Creamy Garlic Chicken

You're going to love this one pan Creamy Garlic Chicken recipe! The chicken is cooked completely in a skillet and the sauce is made with chicken broth, heavy cream and of course plenty of garlic for optimal flavor.

I was inspired to make this creamy garlic chicken after creating my pan-seared chicken breast recipe, mostly because it's another easy weeknight meal to add to your repertoire.

This dish is the ultimate comfort meal: so creamy but also so quick and easy to prepare.

Recipe features

• An easy chicken recipe that's cooked completely in one skillet
• The creamy garlic sauce is made with only a few simple ingredients
• Ready from start to finish in about 15 minutes 

Ingredients

Chicken - I used full size boneless skinless chicken breasts, but chicken thighs will work too. If you're using chicken thighs OR thin-sliced chicken breasts, adjust the cook time as needed.

Flour - All purpose flour, cornstarch or arrowroot are all good options for getting the chicken to be a little crispy on the outside. 

Butter and olive oil - No substitution for the butter, but feel free to any another kind of oil if you prefer.  

Garlic cloves - No substitution! If you want to speed things up, buy pre-peeled or minced garlic. 

Chicken broth - Chicken broth is the main ingredient in the sauce, and since this is a chicken recipe, I wouldn't use any other kind of broth. You could use bone broth though! 

Heavy cream - Or sub half and half or whole milk for a slightly lighter sauce. 

Coconut aminos - I love using coconut aminos to flavor chicken, and it can usually be found in the Asian food aisle at the grocery store. Need a substitution? Try using soy sauce, but reduce the amount. 

Instructions

Step 1: Season the chicken. Pour the flour into a shallow bowl, then lay the chicken on a cutting board and place a piece of plastic wrap overtop. Use a meat mallet to pound the chicken so it's the same size, then dip each chicken breast into the flour, shaking off any excess flour.

Step 2: Pan-sear the chicken. Heat the olive oil over medium heat in a large skillet, then add the chicken and cook it for 2-3 minutes per side. Use kitchen tongs to remove the chicken. 

Step 3: Make the garlic sauce. Next, melt the butter in the same skillet, then add the garlic and sauté for 1 minute. Turn the heat to low, then add the chicken broth, heavy whipping cream, coconut aminos, salt, and pepper and stir to combine.

Step 4: Cook the chicken. Place the chicken back into the skillet and place a lid on top, increase the heat to medium and simmer the sauce for 5 minutes or until the chicken is cooked through and the sauce has reduced and thickened a bit.

Tips and tricks

• Play around with the sauce ingredients: I personally enjoy two tablespoons of coconut aminos, but start out with one to see if you think it needs more. Same with salt and pepper -- add to taste!
• Fresh parsley is a delicious but optional garnish.
• Always use a meat thermometer to check if the chicken is done; it should reach an internal temperature of 165°F. NOTE: chicken will continue cooking for a few minutes once it's removed from the heat, so keep that in mind.
• How to quickly peel garlic: use the side of a knife to partially smash the garlic, which should break the garlic peel and make it quite easy to peel off. 

Can I use chicken thighs or thin-sliced chicken breast instead?

Yep! Boneless skinless chicken thighs will take a little longer to cook, and thin-sliced chicken breasts will cook more quickly, so be sure to use a meat thermometer to ensure doneness.

What should I serve creamy garlic chicken with? 

Serve garlic chicken breasts over pasta, zucchini noodles or cauliflower mash for a low carb option, or with a side of rice or mashed potatoes. 

Storage

Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.

More chicken breast recipes

• Coconut Lime Chicken
• Blackened Chicken
• Chicken Lentil Soup

If you made this recipe, be sure to leave a comment and star rating below. Thanks!