This creamy garlic chicken is the kind of weeknight recipe that feels indulgent but comes together fast. Tender chicken breasts are seared until golden, then finished in a silky garlic-parmesan sauce that clings to every bite. It’s a comforting dinner that works for family nights, date nights, or when you want a low-effort dish that tastes like you spent hours cooking. For a similar creamy finish on grilled chicken, try pairing ideas inspired by grilled chicken broccoli bowls with creamy garlic sauce to switch the method and presentation.
Why you’ll love this dish
Simple ingredients. Big comfort. This recipe uses pantry-friendly staples—olive oil, garlic, cream, and Parmesan—to transform plain chicken breasts into something rich and dinner-table worthy.
“One pan, minimal fuss, and the sauce is dangerously good—my kids ask for seconds every time.” — home cook review
Reasons to try it:
- Fast: Prep and cook in roughly 30–35 minutes.
- Crowd-pleasing: Mild, creamy flavors that appeal to picky eaters.
- Versatile: Serve it over pasta, rice, or roasted vegetables.
- Budget-friendly: No expensive cuts or obscure ingredients.
The cooking process explained
You’ll brown the chicken first to develop flavor, then make the sauce in the same skillet so those browned bits (fond) add depth. Lower heat for the cream so it doesn’t break, and stir in Parmesan gradually to build a smooth, thickened sauce. Returning the chicken to the skillet finishes it—coated in sauce and heated through.
Quick overview:
- Season and brown chicken (creates flavor and color).
- Sauté garlic briefly (don’t burn it).
- Add cream on low heat and simmer gently.
- Stir in Parmesan a little at a time until smooth.
- Coat chicken in sauce and simmer 2–3 minutes to meld flavors.
What you’ll need
- 4 chicken breasts (boneless, skinless)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated if possible)
- Salt and pepper to taste
- Fresh parsley for garnish
Ingredient notes:
- Chicken breasts: Pound lightly if very uneven so they cook through evenly.
- Parmesan: Pre-grated powder won’t melt as smoothly—use freshly grated for best texture.
- Heavy cream: For a lighter version, substitute half-and-half (the sauce will be thinner) or reduce cream and whisk in a tablespoon of cornstarch to thicken.
Step-by-step instructions
- Heat a large skillet over medium heat and add 2 tablespoons olive oil.
- Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.
- Add chicken to the hot skillet. Cook until golden and cooked through, about 6–7 minutes per side depending on thickness. Aim for an internal temperature of 165°F (74°C). Remove chicken and set aside on a plate.
- Reduce heat to medium-low. In the same skillet, add the minced garlic and sauté for about 1 minute until fragrant—watch carefully so it doesn’t burn.
- Pour in 1 cup heavy cream and stir, scraping up any browned bits from the bottom of the pan.
- Gradually add 1 cup grated Parmesan, stirring continuously. Keep the heat low. Stir until the cheese melts and the sauce is smooth and slightly thickened.
- Return the chicken to the skillet, spooning the sauce over each piece. Simmer for 2–3 minutes so the chicken warms and the flavors combine.
- Taste and adjust seasoning with salt and pepper. Garnish with chopped fresh parsley before serving.
Best ways to enjoy it
This dish plays well with many sides. Spoon the sauce over:
- Cooked pasta (fettuccine or linguine) for a classic pairing.
- Mashed potatoes for a homey, comforting plate.
- Steamed or roasted vegetables (broccoli, green beans, asparagus) to balance richness.
- Cauliflower rice or a bed of greens for a lower-carb option.
If you want a starter or lighter combo, serve it with a small bowl of classic ginger garlic chicken noodle soup on the side—its clear broth contrasts nicely with the creamy main.
Storage and reheating tips
Safety and shelf life:
- Refrigerate leftovers within two hours. Store in an airtight container for up to 3–4 days.
- Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months.
Reheating:
- Thaw overnight in the fridge if frozen.
- Reheat gently on the stovetop over low heat, stirring often to prevent the cream from separating. Add a splash of milk or cream if the sauce has thickened too much.
- Microwave reheating is acceptable: cover and heat in short 30–45 second bursts, stirring between intervals.
Food safety note: Always ensure reheated chicken reaches 165°F (74°C) before serving.
Pro chef tips
- Don’t rush the browning. Proper sear equals more flavor.
- Keep the heat low when adding cream and cheese. High heat can cause the dairy to separate.
- Add Parmesan slowly while stirring—this helps it melt smoothly and prevents clumping.
- If the sauce looks grainy, take the pan off the heat and whisk in a tablespoon of warm water to smooth it out.
- Use a nonstick or heavy-bottomed skillet to prevent sticking and allow even browning.
Creative twists
- Mushroom and spinach: Sauté sliced mushrooms before the garlic, then add a handful of spinach with the cream for a green boost.
- Lemon-parmesan: Stir in 1–2 teaspoons of lemon zest for brightness.
- Herb-forward: Swap parsley for chopped thyme or tarragon for a different aromatic profile.
- Lightened-up: Use half-and-half or whole milk with a tablespoon of flour to thicken if you want fewer calories.
- Protein swap: Use boneless skinless thighs for extra juiciness, or try the same sauce over pan-seared shrimp.
Common questions
Q: How long does this recipe take from start to finish?
A: Expect about 10 minutes prep and 20–25 minutes cook time—roughly 30–35 minutes total.
Q: Can I use grated Romano or Asiago instead of Parmesan?
A: Yes, but adjust salt because some cheeses are saltier. Freshly grated hard cheeses melt best.
Q: Will the cream separate if I reheat the sauce?
A: It can if heated too quickly. Reheat gently over low heat and stir often. Adding a splash of cream or milk while reheating helps restore a silky texture.
Q: Can I make this dairy-free?
A: Use a canned coconut cream or a dairy-free cream substitute and a nutritional yeast mixture for cheesy flavor. The texture and flavor will change, but it’s doable.
Q: What’s the best way to ensure chicken doesn’t dry out?
A: Don’t overcook—use a thermometer and remove at 165°F (74°C). Let the chicken rest a few minutes before serving so juices redistribute.
If you’d like, I can adapt this recipe for chicken thighs, make a lighter version, or create a printable card for your kitchen—tell me which and I’ll tailor it.
Print
Creamy Garlic Chicken
- Total Time: 35
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
A rich and indulgent creamy garlic chicken dish that comes together quickly, ideal for weeknight dinners.
Ingredients
- 4 chicken breasts (boneless, skinless)
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese (freshly grated if possible)
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat a large skillet over medium heat and add olive oil.
- Pat the chicken breasts dry, season each side with salt and pepper, and add to the hot skillet. Cook until golden and cooked through, about 6–7 minutes per side. Remove and set aside.
- Reduce heat to medium-low, add minced garlic to the skillet and sauté for about 1 minute until fragrant.
- Pour in heavy cream and stir, scraping up any browned bits from the bottom of the pan.
- Gradually stir in grated Parmesan until the cheese melts and the sauce is smooth.
- Return chicken to the skillet, spoon sauce over, and simmer for 2–3 minutes.
- Taste and adjust seasoning before garnishing with chopped parsley before serving.
Notes
For best results, use freshly grated Parmesan and avoid high heat when adding dairy to the sauce.
- Prep Time: 10
- Cook Time: 25
- Category: Main Course
- Method: Sautéing
- Cuisine: American