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This creamy garlic chicken is an irresistible meal that is perfect for any night of the week. It tastes amazing, and it pairs great with your favorite sides.
Chicken with Creamy Garlic Sauce
This recipe combines all the deliciousness of my garlic chicken breasts with the velvety texture of my epic chicken with cream. It’s perfection in every bite, and your family will ask for it time and time again -mine does!
Kids and adults will agree that this is the way to eat chicken: flavorful and never bland. The perfect amount of garlic and herbs leads me to make extras and use the leftovers for an epic dinner a couple of nights later that everyone devours.
Ingredients
Along with chicken breasts, salt, pepper, and olive oil for cooking, you’ll need these ingredients for the sauce: butter, garlic cloves, fresh rosemary (dried also works), chicken broth (you can swap it for stock or bone broth), half and half or heavy cream.
How to make Garlic Chicken and Sauce
Check the steps to prepare this delicious creamy garlic chicken:
- Butterflying the chicken breasts to ensure they cook evenly and in half the time. Once done, pat them dry so the seasonings stick to the meat.
- Sear the chicken in a skillet for 3 or 4 minutes without disturbing it. Then, flip it and cook until the internal temperature reaches 165F. Using a meat thermometer is the best way to ensure the chicken is fully cooked. Remove the chicken from the pan.
- Make the sauce in the same pan. Cooking the sauce lifts the toasty chicken tidbits. Yummy! Once ready, the garlic sauce is visibly reduced.
- Combine the chicken breasts with the sauce in the pan, let it simmer for a few extra minutes, and enjoy!
What To Serve with Creamy Garlic Chicken
Serve the chicken with cream sauce with your favorite sides, like Southern mashed potatoes and green beans, a gorgeous wedge salad, or an easy side salad.
Creamy Garlic Chicken (Easy Recipe)
Watch how it’s made:
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 chicken broth, or stock
- 1 cup half and half or heavy cream, warmed
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 3 to 4 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 pan and toast it for about 30 seconds. Add the chicken broth or stock, and as it simmers, use a wooden spatula to scrape the tidbits from the bottom of the pan. Add warmed cream to the pan and stir, bringing it to a simmer, and then cook it down for about 4 minutes.
Combine:
- Add the chicken breasts back into the pan and let them simmer in the sauce for a few minutes, to warm them up and let them absorb the creamy garlic flavor of the sauce.
Notes
- Substitute the fresh rosemary for ½ teaspoon poultry seasoning, ½ teaspoon dried rosemary, or ½ teaspoon Italian seasoning.
Sage says
This turned out great and my kids loved it! I will definitely be making this again.