You know that moment when garlic starts sizzling in the pan and suddenly your whole kitchen smells like pure comfort? That’s exactly what happens with this Easy Creamy Garlic Chicken – and honestly, it’s been everywhere lately on TikTok for good reason. This is the kind of weeknight dinner that makes you feel like you’ve got your life together, even when you definitely don’t.
Think tender chicken smothered in the dreamiest garlic cream sauce made with just a handful of ingredients you probably already have. It’s like if chicken alfredo and your grandma’s Sunday dinner had the most delicious baby. Pair it with rice, pasta, or just eat it with a spoon – no judgment here! Full details in the recipe below!
I’ve been making versions of this for years, tweaking it until it was absolutely foolproof for busy nights. My family goes completely silent when I serve this – which in mom language means it’s a total winner. The secret? A little splash of white wine that makes everything taste fancy without any extra fuss.
My Kitchen Story
Last Tuesday, I was staring at chicken breasts with zero dinner inspiration when I remembered this easy creamy garlic chicken recipe. Twenty minutes later, my family was practically licking their plates clean! It’s become my go-to when I need something comforting but don’t want to spend forever in the kitchen.
Why You’ll Love This Easy Creamy Garlic Chicken
This recipe hits all the right notes when you need something that tastes like you spent hours in the kitchen but actually takes less time than ordering takeout. The chicken comes out incredibly tender, and that creamy garlic sauce? Pure liquid gold that makes everything better.
- Ready in 20 minutes: Perfect for those chaotic weeknights when everyone’s hangry
- One-pan wonder: Less dishes means more time for Netflix (or wine)
- Pantry-friendly ingredients: No hunting down weird specialty items at three different stores
- Foolproof technique: Even if you’re convinced you can’t cook, this will make you look like a kitchen goddess
The Magic Behind This Creamy Garlic Sauce
Here’s the thing about this Easy Creamy Garlic Chicken – it’s all about building layers of flavor in one pan. We start by seasoning and flouring the chicken, which not only gives it a gorgeous golden crust but also helps thicken our sauce later. Pro Tip: Don’t skip the flour step – it’s what makes this sauce so silky and cling perfectly to every bite.
The real magic happens when we deglaze the pan with chicken stock, scraping up all those beautiful browned bits (that’s where the flavor lives, friends!). Then we add heavy cream, Dijon mustard, and parmesan cheese for a sauce that’s rich but not heavy. The whole thing comes together like a warm hug on a plate.
| Step | Time | What’s Happening |
|---|---|---|
| Season & flour chicken | 2 minutes | Creating flavor base and sauce thickener |
| Cook chicken | 5-6 minutes | Golden crust forming, flavors building |
| Make sauce | 4-5 minutes | Deglazing, reducing, getting creamy |
| Combine & serve | 3 minutes | Everything comes together beautifully |
Your Ingredient Lineup
I love how this recipe uses ingredients that are probably already hanging out in your fridge and pantry. No fancy shopping trips required – just good, honest ingredients that work beautifully together.
The chicken gets butterflied (cut horizontally) which is just a fancy way of saying we’re making it thinner so it cooks faster and more evenly. If the butcher can do this for you, even better! The seasoning blend of paprika, onion powder, and thyme gives us that cozy, home-cooked flavor that makes everything smell amazing.
| Ingredient | Easy Swap | Why It Works |
|---|---|---|
| Heavy cream | Half-and-half + 1 tbsp butter | Still creamy, slightly lighter |
| Chicken stock | White wine or broth | Adds different depth of flavor |
| Dijon mustard | Whole grain mustard | More texture, same tangy kick |
| Fresh garlic | 1 tsp garlic powder | In a pinch, though fresh is better |
Step-by-Step: Making It Happen
The beauty of this recipe is in its simplicity. We’re basically just seasoning, searing, and saucing – but the results taste like something from your favorite restaurant. Note: Make sure your pan is hot before adding the chicken, but not smoking. You want that gorgeous sizzle when it hits the pan.
Once you remove the chicken, don’t clean that pan! All those golden bits stuck to the bottom are pure flavor gold. When you add the butter and garlic, give it just 30 seconds – garlic can go from fragrant to bitter really quickly. The chicken stock will help you scrape up all those tasty bits, and then it’s just a matter of letting everything simmer into creamy perfection.
Troubleshooting Your Creamy Dreams
Let’s talk about the most common hiccups and how to fix them, because we’ve all been there. If your sauce looks a bit thin, just let it simmer a little longer – it’ll thicken as the liquid reduces. If it gets too thick, a splash of chicken stock or even water will loosen it right up.
- Sauce separating? Turn the heat down and whisk in a tablespoon of cold butter
- Chicken overcooked? Next time, use a meat thermometer – 165°F is your magic number
- Not enough garlic flavor? Add an extra clove next time, or finish with garlic powder
- Too rich? A squeeze of lemon juice brightens everything up beautifully
Serving and Storage Wisdom
This chicken is absolutely dreamy over mashed potatoes (the sauce pools so perfectly), but it’s equally gorgeous with rice or pasta. I love serving it with something green – steamed broccoli, green beans, or even a simple side salad to cut through all that creamy richness.
Pro Tip: Save some of that fresh parsley for the end – it adds such a pretty pop of color and fresh flavor that makes this dish feel restaurant-worthy. And don’t skip the lemon wedges! That little bit of acid brightens the whole plate.
| Storage Method | How Long | Best Reheating Tip |
|---|---|---|
| Refrigerator (with sauce) | Up to 3 days | Low heat, covered, stir gently |
| Microwave reheating | 30-40 second bursts | Stir between, add splash of water |
| Make-ahead | Cook fully, store together | Keeps chicken from drying out |
For more delicious recipes and cooking inspiration, follow me on Facebook, Pinterest and Reddit!
FAQs ( Simple Creamy Garlic Chicken )
How long does Simple Creamy Garlic Chicken take to make?
This easy Creamy Garlic Chicken takes about 30 minutes from start to finish, including a quick sear of the chicken and a silky sauce. Prep is usually 10 minutes and cooking about 20 minutes. It is a great weeknight meal when you want something fast and comforting.
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work great and add extra juiciness and flavor. Reduce cooking time slightly if they are small, and make sure internal temp reaches 165 F. Thighs also stand up well to the creamy garlic sauce for leftovers.
Is the sauce gluten free?
The basic sauce is naturally gluten free if you use cornstarch or gluten free flour as a thickener and check that your chicken broth is labeled gluten free. Avoid regular all purpose flour or use a gluten free alternative. Always check labels on any packaged ingredients.
Can I make Simple Creamy Garlic Chicken ahead or freeze it?
You can make the chicken and sauce ahead and refrigerate for up to 3 days; reheat gently on low so the cream does not break. Freezing the cooked dish is possible but the sauce texture may change; thaw overnight in the fridge and reheat slowly. For best texture, consider freezing the chicken only and making a fresh sauce when ready.
What should I serve with this easy Creamy Garlic Chicken?
This dish pairs wonderfully with rice, mashed potatoes, pasta, or a crusty baguette to soak up the sauce. Steamed veggies or a simple green salad lighten the plate and add color. It is flexible so pick your favorite comfort-side.
Easy Creamy Garlic Chicken: Simple Irresistible Recipe
Ingredients
Method
- 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 olive oil and 1 tbsp butter in a large, deep frying pan over medium–high heat. Add the chicken and cook for 5–6 minutes, turning once halfway, until just cooked.
- Remove chicken and set aside on a plate.
- Add 1 tbsp butter to the same pan. Once melted, add garlic and stir for 30 seconds.
- Add chicken stock and cook 1–2 minutes until reduced by half.
- Stir in cream and Dijon mustard. Reduce heat to medium and simmer 2 minutes until sauce thickens slightly.
- Stir through parmesan, season with salt and pepper.
- Return chicken to the pan and simmer 2–3 minutes until heated through.
- Serve chicken with mashed potatoes, rice or pasta and steamed greens.
- Top with chopped parsley and a squeeze of lemon juice.
Notes
- MAKE AHEAD: Refrigerate cooked chicken with sauce for up to 3 days. Not suitable to freeze. LEFTOVERS: Keep refrigerated in airtight container up to 3 days. Reheat gently over low heat, stirring, adding water or cream if needed to loosen sauce. Microwave in short bursts, stirring in between to prevent splitting.
