Save The smell of garlic hitting hot butter is what always pulls my husband into the kitchen before dinner is even ready. This dish happened on a Wednesday night when I had chicken thawed and twenty minutes to spare. I tossed the pieces in a little flour, let them sizzle until golden, then built a sauce so creamy and garlicky it became our new weeknight standard. Now every time I make it, he sets the table without being asked.
I made this for my sister the night she came over stressed about work, and she scraped her plate clean without saying much until the end. Then she looked up and asked if I could teach her how to make it. We stood at the stove the following weekend, and I watched her face light up when the sauce thickened and turned glossy. She texts me photos every time she makes it now, usually with the caption made it again.
Ingredients
- Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier, but breasts work beautifully if you do not overcook them, and cutting them into bite sized pieces ensures they cook fast and soak up all that sauce.
- Salt and black pepper (1/2 tsp each): Season the chicken before it hits the pan so every bite has flavor built in from the start.
- All purpose flour (2 tbsp): This light coating gives the chicken a golden crust and helps thicken the sauce just enough without making it gluey.
- Olive oil (2 tbsp): It has a higher smoke point than butter alone, so you can get a nice sear without burning.
- Unsalted butter (2 tbsp total): Half goes in with the chicken for richness, and the other half blooms the garlic without scorching it.
- Garlic cloves (6 large, minced): This is a garlic forward dish, so do not be shy, fresh minced garlic makes all the difference over jarred.
- Chicken broth (1 cup): It deglazes the pan and picks up all those browned bits that add deep flavor to the sauce.
- Heavy cream (1 cup): This is what makes the sauce luxurious and silky, coating the chicken like a warm hug.
- Grated Parmesan cheese (1/2 cup): It melts right into the sauce, adding a nutty, salty depth that balances the cream perfectly.
- Dried Italian herbs (1/2 tsp): A mix of basil, oregano, and thyme brings a subtle warmth without overpowering the garlic.
- Crushed red pepper flakes (1/4 tsp, optional): Just a pinch adds a gentle heat that cuts through the richness if you like a little kick.
- Fresh parsley (2 tbsp, chopped): A bright, grassy finish that makes the whole dish look and taste more alive.
Instructions
- Prep the Chicken:
- Season your chicken pieces with salt and pepper, then toss them in the flour until each piece has a light, even coating. This step takes less than two minutes but makes a big difference in texture and sauce consistency.
- Sear the Chicken:
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat, then add the chicken in a single layer and let it sizzle undisturbed for 4 to 5 minutes per side until golden and cooked through. Remove the chicken and set it aside on a plate.
- Cook the Garlic:
- Lower the heat to medium, add the remaining tablespoon of butter and the minced garlic, and stir constantly for about a minute until it smells amazing but has not turned brown. If it browns, it will taste bitter, so watch it closely.
- Deglaze with Broth:
- Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan. Let it simmer for 2 minutes to concentrate the flavor.
- Build the Cream Sauce:
- Stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes if using, then let the sauce simmer gently for 3 to 4 minutes until it thickens just enough to coat the back of a spoon. Do not let it boil hard or the cream might break.
- Finish with Chicken:
- Return the chicken to the skillet and let it simmer in the sauce for 2 to 3 minutes, turning the pieces so they are fully coated and heated through. Taste and adjust the salt and pepper as needed.
- Garnish and Serve:
- Sprinkle the chopped parsley over the top and serve hot, ideally with something that can soak up all that creamy, garlicky goodness. Rice, pasta, mashed potatoes, or crusty bread all work beautifully.
Pin it There was a night last fall when I made this for a small dinner with friends, and we ended up sitting at the table long after the plates were empty, talking and laughing with the skillet still on the stove. One friend said it tasted like the kind of meal you remember years later, not because it was fancy, but because it felt easy and warm and right. I have thought about that every time I have made it since.
Serving Suggestions
This dish shines when you pair it with something that can catch all that creamy sauce. I love serving it over buttery egg noodles or fluffy white rice, but mashed potatoes turn it into pure comfort food. If you want to keep it lighter, a simple side of roasted vegetables or a crisp green salad with lemon vinaigrette balances the richness perfectly. A piece of crusty bread for mopping up the last bits of sauce is non negotiable in my house.
Make Ahead and Storage
You can cook the chicken and sauce up to two days ahead and store them together in an airtight container in the fridge. When you reheat it, do so gently over low heat with a splash of broth or cream to bring the sauce back to life. It also freezes well for up to three months, though the texture of the cream sauce might be slightly less silky after thawing. I have found that stirring in a little fresh Parmesan when reheating helps it come back together beautifully.
Variations and Swaps
If you want to change things up, try swapping the Parmesan for Pecorino Romano for a sharper, saltier kick. You can make this dairy free by using coconut cream and a good quality vegan Parmesan, and it still tastes incredibly rich. For a gluten free version, just use gluten free flour for coating the chicken and make sure your broth is certified gluten free.
- Add a squeeze of fresh lemon juice just before serving to brighten up the richness and cut through the cream.
- Toss in a handful of fresh spinach or sun dried tomatoes during the last minute of cooking for extra color and flavor.
- If you like more heat, double the red pepper flakes or add a dash of hot sauce to the finished dish.
Pin it This is the kind of recipe that makes you feel capable and calm in the kitchen, even on nights when you are tired. It rewards you with something rich and delicious without asking for much in return.
Frequently Asked Questions
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and stay juicier during cooking. They may require an extra 2-3 minutes per side since they're thicker. The rich, dark meat pairs beautifully with the creamy garlic sauce.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or medium-low after adding the cream. High temperatures can cause curdling. Stir frequently and ensure the sauce is simmering gently rather than boiling rapidly.
- → What's the best side dish to serve with this?
This pairs excellently with buttered egg noodles, creamy mashed potatoes, or fluffy white rice to soak up the sauce. Crusty bread or a simple green salad also complements the rich flavors nicely.
- → Can I make this ahead of time?
Yes, you can prepare the sauce up to 2 days ahead and refrigerate separately from the chicken. Reheat gently on the stovetop, adding the chicken back in for the last few minutes to warm through without overcooking.
- → How do I make this dairy-free?
Substitute heavy cream with full-fat coconut cream and use dairy-free Parmesan alternative. Use vegan butter for cooking. The sauce will have a slightly different flavor but remains creamy and delicious.
- → Can I add vegetables to this dish?
Absolutely. Mushrooms, spinach, sun-dried tomatoes, or peas work wonderfully. Add firmer vegetables like mushrooms with the garlic, and tender ones like spinach just before serving to maintain texture.