This Creamy Garlic Chicken is a family favorite! The kids will clear their plates with this easy, 30-minute recipe, perfect for weeknight dinners.
The tender chicken breasts are cooked until golden and crispy; then the deliciously decadent creamy garlic sauce is made in the same pan.
There are plenty of ways to adapt the recipe, and it is excellent served over rice, pasta, or potatoes! Easy and delicious comfort food at its very best.
How to make creamy garlic sauce for chicken
This sauce is so simple to make; with just a few ingredients, you'll have a restaurant-quality sauce at home.
Start by using the pan you have cooked your chicken in; no need to wash it; you want that layer of flavor!
Then over low heat, cook the minced garlic in butter. There is a lot of garlic here - this is a creamy garlic sauce!!! The garlic wants to be softened and aromatic but not browned or crispy.
Once it is soft, add in some flour (I use the flour from dredging the chicken - don't worry, it's going to be cooked)
Slowly whisk in some chicken broth and a little sherry (see below for alternatives or just leave it out)
Bring everything to a simmer, then stir in heavy cream and a little mustard. Season the sauce and add the chicken back into the pan.
Filleting chicken breasts
Filleting chicken breasts involves cutting them in half down the middle to create two thin chicken cutlets.
It is a technique that I use in nearly all of my chicken breast recipes. Not only does it help to keep the chicken tender, because the thinner cutlets cooks more evenly and much quicker and more evenly. But it also makes this a really cost-effective dinner as two chicken breasts will serve four people (leaving money for a dessert or a bottle of wine - there are wine pairings at the bottom of this post).
- Pat each chicken breast with kitchen paper to help dry it and to stop it sliding about the board.
- Place the chicken breast flat on a chopping board, smooth side upwards.
- Use a large sharp knife to cut sideways through the breast.
- Keep the knife flat and parallel to the chopping board as you continue to cut through the breast.
- Carefully cut through until you have two plump cutlets.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down. Cover it with parchment paper to avoid tearing the meat.
These chicken breast recipes all use the same technique:
Recipe Tips
We've tested this recipe at least 3 times to ensure it works well for you. Have a look at our tips for getting the best dish you can!
- The flour left from dredging the chicken will help thicken the sauce, so don't throw it out straight away. Once you have finished cooking, any remaining flour must be thrown out as it has been used on raw chicken and can't be kept.
- Chicken cutlets don't need much cooking, just 3-4 minutes on each side.
- Tent the chicken with foil when you remove it from the pan; this keeps it warm and also helps to tenderize it.
- Once you have added the flour to the garlic and butter, add the chicken broth slowly, stirring continuously, this will stop you from getting a lumpy sauce.
- When you return the chicken to the pan, make sure you add any juices that have collected, and then only cook for a further couple of minutes, you don't want the chicken to overcook.
Why You'll Love this Creamy Garlic Chicken
- It is easy to make yet tastes like a fancy restaurant sauce.
- It is easy to adapt - check out the recipe additions/alterations below.
- It is inexpensive as two chicken breasts will serve four people.
- It is versatile. You can serve this up with so many different carb options - pasta, rice, potatoes, or bread work with the sauce!
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Recipe Adaptations
- Sherry: You can replace the dry sherry with white wine or masala if you have that on hand instead. Or leave it out of the recipe completely.
- Chicken: You can use chicken thighs instead, just be sure to cook them for 10 minutes per side.
- Heavy Cream: You can use whipping cream or thickened cream. Half and half will work but can split if boiled too hard. And the sauce won't be as thick.
- Add extra veg:
- Fresh/frozen spinach
- Sun-dried tomatoes
- Broccoli florets
- Cauliflower florets
- Asparagus spears
- Caramelized onions
- Add herbs:
- Fresh basil
- Fresh thyme
- Chopped chives
- Switch the protein:
- Seared steak
- Pan-fried pork chops
- Sauteed shrimp
- Pan-seared salmon
- Pork tenderloin
- Poured over roasted portabella mushrooms (The kids don't love this one! But I do!)
Wine pairing with Creamy Garlic Chicken
To cut through the creamy sauce, go for a lightly oaked Chardonnay or Chenin Blanc. Also, the acidity of a Viognier works well, as does a Marsanne or Roussanne.
For red lovers, something lighter like a Pinot Noir or a Granache would be great here.
Or try a pale ale or a dry cider! Both would be lovely with the dish.
Sides for Creamy Garlic Chicken
Our favorite way to enjoy this is over pasta! But it is equally delicious with rice or mashed potatoes!
Try these sides to make this chicken an entire meal.
Enjoy x
If you try these Creamy Garlic Chicken Breasts, please leave a 🌟star rating and let me know how it went in the comments below. I really appreciate it, and it helps others to know that the recipe is trustworthy.
Any questions about the recipe? Use the comments section below.
Get the Recipe
Creamy Garlic Chicken Breasts
Ingredients
For the chicken
- 2 chicken breasts (see note 1)
- ¼ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 2 tablespoon olive oil
- 1 tablespoon butter
For the sauce
- 2 tablespoon butter
- 8 cloves garlic finely chopped
- 2 tablespoon dry sherry - optional (see note 2)
- ¾ cups chicken broth/stock
- 1 ¼ cups heavy cream
- ½ teaspoon Dijon mustard (see note 3)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
To serve
- fresh parsley/oregano
Instructions
To prepare the chicken
- Lay the chicken breast flat on a chopping board and pat it dry so it doesn't slip.2 chicken breasts
- Use a large sharp knife, and keeping it parallel to the board cut sideways through the breast. (see bulk of post for pictures)
- Carefully cut through until you have two plump cutlets. Repeat with the second chicken breast.
- If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
- Add the flour to a shallow dish.¼ cup all-purpose flour
- Season the chicken cutlets on both sides with salt, pepper and garlic powder, then coat them lightly in the flour. (don't discard the leftover flour yet)
½ teaspoon salt½ teaspoon black pepper½ teaspoon garlic powder
To cook the chicken
- Heat the olive oil in a heavy skillet or frying pan, over medium-high heat. Once shimmering, add the butter and the chicken cutlets to the pan.2 tablespoon olive oil1 tablespoon butter
- Cook chicken for 3-4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
To make the sauce
- Turn the heat on the pan to low (don't wash it out), add the butter and the finely chopped garlic, stir well and cook for 2 minutes until softened but not colored.2 tablespoon butter8 cloves garlic
- Add two tablespoons of the remaining dredging flour to the garlic and stir to coat. (see note 4)
- Slowly whisk in the chicken broth and sherry (if using).¾ cups chicken broth/stock2 tablespoon dry sherry - optional
- Bring to a simmer and cook gently for a minute.
- Add the heavy cream, mustard, salt, and pepper to the pan and stir well. Bring to simmer.1 ¼ cups heavy cream½ teaspoon Dijon mustard¼ teaspoon salt¼ teaspoon black pepper
- Add the chicken back into the pan, plus any collected juices. Simmer together for another 2-3 minutes until the sauce has thickened, and the chicken is cooked through.
- Season to taste and serve.
- Garnish with chopped parsley.fresh parsley/oregano
Notes
- Using larger chicken breasts will make this process easier. Feel free to use boneless, skinless chicken thighs; instead, they will need to be cooked for 15-20 minutes instead of 8.
- You can replace the dry sherry with white wine or masala if you have that on hand instead. If you don't consume alcohol then just leave it out.
- I use Dijon mustard, but you can use grain mustard, hot English mustard, or sweet American mustard.
- Don't worry about using the flour that has touched the raw chicken; it is going to be cooked out and will be perfectly safe. Once you have added the flour to the sauce, the remaining flour needs to be thrown away.
Nutrition
Nutrition is per serving
Lala says
Oh my goodness, I cannot stop raving about this Creamy Garlic Chicken recipe ,Claire! I mean, who doesn't love a delicious and easy one-pan meal that only takes 30 minutes to whip up? This dish is bursting with flavors and textures that will have your taste buds singing with joy.
The creamy garlic sauce is the perfect combination of rich and tangy, and pairs so well with the juicy chicken breasts. And the best part? The recipe is so simple to follow, even if you're not a seasoned cook. I love how it takes minimal effort to create a mouthwatering meal that looks and tastes like it came straight from a fancy restaurant.
Pam says
Yum!! I love the idea that the sauce can be used for a variety bases. Do over for sure!
Elizabeth S says
This was incredibly flavorful and easy to make. I absolutely love all your dinners but I think this one is my favorite. I will make again for sure!
Alison says
This chicken is so creamy and hearty! My family really enjoyed this. Definitely making again!
Lindsey says
I love nothing more than a pan sauce. Already a fan of your easy dinners, I knew I had to make this garlic chicken. It did not disappoint! So flavorful and just as easy as promised! Huge hit!
Lindsey says
This chicken was AMAZING! I made it for my MIL last weekend and she loved it! The sherry was the perfect touch. The flavor was complex but the dish was super easy.
Jane says
This recipe is a winner! I love that it's so simple, but the flavors are fantastic.
Gen says
Oh my goodness was this good! I am a big garlic fan and think 8 cloves was PERFECT. Plus that hint of mustard in the cream sauce? Wow. I am going to be making this one again for sure!
Claire | Sprinkles and Sprouts says
I am so happy you loved the dish 🙂
Thanks for taking the time to come back and comment.
Cx
Vladka says
This recipe will always be among my favorites, it's simple and the kids love it.
nigella says
One of our favorite chicken recipes! The creamy garlic sauce makes this chicken truly special. A regular in our meal rotation.
Megan says
Our family is full of garlic lovers so this was devoured by all!