Creamy Garlic Chicken Skillet

Creamy Garlic Chicken is my go-to for weeknights when I want something that feels indulgent yet comes together with little fuss. Each tender piece of chicken is wrapped in a silky garlic cream sauce that is totally irresistible. It is a hit with both kids and adults and instantly elevates the dinner table whether you are serving mashed potatoes pasta or just a hunk of good bread to mop up every bit.

I whipped this up on a night when I was too tired for complicated meals and now my partner asks for it almost every week. The aroma alone makes the entire house hungry.

Ingredients

• Boneless skinless chicken breasts or thighs: about six ounces each choose chicken that is firm and pink for juiciness
• Garlic powder: adds base flavor without chunks look for fine powder and a fresh aroma
• Paprika: brings warmth and color use sweet paprika for a milder taste
• Salt and pepper: for balance use freshly ground for best flavor
• Olive oil or unsalted butter: as your fat choose good quality olive oil or creamy unsalted butter for richness
• Unsalted butter: forms the sauce base always use unsalted so you can control saltiness
• Garlic cloves minced: true star ingredient go for plump heavy cloves and mince just before cooking
• Chicken broth: deepens the sauce use low sodium if you want more control over seasoning
• Heavy cream: brings the sauce together with its rich texture use high quality for a silkier finish
• Grated Parmesan cheese: adds savory depth freshly grated melts far better than bagged shreds
• Italian seasoning: lifts the sauce with herby complexity check freshness so flavors are vibrant
• Red pepper flakes: optional for gentle heat choose bright red flakes not faded or dusty
• Fresh parsley for garnish: gives a pop of color and herbal lift use flatleaf for best texture

Step-by-Step Instructions

Prepare the Chicken:

Pat each piece of chicken as dry as possible using paper towels. This helps the exterior develop a golden crust. Sprinkle both sides evenly with garlic powder paprika salt and pepper pressing the seasonings in gently to make them stick.

Cook the Chicken:

Set a large skillet over medium high heat and add whichever fat you choose. When the oil shimmers or the butter foams add your chicken without crowding the pan. Sear the first side for about four to five minutes until deeply golden and the chicken releases easily. Flip and repeat. Use a thermometer if you have one for absolute precision. Once cooked through set on a plate and keep warm.

Make the Sauce:

Lower the heat to medium and add more butter directly to the same skillet scrapings any sticky browned bits from the bottom with a wooden spoon. Add minced garlic and stir constantly for one to two minutes until your kitchen smells amazing and the garlic softens but does not brown.

Deglaze the Pan:

Pour in the chicken broth gently swirling the pan to loosen every delicious remnant. Simmer two to three minutes to combine and let the broth concentrate.

Cream and Cheese Magic:

Reduce heat to low then pour in heavy cream. Sprinkle in the Parmesan cheese and Italian seasoning adding red pepper flakes if you crave a hint of warmth. Stir slowly and continuously for three to four minutes as the sauce thickens lightly. If the sauce seems thin give it a few more stirs and a minute more on the heat.

Combine and Serve:

Nestle the cooked chicken into the sauce spooning the thick creamy goodness over the top. Let everything simmer together for another two to three minutes so the chicken soaks up the flavor. Finish with a sprinkling of fresh parsley just before bringing to the table.

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My favorite part is always the sauce I could drizzle it over everything A favorite memory is the first time my son licked the plate clean with a grin that told me this one is a keeper in our family file

How to Store Leftovers

This dish keeps well in a sealed container in the fridge for up to three days. To reheat set over low heat on the stove adding a splash of broth or cream if needed to loosen the sauce. Microwaving works in a pinch but use short bursts and stir in between for even heating.

Ingredient Swaps You Can Try

You can use turkey cutlets or even pork chops if you do not have chicken on hand. For a lighter sauce swap in half and half or evaporated milk but the sauce will be a touch less rich. No fresh garlic Try roasted garlic puree if you want a milder flavor.

Serving Suggestions

Creamy garlic chicken is versatile enough to match just about anything. I love it spooned over fluffy mashed potatoes or twirled with tagliatelle. It is equally good with roasted green beans or a crisp salad to round out the richness.

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A Bit about Creamy Garlic Chicken

Cream sauce dishes like this have a long tradition across Europe especially in French and Italian home cooking. This American style version is streamlined but draws on those roots humming with garlic and finished with Parmesan for that irresistible savor.

Recipe FAQs

→ What sides pair best with creamy garlic chicken?

This dish pairs well with mashed potatoes, pasta, steamed rice, or crusty bread to soak up the sauce.

→ Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs work wonderfully and remain tender and juicy in the creamy sauce.

→ How do I thicken the garlic cream sauce?

Simmer the sauce gently until it reduces. For a thicker consistency, add extra grated Parmesan or let it cook a bit longer.

→ Is this dish spicy?

It has a mild heat from red pepper flakes, but you may adjust or omit them based on your preference.

→ Can leftovers be reheated?

Yes, reheat gently on the stovetop over low heat, adding a splash of broth or cream if needed to loosen the sauce.

→ Can I lighten the sauce?

Try replacing some cream with milk or a non-dairy alternative, though the sauce will be less rich.