How to make creamy garlic chicken

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I cut the chicken breasts in half lengthwise like I do with similar recipes (such as my creamy Tuscan garlic chicken, this creamy bacon chicken, and my creamy Dijon rosemary chicken) - in my opinion it's easier than pounding the chicken breasts or leaving them whole. The chicken cooks faster and more evenly, so it remains tender and melt-in-your-mouth.

You dredge the chicken pieces in flour and pan-fry them in butter and oil until they're golden, then take them out of the pan.
The garlic cloves are then lightly browned and then you add the sauce ingredients.
The chicken goes back in the pan for a few more minutes to finish cooking, and the sauce thickens up. Perfection. And easy too!

A quick note on the recipe: Yes, I include both garlic powder and an entire head of garlic in this recipe... it's not a typo. Believe it or not, the garlic cloves themselves don't make the sauce ridiculously garlicky. The flavor of garlic powder is slightly different than the fresh cloves. I'm going for all-out depth of garlic flavor here without making it overpowering.
If you've never really cooked with whole garlic cloves before, don't worry. Cooking them in the sauce mellows them right out... it's nothing like biting into raw garlic haha.

What to serve with creamy garlic chicken

Try rice, mashed potatoes, or a salad if you want to keep it low-carb. Sweet corn, roasted veggies (try my maple roasted carrots and beets), or green beans would also go great.

A note on peeling the garlic

You don't have to spend a lot time peeling the garlic cloves. One quick way I recommend is by using this silicone garlic peeler tube (I have a similar one) or by buying garlic cloves that are already peeled if you really want to save a bit of time. I usually just use my knife (here's a quick video tutorial on how if you're curious).
If you're looking for an easy cream sauce for chicken, you're in luck with this creamy garlic chicken recipe. Garlic lovers will adore this one!
Will you give this creamy garlic chicken recipe a try? I hope you like it.
Questions? Ask me in the comments below.

Creamy Garlic Chicken

This creamy garlic chicken recipe is the ultimate easy comfort food! Tender chicken breast smothered in a creamy garlic sauce is irresistible.
 Course Main Course
 Cuisine American
 Keyword creamy garlic chicken recipe
 Prep Time 10 minutes
 Cook Time 20 minutes
 Total Time 30 minutes
 Servings 4
 Author Natasha Bull


  • 2 large chicken breasts cut in half lengthwise
  • Flour for dredging
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1 whole head garlic cloves peeled
  • 1/2 cup chicken broth or stock
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1 cup heavy/whipping cream
  • Salt & pepper to taste
  • Parsley chopped (optional)


  1. Cut the chicken in half lengthwise so you have 4 smaller cutlets. Sprinkle them with some salt & pepper and coat them in the flour. 
  2. Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it's nice and golden. Take the chicken out of the pan and set it aside.
  3. Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they're lightly browned on the outside. 
  4. Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced. 
  5. Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with freshly chopped parsley if you wish.

Recipe Notes

  • I used my trusty 10-1/4" Lodge cast iron skillet to make this recipe.
  • I recommend using fairly large boneless/skinless chicken breasts for this recipe since we're cutting them in half lengthwise. If you have smaller ones, use 4 of them and leave them intact.
  • If your garlic cloves are particularly gigantic like some of mine were, feel free to cut them in half so they're all roughly the same size.

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