This Creamy Garlic Chicken recipe is the ultimate comfort food for garlic lovers! Tender, juicy chicken breasts are cooked to perfection and smothered in a rich, creamy garlic sauce. Ready in just 30 minutes, it’s ideal for both special occasions and easy weeknight dinners.
Perfect for pairing with pasta, rice, or mashed potatoes, this dish has a luxurious, garlicky flavor that’s sure to impress. It’s simple yet incredibly satisfying—no wonder people are calling it one of the best dishes they’ve ever tried!
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Ingredients
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2 large boneless skinless chicken breasts
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Salt & pepper to taste
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Flour for dredging
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1 tablespoon olive oil
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2 tablespoons butter divided
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1 whole head garlic cloves peeled
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1/2 cup chicken broth or stock
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1/2 teaspoon lemon juice
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1/4 teaspoon garlic powder
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1 cup heavy/whipping cream
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Parsley chopped (optional)
Instructions
- Cut the chicken in half lengthwise so you have 4 smaller cutlets. Generously season them with salt & pepper and coat them in the flour.
- Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it’s nice and golden. Take the chicken out of the pan and set it aside.
- Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they’re lightly browned on the outside.
- Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
- Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with freshly chopped parsley if you wish.
Notes
- I recommend using fairly large boneless/skinless chicken breasts for this recipe since we’re cutting them in half lengthwise. If you have smaller ones, use 4 of them and leave them intact.
- If your garlic cloves are particularly gigantic like some of mine were, feel free to cut them in half so they’re all roughly the same size.
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