Creamy Garlic Chicken
Why I Keep Coming Back to This Creamy Garlic Chicken
You ever have one of those dishes that just feels like a big warm hug? For me, that’s this creamy garlic chicken. The first time I made it, my smoke alarm went off (not even kidding!) because I got distracted chasing my dog out of the kitchen. But listen, once I sorted that out, the smell of the garlic sizzling in butter brought the whole house running. My partner said it was restaurant-level (which, let’s be real, is probably just because I didn’t burn it that time). And now it’s in regular rotation, mostly because it’s quick and the sauce is ridiculously good over just about anything. I make this on those evenings when I need dinner to just… happen, you know?
Here’s Why You’ll Love Making This (And Eating It)
I make this creamy garlic chicken when I’ve had “one of those days” and just want to eat something cozy without faffing around for hours. My family goes a bit bonkers for it because the sauce is, honestly, drink-it-with-a-spoon good. (I don’t, but my cousin does—true story.) Also, it uses real garlic, none of that weird powdery stuff. I used to get frustrated with chicken recipes that turned out dry, but this one just… doesn’t. Even if you forget it on the stove for a minute because you’re scrolling through dog memes. Plus, it only dirties one pan if you play your cards right, and I can’t stress how valuable that is.
What You’ll Need (With a Few Swaps)
- 4 boneless, skinless chicken breasts (I sometimes use thighs if that’s what I’ve got—so juicy!)
- Salt and pepper, to taste (My grandmother always insisted on sea salt from Maldon, but honestly, I’ve used regular table salt and lived to tell the tale)
- 2 tablespoons olive oil (Butter tastes even richer, or do half and half if you’re feeling a bit wild)
- 6 cloves garlic, minced (Or one of those pre-minced jars if you’re busy—no judgment from me)
- 3/4 cup chicken broth (You can use veggie broth, or even water and a splash of white wine)
- 1 cup heavy cream (Sometimes I’ll swap in half-and-half if I want it lighter, but it’s not quite as dreamy)
- 1/2 cup grated Parmesan (Parmesan from the green can works in a pinch, but freshly grated really does make a difference)
- A handful of fresh parsley, chopped (Dried is fine if that’s what you have; I’ve even skipped it and survived)
The Not-So-Strict Directions (Read This Before You Start!)
- Pat your chicken dry. I always forget this step and end up with a bit of splatter, but it really helps them brown. Season both sides with salt and pepper.
- Heat the olive oil in a large skillet over medium-high. Plop the chicken in and let it sear—don’t fuss with it too much. I used to poke it constantly, but just leave it until it’s golden, about 4-5 minutes per side. If it sticks a bit, that’s fine, it’ll loosen when it’s ready.
- Take the chicken out and set it aside. If you see brown bits on the pan, don’t clean it (that’s flavor right there).
- Lower the heat a touch, and add a bit more oil if needed. Toss in the minced garlic and cook for about 1 minute, stirring so it doesn’t burn. (This is where I usually sneak a taste of the garlicky oil with a bit of bread. Quality control, obviously.)
- Pour in the chicken broth, scraping up any tasty bits from the pan. Simmer for a couple minutes—if the kitchen smells like an Italian trattoria, you’re doing it right.
- Add the cream. Seriously, just pour it in. It might look a bit weird at first—don’t panic, it always does! Bring it to a gentle bubble, then stir in the parmesan and let it melt. The sauce should thicken up slightly, just enough to coat the back of a spoon.
- Return the chicken to the pan, spooning some of that glorious sauce over the top. Simmer for another 5 or so minutes, until the chicken is cooked through. (Go ahead and cut into one if you’re not sure. No shame in double-checking!)
- Scatter over the parsley, and serve. That’s it. Try not to eat it all before anyone else gets to the table.
Notes (aka What I Learned by Messing Up)
- If the sauce goes lumpy, just whisk it like mad—it usually smooths out (and if not, it’s still tasty, just call it rustic!)
- I used to think you had to use fresh garlic only, but honestly, pre-minced works in a pinch. Just don’t use garlic powder; it’s not the same thing at all.
- Sometimes my sauce splits if I rush the cream—actually, it’s better if you warm the cream a bit before adding. Or just take your time stirring.
- Too much salt? A squeeze of lemon can fix it. Learned that one the hard way.
What I’ve Tried (And, Well, What Flopped)
- Mushrooms: Sautéed a handful in with the garlic—delicious, but my nephew picked them all out. Kids, eh?
- Spinach: Tossed in a few handfuls near the end and let it wilt. Looked pretty, tasted great, but kinda muted the garlic punch.
- Greek yogurt instead of cream: Don’t do it. Just… trust me. The sauce turned out weirdly tangy and grainy. Not my finest hour.
Equipment (Don’t Stress If You’re Missing Stuff)
You’ll need a decent-sized skillet or frying pan. I use a cast iron pan (because it makes me feel fancy), but a nonstick one works fine too. If you don’t have a garlic press, just bash the cloves with the flat of your knife and chop—no gadgets necessary.
Storing Leftovers (If There Are Any)
Pop leftovers in an airtight container in the fridge. They’ll keep for up to 2 days, though honestly, in my house it never lasts more than a day! The sauce might thicken up, but a splash of broth (or even milk) brings it back when reheating.
How We Serve It (And My Slight Obsession With Bread)
I love this chicken over fluffy mashed potatoes, but sometimes I just toast up some crusty bread and let everyone scoop the sauce. My uncle always eats it straight out the pan, which technically is rude, but who’s counting? Pasta works too; even rice if that’s what you fancy. Once, we even had it with roasted broccoli on the side—green stuff for balance, right?
Things I Wish I’d Known Sooner (Pro Tips)
- Don’t try to rush the chicken. I once cranked up the heat, and it got tough as old boots. Low and steady wins the race here.
- Always taste as you go. I used to just follow recipes blindly, but now I tweak salt, pepper, or even a cheeky extra garlic clove (or two) as I fancy.
- If the sauce seems thin, just simmer a bit longer. Or toss in more cheese. Nobody complains about extra cheese.
FAQ (Because Folks Actually Do Ask!)
- Can I make this ahead? Yes, but honestly, I think this tastes better fresh. If you do make it ahead, reheat gently so the sauce doesn’t split.
- Can you freeze creamy garlic chicken? Erm, probably, but the sauce might go a bit weird when thawed. I usually just eat the leftovers for lunch the next day (or breakfast, don’t judge me).
- Is there a dairy-free version? I haven’t figured one out yet that tastes as good. But if you have a go-to coconut cream you like, maybe give that a whirl? Let me know how it turns out!
- Can I use bone-in chicken? Sure, just cook it longer. On second thought, boneless is easier if you want dinner before midnight.
- Where do you get good parmesan? I usually nab mine at the local market, but you can order great Parm online, like here. Or just use what you have. Honestly, it all melts in the end.
- What wine goes with this? Oh, a nice chilled Chardonnay never hurt anyone. I get mine from a small vineyard site I like: Wine.com.
And before I forget, once I tried to double the recipe in a tiny pan. Don’t do that. The sauce just sort of boiled over and made a mess. Lesson learned. If you give this Creamy Garlic Chicken a go, let me know how you tweak it—I’m always looking for new tricks.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 6 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 teaspoon dried Italian herbs
- Salt and black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
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1Season the chicken breasts with salt and black pepper on both sides.
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2Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes per side, until golden and cooked through. Remove chicken from the skillet and set aside.
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3In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
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4Pour in the chicken broth and heavy cream, stirring to combine. Add Parmesan cheese and Italian herbs. Simmer for 3-4 minutes until the sauce thickens.
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5Return the chicken breasts to the skillet, spooning sauce over the top. Simmer for another 2-3 minutes to heat through.
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6Garnish with chopped fresh parsley and serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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