Creamy Garlic Chicken is made with just a handful of ingredients and on the table in about 30 minutes. Pan-seared chicken is combined with a rich, creamy garlic sauce. It’s a family-friendly recipe that is also naturally low carb and gluten free.
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Creamy Garlic Chicken was inspired by my love for garlic and creamy sauces. It is a simple, yet comforting skillet recipe that is made with just a handful of pantry staples.
Even though the recipe calls for quite a bit of garlic, it cooks down into a milder flavor similar to roasted garlic, rather than the stronger pungency that raw garlic has.
If you’re a big fan of garlicky recipes, be sure to also check out my recipes for Easy Garlic Chicken andHoney Garlic Chicken.
Why This Recipe Works
It’s a family-friendly meal that can be prepared in just 30 minutes, making it a great dinner recipe for busy weeknights.
This Creamy Garlic Chicken recipe pairs well with just about any vegetable. Try serving it over mashed potatoes or cauliflower.
It is naturally gluten free and very low in carbs. It’s a perfect choice for those following low carb or keto diets.
How to Make Creamy Garlic Chicken
Ingredients
- 1 pound boneless, skinless chicken breasts (thinly sliced or pounded to about 1/4 to 1/2 inch thick)
- salt
- pepper
- 2 tablespoons butter (divided)
- 8 cloves garlic (thinly sliced or minced)
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1 tablespoon fresh parsley (minced, optional garnish)
The entire recipe and instructions can also be found in the recipe card at the bottom of this post. You can also print the recipe from the card, if needed.
Prep!
Pat the chicken breasts dry with a paper towel and pound to about 1/4 to 1/2-inch thin, if needed. Thinly slice the garlic.
Create!
Season both sides of the chicken breasts with the salt and pepper.
Heat 1 tablespoon of the butter in a large, deep skillet over medium heat. Add the chicken and cook on one side until golden brown, about 3-5 minutes depending on the thickness of your chicken.
Flip, and cook the other side for another 3-5 minutes or until the chicken is just cooked through and no longer pink in the middle. Chicken is done when the internal temperature reaches 165°F on a meat thermometer inserted into the center of the thickest portion.
Remove the chicken to a plate and tent with aluminum foil to keep it warm.
Add the remaining butter to the skillet. Once melted, add the sliced garlic. Cook for 30-60 seconds, or until just fragrant.
Chef’s Tip: be careful not to brown or burn the garlic. This will result in a bitter taste.
Add the chicken stock and simmer until reduced by half, about 2-3 minutes.
Slowly add the heavy cream and simmer until thickened, about 3-5 minutes.
Chef’s Tip:You can lighten up the dish by swapping out the heavy cream for half-and-half, but be aware that the sauce won’t be as thick and creamy.
Add the chicken back to the pan and coat with the sauce.
Present!
Garnish with fresh, minced parsley, if desired.
Tips & Techniques
- Be careful not to brown or burn the garlic. This will result in a more bitter flavored sauce.
- You can substitute chicken bone broth for the chicken bone broth. Some stocks contain gluten so be sure to check the labels.
- Store leftover chicken and sauce in an air-tight container in the refrigerator. Use within 3-4 days.
FAQ’s
Can You Use Half-And-Half instead Of Heavy Cream?
Yes, you can substitute half-and-half for the heavy cream in this recipe. Just be aware that the sauce will not be quite as thick and creamy.
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Creamy Garlic Chicken
Creamy Garlic Chicken is made with just a handful of ingredients and on the table in about 30 minutes. Pan-seared chicken is combined with a rich, creamy garlic sauce. It's a family-friendly recipe that is also naturally low carb and gluten free.
Course Main Dish
Cuisine American, Chicken, Gluten Free, Low Carb
Prep Time 10 minutes minutes
Cook Time 20 minutes minutes
Total Time 30 minutes minutes
Servings 4 servings
Calories 398kcal
Author Lauren Harris
Ingredients
- 1 pound boneless, skinless chicken breasts (thin cut or pounded to about 1/4 to 1/2-inch thin)
- salt
- pepper
- 2 tablespoons butter (divided)
- 8 cloves garlic (thinly sliced)
- 1/2 cup chicken stock
- 1 cup heavy cream
- 1 tablespoon fresh parsley (minced, optional)
Instructions
Season both sides of the chicken breasts with the salt and pepper.
1 pound boneless, skinless chicken breasts, salt, pepper
Heat 1 tablespoon of the butter in a large, deep skillet over medium heat.
2 tablespoons butter
Add the chicken and cook on one side until golden brown, about 4-6 minutes depending on the thickness of your chicken.
Flip, and cook the other side for another 4-6 minutes or until the chicken is just cooked through and no longer pink in the middle.
Remove the chicken to a plate and tent with aluminum foil to keep it warm.
Add the remaining butter to the skillet. Once melted, add the sliced garlic.
8 cloves garlic
Cook for 30-60 seconds, or until just fragrant.
Add the chicken stock and simmer until reduced by half, about 2-3 minutes.
1/2 cup chicken stock
Slowly add the heavy cream and simmer until thickened, about 3-5 minutes.
1 cup heavy cream
Add the chicken back to the pan and coat with the sauce.
Garnish with fresh, minced parsley, if desired.
1 tablespoon fresh parsley
Notes
Tips & Techniques
- Be careful not to brown or burn the garlic. This will result in a more bitter flavored sauce.
- You can substitute bone broth for the chicken stock. Some chicken stocks contain gluten so be sure to check the labels.
- You can substitute half-and-half for the heavy cream in this recipe. Just be aware that the sauce will not be quite as thick and creamy.
- Store leftover chicken and sauce in an air-tight container in the refrigerator. Consume within 3-4 days.
** Nutritional information is an estimate and may vary.
Nutrition
Serving: 1serving | Calories: 398kcal | Carbohydrates: 3g | Protein: 26g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 169mg | Sodium: 798mg | Potassium: 488mg | Vitamin A: 1170IU | Vitamin C: 5mg | Calcium: 55mg | Iron: 0.6mg
This recipe was originally posted on February 18, 2019. It was updated with new images, step-by-step instructions, tips, techniques, and FAQ’s in April 2023.