What makes this Creamy Garlic Chicken so flavorful?
Depth comes from three places: a well-seasoned cutlet, a true sear, and a sauce that respects the fond. After dredging thin chicken in a light flour-Parmesan mix, you’ll pan-sear in olive oil until a golden crust forms. Those browned bits (fond) are deglazed with a savory broth base enhanced by soy or Worcestershire and a touch of bouillon for umami. Ten whole garlic cloves soften in butter first, turning mellow and sweet—not harsh—then a quick roux captures all that flavor. A splash of cream finishes things silky, while a final sprinkle of Parmesan (optional) adds nutty richness without making the sauce heavy.
Why use whole garlic cloves instead of just minced?
Whole cloves deliver garlic’s best personality—gentle, rounded, and naturally sweet when softened in butter. Minced garlic can turn sharp or bitter if it browns too fast, especially over direct heat. Here, whole cloves simmer low and slow for 6–7 minutes, caramelizing slightly and perfuming the sauce. You still get a pronounced garlic profile, but it’s elegant and silky rather than aggressive. If you love extra garlic, add one or two grated cloves in the last minute of the roux (not earlier) so they bloom without scorching. That layered approach makes Creamy Garlic Chicken deeply aromatic and balanced.
Read this guide to learn about the difference between whole and minced garlic cloves.
Do I have to pound and dredge the chicken?
Pounding the chicken to about ½ inch ensures even cooking and a tender bite. The dredge—flour plus a little Parmesan—creates micro-crunch that later drinks in the sauce. Without pounding, thick ends can overcook by the time the center reaches 165°F (74°C). Without a dredge, you’ll miss that irresistible crust and the sauce won’t cling as luxuriously. The dredge is light, not a heavy breading, so it won’t feel fried. Tap off excess flour and don’t overcrowd the pan; sear in batches to maintain heat and color. These small steps pay off with restaurant-level texture for Creamy Garlic Chicken in minutes.
How do I keep the sauce ultra-smooth (not grainy or broken)?
Build the Creamy Garlic Chicken low and slow. After softening the garlic in butter, whisk in flour and cook 1–2 minutes to remove raw taste. Stream in the warm broth mixture gradually, whisking constantly to keep the emulsion smooth. Lower the heat before adding cream, then let the sauce barely simmer—vigorous boiling can separate dairy. Parmesan should be added off the boil, a bit at a time, stirring until melted before adding more. If sauce thickens too much, whisk in a splash of warm broth or cream. If it’s thin, simmer gently a few minutes; the dredge plus roux will thicken it.
Pro Tip:
“Sauce too thick? Whisk in warm broth. Too thin? Simmer gently a few minutes.”
Can I substitute ingredients or make it lighter?
Absolutely. Swap Worcestershire for soy (or vice versa), or use low-sodium broth. For a lighter version, reduce cream to ¼ cup and finish with 2–3 tablespoons half-and-half; the roux still gives body. You can also skip the optional Parmesan in the finish and rely on the 4 tablespoons in the dredge for subtle nuttiness. Prefer chicken thighs? They’re very forgiving—sear well and simmer to tender. Gluten-free? Use a 1:1 GF flour blend in both dredge and roux. Dairy-free? Use olive oil for the roux, skip Parmesan, and finish with a splash of unsweetened cashew cream.
What should I serve with Creamy Garlic Chicken?
This sauce, over Creamy Garlic Chicken, loves starches and greens. Spoon it over mashed potatoes, buttered noodles, or rice for sauce-soaking satisfaction. Pair with roasted green beans, asparagus, garlicky broccolini, or a crisp salad with lemon vinaigrette for brightness. Crusty bread is perfect for swiping every last drop. For a cozy bistro plate, add sautéed mushrooms to the pan after searing chicken, or fold in a handful of baby spinach at the end to wilt in the sauce. Finish with chopped parsley and a squeeze of lemon to lift the richness and keep each bite balanced.
Looking for more comfort recipes? Look no further than this list:
- Healthy Sticky Chicken Bowls — Sweet-Spicy, Saucy, Satisfying
- Lemon Chicken Orzo Soup
- Sweet & Tangy Weeknight Win: Crockpot Catalina Chicken
How do I avoid overcooking the chicken?
Thin, even cutlets cook quickly—typically 4–5 minutes per side to reach 160–162°F, finishing to 165°F in carryover. Use medium-high heat for color without burning, and don’t flip repeatedly; let a golden crust form before turning. Return chicken to the sauce at a gentle simmer for only 5 minutes so it rewarms and absorbs flavor. A digital thermometer removes guesswork. If using larger pieces, sear as directed and finish the last few minutes covered in the sauce, low heat, until just done. Resting 3 minutes before slicing keeps juices in the meat, not on the board.
Can I make it ahead or store leftovers?
Yes—Creamy Garlic Chicken reheats well with a gentle touch. Refrigerate up to 3 days. Reheat covered over low heat with a splash of broth or cream to loosen as needed; avoid boiling which can break the sauce. The dredged sear won’t stay crisp after storing, but the texture becomes ultra-tender and the sauce even more garlicky. For meal prep, keep chicken and sauce together and reheat in a small skillet. Freeze? Cream sauces can separate after thawing, so freezing isn’t ideal. If you must, thaw overnight and whisk in a little warm cream to restore silkiness.
Print
Recipe: Creamy Garlic Chicken
- Total Time: 40 Minutes
- Yield: 4 Servings 1x
Description
Tender, golden chicken cutlets simmered in a velvety garlic-Parmesan sauce. Built on flavorful fond with whole cloves of caramelized garlic, this Creamy Garlic Chicken is a 30-minute skillet hero that pairs perfectly with mashed potatoes, pasta, rice, or crisp greens.
Ingredients
- Chicken
- 2 large boneless skinless chicken breasts
- Salt/Pepper
- 3 teaspoons Italian seasonings
- ⅓ cup flour
- 4 tablespoons Parmesan cheese, shredded
- 3 tablespoons olive oil
- Sauce
- 2 ½ cups chicken broth
- 1 beef bouillon cube , or 1 tsp better than bouillon
- 1 teaspoon low sodium soy sauce, can sub Worcestershire sauce
- 1 teaspoon onion powder
- ½ teaspoon EACH: Dried thyme, mustard powder
- 3 tablespoons butter
- 10 whole cloves garlic
- 3 tablespoons flour
- ½ cup heavy cream
- ½ cup Parmesan cheese, (optional)
Instructions
Prep Work:
- Combine the chicken broth, bouillon cube, soy sauce, onion powder, mustard powder, and thyme in a large measuring cup with a spout and set aside.
- Combine flour and Parmesan cheese on a plate and measure out remaining ingredients prior to beginning.
Cook the Chicken:
- Slice the chicken in half lengthwise to create 2–3 thinner slices. Cover with saran wrap and pound to ½ inch thick. Pat completely dry.
- Season both sides with Italian seasoning and salt/pepper. Dredge in the flour mixture and tap off excess.
- Heat olive oil in a large skillet over medium-high. Sear chicken in batches 4–5 minutes per side until golden. Set aside.
Make the Sauce:
- Melt butter over medium/medium-low; scrape up fond. Add whole garlic cloves; cook 6–7 minutes until softened and fragrant.
- Whisk in flour; cook 1–2 minutes.
- Stream in the broth mixture gradually, whisking constantly. Stir in cream; bring just to a boil, then lower heat.
- Gradually stir in Parmesan (if using) until melted and smooth.
- Return chicken and any juices to the pan. Spoon sauce over. Partially cover and simmer 5 minutes.
- Garnish with parsley; serve with potatoes, pasta, rice, or greens.
Notes
- Pound chicken evenly for best sear and tenderness.
- Keep heat moderate when adding cream and cheese to prevent breaking.
- Sauce too thick? Whisk in warm broth. Too thin? Simmer gently a few minutes.
- GF option: use 1:1 gluten-free flour in dredge and roux.
- Prep Time: 15 Minutes
- Cook Time: 25 Minutes
- Category: Chicken
- Method: Stovetop
- Cuisine: Comfort
Nutrition
- Serving Size: 1 Serving
- Calories: 450Kcal
- Fat: 31g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 25g
Keywords: Creamy Garlic Chicken
Discover our latest recipes below:
- Healthy Mediterranean Ground Beef Bowls: Fresh, Creamy, 20-Min Dinner
Why this healthy ground beef recipe is a repeat quick dinner This healthy Mediterranean Ground Beef Bowls recipe is the kind of quick dinner you … - Crockpot Taco Ground Beef & Black Bean Bowls: Dump-and-Go Comfort for Busy Nights
Why crockpot ground beef makes the easiest weeknight dinner Crockpot Taco Ground Beef is one of the simplest ways to get a real meal on … - Pink and Aesthetic Chocolate Covered Strawberries: The Prettiest 20-Minute Treat
Pink and Aesthetic Chocolate Covered Strawberries for any occasion Chocolate covered strawberries are one of the easiest desserts that still looks premium, especially when you … - Korean Ground Beef Bowl: Sweet-Savory Comfort in 20 Minutes 🥢✨
Why this Korean Ground Beef Bowl is the weeknight dinner you’ll repeat A Korean Ground Beef Bowl is the kind of weeknight dinner that feels … - Hot Honey Feta Chicken: Sweet Heat, Golden Feta, and a Juicy Weeknight Dinner
Why Hot Honey Feta Chicken is the weeknight dinner upgrade you want Hot Honey Feta Chicken is the kind of weeknight dinner that tastes like …