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Add this chicken with cream to your meals ASAP. It's simple to make, super tasty, and a top-notch recipe that always hits the spot!

With my tried-and-true tips below, you’ll cook the best beginner-friendly creamy chicken recipe that’s perfect for a weeknight dinner.

creamy chicken with asparagus on a plate

Creamy Chicken Sauce

There’s something about tender chicken in a velvety sauce that makes any dinner special! This Chicken with Cream recipe is always a winner with the family both because of how good it tastes and the simplicity of being able to cook a meal in a single skillet.

Everything needed is a basic mealtime staple for most of us: the type of ingredients that will give you an epic dish that pairs with your favorite side dishes perfectly.

Did I mention that it’s ready to be served in less than 30 minutes? Garlic, butter, and herbs make these seared chicken breasts taste ridiculously good, while the simple cream sauce is one to die for.

Ingredients

Open the fridge and pantry because I know you’ll find there everything you need to make your chicken dinner dreams come true.

Check the list:

Butterflied chicken breasts: learn how to butterfly chicken in this post.
Salt and pepper: for seasoning.
Olive oil: for cooking the chicken.
Butter: adds a delicious flavor to the chicken and the sauce.
Garlic cloves: for an irresistible taste and aroma.
Fresh rosemary: you can swap it for poultry seasoning or Italian seasoning.
Chicken broth or stock: use store-bought or make my easy homemade broth recipe.
Half and half or heavy cream: delish creaminess in every bite!

You’ll find the measurements in the recipe card below.

four chicken breasts with cream on a skillet

How to Make a Cream Sauce for Chicken

This recipe is always a winner for busy weeknights. Cook the protein, make the sauce, and just like that, you can enjoy the most epic chicken with cream!

Here’s the step-by-step:

Prep the chicken
On a flat surface, pat dry the 4 chicken cutlets. Season on both sides with salt and pepper.
Cook the chicken
Heat a skillet over medium-high heat. Once hot, add the oil and 1 tablespoon of butter. Once the butter is melted, place the chicken pieces on the pan and cook for 4 to 5 minutes on the first side, without disturbing them. Flip and cook for 3 to 4 additional minutes on the other side, until the internal temperature reaches 165F. Remove from pan onto a plate and set aside.
Sauté the garlic
Reduce heat to medium and add the remaining tablespoon of butter onto the pan. Add the whole garlic cloves and sauté them for about 2 to 3 minutes, moving them around to make sure they toast to a golden color, but they don’t burn.
Make the sauce
Add the rosemary to the garlic and toast it for about 30 seconds. Add the chicken broth or stock and let it simmer to begin to lift the toasty chicken tidbits from the pan. Add the cream, bring it to a simmer, and let the sauce cook down for 3 to 4 minutes, until it’s visibly reduced.
Add the chicken
Add the chicken breasts back into the pan and let it simmer for about 4 to 5 minutes.
Serve & enjoy!
Serve the chicken with cream sauce with your favorite sides.

on the left, creamy sauce on a skillet with a wooden spoon. On the right, creamy sauce on a skillet with a metal spoon

What to Serve with Creamy Chicken

Turn this creamy chicken into the tastiest dinner by serving it along with your favorite vegetables sides, like steamed green beans or an easy s i de salad. Want to indulge yourself? These delicious Southern Mashed Potatoes are one of my favorite sides!

Chicken with Cream | Beginner Friendly Recipe

Servings: 4

Prep Time: 10

Cook Time: 15

Total Time: 25

Add this chicken with cream to your meals ASAP. It's simple to make, super tasty, and a top-notch recipe that always hits the spot!

5 from 11 votes

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Ingredients

2 large chicken breasts, butterflied lengthwise into 4 pieces
Salt and pepper, for seasoning
1 tablespoon olive oil
2 tablespoons butter, divided
6 garlic cloves
½ teaspoon fresh rosemary*, finely chopped
1 cup low sodium chicken broth, or stock
1 cup half and half or heavy cream

Instructions

Cook the chicken:

On a flat surface, pat dry the 4 chicken cutlets. Season on both sides with salt and pepper.
Heat a skillet over medium-high heat. Once hot, add the oil and 1 tablespoon of butter.
Once the butter is melted, place the chicken pieces on the pan and cook for 4 to 5 minutes on the first side, without disturbing them, flip, and cook for 3 to 4 additional minutes on the other side until the internal temperature reaches 165F.
Remove from pan onto a plate and set aside.

Make the sauce:

Reduce heat to medium and add the remaining tablespoon of butter onto the pan. Add the whole garlic cloves and sauté them for about 2 to 3 minutes, moving them around to make sure they toast to a golden color, but they don’t burn.
Add the rosemary to the garlic and toast it for about 30 seconds. Add the chicken broth or stock and let it simmer to begin to lift the toasty chicken tidbits from the pan. Add the cream, bring it to a simmer and let the sauce cook down for 3 to 4 minutes until it’s visibly reduced.

Combine:

Add the chicken breasts back into the pan and let it simmer for about 4 to 5 minutes.
Serve the chicken with cream sauce with your favorite sides, like southern mashed potatoes and steamed green beans.