Creamy Pan Fried Chicken

This creamy pan-fried chicken is one of those dishes I make when I want everyone at the table to be quiet for a moment—busy licking their forks. It’s crispy on the outside, tender inside, and smothered in a rich, garlicky cream sauce.

I first made this for a family Sunday dinner. Everyone had seconds, and we practically argued over who got the last spoonful of sauce. It’s that good. We love it best over mashed potatoes with some corn and a simple green salad, but rice or pasta works just as well.

What You’ll Need from the Pantry

• 1 lb chicken breast
• Salt, pepper, garlic powder
• 1 cup of flour
• 2 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons minced garlic
• 2 tablespoons flour (for the roux)
• 1 cup chicken broth
• 1 cup heavy whipping cream
• 1/2 teaspoon salt and pepper
• 1 teaspoon each: garlic powder, smoked paprika, onion powder

Ingredient notes from my own kitchen:

• I often use smoked paprika for that subtle smoky note, but regular paprika is fine if you want something milder.
• Freshly minced garlic gives the sauce a bold kick, but I’ll be honest—I’ve used the jarred stuff plenty of times on weeknights. No shame in shortcuts.
• Don’t skimp on the heavy cream. It’s what makes the sauce so luxurious.

How I Cook This at Home

Start with one pound of chicken breast. I always butterfly them so they cook evenly and stay tender. Season both sides generously with salt, pepper, and garlic powder. I don’t measure this part—just a good sprinkling all over.

In a shallow dish, mix a cup of flour with another pinch of salt, pepper, and garlic powder. This dredge helps give you that crispy crust.

Heat a large skillet over medium-high heat and melt the butter with the olive oil. Once it’s hot and sizzling, add your chicken. Cook each side until beautifully golden and cooked through to 165°F. I use an instant-read thermometer so I don’t dry it out.

When the chicken is cooked, set it aside on a plate. Don’t wipe out the pan—you want all those little browned bits for your sauce.

Add minced garlic to the same pan and cook it briefly until fragrant. Sprinkle in 2 tablespoons of flour and stir to make a quick roux. It’ll look a bit messy at first but keep going. Pour in the chicken broth slowly while whisking so it stays smooth, then add the heavy cream.

Season the sauce with salt, pepper, smoked paprika, onion powder, and garlic powder. Keep whisking until it’s creamy and coats the back of a spoon. If it’s too thick, splash in more broth until it’s perfect.

Finally, return the chicken to the sauce or simply serve it on a plate with the sauce poured over.

We love it best over fluffy mashed potatoes, but it’s fantastic on buttered rice or egg noodles too.

Serving Ideas from My Table

This is a meal I always serve family-style in the middle of the table. Everyone can spoon as much sauce as they want.

Here are a few ways I like to serve it:

• Over mashed potatoes with some canned corn on the side (a nostalgic combo for me)
• On top of hot cooked rice that soaks up all that sauce
• With buttered egg noodles for something truly comforting
• Next to roasted veggies like carrots, green beans, or broccoli

If you’re feeling extra, a crusty loaf of bread is perfect for mopping up leftover sauce.

My Real-Life Tips for Success

• Always check your chicken with a thermometer so you don’t guess. Undercooked or overcooked chicken ruins the whole dish.
• Butterfly the chicken or even pound it a bit so it cooks evenly.
• Don’t rush the sauce. Keep whisking so it stays smooth and silky.
• Smoked paprika adds such a nice depth, but regular paprika works fine if that’s all you have.
• If you’re short on time, pre-minced garlic in a jar is totally fine.

This dish is forgiving—just don’t walk away from the stove when you’re making the sauce. That’s the magic part.

Storing and Reheating

When we have leftovers (which is rare), I store them in an airtight container in the fridge for up to 3 days.

To reheat, I warm it gently in a pan over low heat with a splash of extra broth or cream so the sauce stays smooth.

It’s even better the next day because the flavors have had time to mingle.

Common Questions I Get

Can I use chicken thighs?
Absolutely. I’ve used boneless, skinless thighs many times. They stay juicy and hold up beautifully in the sauce.

What if I don’t have heavy cream?
You can use half-and-half, but the sauce won’t be quite as rich. Sometimes I even use evaporated milk in a pinch.

Can I make it ahead?
Sure—I sometimes cook the chicken ahead and just make the sauce when it’s time to eat. Or make the whole thing and reheat gently later.

What sides work well?
Mashed potatoes are classic, but rice, pasta, or crusty bread all work great. A crisp green salad balances out the richness perfectly.

That’s it. My family keeps asking for this creamy pan-fried chicken, and I suspect yours will too. Let me know how you make it your own!

Also try these Chicken recipe:-

• Creamy White Chicken Chili
• Roasted Chicken And Vegetables
• Creamy Pesto Chicken