Creamy Garlic Chicken – One-Pan 50-Minute Dinner

Here is your reason to cook tonight: Creamy Garlic Chicken turns a pack of chicken breasts into something that tastes like a restaurant plate, and it happens in one skillet with a sauce you will want to spoon over everything.

The trick is a good hard sear first, then letting the garlic bloom gently in butter so it turns sweet instead of bitter. The cream goes in off the boil, the parmesan melts in, and the whole thing comes together in about 50 minutes from fridge to table.

I make this on the nights I want comfort food without a sink full of pans. Serve it with rice, mashed potatoes, or just crusty bread for dipping.

About the Ingredients

6 boneless, skinless chicken breasts (about 2 lb / 900 g), pounded to 3/4 inch thick

Even thickness is what gives you juicy chicken, so pound thicker pieces with a rolling pin. If breasts are huge, cut them in half horizontally instead.

1 1/2 tsp kosher salt, divided

Kosher salt seasons more evenly than fine table salt. If you only have table salt, use about 1 tsp total and taste before adding more.

3/4 tsp freshly ground black pepper

Fresh cracked pepper blooms in the hot pan and tastes brighter than pre-ground. A coffee grinder works if you do not own a pepper mill.

3 tbsp olive oil, divided

Olive oil gives you a higher smoke point for the sear. Avocado oil or a neutral vegetable oil is a fine swap if you prefer a milder flavor.

3 tbsp unsalted butter

Butter brings the nutty base for the garlic sauce. Salted butter works too, just cut the added salt in the sauce by half.

10 cloves garlic, minced (about 3 tbsp)

Fresh garlic is essential here since it is the star. Jarred minced garlic is a shortcut but tastes flatter, so use 4 tbsp if you go that route.

1 cup (240 ml) low-sodium chicken broth

Low-sodium broth keeps you in control of seasoning. Vegetable broth or a cup of water plus 1 tsp chicken bouillon both work.

1 cup (240 ml) heavy cream

Heavy cream thickens best and will not curdle. For a lighter version, use half-and-half but simmer 3 to 4 minutes longer to reduce.

2/3 cup (60 g) freshly grated parmesan

Freshly grated parmesan melts smoothly; pre-shredded cheese can turn grainy. Pecorino Romano is a sharper, saltier swap.

1 tbsp chopped fresh parsley, for serving

Parsley adds a fresh green finish. Thin-sliced scallions or a pinch of dried oregano are good stand-ins.

Tips & Tricks

• Do not crowd the pan. If your skillet is smaller than 12 inches, sear the chicken in two batches so it browns instead of steaming.
• Keep the heat low when the garlic goes in. Garlic goes from golden to acrid in seconds, so stir it constantly for the full 30 seconds.
• Add the cream off the heat. Pulling the pan off the burner before pouring in cold cream keeps the sauce smooth and prevents curdling.
• Let the sauce simmer, not boil. A gentle bubble for 4 to 5 minutes is enough to thicken; a rolling boil can split the cream.

Step-by-Step Instructions

1. Prep and Season the Chicken

Pat the chicken dry, pound to an even 3/4 inch, and season both sides with 1 tsp of the salt and all the pepper. Let it sit at room temperature for 10 minutes while you mince the garlic.

2. Sear Until Golden

Heat 2 tbsp olive oil in a large skillet over medium-high heat, about 375 F (190 C), until it shimmers. Add the chicken and cook 5 to 6 minutes per side until deeply golden brown and the internal temperature reads 165 F (74 C). Transfer to a plate.

3. Soften the Garlic

Lower the heat to medium-low, about 300 F (150 C). Add the butter and remaining 1 tbsp oil, then the garlic, and stir constantly for 30 seconds until fragrant and pale gold, not brown.

4. Build the Sauce

Pour in the chicken broth and scrape up the browned bits with a wooden spoon. Simmer 3 to 4 minutes at a gentle bubble until reduced by about a third.

5. Add Cream Off the Heat

Slide the pan off the burner and stir in the heavy cream, then return it to low heat. Simmer 4 to 5 minutes until the sauce coats the back of a spoon, with small bubbles at the edges.

6. Melt in the Parmesan

Turn off the heat and whisk in the parmesan and remaining 1/2 tsp salt until the sauce is smooth and glossy. Taste and adjust seasoning.

7. Return and Simmer

Nestle the chicken back into the sauce with any juices from the plate. Simmer gently 3 minutes at about 200 F (95 C) just to warm through, spooning sauce over the tops.

8. Finish and Serve

Scatter parsley over the top and serve right away with rice, potatoes, or bread for the sauce.

Delicious Variations

Mushroom Garlic Chicken

Saute 8 oz sliced cremini mushrooms in the butter before the garlic for an earthy, meaty addition.

Spicy Garlic Chicken

Add 1/2 tsp red pepper flakes with the garlic and finish with a squeeze of lemon for brightness.

Sun-Dried Tomato Chicken

Stir 1/3 cup chopped sun-dried tomatoes into the sauce with the parmesan for a tangy, Mediterranean twist.

How to Store Creamy Garlic Chicken

Frequently Asked Questions

If you make this Creamy Garlic Chicken, I would love to hear how it turned out, especially what you served alongside it. Snap a photo, tag me, and tell me which variation you tried first. Happy cooking, and don't sweat the small stuff.

Creamy Garlic Chicken

Creamy Garlic Chicken is golden seared chicken in a silky garlic parmesan sauce, made in one pan and ready in under an hour for a cozy weeknight.

★★★★½ 4.8 (214 ratings)

15 minPrep time35 minCook time6Servings485 kcalCalories

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🧂 Ingredients

• 6 boneless, skinless chicken breasts (about 2 lb / 900 g), pounded to 3/4 inch thick
• 1 1/2 tsp kosher salt, divided
• 3/4 tsp freshly ground black pepper
• 3 tbsp olive oil, divided
• 3 tbsp unsalted butter
• 10 cloves garlic, minced (about 3 tbsp)
• 1 cup (240 ml) low-sodium chicken broth
• 1 cup (240 ml) heavy cream
• 2/3 cup (60 g) freshly grated parmesan
• 1 tbsp chopped fresh parsley, for serving

📋 Instructions

1. 1Prep and Season the Chicken — Pat the chicken dry, pound to an even 3/4 inch, and season both sides with 1 tsp of the salt and all the pepper. Let it sit at room temperature for 10 minutes while you mince the garlic.
2. 2Sear Until Golden — Heat 2 tbsp olive oil in a large skillet over medium-high heat, about 375 F (190 C), until it shimmers. Add the chicken and cook 5 to 6 minutes per side until deeply golden brown and the internal temperature reads 165 F (74 C). Transfer to a plate.
3. 3Soften the Garlic — Lower the heat to medium-low, about 300 F (150 C). Add the butter and remaining 1 tbsp oil, then the garlic, and stir constantly for 30 seconds until fragrant and pale gold, not brown.
4. 4Build the Sauce — Pour in the chicken broth and scrape up the browned bits with a wooden spoon. Simmer 3 to 4 minutes at a gentle bubble until reduced by about a third.
5. 5Add Cream Off the Heat — Slide the pan off the burner and stir in the heavy cream, then return it to low heat. Simmer 4 to 5 minutes until the sauce coats the back of a spoon, with small bubbles at the edges.
6. 6Melt in the Parmesan — Turn off the heat and whisk in the parmesan and remaining 1/2 tsp salt until the sauce is smooth and glossy. Taste and adjust seasoning.
7. 7Return and Simmer — Nestle the chicken back into the sauce with any juices from the plate. Simmer gently 3 minutes at about 200 F (95 C) just to warm through, spooning sauce over the tops.
8. 8Finish and Serve — Scatter parsley over the top and serve right away with rice, potatoes, or bread for the sauce.

👨‍🍳 Chef's Note: The sauce thickens as it sits, so if it tightens up too much on the table, loosen it with a spoonful of warm broth. Leftover sauce is excellent stirred into pasta the next day.

Servings: 6

Cuisine: American

Course: Main Course

Nutrition (per serving): 485 kcal · 42g protein · 5g carbs · 33g fat

Written by Amara

Amara brings clarity and soul to every page. She refines the details, protects the story behind each dish, and makes sure home cooks feel guided from the first ingredient to the final bite.