There’s just something so comforting about a luscious, velvety sauce pooling around tender chicken pieces, right? This Creamy Garlic Chicken Skillet Recipe hits all those cozy notes with simple ingredients and a little kitchen magic that creates the best weeknight winner. It’s got the perfect garlic punch without overpowering, and the skillet method keeps everything flavorful and easy—a total home run.
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Why You'll Love This Recipe
I genuinely get excited every time I make this creamy garlic chicken skillet recipe. It’s the kind of dish that feels special yet comes together quickly, which wins me over every time. Plus, it’s versatile enough to satisfy a crowd or just treat yourself on a busy evening.
- Simple ingredients: You probably already have everything on hand, making it super convenient to whip up.
- Flavor-packed garlic sauce: It’s rich, creamy, and loaded with roasted garlic flavor without being too heavy.
- Fast skillet method: Cooking everything in one pan means less cleanup and more time enjoying your meal.
- Flexible and forgiving: Easy to customize with whatever herbs or sides you love.
Ingredients & Why They Work
Each ingredient here plays a part in creating that perfect creamy garlic chicken skillet magic. I like to highlight a few for why they’re my go-to choices and how you might pick the best ones at the store.
- Chicken breasts: I usually buy boneless, skinless breasts for quick cooking and easy slicing into cutlets. Thinner pieces cook evenly without drying out.
- Italian seasoning: A little blend of herbs adds just enough complexity without stealing the spotlight from the garlic sauce.
- Flour: This coats the chicken to help it brown nicely and also thickens the sauce later on.
- Butter: Crucial for that rich flavor. I split it between searing and sautéing garlic for max taste.
- Whole garlic bulb: Roasting whole cloves in the pan creates mellow, nutty garlic notes that differ from raw garlic’s sharp punch.
- Chicken broth: Adds savory depth, so the sauce isn’t just creamy but truly flavorful.
- Heavy cream: The star ingredient for that silky smooth sauce that clings beautifully to the chicken.
- Garlic powder: A little extra garlic boost that layers nicely with the sautéed garlic cloves.
Make It Your Way
I love to tweak this creamy garlic chicken skillet recipe based on what’s in season or what pantry staples I have ready. It’s really forgiving, so don’t be afraid to play around!
- Variation: Sometimes, I swap chicken breasts for thighs—they stay juicy and add deeper flavor. When I do, I just watch cooking times closely to avoid overcooking.
- Make it lighter: Use half-and-half instead of heavy cream for a slightly lighter sauce, though it won’t be quite as rich.
- Herb boosters: Fresh thyme or rosemary stirred in at the end can give a lovely fresh twist, depending on your mood.
- Go spicy: A pinch of crushed red pepper flakes adds a nice subtle heat that wakes up the creamy sauce wonderfully.
Step-by-Step: How I Make Creamy Garlic Chicken Skillet Recipe
Step 1: Prep Your Chicken Like a Pro
Start by slicing your chicken breasts into thinner cutlets. This is key for quick, even cooking. If you’re nervous about this step, just ask your butcher to do it or buy pre-cut thin chicken breasts. Season each cutlet with Italian seasoning, salt, and pepper, then dust them with flour—rubbing it in gently so it sticks well. This coating helps get that beautiful golden crust later.
Step 2: Sear Your Chicken Until Golden
Heat a large skillet over medium heat, add olive oil and a tablespoon of butter until hot and shimmering. Add your chicken pieces and let them cook undisturbed for about 4 minutes on each side. You want that gorgeous golden color and cooked-through meat, so resist the urge to flip too soon. Remove chicken to a plate but keep that pan handy!
Step 3: Sauté Garlic to Perfect Softness
Peel all those garlic cloves, then gently smash them with the side of your knife—don’t overdo it or they’ll lose their shape. Add the remaining butter to the pan and toss in the garlic. Keep the heat medium-low and cook for about 3 minutes, stirring often, until the garlic softens, lightly browns, and smells amazing. This slow sauté mellows the garlic so it’s creamy, not harsh.
Step 4: Build the Creamy Sauce
Pour in the chicken broth and heavy cream right into your skillet. Sprinkle in garlic powder, then stir everything well, scraping those delicious browned bits from the pan bottom. Simmer gently for about 8-10 minutes until your sauce thickens by half. Taste and tweak seasoning with salt and pepper—this step really pulls everything together.
Step 5: Bring It All Together
Return your golden chicken cutlets to the skillet and spoon that creamy, garlicky sauce all over them. Let the chicken warm through in the sauce for a few minutes to soak up the flavors. If you like, sprinkle freshly chopped parsley on top for color and a burst of freshness. Then, dig in!
Top Tip
Based on my many kitchen tests making this creamy garlic chicken skillet recipe, a few little tricks really helped me get that restaurant-quality creamy sauce and perfectly tender chicken every time. These tips might save you some stress and elevate your dinner game.
- Don’t crowd the pan: Leave enough room for the chicken to brown, instead of steaming. If needed, cook in batches.
- Keep garlic low and slow: Garlic burns fast and tastes bitter, but gentle cooking on medium-low brings out the best mellow flavor.
- Scrape those brown bits: Those little crusty bits on the pan bottom hold tons of flavor—use your spatula to nab them when making sauce.
- Rest your chicken briefly: Give it a minute after searing before you add sauce—this keeps it juicy and tender.
How to Serve Creamy Garlic Chicken Skillet Recipe
Garnishes
I love topping this dish with finely chopped fresh parsley for a pop of green and a fresh herb note that balances the rich sauce. Sometimes, I add a squeeze of lemon juice or a pinch of grated Parmesan just before serving to brighten things up and add another layer of flavor.
Side Dishes
This creamy garlic chicken pairs beautifully with steamed green beans or roasted broccoli for a bit of crunch. I’m partial to buttery mashed potatoes or creamy risotto on the side—both soak up that garlicky sauce so well. For a lighter option, jasmine rice or quinoa works perfectly too.
Creative Ways to Present
For special occasions, I like to serve this creamy garlic chicken skillet recipe plated over a bed of spiralized zucchini or cauliflower rice. It looks elegant when garnished with microgreens or edible flowers, making it a beautiful centerpiece that’s as tasty as it is pretty.
Make Ahead and Storage
Storing Leftovers
After dinner, I transfer leftovers to an airtight container and pop them in the fridge. The creamy sauce thickens overnight, so before reheating, I usually add a splash of broth or cream to loosen it up and keep the chicken tender and moist.
Freezing
I’ve frozen this dish once or twice, but cream sauces can separate a bit when thawed. To minimize that, freeze chicken and sauce separately if possible. Thaw slowly in the fridge, then gently reheat with a little cream stirred in to bring the sauce back to life.
Reheating
When reheating, the stove is best. Heat gently over low to medium heat, stirring often, and add a tiny splash of broth or cream if the sauce feels thick or clumpy. Microwaving can sometimes make the sauce separate, so stovetop reheating keeps flavors and textures intact.
Frequently Asked Questions:
Absolutely! Chicken thighs work wonderfully in this creamy garlic chicken skillet recipe; just be sure to adjust cooking time slightly since thighs tend to cook faster and are juicier.
If you want a lighter version, half-and-half or full-fat coconut milk can be used, but keep in mind that it will change the richness and texture of the sauce somewhat.
Sauté the garlic on medium-low heat and stir frequently. Also, smashing whole garlic cloves gently instead of mincing them finely helps them soften without burning quickly.
Yes, by swapping butter for olive oil or a dairy-free margarine and using a coconut cream or cashew cream substitute, you can make a dairy-free version of this creamy garlic chicken skillet recipe, though the flavor will vary slightly.
Final Thoughts
This creamy garlic chicken skillet recipe has become one of my trusted go-to dinners—comforting yet elegant enough to serve when friends drop by unexpectedly. It’s simple to make but tastes like you spent hours in the kitchen, perfect for busy nights when you want something cozy and delicious. I’m excited for you to try it and make it your own!
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Creamy Garlic Chicken Skillet Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This creamy garlic chicken recipe features tender chicken breasts cooked to golden perfection and served in a rich, flavorful garlic cream sauce. It's an easy stovetop dish that brings together hearty flavors with a smooth, creamy texture, perfect for a comforting dinner.
Ingredients
Chicken
- 2 boneless, skinless chicken breasts (about 1.3 lbs. total)
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon freshly cracked black pepper
- ¼ cup all-purpose flour
- 2 tablespoon olive oil
- 2 tablespoon butter, divided
Sauce
- 1 whole garlic bulb (about 8-9 garlic cloves)
- 1 cup chicken broth
- ¾ cup heavy cream
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Prepare the chicken: Using a sharp knife, fillet each chicken breast into two thinner cutlets or use thin-cut chicken breasts for even cooking.
- Season and flour: Season each chicken cutlet with Italian seasoning, salt, and freshly cracked black pepper. Sprinkle ¼ cup of all-purpose flour over both sides and rub it in until coated evenly.
- Cook the chicken: Heat a large skillet over medium heat and add 2 tablespoons olive oil and 1 tablespoon butter. Once hot, add the chicken and cook for about 4 minutes per side until golden brown and fully cooked. Remove chicken to a plate and cover to keep warm.
- Prepare garlic: Peel the garlic cloves from the bulb and smash each clove gently with the side of a large chef's knife to release flavor.
- Sauté garlic: In the same skillet, add the remaining 1 tablespoon butter and the smashed garlic cloves. Reduce heat to medium-low and sauté the garlic for 3 minutes until lightly browned and fragrant, stirring frequently to prevent burning.
- Make the sauce: Pour 1 cup chicken broth and ¾ cup heavy cream into the skillet. Add ½ teaspoon garlic powder and stir while scraping up any browned bits from the pan. Let the sauce simmer for 8 to 10 minutes until it has reduced and thickened by about half.
- Season sauce: Taste the sauce and add salt and pepper as needed, approximately ⅛ teaspoon salt and ⅛ teaspoon black pepper are recommended.
- Finish the dish: Return the cooked chicken breasts to the skillet, spoon the creamy garlic sauce over them, and allow the chicken to heat through for a minute or two.
- Serve: Optionally garnish with fresh chopped parsley and serve immediately while hot.
Notes
- You can substitute boneless, skinless chicken thighs instead of chicken breasts for a juicier result.
- If you prefer a shortcut, use 2.5 tablespoons of pre-minced garlic instead of fresh garlic cloves.
- Make sure to stir the garlic often when sautéing to avoid burning it and creating bitterness.
- Adjust salt and pepper in the sauce to your taste after simmering.
- Serve with a side of steamed vegetables or rice for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 450 kcal
- Sugar: 2 g
- Sodium: 550 mg
- Fat: 32 g
- Saturated Fat: 15 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 140 mg
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