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Creamy Garlic Chicken with seared chicken breasts in garlic cream sauce, garnished with parsley.

Creamy Garlic Chicken

Tender chicken breasts smothered in a rich, velvety garlic cream sauce that's perfectly seasoned and ready in just 30 minutes. This restaurant-quality dish pairs beautifully with pasta, rice, or mashed potatoes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless skinless chicken breasts pounded to even thickness
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 cup all-purpose flour for dredging
  • 2 tbsp olive oil
For the Creamy Garlic Sauce
  • 2 tbsp butter
  • 6 cloves garlic minced
  • 1/2 cup chicken broth low sodium
  • 1 cup heavy cream
  • 1/2 cup parmesan cheese freshly grated
  • 1 tsp dried thyme
  • 1/4 tsp red pepper flakes optional
  • 2 tbsp fresh parsley chopped for garnish

Equipment

  • Large Skillet
  • Meat Thermometer
  • Cutting Board
  • Sharp Knife

Method
 

Prepare the Chicken
  1. Season chicken breasts with salt and pepper on both sides. Dredge each piece in flour, shaking off excess.
  2. Heat olive oil in a large skillet over medium-high heat. Add chicken and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken and set aside.
Make the Creamy Garlic Sauce
  1. In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
  2. Pour in chicken broth and scrape up any browned bits from the bottom of the pan. Let it simmer for 2 minutes.
  3. Add heavy cream, parmesan cheese, thyme, and red pepper flakes. Stir continuously and simmer for 3-4 minutes until sauce thickens slightly.
  4. Return chicken to the skillet and spoon sauce over each piece. Simmer for 2-3 minutes to heat through and allow flavors to meld.
  5. Remove from heat, garnish with fresh parsley, and serve immediately while hot.

Notes

For best results, pound chicken breasts to uniform thickness for even cooking. Store leftovers in the refrigerator for up to 3 days. The sauce may thicken when cooled - add a splash of chicken broth when reheating. Serve over pasta, rice, or with roasted vegetables for a complete meal.