Creamy Garlic Chicken

why make this recipe

Creamy Garlic Chicken is quick, tasty, and uses few ingredients. It cooks fast and makes a rich sauce that most people like. Learn more on the Creamy Garlic Chicken recipe page if you want the original source.

introduction

This dish has tender chicken and a smooth garlic cream sauce. It works for weeknights or a simple dinner with guests. The sauce is made with heavy cream and chicken broth and gets flavor from fresh garlic and a little parsley.

how to make Creamy Garlic Chicken

Heat oil in a large skillet over medium-high heat. Split each chicken breast into thinner pieces and season them with salt and pepper. Cook the chicken in the hot skillet until golden brown, about 3–4 minutes per side. Add minced garlic and cook about one minute until fragrant. Pour in the heavy cream and chicken broth, stir, and add parsley, salt, and pepper. Let the sauce come to a gentle simmer so it thickens a bit. Make sure the chicken reaches 165°F inside. If the sauce is too thin, mix a little cornstarch with water and stir it in to thicken.

Ingredients :

• 2 tablespoons oil
• 2 boneless skinless chicken breasts split to make thinner breasts
• Salt and pepper (to taste)
• 2 tablespoons freshly minced garlic ((4-6 cloves))
• 3/4 cup heavy whipping cream
• 1/2 cup low sodium chicken broth
• 1/2 teaspoon dried parsley
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Directions :

1. Heat the oil in a large skillet over medium-high heat.
2. Split each chicken breast into two thinner pieces and season with salt and pepper.
3. Place the chicken in the hot skillet and cook until golden brown, about 3-4 minutes per side.
4. Add the minced garlic and cook for about a minute until fragrant.
5. Pour in the heavy cream and chicken broth, stirring to combine. Add parsley, salt, and pepper.
6. Bring the mixture to a gentle simmer, allowing the sauce to thicken slightly.
7. Ensure the chicken is fully cooked (165°F internal temperature). If desired, thicken the sauce with a cornstarch slurry.

how to serve Creamy Garlic Chicken

Serve the chicken with the cream sauce spooned over the top. Good sides are rice, mashed potatoes, pasta, or steamed vegetables. Garnish with a little extra parsley or a pinch of black pepper.

how to store Creamy Garlic Chicken

Let the dish cool to room temperature, then place in an airtight container. Store in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave in short bursts so the cream sauce does not break. Do not freeze cream-heavy sauce, as texture may change.

tips to make Creamy Garlic Chicken

• Pound the chicken thin so it cooks evenly and fast.
• Use fresh garlic for the best flavor.
• Cook garlic just until fragrant to avoid burning it.
• Simmer the sauce slowly; high heat can make cream separate.
• If the sauce is thin, add a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) and stir until thick.

variation (if any)

• Add mushrooms or spinach for extra veggies.
• Use half-and-half instead of heavy cream for a lighter sauce (it will be thinner).
• Add a squeeze of lemon or a pinch of red pepper flakes for brightness or heat.
• Stir in grated Parmesan for a richer, cheesy sauce.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Boneless thighs work well and stay juicy. Cook time may change slightly.

Q: Can I make this dairy-free?
A: You can try coconut cream or a dairy-free cream alternative, but the flavor will change.

Q: How do I know when the chicken is done?
A: Use a meat thermometer. The internal temperature should be 165°F (74°C).

Q: Can I double the recipe?
A: Yes, use a larger pan and watch cooking time so the chicken cooks evenly.

Q: What if my sauce breaks or separates?
A: Remove from high heat, stir gently, and add a small amount of water or broth while whisking to bring it back together.

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