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Creamy Garlic Sauce Chicken Breasts

by Katerina

4.66 from 20 votes

Feb 15, 2019, Updated May 04, 2021

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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. 

A ONE PAN CHICKEN BREAST RECIPE PERFECT FOR WEEKNIGHTS

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.

INGREDIENTS FOR CREAMY GARLIC SAUCE CHICKEN

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

HOW TO MAKE THIS CREAMY GARLIC SAUCE CHICKEN RECIPE

• 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.

• 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.

HOW TO STORE COOKED CHICKEN BREAST 

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

CAN YOU FREEZE CREAMY CHICKEN?

• 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. 

MORE GARLIC CHICKEN RECIPES

• Garlic Brown Sugar Baked Chicken
• Creamy Garlic Herb Chicken Breasts
• Creamy Garlic Basil Chicken with Asparagus
• Baked Garlic Butter Chicken
• Skillet Chicken Recipe with White Wine Sauce

ENJOY!

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4.66 from 20 votes

Creamy Garlic Sauce Chicken Recipe

by Katerina | Diethood

Tender chicken breasts smothered in a mouthwatering creamy garlic sauce!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 serves

Ingredients 

1x2x3x

• ▢ 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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Instructions 

• 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.

Notes

HOW TO STORE 

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

 

CAN YOU FREEZE CREAMY CHICKEN

• 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.

Nutrition

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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