Creamy Garlic Chicken

ByMadison Rae
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why make this recipe

Creamy Garlic Chicken is a favorite for many because it combines tender chicken with a rich, flavorful sauce. The mix of garlic, cream, and parmesan creates a delicious dish that’s perfect for a family dinner or a special occasion. It’s quick to make and happens to be a crowd-pleaser, making it ideal for both busy weeknights and entertaining guests.

how to make Creamy Garlic Chicken

Ingredients:

  • 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 steaks
  • 1 tsp salt
  • ¼ tsp cracked black pepper
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • ¼ cup (35 g) plain (all-purpose flour)
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp freshly minced garlic
  • ½ cup (125 ml) chicken stock
  • 300 ml (10 fl oz) thickened (heavy) cream
  • 1 tsp dijon mustard
  • ½ cup (50 g) grated parmesan
  • Salt and cracked black pepper, to taste
  • Mashed potatoes, steamed rice, or pasta
  • Steamed greens
  • 1 tbsp finely chopped parsley
  • Lemon wedges

Directions:

  1. 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.
  2. Heat the olive oil and 1 tablespoon of butter in a large, deep frying pan over medium-high heat. Add the chicken and cook for 5–6 minutes, or until the chicken is just cooked, turning once halfway through.
  3. Remove the chicken from the pan and set it aside on a plate.
  4. To the same pan, add the remaining butter for the sauce. Once melted, add the garlic and stir for 30 seconds.
  5. Add the chicken stock and cook for 1–2 minutes until it has reduced by at least half. Stir in the cream and Dijon mustard, reduce the heat to medium, and simmer for 2 minutes until the sauce has thickened slightly.
  6. Stir in the parmesan, season to taste, then return the chicken to the pan for 2–3 minutes or until heated through. Serve the chicken with rice, mashed potatoes, or pasta alongside steamed greens. Top with freshly chopped parsley and a squeeze of lemon juice.

how to serve Creamy Garlic Chicken

Serve Creamy Garlic Chicken hot with a side of mashed potatoes, rice, or pasta. Add steamed greens such as broccoli or asparagus to bring some color and nutrition to your meal. Don’t forget to sprinkle some fresh parsley on top and serve with lemon wedges for that extra zing.

how to store Creamy Garlic Chicken

If you have leftovers, let the chicken cool completely before transferring it to an airtight container. You can store it in the refrigerator for up to three days. To reheat, warm gently on the stove or in the microwave until heated through. If the sauce thickens too much while storing, add a splash of chicken stock or cream when reheating.

tips to make Creamy Garlic Chicken

  • Make sure to season the chicken well with the spices for maximum flavor.
  • Don’t crowd the pan while cooking the chicken; this helps to achieve a nice golden color.
  • Stir the sauce gently to avoid splattering and ensure everything is well combined.
  • If you like a little heat, add a pinch of red pepper flakes to the sauce for an extra kick.

variation

For a healthier twist, you can use chicken thighs instead of breasts. You can also experiment by adding spinach or sun-dried tomatoes to the sauce for extra flavor and texture.

FAQs

1. Can I make this recipe in advance?
Yes, you can prepare the garlic sauce ahead of time and store it. Just reheat it when you’re ready to serve, and add the cooked chicken.

2. What can I substitute for heavy cream?
You can use half-and-half or a non-dairy alternative like coconut cream for a lighter option.

3. Can I freeze Creamy Garlic Chicken?
Yes, you can freeze it. Make sure it’s in an airtight container. For best results, consume it within two months. Thaw it overnight in the fridge before reheating.

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Creamy Garlic Chicken

  • Author: admin
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten-Free
Print Recipe

Description

A flavorful dish combining tender chicken and a rich, creamy garlic sauce, perfect for family dinners or special occasions.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, cut in half horizontally to make 4 steaks
  • 1 tsp salt
  • ¼ tsp cracked black pepper
  • 1 tsp sweet paprika
  • 1 tsp onion powder
  • 1 tsp dried thyme
  • ¼ cup (35 g) plain (all-purpose flour)
  • 1 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tbsp freshly minced garlic
  • ½ cup (125 ml) chicken stock
  • 300 ml (10 fl oz) thickened (heavy) cream
  • 1 tsp dijon mustard
  • ½ cup (50 g) grated parmesan
  • Salt and cracked black pepper, to taste
  • Mashed potatoes, steamed rice, or pasta
  • Steamed greens
  • 1 tbsp finely chopped parsley
  • Lemon wedges

Instructions

  1. 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.
  2. Heat the olive oil and 1 tablespoon of butter in a large, deep frying pan over medium-high heat. Add the chicken and cook for 5–6 minutes, or until the chicken is just cooked, turning once halfway through.
  3. Remove the chicken from the pan and set it aside on a plate.
  4. To the same pan, add the remaining butter for the sauce. Once melted, add the garlic and stir for 30 seconds.
  5. Add the chicken stock and cook for 1–2 minutes until it has reduced by at least half. Stir in the cream and Dijon mustard, reduce the heat to medium, and simmer for 2 minutes until the sauce has thickened slightly.
  6. Stir in the parmesan, season to taste, then return the chicken to the pan for 2–3 minutes or until heated through. Serve the chicken with rice, mashed potatoes, or pasta alongside steamed greens. Top with freshly chopped parsley and a squeeze of lemon juice.

Notes

For a healthier option, consider using chicken thighs or adding spinach or sun-dried tomatoes to the sauce.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 450
  • Sugar: 5g
  • Sodium: 600mg
  • Fat: 25g
  • Saturated Fat: 12g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 20g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 100mg

Keywords: chicken, creamy, garlic, easy dinner, family meal

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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