I make this One-Pan Creamy Garlic Chicken when I want something comforting, rich, and full of flavor without spending hours in the kitchen. Tender chicken breasts simmer in a velvety garlic cream sauce that feels elegant enough for guests but simple enough for a busy weeknight.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 boneless skinless chicken breasts
Salt to taste
Black pepper to taste
1 teaspoon paprika
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1 tablespoon butter
1 tablespoon chopped fresh parsley
Directions
I start by seasoning the chicken breasts on both sides with salt, black pepper, and paprika.
I heat olive oil in a large skillet over medium heat, then add the chicken breasts and cook them for about 5–6 minutes per side until they are golden brown and fully cooked. Once done, I remove them from the skillet and set them aside.
In the same skillet, I melt the butter and add the minced garlic, sautéing it for about one minute until fragrant.
I pour in the chicken broth and scrape up the browned bits from the bottom of the pan, letting it simmer for 2–3 minutes to build flavor.
Next, I add the heavy cream, Parmesan cheese, and Italian seasoning. I stir everything well and let the sauce simmer for about 5 minutes until it thickens slightly.
I return the chicken to the skillet and spoon the sauce over the top. I let it simmer for another 5 minutes so the flavors meld together beautifully.
Finally, I garnish with freshly chopped parsley and serve it warm.
Servings and timing
This recipe makes 4 servings.
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Calories: 520 kcal per serving
Variations
I sometimes add sliced mushrooms or spinach to the sauce for extra texture and flavor. When I want a little heat, I sprinkle in red pepper flakes. If I prefer a lighter version, I substitute half-and-half for heavy cream, though the sauce will be slightly less rich. I also enjoy swapping chicken breasts for boneless chicken thighs for a juicier result.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce if it thickens too much. I can also reheat it in the microwave in short intervals, stirring the sauce between each interval to keep it smooth.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, I often use boneless, skinless chicken thighs when I want extra juiciness. I simply adjust the cooking time as needed to ensure they are fully cooked.
Can I make this dish ahead of time?
I can prepare it a day in advance and store it in the refrigerator. I find the flavors deepen even more after resting overnight.
What can I serve with creamy garlic chicken?
I like serving it over pasta, rice, or mashed potatoes to soak up the sauce. I also enjoy pairing it with steamed vegetables or a simple green salad.
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 165°F (74°C). The juices should run clear, and the center should no longer be pink.
Can I freeze this recipe?
I can freeze it, but I keep in mind that cream-based sauces may separate slightly when thawed. I reheat it gently while stirring to help bring the sauce back together.
Conclusion
I find this One-Pan Creamy Garlic Chicken to be one of my favorite comfort meals because it combines simplicity with rich, satisfying flavor. I love how quickly it comes together while still feeling special enough for any occasion. Whether I am cooking for family or just treating myself, this creamy garlic chicken never disappoints.
📖 Recipe:
Print
One-Pan Creamy Garlic Chicken
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Halal
Description
Tender chicken breasts simmer in a rich, velvety garlic cream sauce for a comforting one-pan meal that feels elegant yet simple. Perfect for busy weeknights or special dinners alike.
Ingredients
4 boneless skinless chicken breasts
Salt to taste
Black pepper to taste
1 teaspoon paprika
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream
1 cup chicken broth
1/2 cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
1 tablespoon butter
1 tablespoon chopped fresh parsley
Instructions
- Season the chicken breasts on both sides with salt, black pepper, and paprika.
- Heat olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5–6 minutes per side until golden brown and fully cooked. Remove from the skillet and set aside.
- In the same skillet, melt the butter and sauté the minced garlic for about 1 minute until fragrant.
- Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Let it simmer for 2–3 minutes.
- Add the heavy cream, Parmesan cheese, and Italian seasoning. Stir well and simmer for about 5 minutes until the sauce thickens slightly.
- Return the chicken to the skillet and spoon the sauce over the top. Simmer for another 5 minutes to meld the flavors.
- Garnish with chopped fresh parsley and serve warm.
Notes
Add sliced mushrooms or spinach to the sauce for extra flavor and texture.
Sprinkle red pepper flakes for a bit of heat.
Substitute half-and-half for a lighter sauce, though it will be less rich.
Boneless, skinless chicken thighs can be used for a juicier result.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stovetop with a splash of broth or cream to loosen the sauce if needed.
Cream-based sauces may separate slightly if frozen; reheat gently while stirring to recombine.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 17 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 45 g
- Cholesterol: 165 mg
