Imagine succulent chicken breasts seared to golden perfection and smothered in a velvety garlic cream sauce so rich and flavorful that you’ll want to lick the plate clean. This Creamy Garlic Chicken is the ultimate comfort food that transforms simple ingredients into restaurant-quality elegance with minimal effort. The sauce is what dreams are made of—heavy cream infused with an abundance of garlic, butter, and Parmesan cheese, creating something so luxurious it feels indulgent yet comes together in a single pan in under 40 minutes. The key to this dish is building layers of flavor by properly searing the chicken, using the browned bits left in the pan to create depth, and finishing with fresh herbs that add brightness to balance the richness. Whether you’re looking for an impressive date night dinner, need a special meal for Sunday supper, or simply want to elevate your weeknight cooking, this creamy garlic chicken delivers sophisticated flavors with straightforward home cooking techniques that anyone can master.
Serving Quantity: 4 servings
Cooking Time: 35 minutes (plus 10 minutes prep time)
Nutrition Information (per serving):
- Calories: 520
- Protein: 44g
- Fat: 34g
- Carbohydrates: 8g
- Fiber: 1g
- Sugar: 2g
- Sodium: 720mg
1. Gather Your Ingredients
For the chicken:
- Four boneless, skinless chicken breasts (about 6 to 8 ounces each)
- Two tablespoons olive oil
- Two tablespoons unsalted butter
- One teaspoon salt
- Half teaspoon black pepper
- One teaspoon Italian seasoning
- Half teaspoon smoked paprika
- Quarter teaspoon garlic powder
For the creamy garlic sauce:
- Six garlic cloves, minced (about 2 tablespoons)
- One and a half cups heavy cream
- Half cup chicken broth
- Two-thirds cup grated Parmesan cheese
- Two tablespoons unsalted butter
- One teaspoon Dijon mustard
- Half teaspoon dried thyme
- Quarter teaspoon red pepper flakes (optional)
- Salt and black pepper to taste
- One tablespoon cornstarch mixed with one tablespoon water (optional for thickening)
For finishing:
- Two tablespoons fresh parsley, chopped
- One tablespoon fresh basil, chopped (optional)
- Extra Parmesan for serving
- Lemon wedges (optional)
- Fresh cracked black pepper
2. Prepare the Chicken Breasts
Remove the chicken breasts from the refrigerator about 15 minutes before cooking to allow them to come closer to room temperature for more even cooking. Pat each breast completely dry with paper towels on both sides. This step is absolutely crucial for achieving a beautiful golden-brown sear. Any moisture on the surface will cause steaming instead of searing. Place each chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or the bottom of a heavy pan, gently pound the chicken to an even thickness of about three-quarters inch. Even thickness is the secret to juicy chicken that cooks uniformly without dry edges and undercooked centers.
3. Season the Chicken
In a small bowl, combine the salt, black pepper, Italian seasoning, smoked paprika, and garlic powder. Mix thoroughly with a fork. Season both sides of each chicken breast generously with this spice mixture, using your hands to press the seasonings into the meat so they adhere well. The seasoning should create a visible coating on the chicken. Let the seasoned chicken rest for 5 to 10 minutes at room temperature while you heat the pan. This brief rest allows the salt to begin penetrating the meat for better flavor throughout.
4. Sear the Chicken
Heat two tablespoons of olive oil and two tablespoons of butter in a large skillet over medium-high heat. The combination of oil and butter provides the best flavor and prevents the butter from burning at high heat. Once the butter is melted and the mixture is shimmering but not smoking, carefully place the seasoned chicken breasts in the pan. Make sure not to overcrowd—if your pan isn’t large enough for all four breasts with space between them, cook in two batches. Let the chicken cook completely undisturbed for 6 to 7 minutes. Don’t peek, don’t move them, don’t touch them. This patience is rewarded with a gorgeous golden-brown crust.
5. Flip and Finish Cooking
After 6 to 7 minutes, the chicken should release easily from the pan. If it’s sticking, it’s not ready to flip yet. Carefully flip each breast using tongs or a spatula. Cook on the second side for another 5 to 6 minutes until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit in the thickest part. The chicken should be golden brown on both sides and spring back when gently pressed. Transfer the cooked chicken to a clean plate and tent loosely with aluminum foil to keep warm while you make the sauce. Don’t wipe out the pan—all those browned bits on the bottom are flavor gold.
6. Start the Garlic Cream Sauce
Reduce the heat under the same skillet to medium. Add two tablespoons of butter to the pan. Once melted and bubbling, add the minced garlic. Cook the garlic for about 1 minute, stirring constantly with a wooden spoon or spatula, until it’s fragrant and just beginning to turn golden. Be very careful not to burn the garlic as it will turn bitter and ruin the sauce. While cooking the garlic, use your spoon to scrape up all the browned bits (fond) stuck to the bottom of the pan. These bits are packed with flavor and will dissolve into your sauce.
7. Build the Cream Base
Pour the chicken broth into the pan with the garlic. Bring to a simmer and let it cook for 2 minutes, continuing to scrape up any remaining fond from the bottom of the pan. The broth will reduce slightly and concentrate in flavor. Pour in the heavy cream and stir everything together. Add the Dijon mustard, dried thyme, and red pepper flakes if using for a subtle kick. Stir well to combine all the ingredients. Bring the mixture to a gentle simmer and let it cook for 3 to 4 minutes, stirring occasionally. The sauce should begin to thicken slightly and become fragrant with garlic and herbs.
8. Add the Cheese
Reduce the heat to low. Add the grated Parmesan cheese to the sauce, stirring constantly until it’s completely melted and incorporated. The cheese will thicken the sauce and add wonderful salty, nutty flavor. Continue to simmer gently for another 2 to 3 minutes, stirring frequently. The sauce should be thick enough to coat the back of a spoon but still pourable. If the sauce seems too thin, you can stir in the cornstarch slurry (cornstarch mixed with water) and simmer for 1 to 2 minutes until it reaches your desired consistency. If it’s too thick, thin it with a splash more cream or broth.
9. Season and Return Chicken
Taste the sauce carefully and season with salt and black pepper as needed. Remember that Parmesan is already quite salty, so start with a small amount of salt and add more if necessary. Return the seared chicken breasts and any accumulated juices to the skillet, nestling them into the sauce. Spoon the creamy garlic sauce over the top of each chicken breast, coating them generously. Let the chicken simmer gently in the sauce for 2 to 3 minutes to heat through and allow the flavors to marry together. The chicken will absorb some of the sauce and become even more flavorful.
10. Garnish and Serve
Remove the skillet from heat. Sprinkle the fresh chopped parsley and basil if using over the top of the chicken and sauce. The fresh herbs add a pop of color and bright, fresh flavor that cuts through the richness of the cream sauce. Transfer each chicken breast to a serving plate and spoon plenty of that glorious creamy garlic sauce over and around each piece. Don’t be stingy with the sauce—it’s the star of the show. Garnish with extra grated Parmesan cheese and a few cracks of fresh black pepper. If desired, serve with lemon wedges on the side for squeezing over the chicken to add brightness. Serve immediately while hot.
Tips for Perfect Results
- Pound the chicken to even thickness. This is the single most important step for juicy, evenly cooked chicken that isn’t dry around the edges.
- Pat the chicken completely dry before seasoning and searing. This cannot be emphasized enough—dry chicken equals golden crust, wet chicken equals gray, steamed disappointment.
- Don’t move the chicken once you place it in the hot pan. Let it sit undisturbed for the full time to develop a proper crust that will release easily when ready.
- Use freshly grated Parmesan cheese, not the pre-grated kind. Pre-shredded cheese contains anti-caking agents that prevent it from melting smoothly into the sauce.
- Don’t let the garlic burn when making the sauce. Burned garlic tastes acrid and bitter and will ruin the entire dish. Watch it carefully and stir constantly.
- Use heavy cream, not half-and-half or milk. The fat content in heavy cream is what creates that luxurious, velvety texture and prevents the sauce from breaking.
- Add the Parmesan on low heat and stir constantly. High heat can cause the cheese to seize and become grainy rather than melting smoothly.
- Don’t skip scraping up the fond from the bottom of the pan. Those browned bits add tremendous depth and complexity to the sauce.
- Add fresh herbs at the end, not during cooking. Heat destroys their delicate flavor and vibrant color, so wait until the last minute.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce which will have thickened in the refrigerator. Don’t microwave at full power as this can make the chicken rubbery and cause the sauce to separate. The chicken is also delicious sliced and served cold over salad the next day, with the cream sauce as a dressing.
