Creamy Garlic Chicken Skillet
Restaurant-worthy garlic cream sauce in one pan, on a Tuesday.
Ingredients
Serves 4
- 4 boneless, skinless chicken breasts, pounded to 3/4 inch even thickness
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 8 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1/4 cup freshly grated Parmesan
- 1 tsp Italian seasoning
- 1/2 tsp onion powder
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- 1Season chicken breasts generously on both sides with salt, pepper, Italian seasoning, and onion powder.
- 2Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden brown and cooked to 165°F. Transfer to a plate and tent with foil.
- 3Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and cook for 1–2 minutes, stirring constantly, until fragrant and golden (not brown).
- 4Pour in chicken broth and scrape up any browned bits. Let it bubble for 1 minute.
- 5Add heavy cream and stir to combine. Bring to a gentle simmer over medium-low heat.
- 6Add Parmesan, stirring until melted and smooth. Simmer 3–4 minutes until the sauce coats the back of a spoon.
- 7Return the chicken to the skillet, spoon the sauce generously over the top, and warm through for 2 minutes. Finish with fresh parsley and serve immediately with pasta, rice, or crusty bread.
Pro Tips
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Pound the chicken to even thickness before cooking — it's a 30-second step that means the thin end and the thick end reach 165°F at the same time. No more dry edges.
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Use real Parmesan (Parmigiano-Reggiano), not the pre-shredded kind — pre-shredded contains anti-clumping agents that make sauces grainy rather than silky.
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If the cream sauce splits (turns greasy), remove from heat and whisk in a tablespoon of cold butter — this re-emulsifies the sauce and brings it back.
Frequently Asked Questions
Can I use milk instead of heavy cream for garlic chicken?
You can use half-and-half for a lighter sauce, but regular milk tends to make the sauce thin and prone to splitting. If you want to lighten it, reduce the cream to 1/2 cup and compensate with an extra 1/4 cup broth. The sauce won't be as rich, but it will work.
How do I thicken creamy garlic chicken sauce?
Let the sauce simmer uncovered — it reduces and thickens naturally. If it's still too thin after 5 minutes of simmering, whisk in 1 tsp of cornstarch dissolved in 1 tbsp of cold water and stir until the sauce reaches your preferred consistency.
What pasta goes best with creamy garlic chicken?
Fettuccine and tagliatelle are classic because the wide noodles hold the cream sauce well. Penne and rigatoni also work well because the sauce gets inside the tubes. Avoid thin pasta like angel hair — it's too delicate for a heavy cream sauce.
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