Introduction

This creamy garlic chicken recipe delivers tender, flavorful chicken breasts in a rich, garlicky sauce. It’s perfect for a comforting weeknight dinner that feels special without too much effort.

A white round plate holds a meal with three main parts. On the left, there is a golden brown grilled chicken breast covered with a creamy, light brown gravy that has small green herb bits on top. Next to it on the right is a thick mound of smooth, white mashed potatoes with black pepper sprinkled on top, partly covered with the same light brown gravy; a silver spoon is digging into the potatoes. At the top right of the plate, there is a neat pile of bright green cooked green beans, arranged side by side. The whole plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless skinless chicken breasts
Salt and pepper, to taste
3 teaspoons Italian seasonings
⅓ cup flour
4 tablespoons shredded Parmesan cheese
3 tablespoons olive oil
2 ½ cups chicken broth
1 beef bouillon cube (or 1 teaspoon Better Than Bouillon)
1 teaspoon low sodium soy sauce (or Worcestershire sauce)
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon mustard powder
3 tablespoons butter
10 whole cloves garlic
3 tablespoons flour
½ cup heavy cream
½ cup Parmesan cheese (optional)

Instructions

Step 1: Season the chicken breasts with salt, pepper, and Italian seasonings. Dredge them in ⅓ cup of flour mixed with 4 tablespoons of shredded Parmesan cheese, coating evenly.
Step 2: In a large skillet, heat 3 tablespoons of olive oil over medium heat. Add the chicken and cook until golden brown on both sides and cooked through, about 5-7 minutes per side. Remove chicken and set aside.
Step 3: In the same skillet, add butter and 10 whole garlic cloves. Cook gently until garlic is fragrant and soft, about 2-3 minutes.
Step 4: Stir in 3 tablespoons of flour to the butter and garlic mixture, cooking for 1-2 minutes to make a roux.
Step 5: Slowly whisk in 2 ½ cups chicken broth, then add the beef bouillon cube, soy sauce, onion powder, thyme, and mustard powder. Bring to a simmer until slightly thickened.
Step 6: Stir in heavy cream and optional Parmesan cheese. Adjust seasoning with salt and pepper if needed.
Step 7: Return the chicken to the skillet and spoon sauce over it. Simmer for a few minutes to heat through and blend flavors.
Step 8: Serve warm, spooning extra sauce over the chicken for a rich, creamy finish.

Tips & Variations

For extra flavor, sear the chicken in butter with olive oil instead of oil alone.
Use crushed garlic instead of whole cloves if you prefer a stronger garlic taste.
Add fresh herbs like parsley or basil just before serving for a fresh touch.
Substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid curdling the sauce, adding a splash of broth or cream if it thickens too much.

How to Serve

A white plate holds a meal with three parts: mashed potatoes, green beans, and chicken breast covered in sauce. The mashed potatoes are creamy white, piled high on one side of the plate, with smooth texture and sauce pooling on top, a spoon pressing into them. Next to the potatoes, bright green beans are arranged in a neat row, looking fresh and crisp. The chicken breast is browned with a slightly crispy texture and is generously covered in a light brown sauce with small green herb pieces sprinkled on top. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and stay juicy. Adjust cooking time as thighs may take a bit longer to cook through.

Is it possible to make this recipe dairy-free?

To make it dairy-free, substitute butter with a plant-based alternative and use nutritional yeast or a dairy-free cheese substitute instead of Parmesan. Use coconut cream or another non-dairy cream in place of heavy cream.

Creamy Garlic Chicken Recipe

Print Recipe

★★★★★

4.9 from 51 reviews

This Creamy Garlic Chicken is a flavorful and comforting dish featuring tender chicken breasts cooked to perfection in a rich garlic Parmesan sauce. With Italian seasonings, a touch of soy sauce, and a luscious creamy texture, it’s a delightful meal that pairs wonderfully with pasta, rice, or steamed vegetables.

Author: Bella
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: Italian-American

Ingredients

Scale

Chicken and Seasoning

2 large boneless skinless chicken breasts
Salt and Pepper, to taste
3 teaspoons Italian seasonings
⅓ cup flour
4 tablespoons Parmesan cheese, shredded

Sauce and Cooking

3 tablespoons olive oil
2 ½ cups chicken broth
1 beef bouillon cube (or 1 tsp better than bouillon)
1 teaspoon low sodium soy sauce (can substitute Worcestershire sauce)
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon mustard powder
3 tablespoons butter
10 whole cloves garlic
3 tablespoons flour
½ cup heavy cream
½ cup Parmesan cheese (optional)

Instructions

Prepare the Chicken: Season the chicken breasts generously with salt, pepper, Italian seasonings, and then dredge them in a mixture of ⅓ cup flour and 4 tablespoons shredded Parmesan cheese. This coating helps give the chicken a flavorful crust when cooked.
Sear the Chicken: Heat 3 tablespoons olive oil in a large skillet over medium-high heat. Add the coated chicken breasts and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set aside.
Make the Garlic Sauce Base: In the same skillet, add 3 tablespoons butter and the 10 whole garlic cloves. Sauté the garlic in butter until fragrant and slightly golden, about 2-3 minutes. This will infuse the butter with a rich garlic flavor.
Add Seasonings and Broth: Sprinkle 3 tablespoons flour over the garlic and butter mixture and stir constantly for 1-2 minutes to form a roux. Gradually whisk in 2 ½ cups chicken broth along with 1 beef bouillon cube dissolved in the broth, 1 teaspoon soy sauce, 1 teaspoon onion powder, ½ teaspoon dried thyme, and ½ teaspoon mustard powder. Continue stirring until the sauce thickens.
Simmer the Chicken: Return the seared chicken breasts back into the skillet with the sauce. Reduce the heat to low and cover. Let the chicken simmer in the sauce for about 15-20 minutes or until fully cooked through and tender.
Finish the Sauce: Once the chicken is cooked, stir in ½ cup heavy cream and optionally ½ cup Parmesan cheese into the sauce, allowing it to melt and create a creamy, rich consistency. Adjust seasoning with salt and pepper if needed.
Serve: Serve the creamy garlic chicken hot, spooning extra sauce over the chicken. This dish pairs beautifully with pasta, mashed potatoes, or steamed vegetables.

Notes

Be sure not to overcook the chicken breasts to keep them juicy and tender.
If you prefer less garlic intensity, reduce the number of garlic cloves to 5-6.
You can substitute chicken broth with vegetable broth for a lighter flavor.
Adding Parmesan cheese to the sauce is optional but adds extra creaminess and flavor.
Use low sodium soy sauce to manage salt content in the dish.

Keywords: creamy garlic chicken, Parmesan chicken, Italian chicken recipe, creamy chicken sauce, stovetop chicken dish