Creamy Garlic Chicken is a simple pan-seared chicken breast dish finished with a luscious garlic-infused cream sauce made from roasted garlic cloves, chicken broth, and heavy cream. It's ready in under 30 minutes and requires only basic stovetop skills.
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Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts).
Season each breast with Italian seasoning, salt, and black pepper. Then sprinkle the flour over both sides of the chicken breasts and rub it in until the chicken is evenly coated.
Heat a large skillet over medium heat and add the olive oil and 1 Tbsp of butter. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
While the chicken is cooking, peel the garlic cloves and then carefully smash them with the side of a large chef's knife by pressing down on the side of the knife with the heel of your hand.
Once the chicken is removed, to the same skillet add the remaining 1 Tbsp of butter, then add the garlic cloves. Turn the heat down to medium-low and sauté the garlic for 3 minutes or until lightly browned and fragrant. Make sure to stir the garlic frequently to prevent it from burning.
Next pour the chicken broth and heavy cream into the skillet, then add the garlic powder. Stir and scrape up any brown bits from the bottom of the skillet. Allow the sauce to simmer in the skillet for 8-10 minutes, or until it has reduced and thickened by about 50%. Taste the sauce at this point and add salt and pepper if needed (I added about ⅛ tsp of salt and ⅛ tsp of black pepper).
Finally, return the cooked chicken breasts to the skillet and spoon the creamy sauce over top. Allow the chicken to heat through. Serve with fresh chopped parsley (optional), and enjoy!
Refrigerate in an airtight container up to 3 days; reheat gently on the stovetop over medium-low heat, stirring and adding a splash of broth if the sauce thickens too much.
Cook until the internal temperature reaches 165°F (74°C) when measured at the thickest part with a meat thermometer, or until the juices run clear when pierced.
Yes, but increase cooking time to 25–30 minutes to ensure the thicker meat cooks through before the sauce reduces.
Pair with pasta, rice, mashed potatoes, or crusty bread to soak up the cream sauce.
Cook the chicken and sauce together, then refrigerate up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth if the sauce thickens too much.
Use full-fat coconut milk or a combination of chicken broth and cornstarch slurry to reach similar richness and consistency.
