Creamy Garlic Chicken Recipe (Easy One Pot Dinner!)

Easy weeknight dinner of creamy garlic chicken in a skillet.

5 from 1 vote

Creamy Garlic Chicken Recipe (Easy One Pot Dinner!)

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.

Prep Time5

Cook Time20

Total Time25

Course: Dinner

Cuisine: American

Servings:

Calories: 309kcal

Author: Danielle

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

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.

Storing and reheating

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.

Nutrition