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.
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 4 |
| Yield | 4 chicken portions |
| 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 |
| Calories | 420 kcal |
|---|---|
| Protein | 38 g |
| Fat | 28 g |
| Carbohydrates | 6 g |
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.
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.
