This creamy garlic chicken recipe is a one-pot dish with sweet tender cloves of garlic in a velvety sauce.

easy creamy Garlic Chicken in a pan

Holly’s Recipe Highlights

  • Flavor: A rich and creamy sauce with tender, sweet garlic and hints of herbs.
  • Budget tip: Swap chicken breasts for thighs or pork chops.
  • Swaps: If you don’t have wine, use chicken broth instead.
  • Time-Saving Tip: Use pre-sliced chicken cutlets.

Ingredient Tips for Garlic Chicken

  • Chicken: Chicken cutlets cook quickly and evenly. If using chicken breasts, cut and pound them per the recipe notes.
  • Sauce: This dish is all about the rich and robust garlic flavor. Fresh garlic is best! The sauce is rich and creamy, made with broth and cream, and a hint of white wine.

Variations

  • Stir in bacon bits, chopped kale or spinach, mushrooms, sundried tomatoes, or steamed broccoli.
  • Fresh garlic is recommended for this recipe.
  • You can use Pecorino Romano or Asiago cheese in place of or in addition to Parmesan.

Storage and Leftovers

  • Keep leftover garlic chicken in a covered container in the refrigerator for up to 4 days.
  • Reheat the sauce over medium-high heat and whisk in a little half and half to make the sauce creamy again. Reheat chicken in the microwave at 30-second intervals before adding to the sauce.
  • Freezing isn’t recommended as the creamy sauce may separate and change texture.

Pair Garlic Chicken With…

Did you love this Garlic Chicken Recipe? Leave a comment and a rating below.

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easy creamy Garlic Chicken in a pan
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Creamy Garlic Chicken

Tender chicken is simmered in a creamy garlic sauce, perfect for a quick and flavorful weeknight dinner.
Prep Time 10 minutes
Cook Time 12 minutes
5 minutes
Total Time 27 minutes
Servings 4
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Ingredients  

  • pounds chicken cutlets or boneless skinless chicken breasts cut horizontally*
  • ½ teaspoon salt
  • ¼ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • 1 tablespoon olive oil

For the Sauce

  • 2 tablespoon salted butter
  • 8 cloves garlic thinly sliced
  • ½ cup dry white wine or chicken broth
  • ½ cup heavy whipping cream or evaporated milk mixed with 1 teaspoon cornstarch
  • ½ cup chicken broth
  • ½ teaspoon dried basil
  • ¼ cup grated Parmesan cheese optional, for garnish

Instructions 

  • Season the chicken with oregano, salt, and pepper.
  • In a 12-inch nonstick skillet, heat the olive oil over medium-high heat. Add the chicken (in batches if needed) and cook for 3 minutes per side, until browned and cooked through. Transfer it to a plate and lightly cover to keep warm.
  • To make the sauce, reduce the heat to medium and add the butter and garlic to the pan. Cook until fragrant and starting to soften, about 1 minute.
  • Stir in the white wine, scraping up any brown bits from the bottom of the pan. Simmer until the wine is reduced by half, about 3 to 4 minutes.
  • Whisk in the heavy cream, broth, and basil. Simmer uncovered for 8-12 minutes or until slightly thickened.
  • Add the chicken back to the pan, along with any juices, and cook just until heated through, about 2 minutes. Serve topped with Parmesan cheese if desired.

Notes

*Cut chicken breasts in half horizontally and pound to ¼-inch thickness. If using boneless skinless chicken thighs, increase cooking time slightly.
5 from 24 votes

Nutrition Information

Calories: 438 | Carbohydrates: 5g | Protein: 39g | Fat: 26g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 163mg | Sodium: 726mg | Potassium: 726mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 722IU | Vitamin C: 4mg | Calcium: 105mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree, Main Course
Cuisine American
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Garlic Chicken in the pan with a title
Garlic Chicken in the pan and plated with a title

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About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
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Comments

  1. I’m confused….the description says Parmesan cheese helps thicken the sauce, but the actual instructions indicate the parm is only optional and as a garnish, not part of the sauce….

    1. Apologies for the confusion Cindy, you are correct, the Parmesan cheese is a garnish. The write up has been updated, thank you for pointing it out to us!

  2. This is an easy recipe to make, the only change I would make is using low fat items ; example is remove the heavy cream or use a substitute item. I added fresh parsley with the Parmesan cheese at the end.5 stars

    1. Glad you enjoyed it! There is a substitution listed in the recipe for heavy cream. Hope that helps!

      – ½ cup heavy whipping cream or evaporated milk mixed with 1 teaspoon cornstarch