: In the same skillet, reduce heat to medium or medium-low and melt the butter. Use a silicone spatula to scrape and “clean” the bottom of the pan to lift flavorful browned bits. Add the whole garlic cloves and cook slowly, stirring occasionally, to allow them to soften and caramelize for about 6-7 minutes without burning.
Make the Roux: Sprinkle the 3 tablespoons of flour over the butter and garlic, stirring continuously for 1-2 minutes to cook out the raw flour taste, forming a roux that will thicken the sauce.
Add Broth Mixture: Gradually pour in the prepared chicken broth mixture in small splashes while stirring constantly to avoid lumps. Bring the sauce to a gentle boil, then reduce heat to low.
Add Cream and Cheese: Stir in the heavy cream evenly, then slowly add the Parmesan cheese while stirring until the cheese melts and the sauce becomes smooth and creamy.
Simmer Chicken in Sauce: Return the seared chicken to the skillet along with any juices left on the plate. Spoon sauce over the chicken pieces, cover the skillet partially with a lid, and let the dish simmer gently for 5 minutes to complete cooking and allow flavors to meld.
Serve: Garnish the creamy garlic chicken with freshly chopped parsley if desired. Serve hot with a side of mashed potatoes for a classic, comforting meal.

Notes

For best results, pat chicken dry before seasoning to help create a better crust.
Slow cooking the garlic cloves is essential for a mellow, sweet garlic flavor without bitterness.
If you prefer a thicker sauce, you can add a bit more flour when making the roux.
Substitute beef bouillon cube with chicken bouillon if preferred for a lighter flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
This dish pairs excellently with mashed potatoes, steamed vegetables, or crusty bread to soak up the sauce.

Keywords: Creamy garlic chicken, garlic Parmesan chicken, skillet chicken recipe, easy chicken dinner, Italian seasoning chicken