Homemade Ultimate Creamy Garlic Chicken
Ultimate Creamy Garlic Chicken is the perfect homemade comfort food that feels indulgent yet comes together effortlessly. Tender chicken breasts are pan-seared until golden, then gently simmered in a velvety garlic cream sauce bursting with rich, savory flavor. This dish is ideal for cozy family dinners, special occasions, or whenever you crave a restaurant-quality meal at home.
Recipe Details
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Yield | 4 chicken portions |
Ingredients
| Ingredient | Quantity |
|---|---|
| Boneless chicken breasts | 4 |
| Olive oil | 2 tablespoons |
| Butter | 2 tablespoons |
| Garlic (minced) | 6 cloves |
| Heavy cream | 1 cup |
| Chicken broth | 1/2 cup |
| Parmesan cheese (grated) | 1/2 cup |
| Italian seasoning | 1 teaspoon |
| Salt & black pepper | To taste |
Nutrition Facts (Per Serving)
| Calories | 420 kcal |
|---|---|
| Protein | 38 g |
| Fat | 28 g |
| Carbohydrates | 6 g |
Step-by-Step Preparation
- Season the chicken breasts with salt and black pepper on both sides.
- Heat olive oil and butter in a large skillet over medium heat.
- Sear the chicken for 5–6 minutes per side until golden and fully cooked. Remove and set aside.
- Add minced garlic to the same skillet and sauté for 30 seconds until fragrant.
- Pour in chicken broth and simmer for 2 minutes, scraping up flavorful bits.
- Add heavy cream, parmesan cheese, and Italian seasoning. Stir until smooth.
- Return the chicken to the skillet and simmer for 5 minutes until the sauce thickens.
Tips & Substitutions
- Chicken thighs can be used instead of breasts for extra juiciness.
- Replace heavy cream with half-and-half for a lighter sauce.
- Add mushrooms or spinach for extra flavor and nutrients.
Conclusion
This Homemade Ultimate Creamy Garlic Chicken delivers bold flavor, creamy texture, and comforting warmth in every bite. Pair it with pasta, rice, or mashed potatoes for a complete and unforgettable meal that will quickly become a household favorite.
References
Ultimate Creamy Garlic Chicken – Seriously Delicious!
This recipe aims for *maximum* flavor and creaminess. It’s a bit more involved than some, but the results are SO worth it. It’s perfect served over pasta, rice, mashed potatoes, or with crusty bread for soaking up the sauce.
Yields: 4-6 servings
Prep time: 20 minutes
Cook time: 30-40 minutes
Ingredients:
* Chicken:
* 1.5 – 2 lbs boneless, skinless chicken thighs (thighs stay juicier, but breasts can be used – see notes)
* 1 tbsp olive oil
* 1 tsp salt
* 1/2 tsp black pepper
* 1 tsp paprika (smoked paprika is amazing!)
* 1/2 tsp garlic powder
* 1/4 tsp cayenne pepper (optional, for a little heat)
* Sauce:
* 4 tbsp butter
* 8-10 cloves garlic, minced (don’t skimp!)
* 1/4 cup dry white wine (like Sauvignon Blanc or Pinot Grigio – can substitute with chicken broth)
* 1 cup chicken broth
* 1 cup heavy cream
* 1/4 cup grated Parmesan cheese (freshly grated is best!)
* 2 tbsp Dijon mustard
* 1 tbsp lemon juice
* 1 tsp Italian seasoning
* 1/4 cup chopped fresh parsley, plus more for garnish
* Salt and pepper to taste
* Optional Add-ins (highly recommended!):
* 8 oz sliced mushrooms (cremini, button, or a mix)
* 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
* 1/4 cup chopped spinach or kale (added at the very end)
Instructions:
1. Prepare the Chicken:
* Pat the chicken thighs dry with paper towels. This helps them brown better.
* In a bowl, toss the chicken with olive oil, salt, pepper, paprika, garlic powder, and cayenne pepper (if using). Make sure the chicken is evenly coated.
2. Sear the Chicken:
* Heat a large, deep skillet (cast iron is ideal) over medium-high heat.
* Add the chicken in a single layer (you may need to work in batches to avoid overcrowding).
* Sear for 3-4 minutes per side, until golden brown and mostly cooked through. Don’t worry about cooking it *completely* through at this stage, as it will finish cooking in the sauce.
* Remove the chicken from the skillet and set aside.
3. Build the Sauce:
* Reduce the heat to medium. Add the butter to the skillet.
* Once melted, add the minced garlic and sauté for 1-2 minutes, until fragrant. *Be careful not to burn the garlic!*
* Deglaze the pan with the white wine (or chicken broth). Scrape up any browned bits from the bottom of the skillet – this is where a lot of flavor is! Let the wine simmer for 2-3 minutes, allowing the alcohol to evaporate.
* Pour in the chicken broth and bring to a simmer. Let it simmer for 5 minutes, reducing slightly.
* Stir in the heavy cream, Parmesan cheese, Dijon mustard, lemon juice, and Italian seasoning. Whisk until smooth and combined.
* Season with salt and pepper to taste.
4. Finish Cooking the Chicken & Add Extras:
* Return the chicken to the skillet, nestling it into the sauce.
* If using mushrooms, add them now.
* If using sun-dried tomatoes, add them now.
* Reduce the heat to low, cover the skillet, and simmer for 10-15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F/74°C).
* If using spinach or kale, stir it in during the last minute of cooking, until wilted.
5. Serve:
* Stir in the chopped fresh parsley.
* Serve immediately over your choice of pasta, rice, mashed potatoes, or with crusty bread.
* Garnish with extra parsley and a sprinkle of Parmesan cheese.
Tips & Notes:
* Chicken Breasts: If using chicken breasts, reduce the simmering time in the sauce to 5-10 minutes to prevent them from drying out. Pounding the breasts to an even thickness will also help them cook evenly.
* Garlic: Don’t be afraid of the garlic! The more, the merrier (within reason). Freshly minced garlic is *essential* for the best flavor.
* Wine Substitute: If you don’t want to use wine, simply use an extra 1/4 cup of chicken broth.
* Thickening the Sauce: If the sauce isn’t thick enough, you can whisk together 1 tbsp of cornstarch with 2 tbsp of cold water and stir it into the simmering sauce. Cook for a minute or two until thickened.
* Spice Level: Adjust the amount of cayenne pepper to your liking.
* Make Ahead: You can make the sauce ahead of time and store it in the refrigerator for up to 2 days. Reheat gently before adding the chicken.
* Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
