Go Back

Creamy Garlic Chicken Recipe – Easy, Rich, and Ready in 20 Minutes

Savannah
Creamy Garlic Chicken is a quick 20-minute dinner made with golden seared chicken breasts simmered in a rich garlic parmesan cream sauce. Simple, comforting, and perfect for busy weeknights.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Dinner
Cuisine American
Servings 4
Calories 540 kcal

Ingredients
  

  • For the Chicken
  • 2 boneless skinless chicken breasts (sliced horizontally into 4 cutlets)
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon onion powder
  • 1 teaspoon dried thyme
  • ¼ cup all-purpose flour
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • For the Sauce
  • 1 tablespoon unsalted butter
  • 1 tablespoon freshly minced garlic
  • ½ cup chicken stock
  • 300 ml heavy cream
  • 1 teaspoon Dijon mustard
  • ½ cup grated parmesan
  • Salt and black pepper to taste
  • To Serve Optional
  • Mashed potatoes rice, or pasta
  • Steamed greens
  • Fresh chopped parsley
  • Lemon wedges

Instructions
 

  • 1.Season the Chicken
    Sprinkle chicken with salt, pepper, paprika, onion powder, and thyme. Lightly coat each piece in flour.
  • 2.Sear the Chicken
    Heat olive oil and butter in a large skillet over medium heat. Cook chicken for 5–6 minutes, turning once, until golden and cooked through. Remove and set aside.
  • 3.Prepare the Sauce
    In the same pan, melt butter and sauté garlic for 30 seconds until fragrant. Add chicken stock and simmer until reduced by half.
  • 4.Add Cream and Flavor
    Stir in heavy cream and Dijon mustard. Simmer for 2–3 minutes until slightly thickened.
  • 5.Finish the Dish
    Add parmesan and stir until melted. Return chicken to the pan and simmer for 2–3 minutes until heated through.
  • 6.Serve
    Garnish with parsley and a squeeze of lemon. Serve warm with your preferred side.

Notes

  • Even Thickness Matters: Slice chicken breasts horizontally to create even cutlets. This ensures faster, more uniform cooking and prevents dry edges.
  • Don’t Overheat the Sauce: Keep the heat at medium to low once the cream is added. Boiling can cause the sauce to separate.
  • Thicker Sauce Tip: If the sauce is too thin, let it simmer a little longer. If it becomes too thick, add a splash of warm chicken stock or milk to loosen it.
  • Chicken Thigh Option: Boneless, skinless chicken thighs can be used instead of breasts. Increase cooking time by 2–3 minutes.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Not recommended for freezing.
Reheating Tip: Reheat gently on low heat and stir occasionally. Add a small splash of liquid if the sauce thickens too much.