Creamy Garlic Sauce Chicken Breasts

4.66 from 20 votes
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Tender chicken breasts smothered in a mouthwatering creamy garlic sauce! This quick and tasty Creamy Garlic Sauce Chicken Breasts recipe is super easy to make and great for busy weeknights. It’s all made in just one pan in about 30 minutes. 

Skillet Creamy Garlic Chicken


Yep, we have a garlic sauce situation bubbling gently on the stove, and it is absolutely as luscious as it sounds. Juicy and tender chicken simmered in a creamy garlic sauce is simply amazing.

Working off of my Garlic Sauce Chicken Thighs, and as with most of my favorite chicken meals, this recipe is very forgiving and adaptable.

Meaning: Not into chicken broth? Use wine! Not into TOO MUCH garlic? Use less. There’s only chicken thighs in the fridge? No problem! 

It’s all good because, the flavorful sauce infuses every single bite of this quick chicken dinner, no matter what you use.

Creamy Garlic Sauce Chicken


  • olive oil
  • butter
  • chicken breasts
  • cooking spray
  • grated parmesan cheese
  • seasonings
  • 10 cloves garlic
  • chicken broth or wine
  • heavy cream

Seasoned Chicken Breasts


  • First, you’re going to grab 4 chicken breasts and pound them down to about an inch thickness.
  • Next, in place of flour, we are going to keep this on the low carb side and coat the chicken in grated parmesan cheese and seasonings. 
  • Following that, chicken will go into a hot skillet for about 10 minutes, 5 minutes per side, or until golden. Remove chicken and set aside.

Skillet Cooked Chicken Breasts

  • Add some butter to the pan and stir in the garlic cloves. Cook them for 3 to 4 minutes, stirring often. DO NOT BURN the garlic.
  • Deglaze the pan with chicken broth or wine and cook for 4 minutes.
  • Stir in some cream and add the chicken back into the pan. Cook for an additional 5 minutes, or until the sauce is reduced and chicken is cooked through. 

What I’m trying to say is that you want this one. It is rich, creamy, and garlicky. AND, packed with flavor thanks to the cheese, and butter, and seasonings, and uhm, garlic! 

This quick and flavorful one skillet 30-minute dish goes great with a side of Garlic Roasted Asparagus, Creamy Asparagus Pasta, or with a big side of Spinach Blackberry Salad.

Garlic Sauce Chicken


  • Store leftovers in an airtight container AND in the refrigerator for up to 4 days.


  • Yes, you absolutely can, but the texture of the creamy sauce will change once defrosted. Dairy products tend to split when frozen and end up grainy when reheated. I think it helps if you can stir in more cream while heating up the defrosted chicken. 



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4.66 from 20 votes

Creamy Garlic Sauce Chicken Recipe

Tender chicken breasts smothered in a mouthwatering creamy garlic sauce!
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 serves


  • 4 (1 pound altogether) boneless,, skinless chicken breasts
  • cooking spray
  • 1/2 cup grated parmesan cheese
  • salt and fresh ground pepper,, to taste
  • 1/2 teaspoon Italian Seasoning
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried parsley
  • 1/2 teaspoon sweet paprika
  • 1 tablespoon olive oil
  • 2 tablespoons butter,, divided
  • 10 cloves garlic
  • 1/2 cup low sodium chicken broth ,, (or, you can also use white wine)
  • 1 cup heavy cream
  • fresh chopped parsley,, for garnish
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  • Pound the chicken breasts to an even thickness of 1-inch. Generously spray each chicken breast with cooking spray; set aside.
  • In a mixing bowl, combine cheese, salt, pepper, Italian Seasoning, basil, parsley, and sweet paprika. Take the seasoning mixture and rub it all over the chicken breasts.
  • Heat olive oil with 1 tablespoon butter in a large skillet over medium-high heat. Add chicken to the hot oil and cook for 5 minutes; flip and continue to cook for 5 more minutes, or until golden brown. Remove chicken from pan; set aside and keep covered.
  • Reduce heat to medium and add the remaining butter; let it melt. Stir in the garlic cloves and cook for 3 to 4 minutes, or until they are lightly browned on the outside. Stir often so you do not burn the garlic.
  • Add chicken broth or wine to the skillet and let cook for 3 minutes, or until the liquid has reduced.
  • Stir in the heavy cream and add chicken back into the skillet. Cook for an additional 5 minutes, or until the sauce is reduced and chicken is cooked through.
  • Remove from heat. Garnish with fresh parsley, and serve.


  • Store leftovers in an airtight container AND in the refrigerator for up to 4 days.
  • Yes, but the texture of the creamy sauce will change once defrosted. Dairy products tend to split when frozen and end up grainy when reheated. I think it helps if you can stir in more cream while heating up the defrosted chicken. 
IF USING BONELESS, SKINLESS CHICKEN THIGHS, cook the thighs for a bit longer; about 7 minutes per side.


Serving: 6ounces | Calories: 487kcal | Carbohydrates: 5g | Protein: 31g | Fat: 37g | Saturated Fat: 20g | Cholesterol: 180mg | Sodium: 551mg | Potassium: 535mg | Fiber: 0g | Sugar: 0g | Vitamin A: 1315IU | Vitamin C: 4mg | Calcium: 203mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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  1. Margaret says:

    This was delicious! I didn’t use Parmesan cheese because I forgot to get some. I used gluten free Panko instead .

    1. Katerina says:

      Sounds like a creative substitution! I’m glad it turned out delicious! Thank YOU! 🙂

  2. Susan says:

    I did this with bone in and my husband absolutely loved it. It was juicy and tender. I cooked the breast meaty side down first covered. Flipped it after 5 minutes and sliced the breast 4x to the bone. Then simmered after I made the sauce for another 5 minutes. It was delish!

  3. Sean Robertson says:

    How or can this be made non-dairy? My husband is lactose intolerant, but the general concept sounds fantastic. I’ve taken up cooking since this COVID crud started but I am limited somewhat by that restriction and would love to find ways around it both for this and other dishes.

    1. Katerina Petrovska says:

      Can he have dairy free milk? Soy milk would work, just let it simmer until most of its moisture content has evaporated so you get that bit of thickness in the sauce.
      You can also make a slurry with cornstarch + water, and whisk it in the sauce to thicken it, but only do that after adding in the soy milk. I hope this helps.

  4. Miss Hanks says:

    FAQ: how do you cook the chicken without every bit of “breading” (parmesan mixture) falling off? I cooked this 3 different ways including with the cooking spray and it peels off almost instantly in the pan every single time.

    1. Katerina Petrovska says:

      I am very sorry you’re having issues with this recipe. I hope I can help.
      For the breading to stay on, the oil in the skillet needs to be hot so that when you drop in the chicken breasts, it will start to sizzle and immediately seal the parmesan breading. Don’t move the chicken breasts until they are ready to be flipped. If you try to flip and there’s resistance, continue to cook until the chicken breasts can move around without force.

  5. Laina says:

    We have eaten out at nice restaurants most nights since I met my husband 20 years ago so we have a hard-to-please family. But last night I made this garlic sauce chicken and it was excellent. The chicken was cooked perfectly (I tend to overcook) and the sauce tasted extravagant like a high-end restaurant. I definitely suggest trying this recipe. I used chicken broth instead of wine.

  6. Krista says:

    This looks so good! I have to make it for dinner this week!

    1. Rikki h says:

      The recipe tasted good but these 2 sets of instructions in different places are beyond confusing, it doesn’t say whether the chicken is cooked covered or uncovered, and I keep having to scroll up to find more information while stuff is cooking.

      1. Katerina Petrovska says:

        Hi! I’m very sorry you’re having issues with this. I try to give as much information as possible in the post, but the recipe, in its entirety, is located towards the bottom, inside that “recipe box”. I do write a bit about the recipe within the post, but in as far as directions and ingredients, those are all inside that recipe box.

  7. Erin | Dinners,Dishes and Dessert says:

    Looks like a perfect weeknight dinner! Yum!

  8. Catalina says:

    This dish would be perfect for my husband! He is everything garlic kind of person! I am sure he will love it!

  9. Melanie Bauer says:

    OMG, looks like a fabulous weeknight dinner! So easy to make and it’s crazy delicious, need to make this!

  10. Bernadette says:

    Could one use canned evaporated skim milk, in place of cream? I am so making this.

    1. Katerina Petrovska says:

      Yep, absolutely!