This Creamy Garlic Chicken Breasts recipe is rich, flavorful, and easy to make. Juicy chicken cooks in a buttery, garlicky cream sauce that’s perfect for a weeknight dinner or a special meal. The sauce is smooth, cheesy, and lightly tangy, making it irresistible over rice, pasta, or mashed potatoes, too. And, it’s ready in about 30 minutes! If you love garlic chicken, you’ll also want to check out my Honey Garlic Chicken recipe, another one of my favorites!
Ingredients & Substitutions
- Chicken Breasts: Use boneless, skinless chicken breasts. You can also halve large breasts for quicker cooking. Pound thick pieces for even cooking.
- Seasonings: Italian seasoning, kosher salt, black pepper, and garlic powder are mixed to flavor the chicken. You can substitute Italian seasoning with a mix of dried oregano, basil, and thyme if needed.
- All-Purpose Flour: Helps the chicken get a light coating and slightly thickens the sauce. You can use cornstarch as a substitute, but mix it with a little water first.
- Olive Oil: For browning the chicken. Can substitute with avocado or vegetable oil.
- Unsalted Butter: Adds richness to both the chicken and the sauce. You can use salted butter; just reduce the added salt slightly.
- Minced Garlic: Fresh garlic gives the best flavor for the garlic cream sauce. Adjust the amount according to your preference for garlic.
- Chicken Broth: Provides depth to the sauce. Low-sodium broth is best if you want more control over the amount of salt.
- Heavy Cream: Makes the sauce creamy and smooth. You can use half-and-half for a lighter version, but it won’t be as thick.
- Parmesan Cheese: Adds savory, cheesy flavor. Grate it finely so it melts smoothly. Pecorino Romano works as a substitute for a sharper taste.
- Fresh Lemon Juice (Optional): Brightens the flavor. Use fresh for the best taste, but bottled juice works if needed.
- Fresh Parsley: Adds color and freshness for garnish. Optional, but pretty and flavorful.
FAQs
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work well. They stay juicy and may cook a little faster, so check for doneness.
Can I make Garlic Chicken Breasts ahead of time?
You can cook the chicken and sauce a day ahead. Store separately in the refrigerator and reheat gently before serving for the best texture.
Can I use a different type of cheese?
Parmesan gives the sauce its classic flavor, but you can use Pecorino Romano or even Asiago for a slightly different taste.
Can I make this recipe dairy-free?
Yes! Substitute butter with a dairy-free alternative and use coconut cream or a non-dairy cream for the sauce. The flavor will be slightly different but still creamy.
Can I adjust the garlic amount?
Absolutely! Add more garlic for a stronger flavor or reduce it if you prefer a milder sauce.
Serving Ideas
- Serve the creamy garlic chicken over rice, pasta, or mashed potatoes to soak up every bit of the rich sauce.
- Pair it with steamed or roasted vegetables like broccoli, roasted parmesan green beans, or roasted asparagus for a complete meal.
- For a lighter option, serve alongside a fresh side salad with a lemony vinaigrette to balance the richness of the sauce.
How to Store Creamy Garlic Chicken Breasts
Refrigerator: Store the cooked chicken and sauce in an airtight container for up to 3 to 4 days. Reheat gently on the stove over low heat or in the microwave to keep the sauce creamy.
Freezer: You can freeze the chicken with the sauce for up to 2 months. Let it cool completely, then place it in a freezer-safe container. Thaw overnight in the refrigerator and reheat slowly on the stove, stirring occasionally.
Tips: To keep the sauce smooth when reheating, warm slowly and stir frequently. You can add a splash of milk or cream if it seems too thick.
Creamy Garlic Chicken Breasts
Ingredients
Chicken
- 4 boneless skinless chicken breasts, or 2 large breasts halved horizontally
- 1 teaspoon Italian seasoning
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ cup (31 g) all-purpose flour
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter, divided
Garlic Cream Sauce
- 5 teaspoons garlic, minced
- 1 cup (8 ounces) chicken broth
- ½ cup (119 g) heavy cream
- ¼ cup (25 g) finely grated Parmesan cheese
- 1-2 teaspoons fresh lemon juice, optional, to brighten flavor
- Fresh parsley, chopped, for garnish
Instructions
- If the chicken breasts are thick, pound them to about ½ to ¾ inch thickness for even cooking. Season both sides with Italian seasoning, salt, pepper, and garlic powder.
- Place the flour in a small bowl or plate. Lightly coat the chicken, shaking off any excess.
- In a large skillet over medium-high heat, heat the olive oil and 1 tablespoon butter.
- Add the chicken breasts and cook for 4 to 5 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Depending on the size of the skillet, you may need to work in batches. Remove the chicken from the skillet and set aside.
- Reduce the heat to medium. Add the remaining 2 tablespoons butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes to reduce slightly.
- Reduce heat to medium-low. Stir in the heavy cream, and let the sauce gently simmer 3 to 4 minutes, until slightly thickened.
- Gradually whisk in the Parmesan cheese until smooth.
- Return the chicken breasts to the skillet. Spoon the sauce over the chicken and simmer on low heat for 1 to 2 minutes, just until warmed through. Stir in lemon juice, if using.
- Garnish with chopped parsley and serve immediately.
Did you make this recipe?
You can tag me at @iamhomesteader.
