If you’re a garlic lover, this one’s for you. Creamy Garlic Chicken is rich, comforting, and ready in about 30 minutes. Perfectly seared chicken simmered in a velvety garlic sauce — and the best part? It’s naturally low carb and gluten free, which means it’s great for weeknight dinners and easy to pair with just about anything.
Why You’ll Love This Recipe
This dish is a weeknight winner — simple ingredients, minimal prep, and big flavor. It’s one of those go-to skillet meals you’ll find yourself making again and again.
- Ready in 30 minutes – Ideal for busy nights when dinner needs to hit the table fast.
- Family-friendly – Mild, creamy, and full of flavor without being too heavy.
- Naturally low-carb & gluten free – Great for keto eaters or anyone looking for a lighter meal.
Ingredients You’ll Need
Here’s everything you’ll need to bring this creamy garlic chicken to life:
- 1 pound boneless, skinless chicken breasts (pounded to ¼–½ inch thickness)
- Salt & pepper (to season both sides)
- 2 tablespoons butter (divided)
- 8 cloves garlic (thinly sliced or minced)
- ½ cup chicken stock
- 1 cup heavy cream
- 1 tablespoon fresh parsley (optional, for garnish)
Note: For complete measurements and instructions, check out the full recipe card at the bottom.
How to Make Creamy Garlic Chicken
Prep the Chicken:
Pat the chicken dry and, if needed, pound it to an even thickness. Season both sides with salt and pepper.
Sear the Chicken:
In a large skillet over medium heat, melt 1 tablespoon of butter. Add the chicken and cook 3–5 minutes per side, or until it’s golden and cooked through (internal temp should hit 165°F). Transfer to a plate and loosely cover to keep warm.
Make the Garlic Sauce:
Melt the remaining 1 tablespoon butter in the same skillet. Add garlic and sauté for just 30–60 seconds until fragrant — don’t let it brown or burn, or it’ll taste bitter.
Add Chicken Stock:
Pour in the chicken stock and simmer until it reduces by half (about 2–3 minutes).
Stir in the Cream:
Add the heavy cream slowly and continue to simmer for 3–5 minutes until it thickens.
Bring It All Together:
Return the chicken to the skillet, coat it in the sauce, and let it warm through. Garnish with chopped fresh parsley if you like.
Tips for Success
- Watch the garlic! Cook it gently — once it turns golden, remove from heat. Burnt garlic will overpower the dish.
- Swap the cream – You can use half-and-half instead of heavy cream, but the sauce will be thinner.
- Storage – Leftovers keep well in an airtight container in the fridge for 3–4 days. Reheat gently on the stovetop.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Just make sure they’re boneless and adjust the cooking time accordingly — thighs may take a bit longer.
Is this freezer friendly?
The sauce may separate slightly when frozen and reheated, so I recommend enjoying it fresh or from the fridge within a few days.
What can I serve this with?
This chicken goes with just about everything — mashed potatoes, cauliflower mash, roasted broccoli, rice, or a crisp green salad.
This creamy garlic chicken is one of those cozy meals that feels a little fancy but comes together with pantry staples. Whether you’re serving it up for family dinner or meal-prepping for the week, it’s always a hit.
Keto Creamy Garlic Chicken
If you’re a garlic lover, this one’s for you. Creamy Garlic Chicken is rich, comforting, and ready in about 30 minutes.
Ingredients
- Salt
- 8 cloves garlic (thinly sliced)
- 1 pound boneless, skinless chicken breasts (thin cut or pounded to about 1/4 to 1/2-inch thin)
- 2 tablespoons butter (divided)
- 1/2 cup chicken stock
- Pepper
- 1 cup heavy cream
- 1 tablespoon fresh parsley (minced, optional)
Instructions
- Season both sides of the chicken breasts with salt and pepper.
- Heat 1 tablespoon of butter in a large, deep skillet over medium heat.
- Add the chicken and cook on one side until golden brown, about 4 to 6 minutes depending on thickness. Flip and cook the other side for another 4 to 6 minutes, or until the chicken is just cooked through and no longer pink in the center.
- Remove the chicken from the skillet and tent with foil to keep warm.
- Add the remaining tablespoon of butter to the skillet. Once melted, stir in the sliced garlic and cook for 30 to 60 seconds until just fragrant.
- Pour in the chicken stock and let it simmer until reduced by half, about 2 to 3 minutes.
- Slowly add the heavy cream and simmer until the sauce thickens, around 3 to 5 minutes.
- Return the chicken to the pan and coat it in the creamy garlic sauce.
- Garnish with minced parsley if desired and serve hot.
Notes
- Be careful not to let the garlic brown or burn—it’ll turn the sauce bitter.
- You can use bone broth in place of chicken stock. Just double-check that it’s gluten free if needed.
- Half-and-half can be used instead of heavy cream, though the sauce will be thinner.
- Store leftovers in an airtight container in the fridge and enjoy within 3 to 4 days.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 462Total Fat 32gSaturated Fat 19gTrans Fat 1gUnsaturated Fat 11gCholesterol 180mgSodium 336mgCarbohydrates 5gFiber 0gSugar 2gProtein 38g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.