This creamy garlic chicken is lightly breaded, seasoned chicken breasts in a creamy garlic sauce with toasted garlic cloves. Serve it over mashed potatoes with a light vegetable on the side.
You are going to love this easy one-pot chicken recipe. I love to serve this with roasted yellow squash or sautéed asparagus.
Ingredient Notes and Substitutions
See the complete list of ingredients on the recipe card below.
- Chicken cutlets: Boneless, skinless chicken breasts pounded to ¼-½ inch thick or split thick chicken breasts in half lengthwise. Some grocery stores sell chicken cutlets or thin-cut chicken breasts.
- Smoked paprika: This is one of my favorite spices with a sweet, smoky flavor and aroma. You can substitute sweet or hot paprika.
- Butter: You can use salted or unsalted butter.
- Chicken broth: Preferably low-sodium.
- Fresh herbs: I like to use basil, but it is also delicious with thyme, rosemary, or parsley.
How To Make Creamy Garlic Chicken
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
- Whisk the flour, Italian seasoning, onion powder, smoked paprika, salt, and black pepper. Dredge the chicken cutlets through the flour mixture.
- Melt a little butter and heat the oil in a large skillet. Cook the chicken in the fat until golden brown on both sides and cooked through. Plate the chicken.
- Melt the remaining butter in the skillet. Add the garlic cloves and cook over low heat until golden brown.
- Add the chicken broth and scrape the bottom of the skillet. Stir in the garlic powder and heavy cream and reduce for a few minutes.
- Add the cooked chicken back to the skillet and spoon the sauce over the chicken.
Tips For Success
- Do not overcook the chicken. Chicken is cooked through when its internal temperature reaches 165 degrees. Use an instant-read meat thermometer inserted into the thickest part of the chicken breast to measure the internal temperature.
- Let the chicken breasts rest in a loose tent of aluminum foil while you make the sauce. This lets the juices redistribute throughout the meat.
- Serve this recipe promptly; if there is a delay and the sauce thickens too much, add 1 to 2 tablespoons of chicken broth to thin it out.
Serving Suggestions
- Potatoes: garlic mashed potatoes, potatoes o’brien, or scalloped potatoes.
- Vegetables: roasted broccoli, garlic butter mushrooms, or smashed potatoes.
- Rolls or bread: garlic knots or homemade dinner rolls.
Creamy Garlic Chicken
This creamy garlic chicken is lightly breaded, seasoned chicken breasts in a creamy garlic sauce with toasted garlic cloves. Serve it over mashed potatoes with a light vegetable.
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Servings: 4 servings
Calories: 583kcal
Ingredients
- 4 chicken cutlets
- 3 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoons butter salted or unsalted
- 1 tablespoon olive oil
- 1 head of garlic cloves separated and peeled
- ⅔ cup low-sodium chicken broth
- ½ teaspoon garlic powder
- 1 cup heavy cream warmed to room temperature
- Fresh torn basil
Instructions
- Whisk the flour, Italian seasoning, onion powder, smoked paprika, salt, and black pepper in a wide shallow bowl. Dredge both sides of the chicken cutlets through the flour mixture.
- Melt 1 tablespoon of butter and heat the olive oil in a large skillet over medium heat. Cook the chicken until golden brown on both sides and cooked through. Plate the chicken and cover loosely with an aluminum foil tent.
- Reduce the heat to low. Melt the remaining butter in the skillet. Add the garlic cloves and cook until golden brown and fragrant.
- Add the chicken broth and scrape the bottom of the skillet to loosen the brown bits. Stir in the garlic powder and heavy cream. Bring the mixture to a gentle boil. Simmer for 5-10 minutes to reduce.
- Add the cooked chicken back to the skillet and spoon the sauce and toasted garlic over the chicken.
Notes
- Store in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave at 50% power for 1-minute increments until warm.
Nutrition
Calories: 583kcal | Carbohydrates: 10g | Protein: 52g | Fat: 37g | Saturated Fat: 19g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.3g | Cholesterol: 227mg | Sodium: 628mg | Potassium: 985mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1251IU | Vitamin C: 5mg | Calcium: 78mg | Iron: 2mg
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