Name: Creamy Garlic Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, halved horizontally (4 pieces); 1 tsp salt; ¼ tsp freshly cracked black pepper; 1 tsp sweet paprika; 1 tsp onion powder; 1 tsp dried thyme; ¼ cup plain all-purpose flour; 1 Tbsp olive oil; 1 Tbsp unsalted butter (for cooking); 1 Tbsp unsalted butter (for the sauce); 1 Tbsp freshly minced garlic; ½ cup chicken stock; 300 ml heavy cream (or thickened cooking cream); 1 tsp Dijon mustard; ½ cup grated Parmesan cheese; Sea salt flakes, to taste; Freshly cracked black pepper, to taste; 1 Tbsp finely chopped flat-leaf parsley (to serve); Lemon wedges (to serve)

Creamy Garlic Chicken is a fast, comforting dinner that transforms simple ingredients into something that feels indulgent. I make tender, golden-seared chicken breasts and coat them in a rich garlic-Parmesan cream sauce that clings to every bite. It’s one of those dishes that feels like restaurant fare but comes together in just 20 minutes right at home.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 boneless, skinless chicken breasts, cut in half horizontally to make 4 steaks

1 tsp salt

1 tsp sweet paprika

¼ tsp freshly cracked black pepper

1 tsp onion powder

1 tsp dried thyme

¼ cup plain all-purpose flour

1 Tbsp olive oil

1 Tbsp unsalted butter (for cooking)

½ cup chicken stock

1 Tbsp unsalted butter (for the sauce)

1 Tbsp freshly minced garlic

300 ml heavy cream (or thickened cooking cream)

1 tsp Dijon mustard

½ cup grated Parmesan cheese

Sea salt flakes, to taste

Freshly cracked black pepper, to taste

1 Tbsp finely chopped flat-leaf parsley (to serve)

Lemon wedges (to serve)

Directions

I start by seasoning the chicken with salt, pepper, paprika, onion powder, and thyme. Then I coat each piece evenly in flour.

In a large deep frying pan, I heat olive oil and 1 tablespoon of butter over medium-high heat. I add the chicken and cook it for 5–6 minutes, flipping once until it’s golden and cooked through. I set the chicken aside.

In the same pan, I melt another tablespoon of butter and stir in the minced garlic for about 30 seconds.

I pour in the chicken stock and let it reduce by about half, which takes 1–2 minutes. Then I stir in the cream and Dijon mustard and let the sauce simmer for another 2 minutes.

I mix in the Parmesan cheese and season with sea salt flakes and cracked pepper to taste.

Finally, I return the chicken to the pan and cook for another 2–3 minutes, letting the sauce coat it well.

I like to serve it with mashed potatoes, rice, or pasta, and a side of steamed greens or a fresh salad. A sprinkle of parsley and a squeeze of lemon juice finishes it beautifully.

Servings and timing

This recipe serves 4 people and takes just 20 minutes from start to finish — 5 minutes of prep and 15 minutes of cooking. Each serving is approximately 550 kcal, making it a great choice for a satisfying weeknight meal that doesn’t require hours in the kitchen.

Variations

I sometimes swap the chicken breasts for boneless chicken thighs for extra juiciness.

If I want to add more veggies, mushrooms or baby spinach go really well stirred into the sauce.

For a spicier kick, I add a pinch of chili flakes or smoked paprika.

When I’m out of Dijon, I use whole grain mustard — it adds a bit of texture and tang.

I’ve even used coconut cream instead of dairy cream for a lighter, dairy-free version.

Storage/Reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently on the stovetop over low heat, adding a splash of water or cream to loosen the sauce if needed. I avoid microwaving it for too long, as the sauce can separate and the chicken may dry out.

FAQs

How do I know when the chicken is fully cooked?

I make sure the chicken is golden on the outside and no longer pink in the middle. A meat thermometer should read 165°F (75°C) at the thickest part.

Can I freeze Creamy Garlic Chicken?

I don’t recommend freezing it, as cream sauces can separate when thawed. It’s best enjoyed fresh or within a few days of refrigerating.

What can I use instead of heavy cream?

I’ve used thickened cooking cream, half-and-half, or even coconut cream as substitutes. Just make sure whatever I use has enough fat to keep the sauce from curdling.

Can I make this dish ahead of time?

Yes, I often cook the chicken and make the sauce a few hours ahead. I store them separately, then reheat and combine just before serving for the best texture and flavor.

What sides go best with this?

I like to pair it with mashed potatoes, buttered pasta, or steamed rice. For greens, I usually go with broccoli, green beans, or a crisp salad.

Conclusion

Creamy Garlic Chicken is one of those meals I turn to when I want something fast, flavorful, and satisfying. It’s rich without being too heavy, and the garlic-Parmesan sauce makes every bite memorable. Whether I’m cooking for family or just craving something comforting, this dish always hits the mark.

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