Your New Favorite Comfort Dish Awaits
Imagine the scent of golden-brown chicken sizzling in a pan, mingling with the rich aroma of creamy garlic sauce. That’s exactly what you get with this incredible Creamy Garlic Chicken recipe! It’s quick, delicious, and comes together in one pan — perfect for a cozy weeknight dinner or when you want to impress without spending hours in the kitchen. Trust me, this dish has been quietly stunning dinner guests all over the internet, and it’s time you see why!
Why Make This Recipe
Who doesn’t love a one-pan meal? This Creamy Garlic Chicken is not only delightful but also super easy to whip up.
- Minimal Cleanup: You only dirty one pan. That means more time enjoying dinner and less time scrubbing pots!
- Family-Friendly: It’s creamy, savory, and loaded with flavor — even picky eaters won’t be able to resist!
- Budget-Friendly: Made from simple ingredients you probably already have in your kitchen, this dish won’t hurt your pocketbook.
Ingredients:
You don’t need fancy stuff — just these basics!
- 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 steaks
- 1 tsp salt
- ¼ tsp cracked black pepper
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- ¼ cup (35 g) plain (all-purpose flour)
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 1 tbsp freshly minced garlic
- ½ cup (125 ml) chicken stock
- 300 ml (10 fl oz) thickened (heavy) cream
- 1 tsp dijon mustard
- ½ cup (50 g) grated parmesan
- Salt and cracked black pepper, to taste
- Sides: mashed potatoes, steamed rice, or pasta
- Steamed greens
- 1 tbsp finely chopped parsley
- Lemon wedges
Directions:
Let’s get cooking! Here’s how you transform those ingredients into creamy chicken perfection.
- Season the Chicken: Sprinkle the chicken with salt, pepper, sweet paprika, onion powder, and thyme. Press the chicken into the flour to coat it evenly.
- Sear the Chicken: Heat olive oil and 1 tablespoon of butter in a large, deep frying pan over medium-high heat. Add the chicken and cook for 5–6 minutes, turning once halfway through, until just cooked. Remove from the pan and set aside.
- Make the Sauce: In the same pan, add the remaining tablespoon of butter. Once melted, add minced garlic and stir for 30 seconds.
- Add Chicken Stock: Pour in the chicken stock and cook for 1–2 minutes until it reduces by half. Stir in cream and Dijon mustard, then reduce heat to medium. Simmer for about 2 minutes until sauce thickens slightly.
- Add Parmesan: Stir in the grated parmesan, season to taste, and return the chicken to the pan. Heat through for an additional 2–3 minutes.
- Serve: Plate the chicken with your choice of rice, mashed potatoes, or pasta, and add a side of steamed greens. Top with chopped parsley and a squeeze of lemon juice.
How to Make Creamy Garlic Chicken (Overview)
Let’s break it down. Start by seasoning and flouring your chicken, so it gets that lovely crispy exterior. Sear it off, and don’t rush this step! Those golden bits at the bottom of the pan add to the flavor. Right after, sauté some garlic until fragrant, then splash in chicken stock, cream, and a hint of Dijon. Toss in the chicken, and let it soak up all that creamy goodness. Voilà, dinner served!
Quick Pro Tip: Don’t skip toasting the garlic — it makes all the difference!
How to Serve Creamy Garlic Chicken
Serve the Creamy Garlic Chicken over a bed of fluffy mashed potatoes, or alongside a plate of al dente pasta. The contrast of the silky sauce against the textures of your sides will have everyone swooning. Add a splash of bright color with steamed greens and a sprinkle of fresh parsley. For a finish, a squeeze of lemon juice adds a refreshing zing that cuts through the richness. 🍋
How to Store Creamy Garlic Chicken
If you have any leftovers (which I doubt!), store them in an airtight container in the fridge for up to 3 days. You can also freeze the dish for up to 3 months. Just remember to reheat gently to keep that sauce creamy and luscious — nobody likes a grainy sauce, trust me!
Tips to Make Creamy Garlic Chicken
- Timing Matters: Make sure your chicken is cooked through but retain some juiciness. Overcooking can lead to tough chicken bits.
- Flour Alternatives: If you’re gluten-free, substitute with a gluten-free flour blend for dredging.
- Texture Tweaks: If the sauce gets too thick, just thin it out with a dash more chicken stock or cream.
Variation
Feel free to play around with flavors! Want to make it vegan? Use tofu, coconut cream, and vegetable stock. You could even add spinach or sun-dried tomatoes for a pop of color and flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Just adjust the cooking time since thighs take a little longer to cook through.
How do I make this recipe ahead of time?
You can prepare the sauce in advance, keeping it in the fridge. Just heat it up before adding the chicken.
What can I use instead of parmesan?
Try pecorino or nutritional yeast for a non-dairy option.
📌 Pin this recipe for your next cozy dinner night!
Creamy Garlic Chicken
Ingredients
Method
- Sprinkle the chicken with salt, pepper, sweet paprika, onion powder, and thyme. Press the chicken into the flour to coat it evenly.
- Heat olive oil and 1 tablespoon of butter in a large, deep frying pan over medium-high heat. Add the chicken and cook for 5–6 minutes, turning once halfway through, until just cooked. Remove from the pan and set aside.
- In the same pan, add the remaining tablespoon of butter. Once melted, add minced garlic and stir for 30 seconds.
- Pour in the chicken stock and cook for 1–2 minutes until it reduces by half. Stir in cream and Dijon mustard, then reduce heat to medium. Simmer for about 2 minutes until sauce thickens slightly.
- Stir in the grated parmesan, season to taste, and return the chicken to the pan. Heat through for an additional 2–3 minutes.
- Plate the chicken with your choice of rice, mashed potatoes, or pasta, and add a side of steamed greens. Top with chopped parsley and a squeeze of lemon juice.
