This creamy garlic chicken recipe is the perfect quick comfort food! Tender chicken breasts with a creamy garlic sauce are enticing. Garlic lovers, unite!
Do you love creamy chicken recipes? Try my Dump and Bake Chicken Alfredo Casserole, this Weeknight Cream of Mushroom Chicken Skillet, or my Creamy Crockpot Garlic Parmesan Chicken Pasta.
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Why you’ll love it
It takes around half an hour to prepare this creamy garlic chicken. It's one of those meals that works well for a quick weekday supper, but it's also nice enough to serve company.
Yes, I use a whole head of garlic in this recipe in addition to garlic powder. Surprisingly, the sauce doesn't taste overly garlicky from the garlic bulbs itself. Fresh garlic cloves have a somewhat distinct flavor than garlic powder. Here, I want the garlic flavor to be intense without becoming overbearing.
What you’ll need
This basic dish calls for only a few ingredients. Here are the major items you'll need:
- Chicken - we're using two large boneless, skinless chicken breasts cut in half lengthwise to cook faster and more uniformly, so it stays tender and melts in your mouth.
- Flour - for a delicious crust on the exterior of the cutlets and to help thicken the sauce.
- Olive oil and butter for sautéing.
- Garlic cloves: Use the entire head of garlic.
- For the sauce's flavorful foundation, use chicken broth.
- Lemon juice: a little acidity for balance.
- Garlic powder - for a unique garlicky flavor! It's a pantry staple.
- Heavy cream is what makes the sauce wonderfully rich.
- Sour Cream
How to make creamy garlic chicken
For complete instructions and ingredient amounts, see the recipe card below this post.
- After slicing the chicken breasts into four pieces, sprinkle them with salt and pepper and dust them with flour. Remove from the skillet after pan-frying until golden. In the same pan, lightly brown the garlic cloves.
- Pour the lemon juice, garlic powder, and broth into the skillet. Give it a few minutes to bubble until the liquid has somewhat decreased in volume. After adding the creams, put the chicken back in the pan to cook until the internal temperature reaches 165°F and the sauce has thickened. If desired, garnish with parsley.
Substitutions and variations
- Replace the cream as you see fit. The high heat may cause the sauce to curdle if you add milk or half-and-half, making it thinner.
- For this recipe, I use skinless or boneless chicken breasts. You can use chicken thighs instead, but be aware that they could take a little longer to cook.
- Use some dijon mustard and white vinegar in place of the chicken broth.
Tips For Searing the Chicken
- Throughout cooking, adjust the heat a little bit to achieve a lovely, even sear and golden hue.
- We want the leftovers in the pot to be brown, not black. The sauce gets a lot of flavor from the "fond" that is left in the skillet.
- Instead of cooking chicken at a very high temperature that can result in burning and oil spray, I would prefer to cook it at a little lower temperature for a longer amount of time. Reduce the heat a little as necessary after starting at medium-high. Later on, you can always raise it again.
- The chicken is not ready to be relocated and is still getting a crispy coating if it is adhering to the pan. To prevent ripping the chicken's skin, let it release naturally.
Pro Tips
- Instead of using two large chicken breasts, use three or four smaller ones.
- Serve this dish with roasted vegetables, like green beans, and mashed potatoes.
- This gravy is a terrific way to include mushrooms, which I prefer to sauté separately and then stir into the sauce right at the end. They keep their color, texture, and flavor when cooked separately.
What to serve with creamy garlic chicken
A creamy sauce Mashed potatoes work well with recipes like this creamy garlic chicken so the potatoes can absorb all the extra sauce. In addition, you can serve the chicken and sauce with a Caesar salad, a simple side salad, or a bed of rice or pasta. No matter which side you pick, you can't go wrong!
Leftovers and storage
- Any leftovers of this creamy chicken can be kept for three to four days in the refrigerator in a closed container.
- Slowly reheat in a saucepan over low heat until thoroughly heated.
- I would advise against freezing this one. In addition to the chicken drying out, creamy sauces don't keep well in the freezer.
FAQs
The prepared chicken and sauce can be frozen for up to three months in an airtight container and kept in the freezer. Before reheating, let it thaw overnight.
Although you may get pre-sliced cutlets from the shop, slicing your own is more economical. Using the palm of your hand, hold a chicken breast in place on a chopping board. Cut through the breast parallel to the cutting board with a sharp knife. You can cut the chicken breast into two or three pieces, depending on how thick it is. If necessary, pound each piece to uniform thickness using a meat mallet.
Simply mix in a little water or chicken stock if your sauce gets too thick. Continue until the desired consistency is achieved.
You might wonder if the entire garlic cloves can be eaten with your chicken. The response is in the affirmative! Any overbearing, strong garlic flavor is eliminated by sautéing the garlic cloves in the butter and then boiling them in the sauce, leaving behind a very delicate, delectable flavor. Just before serving, I like to spoon the garlic and creamy sauce over the chicken.
If you tried this Creamy Garlic Chicken or any other recipe on my website, please feel free to leave a 🌟 star rating and let me know how it goes in the 📝 comments below. And remember to tag me on Instagram!
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Recipe
Creamy Garlic Chicken
INGREDIENTS
- 2 boneless skinless chicken breasts
- Flour
- 3 tablespoon butter
- 2 tablespoon olive oil
- 10 garlic cloves peeled
- 1 cup chicken broth
- 2 teaspoon lemon juice
- 1 tssp garlic powder
- 1 cup heavy cream
- 2 tablespoon sour cream
- Salt & pepper to taste
- Parsley for garnish
INSTRUCTIONS
- To create four smaller cutlets, cut the chicken in half lengthwise. Coat them in flour and generously season with salt and pepper.
- Put 2 tablespoon of the butter and the olive oil in a pan over medium-high heat. When the pan is hot, cook the chicken for 4–5 minutes on each side, or until browned. Remove the chicken from the skillet and place it aside.
- Add the remaining butter to the pan and lower the heat to medium. Add the garlic cloves after letting it melt. They should be lightly browned on the exterior after 3–4 minutes of cooking, stirring often.
- Pour the lemon juice, garlic powder, and chicken broth into the pan. Allow it to bubble for around four minutes, or until the liquid has significantly decreased.
- Return the chicken to the pan and stir in the creams. Continue cooking until the chicken is cooked through and the sauce has reduced, about 5 more minutes. If desired, garnish with freshly chopped parsley.
NOTES
- Throughout cooking, adjust the heat a little bit to achieve a lovely, even sear and golden hue.
- We want the leftovers in the pot to be brown, not black. The sauce gets a lot of flavor from the "fond" that is left in the skillet.
- Instead of cooking chicken at a very high temperature that can result in burning and oil spray, I would prefer to cook it at a little lower temperature for a longer amount of time.
- The chicken is not ready to be relocated and is still getting a crispy coating if it is adhering to the pan. To prevent the chicken's surface from being torn, let it release itself.
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