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Creamy Garlic Chicken with golden-brown chicken breasts in a garlic sauce, garnished with herbs.
Reda

Creamy Garlic Chicken

Succulent chicken breasts smothered in a rich, creamy garlic sauce that's both elegant and comforting. Perfect for a weeknight dinner that feels like a restaurant-quality meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian-American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 4 chicken breasts boneless, skinless (about 6-8 oz each)
  • 1 tsp salt
  • 1/2 tsp black pepper freshly ground
  • 1/2 tsp paprika
  • 2 tbsp olive oil
  • 1 tbsp butter unsalted
For the Creamy Garlic Sauce
  • 8 cloves garlic minced (about 2-3 tablespoons)
  • 1 cup chicken broth low-sodium
  • 1 cup heavy cream
  • 1/4 cup parmesan cheese freshly grated
  • 1 tsp dried Italian herbs or mix of thyme, basil, and oregano
  • 1 tbsp lemon juice freshly squeezed
  • 1 tbsp cornstarch mixed with 2 tablespoons water to create a slurry
For Garnish
  • 2 tbsp fresh parsley chopped
  • 1 tbsp parmesan cheese grated, for topping

Equipment

  • Large skillet or frying pan
  • Tongs
  • Cutting board
  • Chef's Knife
  • Measuring cups and spoons
  • Wooden Spoon

Method
 

Prepare the Chicken
  1. Pat the chicken breasts dry with paper towels. If they are very thick, pound them to an even thickness of about 1/2 inch for more even cooking.
  2. Season both sides of the chicken breasts with salt, pepper, and paprika.
  3. Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and the pan is hot.
  4. Add the seasoned chicken breasts to the pan and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F/74°C). The cooking time may vary depending on the thickness of your chicken breasts.
  5. Once cooked, transfer the chicken to a plate and cover loosely with foil to keep warm.
Make the Creamy Garlic Sauce
  1. Using the same skillet, reduce the heat to medium and add the minced garlic. Sauté for 30-60 seconds until fragrant, being careful not to burn it.
  2. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan (this adds flavor!).
  3. Stir in the heavy cream, grated parmesan cheese, and dried Italian herbs. Bring to a gentle simmer.
  4. While stirring constantly, add the cornstarch slurry to the sauce. Continue to simmer for 2-3 minutes until the sauce begins to thicken.
  5. Stir in the lemon juice and adjust seasoning with salt and pepper to taste.
Finish the Dish
  1. Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over the chicken and allow to simmer gently for 2-3 minutes to reheat the chicken and let it absorb some of the sauce flavors.
  2. Sprinkle with fresh chopped parsley and additional grated parmesan cheese.
  3. Serve warm with your choice of sides such as steamed vegetables, rice, or pasta.

Notes

The dish can be prepared ahead by cooking the chicken and sauce separately, then combining and reheating before serving. For a thicker sauce, add more cornstarch slurry gradually. Fresh herbs can be substituted based on preference.