Name: Easy 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 (to make 4 steaks); 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; 1 tbsp unsalted butter; 1 tbsp freshly minced garlic; ½ cup chicken stock; 300 ml thickened (heavy) cream; 1 tsp Dijon mustard; ½ cup grated Parmesan cheese; Sea salt flakes, to taste; Freshly cracked black pepper, to taste; Mashed potatoes, steamed rice or pasta; Steamed greens; 1 tbsp finely chopped flat-leaf parsley; Lemon wedges

This easy creamy garlic chicken recipe is a quick, flavorful dish that delivers restaurant-style quality with minimal effort. Juicy, pan-seared chicken breasts are smothered in a velvety garlic-Parmesan cream sauce—perfect for weeknights when I want something hearty and comforting, yet elegant enough to impress.

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 the Sauce:

1 tbsp unsalted butter

1 tbsp freshly minced garlic

½ cup chicken stock

300 ml thickened (heavy) cream

1 tsp Dijon mustard

½ cup grated Parmesan cheese

Sea salt flakes, to taste

Freshly cracked black pepper, to taste

To Serve:

Mashed potatoes, steamed rice or pasta

Steamed greens

1 tbsp finely chopped flat-leaf parsley

Lemon wedges

Directions

I start by seasoning the chicken with salt, pepper, paprika, onion powder, and thyme. Then I press the chicken into the flour, making sure each piece is evenly coated.

In a large, deep frying pan, I heat olive oil and 1 tablespoon of butter over medium-high heat. I cook the chicken for 5–6 minutes, turning once, until just cooked through. Then I transfer it to a plate.

Using the same pan, I melt the remaining butter for the sauce and sauté the minced garlic for about 30 seconds.

I pour in the chicken stock and let it simmer for 1–2 minutes to reduce slightly. Then I stir in the cream and Dijon mustard, lower the heat, and let the sauce simmer for 2 minutes until it thickens.

I mix in the Parmesan cheese and season the sauce with salt and pepper.

Finally, I return the chicken to the pan, letting it cook in the sauce for another 2–3 minutes until warmed through.

I serve it over mashed potatoes, pasta, or rice with steamed greens, topped with parsley and a squeeze of lemon.

Servings and timing

This recipe makes 4 servings and takes about 20 minutes from start to finish (5 minutes prep time, 15 minutes cook time). Each serving is approximately 480 kcal, making it perfect for a filling dinner without being overly heavy.

Variations

Spicy twist: I like adding a pinch of red pepper flakes or cayenne for some heat.

Herb swap: Fresh rosemary or basil also works beautifully in place of thyme.

Cheese variation: Swap Parmesan for Asiago or Pecorino Romano for a different flavor.

Protein options: This sauce pairs well with pork chops or even salmon if I want a change from chicken.

Low-carb option: I skip the flour coating and serve it with cauliflower mash or zucchini noodles.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken and sauce gently in a pan over medium-low heat, adding a splash of cream or broth if the sauce thickens too much. I avoid microwaving to keep the sauce from separating.

FAQs

What can I substitute for heavy cream?

I sometimes use half-and-half or a mix of milk and a bit of butter, but the sauce won’t be as thick or rich. Full-fat coconut milk is a good dairy-free option.

Can I use chicken thighs instead of breasts?

Yes, I often swap in boneless, skinless thighs. They’re juicier and more forgiving, though they may take slightly longer to cook.

Is this dish gluten-free?

It’s not gluten-free as written due to the flour coating. But I make it gluten-free by using rice flour or a GF all-purpose flour blend.

Can I make this dish ahead of time?

I prefer it fresh, but I can make the sauce in advance and store it separately. Reheat and add the cooked chicken just before serving.

What sides go best with creamy garlic chicken?

I love pairing it with mashed potatoes, rice, or fettuccine. Steamed broccoli, green beans, or roasted asparagus balance the richness perfectly.

Conclusion

This easy creamy garlic chicken has become one of my favorite go-to dinners. It’s quick, comforting, and feels a little fancy without requiring much effort. The flavorful garlic-Parmesan sauce brings everything together, and the versatility makes it perfect for any night of the week. Whether I’m feeding the family or just treating myself, this dish always delivers.

Recipe: