Creamy Garlic Chicken is a simple, comforting dish that’s full of rich flavors and tender chicken cooked in a smooth, garlicky sauce. The sauce is made with lots of fresh garlic, cream, and a touch of herbs that create a thick and delicious coating for juicy chicken pieces. It’s one of those meals that feels like a warm hug on a plate.
I really love making this recipe when I want something quick but still feel like I’m treating myself. The garlic flavor is bold without being overpowering, and the creamy sauce always makes me want to soak up every last drop with some crusty bread or mashed potatoes. It’s surprisingly easy to pull together on a weeknight, which is a big win in my book.
When I serve Creamy Garlic Chicken, I like to add a side of steamed veggies or a simple green salad to balance out the richness. It’s the kind of dish that everyone at the table enjoys, whether it’s a casual dinner or a weekend meal with family. Anytime I make this, someone always asks for the recipe because it tastes like it took way more effort than it actually does!
Key Ingredients & Substitutions
Chicken breasts: Skin-on chicken gives the best flavor and crispy texture. If you prefer, boneless skinless can work, but the skin adds great richness.
Garlic: Fresh garlic is essential for that bold, authentic flavor. If fresh isn’t available, garlic powder can be used but add less to avoid bitterness.
Mushrooms: Cremini mushrooms add a nice earthy taste, but button mushrooms can be substituted without changing the dish much.
Heavy cream: This is crucial for the creamy sauce. For a lighter version, substitute with half-and-half or full-fat coconut milk, but the sauce may be less thick.
Chicken broth: Adds depth to the sauce. If you don’t have broth, water with a pinch of bouillon or seasoning works in a pinch.
Thyme: Fresh thyme is my favorite, but dried thyme is a great backup. If unavailable, rosemary or oregano can add another herbal note.
Parmesan cheese: Optional but adds a nice salty, umami boost. Pecorino Romano or nutritional yeast (for a vegan twist) are good alternatives.
How Do You Get the Chicken Skin Crispy and Cooked Perfectly?
Getting crispy skin but fully cooked chicken can be tricky. Here’s my simple method to nail it every time:
- Pat the chicken skin dry with paper towels to avoid steaming.
- Heat the oil in the skillet well before adding chicken for immediate sizzle.
- Place chicken skin-side down first and avoid moving it for 6-7 minutes; this lets the skin crisp up nicely.
- Flip chicken and cook the other side until cooked through. Use a meat thermometer if unsure; it should read 165°F (75°C).
- Remove chicken and let it rest briefly before adding sauce—you keep skin crispy and the meat juicy.
This step helps balance crispy texture and juicy inside, perfect for the creamy sauce to shine on top.
Equipment You’ll Need
- Large skillet – I recommend a heavy-bottomed one to get a good sear on the chicken and make the sauce in the same pan for easy cleanup.
- Meat thermometer – helps you check that the chicken is cooked to the perfect 165°F inside.
- Cooking spoon or tongs – for flipping the chicken and stirring the sauce smoothly.
- Knife and cutting board – to mince garlic and slice mushrooms easily.
Flavor Variations & Add-Ins
- Use chicken thighs instead of breasts for juicier, more forgiving meat that stays tender.
- Stir in fresh herbs like rosemary or basil to change up the flavor profile.
- Add a splash of white wine or lemon juice for extra brightness in the sauce.
- Mix in spinach or cooked peas at the end for a touch of greens and color.
How to Make Creamy Garlic Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skin-on chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For the Creamy Garlic Sauce:
- 3 cloves garlic, minced
- 1 cup cremini or white mushrooms, sliced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon dried thyme or 1 teaspoon fresh thyme leaves
- ¼ cup grated Parmesan cheese (optional)
- 2 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley, for garnish
How Much Time Will You Need?
This meal takes about 10 minutes for preparation and around 25-30 minutes to cook. In about 35-40 minutes total, you’ll have juicy chicken breasts covered in a rich, flavorful creamy garlic sauce, ready to enjoy!
Step-by-Step Instructions:
1. Season and Sear the Chicken:
Start by seasoning your chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Place the chicken skin-side down first. Cook each side for about 6-7 minutes until golden brown and fully cooked through. When done, transfer the chicken to a plate and set it aside.
2. Cook the Garlic and Mushrooms:
Reduce the heat to medium and add the butter to the same skillet. Once melted, add minced garlic and sliced mushrooms. Sauté this mixture until the mushrooms are browned and tender, which should take about 4-5 minutes. The garlic will add a beautiful aroma!
3. Make the Cream Sauce:
Pour the chicken broth and heavy cream into the skillet with mushrooms and garlic. Stir well to combine. Add thyme (dried or fresh) and let the sauce simmer gently for about 5 minutes to thicken up nicely. If you like, stir in the Parmesan cheese until it melts smoothly into the sauce.
4. Warm the Chicken in the Sauce and Serve:
Return the cooked chicken breasts to the skillet and spoon some sauce on top. Let them warm through in the sauce for 2-3 minutes. Sprinkle freshly chopped parsley over the dish to add a pop of color and freshness. Serve right away with your favorite sides like mashed potatoes and green beans for a complete meal.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken breasts in the fridge overnight before cooking. Pat them dry to remove excess moisture for better browning.
What Can I Substitute for Heavy Cream?
You can use half-and-half or coconut milk for a lighter or dairy-free option, but the sauce might be thinner. To thicken, add a small amount of cornstarch slurry while simmering.
How Should I Store Leftovers?
Store any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave to prevent curdling.
Can I Make This Recipe Ahead of Time?
Absolutely! You can prepare the chicken and sauce separately, then combine and reheat before serving. This makes for a great make-ahead dinner option.
