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 and Honey 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
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.
Nutrition
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.
Kay Stevens Miller says
We are non dairy, what would be the best replacement for the cream? I am suddenly very sensitive to dairy.
Thanks
Lauren Vavala says
Hi Kay! You can try an alternative milk. I usually use almond and don’t notice much change in flavor. Coconut milk is thicker and creamier, but will definitely give the dish a more coconut flavor.
Lauren
Loz says
This looks delicious. Could i sub the heavy cream with Coconut Cream?
Lauren Vavala says
Hi! Yes, you should be able to use coconut cream. You may need more or less though so I’d add it gradually until you reach the right consistency. Obviously the coconut flavor will change the overall flavor of the dish, but I think it’ll still be good!
– Lauren
Sue Thomas says
Made this tonight turn out great I use half the amount of cream and replaced it with a little bit of cream cheese which made it a little thicker.. I’m so added mushrooms and spinach to it yum came out great
Moop Brown says
This recipe looks incredibly tasty and creamy. I love how quick and easy to make it is as well, makes it perfect for weeknights
Natalie says
That was delicious. My boys loved it. Perfect sauce texture and flavors. I’ll make it again for sure. Thanks!
LaKita says
This creamy garlic chicken is so tasty, flavorful, and delicious. It is so simple to make and the perfect weeknight meal during this busy time.
Amy Casey says
I made this for one of my personal chef client families and it was a hit! The recipe was easy to make and delicious.
Silvia says
A very easy and flavorful recipe. I love how fast is to prepare it so it’s perfect for busy days. I agree about using the heavy cream instead of half and half. I’ll be making this again and again.
Sara says
I love 30 minute or less dinners! I am working on my meal plan for the week and ran across this recipe. I am adding the ingredients to my shopping list, but I wondered if the sauce is thin or thick? I love thick sauce and was thinking ahead about how I could thicken it if needed?
Marie says
This recipe uses an impressive amount of garlic but they mellow out in such a flavorful sauce! I loved how quickly and easily this dish came together. Served it with egg noodles and broiled broccoli, it was a really lovely meal!
Amy Liu Dong says
This dish looks really delicious!
I love it, and I will definitely be making this for tonight’s dinner.
Healing Tomato says
This chicken recipe is so perfect for families on busy nights. Plus, Garlic makes everything taste better, lol. Beautiful recipe
dakota says
super excited to make this recipe! for the sauce I am gonna try cream cheese instead of heavy cream. do you think that will be fine? most likely less carbs as well (not that this recipe has much carbs haha!)
Lauren Vavala says
Hi Dakota! Substituting an equal amount of cream cheese should work, but will alter the flavor slightly is all. Hope you enjoy the recipe!!
– Lauren
Andrea Nguyen says
Just made it today! Super easy, creamy, fragrant and delicious! I had a bit of trouble thickening the sauce but a bit of cornstarch fixed that right up!
Lauren Vavala says
Thanks Andrea! Yes, the sauce won’t be super thick as the recipe is written to stay lower in carbs, but you are right. A little corn starch, flour or arrowroot will thicken it, if you prefer. I really need to add some notes to this recipe 🙂
– Lauren
Lauren Vavala says
Thanks Andrea! Yes, the sauce won’t be super thick as the recipe is written to stay lower in carbs, but you are right. A little corn starch, flour or arrowroot will thicken it, if you prefer. I really need to add some notes to this recipe 🙂
– Lauren
Kristin says
I made this tonight and it’s our absolute favorite low carb dish! Thank you! The sauce is amazing. We used 2 tbsp of minced garlic because we didn’t have fresh garlic and I also mixed a little cornstarch and water and poured it in to thicken up the sauce. Almost like a thick garlic Alfredo but with more flavor.
Lauren Vavala says
Thanks so much for the feedback Kristin – happy to hear that you enjoyed the recipe 🙂
– Lauren
Betsy Ludwick says
I made this tonight and it was so good. I’m trying to stick to a keto diet and this was a tasty addition to my otherwise kind of bland diet. I will make it again.
Lauren Vavala says
Awesome! I’m so happy to hear this Betsy. I agree that keto can be bland. I love to add as much flavor as possible to recipes because the same old meat with a side of veggies gets boring really fast. Good luck on your keto journey!
– Lauren
Jewel Woodside says
It was easy and yummy. Will make again. Thank you.
Lauren Vavala says
You’re welcome! Glad you enjoyed the recipe!
Jessica says
Would it work if I cooked it in the oven? And instead of having thin slices of garlic I do minced garlic?
Lauren Vavala says
Hi Jessica! Minced garlic should work just fine. It should cook okay in the oven. I’m not sure how the sauce would work out though as I haven’t made it this way and you really should be whisking it together every once in awhile. If you try it in the oven, please share how it turns out 🙂 Lauren
Megan says
Can you used minced garlic instead of cloves?
Lauren says
You sure can 🙂 The cloves are actually slices and get really soft. A lot of the flavor comes out into the sauce so they aren’t very strong at all, but either way works – Lauren
Jen says
We do a lot of chicken dinners (my kids love it) and this would be a great change into our normal routine. Looks so creamy and delicious.
Ben Myhre says
Oh that sauce looks freaking spectacular. I love a good chicken dinner, but when you have a great sauce, it just kicks it up about 10 notches. This fits that bill!
Brianna says
Always looking for new chicken recipes. Love that this was delicious and healthy!
Julia says
This creamy garlic chicken must taste amazing! Can’t wait to try it!
Adrianne says
This looks like my kindof recipe!! I am a massive garlic fan too and I love how you have included it in the recipe and a good amount of it. Can’t wait to try this one out! Cheers
Michelle Miller says
Never thought of a garlic sauce for my chicken but it’s a GREAT idea!!!! Looks so creamy and flavorful, I’m gonna have to try it! Thank you for the inspo! And love that it’s low carb!!!