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Dinner
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Creamy Garlic Chicken Breast Ready in 30 Minutes

10 minutes

easy

4

Tuesday nights used to be my nemesis. Everyone’s tired from the start of the week, homework is piling up, and somehow I’m supposed to produce a decent dinner that doesn’t involve a drive-through window. I’d stand in my kitchen at 5:30, staring at chicken breasts in the fridge, wondering how to turn them into something that would make everyone happy without spending an hour cooking.

That’s when I discovered the magic of a really good creamy garlic sauce. I’d been overthinking dinner for years, trying to come up with elaborate meals when what my family really wanted was simple comfort food that tasted like I’d put some effort into it. Sometimes the best solutions are hiding right in your spice cabinet.

The first time I made this, I was honestly just experimenting with what I had on hand. I seared the chicken until it was golden, then built this incredible sauce right in the same pan with garlic, cream, and a few basic seasonings. The whole kitchen filled with the most amazing aroma, and I knew I was onto something special.

When I served it that night, the reaction was immediate. The chicken was tender and juicy, and that creamy garlic sauce was rich enough to feel indulgent but light enough that we didn’t feel weighed down. Best of all, from start to finish, it took me less than thirty minutes – perfect for those hectic weeknight schedules.

COOK TIMETOTLA TIME
20 minutes30 minutes

What Is Creamy Garlic Chicken Breast

Creamy garlic chicken breast is one of those easy, go-to meals I love making during the week. It’s made with thin chicken cutlets that are pan-seared until golden, then simmered in a rich, creamy sauce filled with garlic flavor. I use a whole head of garlic, but don’t worry—it softens while it cooks and gives the sauce a sweet, deep flavor without being too strong. The cream, butter, and a splash of lemon bring everything together. It’s simple, comes together in about 30 minutes, and tastes like something you’d order at a cozy restaurant. I’ve made it so many times, and it always turns out delicious.

Why You’ll Love This Creamy Garlic Chicken Breast Recipe

This recipe is one of my favorite last-minute dinner ideas because it’s quick, easy, and tastes amazing. The chicken comes out tender and juicy, and the sauce is full of creamy garlic flavor that feels comforting without being too heavy. I love that I can use basic ingredients I already have at home—like cream, garlic, and chicken broth—and turn them into something that looks and tastes special. It’s ready in about 30 minutes, which is perfect for busy nights. I usually serve it with mashed potatoes or pasta to soak up the sauce, and everyone always goes back for seconds.

Key Ingredients in Creamy Garlic Chicken Breast

Creamy Garlic Chicken Breast Ingredients
  • Chicken breasts – sliced into thin cutlets for quicker, even cooking
  • Garlic cloves – a whole head, peeled, for deep, sweet garlic flavor
  • Flour – used to lightly coat the chicken and help it brown
  • Olive oil and butter – for pan-searing and building a rich base for the sauce
  • Chicken broth – adds savory depth and helps loosen the browned bits in the pan
  • Lemon juice – a splash brightens the creamy sauce
  • Garlic powder – boosts the garlic flavor without overpowering
  • Heavy cream – makes the sauce smooth, rich, and silky
  • Salt and pepper – for seasoning the chicken and bringing all the flavors together
  • Fresh parsley (optional) – adds a light, fresh finish when serving

How to Make the Creamy Garlic Sauce from Scratch

This creamy garlic sauce is so simple to make, and it adds so much flavor to the chicken. I start by melting a bit of butter in the same pan I used to cook the chicken—this keeps all those tasty bits in the sauce. Then I add a whole head of peeled garlic cloves. I let them cook slowly for a few minutes until they soften and turn light golden on the outside. After that, I pour in chicken broth, a little lemon juice, and garlic powder. I let it simmer until it reduces a bit. Then I stir in the cream and bring the chicken back to the pan. It all comes together into a rich, garlicky sauce that’s perfect with pasta, rice, or bread. It’s quick, easy, and full of flavor.

How to Avoid Curdling the Cream Sauce

One thing I’ve learned from making this creamy garlic chicken a few times is that the cream needs gentle heat. If the pan is too hot when you add the cream, it can curdle and look grainy. To avoid that, I always lower the heat before adding the cream—medium or medium-low is perfect. I also make sure the broth and lemon juice have reduced a bit first, so the pan isn’t too watery. Stir the cream in slowly, and don’t let it boil hard. A soft simmer is all it needs to thicken nicely. Taking your time at this step really keeps the sauce smooth and creamy.

Tips for Making the Best Creamy Garlic Chicken Breast

  • Slice the chicken evenly – cutting the breasts into thin cutlets helps them cook faster and more evenly
  • Pat the chicken dry – this helps the flour stick and gives you a better golden crust
  • Use low to medium heat for the sauce – this keeps the cream smooth and prevents curdling
  • Don’t rush the garlic – let the cloves cook slowly until soft and golden for the best flavor
  • Deglaze the pan with broth – scrape up all the browned bits for extra richness in the sauce
  • Let the sauce simmer gently – give it a few minutes to thicken without boiling
  • Add the chicken back at the end – so it stays juicy while soaking up the creamy sauce
  • Taste and adjust seasoning – a pinch of salt or squeeze of lemon can brighten everything up before serving

Kitchen Equipment Needed

  • Cutting board and sharp knife – to slice the chicken breasts into even cutlets
  • Measuring spoons and cups – for the broth, cream, flour, and seasonings
  • Mixing plate or shallow bowl – to dredge the chicken in flour
  • Large skillet or frying pan – preferably nonstick or stainless steel, for searing and simmering
  • Tongs or spatula – to flip and remove the chicken easily
  • Wooden spoon or silicone spatula – for stirring the sauce without scratching the pan
  • Garlic peeler or your hands – to peel the whole head of garlic (a small kitchen trick if you have one!)
  • Lid or foil (optional) – if you want to cover the pan and keep the chicken warm while the sauce thickens
  • Serving spoon – for pouring the creamy sauce over your chicken or sides

What I Like to Serve with Creamy Garlic Chicken Breast

One of my favorite things about this recipe is how easy it is to pair with different sides. I usually go for mashed potatoes because they soak up the creamy sauce so well. Steamed rice or buttered noodles are also great choices, especially if you want something quick. For a lighter meal, I add some roasted green beans, zucchini, or a simple side salad. If I have bread on hand, I warm it up and use it to mop up every bit of that garlic sauce. No matter what you serve it with, it always makes a comforting and tasty meal.

Creamy Garlic Chicken Breast Ready in 30 Minutes

Variations and Substitutions

  • Use chicken thighs – if you prefer darker meat, boneless thighs work just as well and stay juicy
  • Try minced garlic – instead of whole cloves if you want a stronger garlic flavor throughout the sauce
  • Add mushrooms or spinach – to the sauce for extra texture and nutrition
  • Swap the cream – with half-and-half or a mix of milk and a bit of cream for a lighter version
  • Use vegetable broth – instead of chicken broth if that’s what you have on hand
  • Add a pinch of chili flakes – if you want a little heat to balance the creaminess
  • Make it dairy-free – with plant-based butter and coconut cream or unsweetened oat cream
  • Serve it with cauliflower mash or zoodles – for a low-carb or keto-friendly option

How to Store Creamy Garlic Chicken Breast

After dinner, if I have any leftovers, I let the chicken and sauce cool completely before storing. I usually place everything in an airtight container and keep it in the fridge—it stays fresh for about 3 to 4 days. When reheating, I warm it slowly in a pan over low heat and sometimes add a splash of milk or broth to loosen the sauce if it thickened too much. You can also microwave it, but make sure to cover it and stir halfway through so it heats evenly. I don’t recommend freezing this dish because the cream sauce can separate.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work well and stay juicy. Just adjust the cooking time as they may take a little longer to cook through.

Can I make this ahead of time?
You can cook it a few hours in advance and reheat gently when ready to serve. Just store it in the fridge and warm it slowly to keep the sauce creamy.

What if I don’t have heavy cream?
You can use half-and-half or a mix of whole milk and a little butter, but the sauce might not be as rich and thick.

Can I freeze creamy garlic chicken?
I don’t recommend freezing it. Cream-based sauces can separate after thawing and lose their smooth texture.

What sides go well with it?
Mashed potatoes, pasta, rice, roasted veggies, or even crusty bread are perfect for soaking up the sauce.

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Ingredients

Adjust Servings
2 large boneless skinless chicken breasts
salt & pepper to taste
flour for dredging
1 tablespoon olive oil
2 tablespoons butter divided
1 whole head garlic cloves peeled
1/2 cup chicken broth or stock
1/2 teaspoon lemon juice
1/4 teaspoon garlic powder
1 cup heavy/whipping cream
Parsley chopped (optional)

Nutritional Information

435 Calories
26g Protein
34g Fat
18g Saturated Fat
6g Carbohydrates
169mg Cholesterol

Directions

1.

Step 1

Slice the chicken breasts in half lengthwise to create 4 thinner cutlets. Generously season both sides with salt and pepper, then dredge each cutlet in flour, making sure they’re evenly coated. Shake off any excess flour before cooking.
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2.

Step 2

Heat the olive oil and 1 tablespoon of butter in a skillet over medium-high heat. Once the butter is melted and the pan is hot, add the chicken cutlets. Sauté for 4 to 5 minutes per side, or until they’re golden brown and cooked through. Transfer the chicken to a plate and set it aside while you make the sauce.
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3.

Step 3

Lower the heat to medium (or medium-low if you're using a cast iron skillet, since it holds heat well). Add the remaining butter to the pan and let it melt. Once melted, toss in the garlic cloves and cook them for 3 to 4 minutes, stirring often, until they’re fragrant and golden on the outside. This step builds the rich, garlicky base for your sauce.
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4.

Step 4

Pour in the chicken broth, lemon juice, and sprinkle in the garlic powder. Stir to combine, then let the mixture bubble gently for about 4 minutes, or until the liquid reduces and concentrates in flavor. This creates a rich, tangy base for your sauce.
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5.

Step 5

Stir the cream into the pan, letting it blend with the lemony garlic sauce. Nestle the chicken cutlets back into the pan, spooning some of the sauce over the top. Let everything simmer gently for about 5 more minutes, until the sauce has thickened slightly and the chicken is fully cooked through. Finish with a sprinkle of freshly chopped parsley, if you like, and serve warm.
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Notes

I recommend starting with fairly large boneless, skinless chicken breasts for this recipe, since you’ll be slicing them in half lengthwise to create thinner cutlets. If you’re using smaller chicken breasts, no problem—just use four of them and leave them whole. Either way, the goal is even thickness so they cook up tender and juicy.
If your garlic cloves are particularly gigantic like some of mine were, feel free to cut them in half so they’re all roughly the same size.
This recipe also can be found in the Salt & Lavender: Everyday Essentials cookbook.
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