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! It’s made with very few simple ingredients making it the perfect weeknight family dinner to enjoy at the end of a long day. This delicious recipe has quickly become one of your favourites, being viewed over 27 million times across my social accounts! It is also my most made recipe.
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 the cost for ordering it out, yet it tastes incredible and feels fancy, all in under 20 minutes. I love this recipe so much that I included it in my new cookbook Simple Dinners Every Day.
Can you make Creamy Garlic Chicken ahead of time?
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. It’s not suitable to freeze.
Can I use boneless, skinless chicken thighs instead of chicken breast for Creamy Garlic Chicken?
Yes, boneless, skinless chicken thighs 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.
What is best to serve with Creamy Garlic Chicken?
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.
Watch how to make Creamy Garlic Chicken
How do I cook the perfect chicken breast for Creamy Garlic Chicken?
These are my top tips for cooking chicken breast so that you can make the perfect Creamy Garlic Chicken!
The speed at which the chicken cooks depends 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.
Print Creamy Garlic Chicken
Perfectly cooked chicken in an easy, creamy garlic sauce. All on the table in less than 20 minutes!
- Total Time: 20 mins
- Yield: 4 1x
Ingredients
Chicken
- 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 steaks
- 1 tsp salt
- ¼ tsp cracked black pepper
- 1 tsp sweet paprika
- 1 tsp onion powder
- 1 tsp dried thyme
- ¼ cup (35 g) plain (all-purpose flour)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
Sauce
- 1 tbsp unsalted butter
- 1 tbsp freshly minced garlic
- ½ cup (125 ml) chicken stock
- 300 ml (10 fl oz) thick (double/heavy) cream
- 1 tsp dijon mustard
- ½ cup (50 g) grated parmesan
- Salt and cracked black pepper, to taste
To serve
- Mashed potatoes, steamed rice or pasta
- Steamed greens
- 1 tbsp finely chopped parsley
- Lemon wedges
Instructions
- 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.
- 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.
- Remove the chicken from the pan and set it aside on a plate.
- To the same pan, add the butter for the sauce. Once melted, add the garlic, stirring for 30 seconds.
- Add the chicken stock and cook for 1–2 minutes until it has evaporated by at least half. Stir in the cream and Dijon mustard, reduce the heat to medium, and simmer for 2 minutes until the sauce has thickened slightly.
- Stir through the parmesan, season to taste, then 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.
Notes
MAKE AHEAD
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.
LEFTOVERS
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 airtight container. Not suitable to freeze. To reheat on the stovetop: Reheat over low heat in a covered pan, stirring occasionally. Add a splash of water if the sauce thickens too much. To reheat in the microwave: Reheat in short bursts (30–40 seconds at a time), stirring in between bursts to ensure even heating. Add a little extra water if needed to loosen the sauce. Note: Cream-based sauces can sometimes separate or become grainy when reheated. To help prevent this, reheat gently over low heat and stir well. If the sauce starts to split, whisk in a small splash of cream or warm milk to bring it back together.
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Main dish
- Method: pan
- Cuisine: American
Cherie says:
My husband has asked me to put this on the regular dinner rotation. It’s so delicious – the sauce really takes it to the next level
Jordan Cormier says:
Does this need to be made using a cast iron pan? I’m still learning to cook and don’t own a cast iron yet 🙁
Tara says:
Made this for a family dinner and it was so delicious. The sauce just hits the spot and wasn’t complicated to make. Definitely doing it again and again!
Tash says:
Had this tonight and it was so creamy and delicious. Chicken was super tender. Can’t wait for leftovers tomorrow for lunch.
Kelly says:
Another great recipe. I made it using dairy free cream (allergy) & no parmesan. The whole family loved it.
I keep waiting for a recipe fail, but every recipe I have cooked so far has been very good!
Crystal says:
I made this tonight for meal prep for a few days. My husband likes spice so I added a bit of cayenne to the sauce at the same time I added the Dijon. Absolutely amazing! I also filetted my chicken breasts and then once cooked I sliced them before putting them back in the sauce simply to make it easier to eat (I have lunch during meetings alot so anything I can just stab or scoop is preferable). This will be on regular rotation in our house im sure.
Maureen Norris says:
I do like the sound of your recipes .
Many thanks for posting them
Erin says:
This was delicious and easy! My kids loved it. I didn’t have cream or chicken stock but used a small amount of milk and veggie stock and added a bit of flour to thicken it. Make it!
Davicia says:
Made twice because the first time I didn’t have unsalted butter and it was a touch over salted. Second go ‘round, I followed the recipe exactly and it was a hit…..again! My toddler devoured the chicken, and both times the family asked for more sauce. Thank you for sharing this!
Amelia says:
Cooked this creamy garlic chicken for my Mum & Father, they totally licked the plates clean and insisted that I cook it again for them! Kudos for a great recipe x
Baggaley family says:
This is just one of your outstanding recipes we make at home now.
They are so simple, we make them midweek yet so PACKED with flavour and texture. You’re a very clever cook with an excellent palette and way with recipes
Nicole says:
Thank you so much for your absolutely beautiful comments. I am so thrilled to hear you love the recipes! xx
Emily says:
10/10!!!! You’ll feel fancy while eating it and enjoy every bite!!! Paired mine with homemade mashed potatoes and green beans.
Nicole says:
That is so wonderful to hear! Love it! xxx