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An overhead close-up shot of a skillet filled with creamy garlic chicken, showing the rich texture of the parmesan cream sauce and fresh parsley garnish.

Creamy Garlic Chicken (The Only Recipe You'll Ever Need)

This Creamy Garlic Chicken is a 30-minute, one-pan wonder! Tender chicken breasts are smothered in a rich, velvety garlic cream sauce for an easy weeknight dinner that tastes like it came from a restaurant.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each, pounded to 1/2-inch thickness
  • 1 tsp garlic powder
  • 1 tsp salt or to taste
  • 1/2 tsp black pepper freshly ground
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 6 cloves garlic finely minced
  • 1/2 cup chicken broth low-sodium
  • 1 cup heavy cream
  • 1/2 cup Parmesan cheese freshly grated
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • 1 Large Skillet
  • 1 Meat Mallet

Method
 

  1. Pat the chicken breasts dry with paper towels. In a small bowl, combine garlic powder, salt, and pepper. Season the chicken generously on both sides.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and foaming, add the chicken breasts. Cook for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Remove chicken from the skillet and set aside on a plate.
  3. Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30-60 seconds, stirring constantly, until fragrant. Be careful not to burn it.
  4. Pour in the chicken broth to deglaze the pan, scraping up any delicious browned bits from the bottom with a wooden spoon. Bring to a simmer.
  5. Stir in the heavy cream. Let the sauce gently simmer for 2-3 minutes, allowing it to thicken slightly.
  6. Remove the skillet from the heat. Gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Taste and adjust seasoning with more salt and pepper if needed.
  7. Return the seared chicken to the skillet. Spoon the creamy garlic sauce over the chicken to coat. Garnish with chopped fresh parsley and serve immediately.

Notes

Tip 1: For the creamiest sauce, use freshly grated Parmesan cheese. Pre-shredded cheeses can contain additives that prevent them from melting smoothly.
Tip 2: Ensure your chicken breasts are pounded to an even thickness. This guarantees they cook evenly and stay juicy.
Tip 3: Don't overheat the sauce after adding the Parmesan, as this can cause it to become oily or separate.