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creamy garlic chicken recipe featured
Avatar photoJohnson Maya

Creamy Garlic Chicken Recipe (Easy One Pan Dinner)

Tender chicken breasts in a rich, velvety sauce infused with garlic and Parmesan—this creamy garlic chicken recipe is a weeknight favorite that delivers gourmet flavor with minimal effort.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • FOR THE MAIN DISH:
  • 4 (6 oz) boneless, skinless chicken breasts
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 cup (60g) all-purpose flour
  • 4 tbsp (60g) unsalted butter, divided
  • 5 cloves garlic, minced
  • 1 cup (240ml) chicken broth
  • 1 cup (240ml) heavy cream
  • 1/2 cup (50g) freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped

Equipment

  • Large skillet
  • Meat mallet or rolling pin
  • Mixing bowl
  • Tongs
  • Whisk

Method
 

  1. creamy garlic chicken recipe recipeCard1
  2. Place each chicken breast between two sheets of plastic wrap and gently pound to ½-inch thickness. Season both sides with salt and black pepper, then dredge in flour, shaking off excess.
  3. In a large skillet over medium-high heat, melt 2 tablespoons of butter with olive oil. Add chicken and sear for 5–6 minutes per side until golden and cooked through (165°F). Transfer to a plate and tent with foil.
  4. Reduce heat to medium. Melt remaining 2 tablespoons butter, then add minced garlic and sauté for 30–60 seconds, stirring constantly to prevent burning.
  5. Pour in chicken broth, scraping up browned bits. Simmer 1–2 minutes to reduce slightly, then stir in heavy cream. Bring to a gentle simmer—do not boil.
  6. Return chicken to skillet, sprinkle in grated Parmesan, and let simmer 2–3 minutes until sauce thickens and cheese melts. Taste and adjust seasoning.
  7. Remove from heat, garnish with fresh parsley, and serve immediately over pasta, rice, or mashed potatoes.

Nutrition

Calories: 385 | Carbohydrates: 12 | Protein: 41 | Fat: 24 | Sugar: 2

Notes

STORAGE: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat with a splash of broth or cream to restore creaminess. Freezing not recommended due to dairy separation.
MAKE AHEAD: Dredge chicken up to 24 hours in advance and refrigerate. Prepare garlic and measure ingredients for faster cooking.
SUBSTITUTIONS: For gluten-free, use almond flour or cornstarch instead of all-purpose flour. For dairy-free, use coconut oil, coconut milk, and nutritional yeast instead of butter, cream, and Parmesan.
PRO TIPS: Pound chicken evenly for consistent cooking. Don't crowd the pan—sear in batches if needed. Use freshly grated Parmesan for best melt and flavor. Warm cream before adding to prevent curdling.
SERVING SUGGESTIONS: Serve over fettuccine, mashed potatoes, or cauliflower mash. Pair with a crisp green salad and garlic bread for a complete meal.
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