Creamy Garlic Chicken

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Creamy Garlic Chicken

Creamy Garlic Chicken

This Creamy Garlic Chicken is a fast and easy recipe that I think looks impressive, yet requires very little effort and time in the kitchen! This recipe is made with very few simple ingredients making it the perfect weeknight family dinner to enjoy at the end of a long day. The star of the show is the chicken; it is seasoned beautifully and then dusted with flour, creating a crust for the gloriously creamy, indulgent garlic sauce to cling to. Making this meal at home is much cheaper than what it would cost ordering it out, yet it tastes incredible and feels fancy, all in under 20 minutes. 

  • Total Time: 20 mins
  • Yield: 4 1x




  • 2 chicken breasts, cut in half lengthways to make 4 schnitzels
  • 1 tsp salt flakes
  • 1/4 tsp pepper
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 1 tsp thyme
  • 1/4 cup plain flour
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter


To serve

  • Mashed potatoes, steamed rice or pasta
  • Steamed greens
  • 1 tbsp parsley, finely chopped
  • Lemon wedges


  1. Sprinkle the chicken with salt, pepper, sweet paprika, onion powder and thyme. Press the chicken into the flour so that all sides are evenly coated. 
  2. Heat the olive oil and 1 tablespoon of butter in a large, deep frying pan over medium-high heat. Add the chicken and cook for 5-6 minutes, or until the chicken is just cooked, turning once halfway through.
  3. Remove the chicken from the pan and set it aside on a plate. 
  4. To the same pan, add the butter for the sauce. Once melted, add the garlic, stirring for 30 seconds. 
  5. Add the chicken stock and cook for 1-2 minutes until it has evaporated by at least half. Stir in the thickened cream and Dijon mustard, reduce the heat to medium, and simmer for 2 minutes until the sauce has thickened slightly.
  6. Stir through the Parmesan cheese, season to taste, and return the chicken to the pan for 2-3 minutes or until the chicken is heated through. Serve the chicken with rice, mashed potatoes or pasta and a side of steamed greens. Top with freshly chopped parsley and a squeeze of lemon juice. 



Creamy Garlic chicken can be made ahead to make weeknights that little bit easier. Refrigerate the cooked chicken with the sauce (to stop the chicken drying out) for up to 3 days. Not suitable to freeze.


Creamy Garlic Chicken leftovers can be refrigerated for up to 3 days. Refrigerate the cooked chicken with the sauce (to stop the chicken drying out) for up to 3 days in an air-tight container. Not suitable to freeze.

  • Author: Nicole
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Category: Main dish
  • Method: pan
  • Cuisine: American

Keywords: creamy garlic chicken recipe, one pan creamy garlic chicken, creamy garlic chicken


Yes, Creamy Garlic Chicken can be made ahead of time. You can refrigerate the cooked chicken with the sauce (to stop the chicken drying out) for up to 3 days. Not suitable to freeze.

Creamy Garlic Chicken can be refrigerated for up to 3 days. Not suitable to freeze.

Yes, chicken thigh fillets can be substituted for the chicken breast in this Creamy Garlic Chicken recipe. Cooking the chicken thighs will take a little longer; cook for 6-8 minutes or until just cooked through and golden.

Try mashed potatoes, a classic potato gratin, rice, pasta or fresh crusty bread. For veggie sides, try steamed greens, a fresh rocket/arugula or baby spinach salad, steamed broccoli, cauliflower or green beans.

These are my top tips for cooking chicken breast so that you can make the perfect Creamy Garlic Chicken!

The speed in which the chicken cooks is dependant on the thickness of the chicken. If in doubt, cook the chicken at a slightly lower temperature (medium-low) for a longer period of time (approximately 6-8 minutes). This will ensure a golden colour and even sear. Super high temperatures will cause the oil to splatter and the chicken to cook too quickly and blacken on the outside while still being undercooked on the inside.

If using smaller chicken breasts, use 3-4 instead of 2.

Leave a Reply


  1. Melanie

    This was delicious! Homemade comfort food. I could eat this on repeat. Thank you!

  2. blodyn.turner

    Delicious meal, served with all the roast trimmings and it went down a treat

  3. rachel.j.willis

    This recipe was not only delicious but also easy to make. My family enjoyed it and we will be making it again.

    • Nicole

      I am so pleased to hear you enjoyed it Rachel! Thank you so much for taking the time to rate the recipe and write a comment x

  4. jennifer.cox555

    winner winner chicken dinner! Everyone ate it, and the grown ups loved it. I served the sauce in a jug on the side as one of my kids is a “food separatist” but he still ate it all up. The sauce was so nice over mashed potatoes… yum!

    • Nicole

      Yay! So fantastic to hear Jennifer! The “food separatist” at our place loved his sauce too! 😂 Thank you so much for taking the time to comment on the recipe and rate it. Just so lovely of you x

More Recipes

Never miss a thing
Drop in your email for weekly recipes and updates!

© Copyright 2023 Simple Home Edit Pty. Ltd. | All Rights Reserved

Full disclaimer    |    Privacy Policy    |    Cookie Policy