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.
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.
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.
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melaniemrozek says:
This was delicious! Homemade comfort food. I could eat this on repeat. Thank you!
★★★★★
blodyn.turner says:
Delicious meal, served with all the roast trimmings and it went down a treat
★★★★★
rachel.j.willis says:
This recipe was not only delicious but also easy to make. My family enjoyed it and we will be making it again.
★★★★★
Nicole says:
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
jennifer.cox555 says:
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 says:
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