Looking for a cozy, comforting dinner that’s both quick and delicious? This Creamy Garlic Chicken recipe is here to save the day! With tender chicken smothered in a rich, creamy garlic sauce, this dish is perfect for weeknights when you want something hearty but don’t have hours to spend in the kitchen. And the best part? It’s all ready in under 20 minutes!
Whether you’re serving it with mashed potatoes, pasta, or steamed rice, this dish is guaranteed to be a hit with the whole family. Let’s dive into the recipe!
Why You’ll Love This Recipe
- Quick and Easy: From start to finish, this dish takes just 20 minutes to prepare. Perfect for busy weeknights!
- Rich and Flavorful: The creamy garlic sauce is packed with flavor thanks to garlic, Dijon mustard, parmesan, and a touch of thyme.
- Customizable: Serve it with your favorite sides like mashed potatoes, rice, pasta, or even steamed veggies.
- Make-Ahead Friendly: You can prep and store this dish for later, making it a lifesaver for meal planning.
Ingredients
Here’s everything you’ll need to make this creamy garlic chicken:
For the Chicken:
- 2 boneless, skinless chicken breasts (cut in half horizontally to make 4 thin 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 flour (all-purpose flour)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
For the Sauce:
- 1 tbsp unsalted butter
- 1 tbsp freshly minced garlic
- ½ cup (125 ml) chicken stock
- 300 ml (10 fl oz) thick cream (double/heavy cream)
- 1 tsp Dijon mustard
- ½ cup (50 g) grated parmesan cheese
- Salt and cracked black pepper, to taste
To Serve:
- Mashed potatoes, steamed rice, or pasta
- Steamed greens (like broccoli or green beans)
- 1 tbsp finely chopped parsley (optional)
- Lemon wedges (for a fresh squeeze of citrus!)
Instructions
Step 1: Prepare the Chicken
Sprinkle the chicken steaks with salt, cracked black pepper, sweet paprika, onion powder, and dried thyme. Press each piece into the flour until all sides are evenly coated.
Step 2: Cook the Chicken
Heat the olive oil and 1 tablespoon of butter in a large, deep frying pan over medium-high heat. Add the chicken steaks and cook for 5–6 minutes, turning once halfway through. The chicken should be golden on the outside and just cooked through. Remove the chicken from the pan and set it aside on a plate.
Step 3: Make the Sauce
Using the same pan (don’t clean it—you want all those delicious browned bits!), melt 1 tablespoon of butter over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the chicken stock and let it simmer for 1–2 minutes until it reduces by at least half. Stir in the thick cream and Dijon mustard, then reduce the heat to medium. Let it simmer for another 2 minutes until the sauce thickens slightly.
Step 4: Add Parmesan and Seasonings
Stir in the grated parmesan cheese until it melts into the sauce. Taste and adjust with salt and cracked black pepper as needed.
Step 5: Return the Chicken to the Pan
Place the cooked chicken back into the pan with the sauce. Let it simmer for 2–3 minutes so the chicken heats through and absorbs some of that creamy goodness.
Step 6: Serve and Garnish
Serve your creamy garlic chicken with your choice of mashed potatoes, rice, or pasta. Add a side of steamed greens for a pop of color and freshness. Sprinkle with freshly chopped parsley and a squeeze of lemon juice for an extra burst of flavor. Enjoy!
Tips for Success
- Cut Chicken Evenly: Slicing the chicken breasts horizontally ensures even cooking and keeps them tender.
- Don’t Skip Searing: Browning the chicken adds a ton of flavor to both the meat and the sauce.
- Use Fresh Garlic: Freshly minced garlic makes all the difference in flavor compared to pre-minced or jarred garlic.
- Simmer Gently: When making the sauce, keep the heat at medium or lower to prevent curdling or separation of the cream.
Make-Ahead and Storage Tips
If you’re planning ahead or have leftovers, here’s how to store and reheat your creamy garlic chicken:
Make-Ahead Option:
You can prepare this dish in advance to make weeknights even easier! Simply cook the chicken and sauce as directed, then refrigerate them together in an airtight container for up to 3 days. This prevents the chicken from drying out. Note: This recipe is not suitable for freezing due to its cream-based sauce.
Reheating Leftovers:
- On the Stovetop: Reheat over low heat in a covered pan, stirring occasionally. Add a splash of water if the sauce thickens too much during storage.
- In the Microwave: Reheat in short bursts (30–40 seconds at a time), stirring in between to ensure even heating. Add a little extra water if needed to loosen up the sauce.
Pro Tip: Cream-based sauces can sometimes separate or become grainy when reheated. To prevent this, reheat gently over low heat and stir well. If separation occurs, whisk in a small splash of cream or warm milk to bring it back together.
Pairing Suggestions
This creamy garlic chicken pairs beautifully with a variety of sides! Here are some ideas:
- Mashed Potatoes: Creamy mashed potatoes are a classic choice that soaks up all that delicious sauce.
- Steamed Rice: A simple bowl of fluffy rice makes for a perfect base to enjoy this dish.
- Pasta: Toss some cooked fettuccine or penne into the pan to coat it in the sauce—instant comfort food!
- Steamed Greens: Add some balance with steamed broccoli, green beans, or asparagus on the side.
Final Thoughts
Creamy Garlic Chicken is one of those recipes that feels fancy but is incredibly simple to make—perfect for impressing guests or treating yourself after a long day! The combination of tender chicken and flavorful garlic cream sauce is pure comfort food at its finest.
So why not give this recipe a try tonight? It’s quick, delicious, and guaranteed to become a new family favorite! Don’t forget to garnish with parsley and a squeeze of lemon for that extra touch of freshness. Happy cooking!
PrintCreamy Garlic Chicken
Perfectly cooked chicken in an easy, creamy garlic sauce. All on the table in less than 20 minutes!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Dinner, Chicken
- Method: Stovetop
- Cuisine: American, European
- Diet: Nut-Free
Ingredients
For the Chicken:
- 2 boneless, skinless chicken breasts, halved horizontally into 4 thin 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) all-purpose flour
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- For the Sauce:
- 1 tbsp unsalted butter
- 1 tbsp freshly minced garlic
- ½ cup (125 ml) chicken stock
- 300 ml (10 fl oz) heavy (double) cream
- 1 tsp Dijon mustard
- ½ cup (50 g) grated parmesan cheese
- Salt and cracked black pepper, to taste
To Serve:
- Mashed potatoes, steamed rice, or pasta
- Steamed green vegetables
- 1 tbsp finely chopped parsley
- Lemon wedges
Instructions
Season the chicken with salt, pepper, paprika, onion powder, and thyme. Coat each piece thoroughly in flour.
Heat olive oil and 1 tbsp butter in a large frying pan over medium-high heat. Add chicken and cook for 5–6 minutes, turning once, until golden and cooked through. Remove and set aside.
In the same pan, melt 1 tbsp butter. Add minced garlic and stir for 30 seconds.
Pour in chicken stock and let it simmer for 1–2 minutes, reducing by at least half.
Stir in the cream and Dijon mustard, reduce heat to medium, and simmer for 2 minutes until the sauce thickens slightly.
Mix in grated parmesan and season with salt and pepper to taste.
Return the chicken to the pan and simmer for 2–3 minutes to reheat and coat in the sauce.
Serve with mashed potatoes, rice, or pasta, steamed greens, parsley, and lemon wedges.
Notes
Make Ahead:
Refrigerate cooked chicken with sauce for up to 3 days. Not suitable for freezing.
Leftovers:
Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop over low heat or in the microwave in short bursts, stirring in between. Add a splash of water if needed. Cream sauces may separate when reheated; gently stir and add a bit of warm cream or milk to help rebind.
Nutrition
- Serving Size: 1 piece with sauce
- Calories: 445 kcal
- Sugar: 1 g
- Sodium: 580 mg
- Fat: 31 g
- Saturated Fat: 16 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 33 g
- Cholesterol: 140 mg
Leave a Comment