This creamy garlic chicken recipe is a one-pot dish with sweet tender cloves of garlic in a velvety sauce.
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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.
Equipment
Ingredients
- 1½ 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.
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
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I made this last week, it was a big hit.
I’m thinking of making this later this week. What side dishes would you suggest to go with it? It looks amazingly juicy.
Hi Ashley, we love serving this chicken with a bed of rice to soak up all the juices and garlicky goodness with a fresh arugula salad. You will have to let us know what you serve it with!
I need chicken recipes and beef recipes for a picky eater.
Hi Sandra, you can check out beef and chicken sections for more recipes that might for you :)
What would you suggest for cook time with bone- in chicken thighs?
I bake bone-in chicken thighs at 425°F for about 35-40 minutes.
Would it be the same cook time for just 2 breasts?
Hi Lopez, it should be about the same cook time. You can check to make sure your chicken breasts are done by ensuring they reach and internal temperature of 165°F.
It’s a great simple dinner Jessica, enjoy!
My mouth is watering too Shanna!
These flavors look so good! You grilled this to perfection which makes me want it even more!
Oh my the caramelized crust sounds so flavorful, going to share this recipe with my sister!
Please do Michelle!
I can’t wait to give this high heat cooking method a try! I do not like chicken breasts because I find they are always dry and bland compared to dark meat – maybe this will solve my chicken-hating woes!
Wow this chicken looks so juicy, and those flavours sound amazing! Pinning to try later!
Your sister and I would get along great! I absolutely love garlic on or in anything. Sweet garlic with juicy chicken sounds like the best thing ever. I can’t wait to give this a try.
You would :) Enjoy!
Thank you Kiki! It’s so good!
Thank you Katie!! We love this chicken recipe!
Oooooh my goodness – this chicken *does* look super tender and juicy! Love that sweet, garlicky coating on top, too. YUM!
Thank you Ashley, it is tender and juicy! And yum too!
He will love it Anna!!
Omg….this is sooooo good! So juicy and explodes with flavor in your mouth!!
This sounds yummy. Think I will try it tonight
Your recipes r awesome!! Thanks for sharing them!!
:) So glad you enjoy them!
I made this tonight my whole family loved it even my 2 yr old an my 5 yr old. Thank you for your recipe we will be adding this to our weekly menu!! Yummmmmmmy!!!
So glad your family loved it Cari Lynn.