This Creamy Garlic Chicken Recipe is super simple and only needs 7 ingredients like minced garlic, fresh herbs, and cream to bring all the flavor. In about 20 minutes, you’ll have a rich, garlic-packed sauce that’s perfect with potatoes, sweet potatoes, rice, or pasta—your preference! Plus, it’s a one-pan dinner, so you’ll spend way less time cleaning up.
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If you’re craving a simple yet comforting dinner on busy weeknights, this creamy chicken breast recipe is a total winner! It’s super easy to make, crazy delicious, and a breeze to clean up afterward.
Since chicken breasts are so affordable and quick to cook, we’re all about skillet recipes. If you’re looking for more ideas, you’ve got to try this Apricot Chicken and these Juicy Baked Chicken Breasts—both are big favorites around here!
Why this recipe is great
- Quick & Easy: Just brown the chicken breasts, whip up the sauce, and let it simmer.
- Simple: All in one pan with just a few ingredients.
- Delicious: The cozy, comforting sauce makes this the perfect dish for those chilly nights!
Creamy Garlic Chicken Ingredients
This recipe calls for 7 ingredients, most of which you probably have on hand. Quantities are in the recipe card below, but here are a few noteworthy tips.
- Boneless, skinless chicken breasts: Most chicken breast are too large, so we call for them to be cut in half horizontally creating 2 servings per breast.
- Butter: Helps to create the perfectly brown chicken breasts.
- Flour: Just a little all-purpose flour helps keep the chicken tender.
- Minced garlic: One of our favorite shortcuts is buying garlic already minced. Feel free to use garlic cloves that you mince yourself.
- Heavy cream: Also known as heavy whipping cream, creates the thickness of the sauce.
- Chicken broth: Adds flavor to the base of the sauce, but also cuts the richness just a touch.
- Dried thyme: Using fresh herbs is an option, but for a quick weeknight meal we prefer the connivence of this pantry staple.
Helpful tools for making one pan recipes
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How to make creamy garlic chicken breasts
Start by trimming the chicken breast of any excess fat. Then cut them in half horizontally. Often once the breasts are cut in half one side is thicker than the other. To create really tender breasts, pound them with a meat mallet to be an even thickness throughout.
Start by salting each side of the chicken breast. This does two things: it infuses with flavor but also encourages juiciness. allow to sit for at least 5 minutes.
Lightly flour each breast being sure to shake of any excess. The goal here is a very light coating.
Melt the butter in a large skillet and place in the chicken breasts for 2-3 minutes. Make sure not to overcrowd the pan. If needed cook the chicken in two batches to ensure they get nice and golden brown.
We love a cast iron skillet for creating a gorgeous crust.
Flip the to the second side, then immediately add minced garlic (Yes, it is lots of garlic!) to the middle of the skillet. Cook for 30 seconds to 1 minutes. If doing in batches add the chicken breasts back into the skillet now.
Pour chicken broth, then cream into the skillet. Sprinkle in the thyme. Stir to coat everything evenly and scrape of any browned bits from the bottom of the pan as you are stirring.
Bring to a simmer for 4-5 minutes to allow the garlic flavor to infuse the chicken and the sauce thickens slightly.
Hint: To ensure tender chicken breasts, keep an eye on the heat and don’t let the sauce go past a gentle simmer, or it might separate. It’ll still taste great, but won’t look as nice!
Substitutions and variations
- This meal would be delicious with pork tenderloin cut into medallions or chicken tenders.
- Use any herbs that you enjoy and have on hand. Rosemary and sage are both good options. If using fresh herbs, triple the amount called for.
- Feel free to swap in half-and-half instead of heavy cream. You might want to use a little less, and just know the sauce will be a bit thinner, but still delicious!
- Vegetable stock can be used in place of chicken stock.
Storing and reheating leftovers
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, cover the plate and use a lower power setting to keep the chicken from drying out and the sauce from separating.
FAQ
According to the USDA chicken breasts are done when the internal temperature is 165ºF when a meat thermometer is inserted to the thickest part.
The secret to super moist chicken breasts in a skillet is all in the prep and cooking method. First, make sure to salt them well—this helps lock in moisture. Then, give them a light coating of flour, which protects the protein from getting too hot which causes them to get tough. Finally, cook them over medium-high heat instead of cranking it up too high. This way, the chicken stays juicy without drying out or getting rubbery. Simple but so effective!
Tips & Tricks
- If cooking in batches, only cook the second side for 1-2 minutes before removing to a plate. It will finish cooking in the sauce.
- Be sure to shake off all the excess flour from the chicken breasts. We don't want a crust. Just enough to protect the proteins from getting to hot which makes them tough.
- When simmering the sauce, keep it at a simmer to keep the sauce from breaking. It will still be delicious, but won't look quite as tasty.
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Recipe
Creamy Garlic Chicken Recipe (Easy One Pot Dinner!)
Equipment
Ingredients
- 3 boneless skinless chicken breasts trimmed and sliced in half horizontally for 6 pieces.
- Salt and pepper
- ½ cup flour
- 4 tablespoon butter
- 2 tablespoon minced garlic
- ½ cup chicken broth
- 1 cup heavy cream
- ¼ teaspoon dried thyme
Instructions
- Prepare chicken breasts by slicing in half horizontally. If one end is a lot thicker than the other end, pound to even thickness.
- Salt and pepper each piece of chicken, then lightly flour. Be sure to shake off all the extra flour. We are looking for a very light coat.
- Melt butter in a large skillet over medium high heat. Place chicken in and brown on one side. If the skillet is too small to comfortably fit all 6 pieces, do this step in 2 batches. Or use a large electric skillet. Once golden on the bottom, flip to the other side.
- As soon as you flip the chicken, add in the garlic and cook for 30 sec to 1 minute until lightly golden. (If doing in batches add first set of chicken breasts back in at this point)
- Pour chicken broth, then cream into the pan. Sprinkle in the thyme. Allow to simmer gently for 4-5 minutes until chicken is cooked through and sauce is thickened. Serve.
Notes
- If cooking in batches, only cook the second side for 1-2 minutes before removing to a plate. It will finish cooking in the sauce.
- Be sure to shake off all the excess flour from the chicken breasts. We don't want a crust. Just enough to protect the proteins from getting to hot which makes them tough.
- When simmering the sauce, keep it at a simmer to keep the sauce from breaking. It will still be delicious, but won't look quite as tasty.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Emily says
Super easy a delicious!