Can I use chicken thighs instead of breasts in this recipe?

Absolutely! Chicken thighs work wonderfully and tend to be more forgiving and juicy. Just adjust the cooking time slightly, as thighs often take a minute or two longer to cook through.

How do I prevent the garlic from burning while sautéing?

Turning the heat to medium-low and stirring frequently is key. Burnt garlic turns bitter fast, so keep a close eye on it and remove from heat as soon as it’s golden and fragrant.

Can I make this recipe dairy-free or vegan?

For dairy-free, swap the butter for a plant-based alternative and use coconut cream or another non-dairy cream substitute. For a vegan version, use a plant-based chicken substitute and adjust the broth accordingly. The flavor will change, but it’s a good base to tweak.

What’s the best way to serve this creamy garlic chicken?

It’s great over mashed potatoes, rice, or pasta as the sauce pairs perfectly with starches. Adding a bright vegetable side like steamed broccoli or a simple salad helps balance the richness beautifully.

Creamy Garlic Chicken Skillet Recipe for Easy, Flavorful Dinner

Description

This Creamy Garlic Chicken recipe features tender, pan-seared chicken breasts smothered in a rich and flavorful garlic cream sauce, perfect for a comforting dinner that's easy to prepare.

Ingredients

Scale

Chicken

2 boneless, skinless chicken breasts (about 1.3 lbs. total)
1/2 tsp Italian seasoning
1/2 tsp salt
1/4 tsp freshly cracked black pepper
1/4 cup all-purpose flour

Cooking Fats

2 Tbsp olive oil
2 Tbsp butter, divided

Garlic and Sauce

1 whole garlic bulb (about 8-9 garlic cloves)
1 cup chicken broth
3/4 cup heavy cream
1/2 tsp garlic powder
Salt and Pepper to taste

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Instructions

Prepare Chicken: Using a sharp knife, fillet each chicken breast into two thinner cutlets or use thin-cut chicken breasts. Season each breast with Italian seasoning, salt, and black pepper. Sprinkle the flour over both sides and rub until evenly coated.
Cook Chicken: Heat a large skillet over medium heat and add olive oil and 1 Tbsp of butter. Once hot, add the chicken and cook about 4 minutes per side until golden brown and cooked through. Remove chicken to a clean plate and cover to keep warm.
Prepare Garlic: Peel the garlic cloves and smash them with the side of a chef's knife by pressing down with the heel of your hand.
Sauté Garlic: In the same skillet, add the remaining 1 Tbsp butter. Add garlic cloves and reduce heat to medium-low. Sauté for 3 minutes until lightly browned and fragrant, stirring frequently to prevent burning.
Make Sauce: Pour chicken broth and heavy cream into the skillet, add garlic powder, and stir while scraping up browned bits. Let the sauce simmer for 8-10 minutes until reduced and thickened by half. Season with about ⅛ tsp salt and ⅛ tsp black pepper or to taste.
Finish Dish: Return cooked chicken to the skillet and spoon sauce over the top. Allow chicken to heat through before serving. Optionally, garnish with fresh chopped parsley.

Notes

You can substitute boneless, skinless chicken thighs instead of chicken breasts.
If pressed for time, use 2.5 Tbsp of pre-minced garlic instead of peeling and smashing fresh cloves.
Ensure to stir garlic frequently to avoid burning and bitterness.
For a thicker sauce, simmer a little longer until desired consistency is achieved.

Nutrition

Serving Size: 1 serving
Calories: 450 kcal
Sugar: 2 g
Sodium: 600 mg
Fat: 30 g
Saturated Fat: 15 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 10 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 120 mg