Save My friend texted me at noon asking what to make for dinner, and I typed back this recipe without hesitation. It had saved me on a Wednesday night when the fridge looked bare but I had chicken thighs and cream about to expire. The garlic filled the kitchen so fast my neighbor knocked to ask what smelled so good. I plated it over rice, and it felt like restaurant food made in sweatpants. That's when I knew this one was a keeper.
I made this for my sister when she came over tired from work, and she scraped the skillet clean with bread. She said the Parmesan made the sauce taste fancy, but I told her it was just six cloves of garlic doing all the work. We sat at the counter and ate straight from the pan because neither of us wanted to do extra dishes. She still texts me for the recipe even though I've sent it to her three times. It's become our comfort food shorthand.
Ingredients
- Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work great if you watch the time.
- Salt and black pepper (1/2 tsp each): Season generously because the flour coating needs flavor baked right in.
- All-purpose flour (2 tbsp): This creates a light crust that helps the sauce cling and adds body when it melts into the cream.
- Olive oil (2 tbsp): Use this for high heat searing without burning, and it adds a subtle fruity note.
- Unsalted butter (2 tbsp): Split between browning the chicken and sautéing the garlic so you get buttery richness in every layer.
- Garlic cloves (6 large, minced): Don't skimp here, the whole dish revolves around that deep, mellow garlic flavor.
- Chicken broth (1 cup): This deglazes the pan and picks up all those caramelized bits that make the sauce taste complex.
- Heavy cream (1 cup): It turns the broth silky and rich, coating the back of your spoon in the best way.
- Grated Parmesan cheese (1/2 cup): Freshly grated melts smoother and tastes sharper than the pre-shredded kind.
- Dried Italian herbs (1/2 tsp): A mix of basil, oregano, and thyme adds warmth without overpowering the garlic.
- Crushed red pepper flakes (1/4 tsp, optional): Just a pinch gives the sauce a gentle heat that balances the cream.
- Fresh parsley (2 tbsp, chopped): Brightens everything up at the end and makes it look like you tried harder than you did.
Instructions
- Coat the chicken:
- Toss the chicken pieces with salt, pepper, and flour until every bite has a light dusting. This helps them brown evenly and thickens the sauce later.
- Sear the chicken:
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat, then add the chicken in a single layer. Let them cook undisturbed for 4 to 5 minutes per side until golden and cooked through, then remove and set aside.
- Sauté the garlic:
- Lower the heat to medium, add the remaining butter and minced garlic, and stir for about a minute. You want it fragrant and soft, not browned or bitter.
- Deglaze with broth:
- Pour in the chicken broth and 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, then simmer for 3 to 4 minutes until the sauce thickens just enough to coat a spoon. It will thicken more as it cools.
- Finish with the chicken:
- Return the seared chicken to the skillet and let it simmer in the sauce for 2 to 3 minutes until heated through and coated. Taste and adjust the salt and pepper before serving.
- Garnish and serve:
- Sprinkle chopped parsley over the top and serve hot with rice, pasta, or crusty bread to soak up every drop of sauce.
Save One night I doubled the garlic by accident and expected disaster, but it turned out to be the best batch I ever made. My dad, who never asks for recipes, wrote down the ingredients on a napkin and tucked it in his wallet. Now every time I make it the regular way, I add an extra clove or two just because. It taught me that sometimes the mistakes are what make a recipe yours.
Serving Suggestions
I love serving this over buttery mashed potatoes because the sauce pools into every creamy bite, but it's just as good tossed with pasta or spooned over rice. My go-to is a crusty baguette on the side for mopping up the skillet when no one's looking. If you want to make it a full meal, add roasted broccoli or sautéed spinach right into the pan during the last minute. The vegetables soak up the garlic cream and turn into something special without any extra effort.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat like a dream on the stovetop with a splash of broth or cream to loosen the sauce. I've microwaved it in a pinch, stirring halfway through, and it still tastes great even if the texture isn't quite as silky. The sauce might look separated when cold, but a quick stir over low heat brings it right back. I've never had leftovers last long enough to freeze, but I imagine it would work if you let it cool completely and store it in a freezer-safe container for up to two months.
Customization Ideas
You can swap the Parmesan for Pecorino Romano if you like a sharper, saltier bite, or use Gruyère for something a little nutty and smooth. I've made this dairy-free by using coconut cream and nutritional yeast, and it surprised me how well it worked. A squeeze of lemon juice at the end brightens everything up and cuts through the richness if the sauce feels too heavy. If you want more vegetables, mushrooms or sun-dried tomatoes stirred in during the last few minutes add earthy or tangy notes that play really well with the garlic.
- Add a handful of spinach or kale in the last minute for color and nutrition.
- Toss in a few tablespoons of white wine when you deglaze for extra depth.
- Top with toasted pine nuts or slivered almonds for a little crunch.
Save This recipe has pulled me out of the dinner slump more times than I can count, and it never feels like I'm settling for easy. It's the kind of dish that makes you feel capable in the kitchen, even on the days when you're not.
Recipe Help & FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work beautifully in this dish. They tend to stay more moist during cooking and add rich flavor. You may need an extra 1-2 minutes per side for thighs depending on thickness.
- → How do I make this gluten-free?
Substitute all-purpose flour with gluten-free flour for coating the chicken, and ensure your chicken broth is labeled gluten-free. All other ingredients are naturally gluten-free, making this dish easy to adapt.
- → What can I serve with this dish?
This creamy chicken pairs wonderfully with rice, pasta, mashed potatoes, or crusty bread to soak up the delicious sauce. A fresh green salad adds a nice contrast to the rich, creamy sauce.
- → Can I make it dairy-free?
Yes, substitute heavy cream with coconut cream and use vegan Parmesan instead of traditional cheese. The sauce will be slightly different in flavor but still creamy and delicious.
- → How do I prevent the garlic from burning?
Reduce heat to medium after searing the chicken and sauté the garlic for only about 1 minute, stirring constantly. Add the broth immediately to prevent browning and keep the garlic flavor sweet rather than bitter.
- → Can I prepare this ahead of time?
You can prepare the chicken and store it separately from the sauce for up to 2 days. Reheat gently on the stovetop, combining chicken and sauce until warmed through. Fresh parsley garnish should be added just before serving.