Name: Creamy Garlic Chicken
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts; Salt and pepper, to taste; 3 teaspoons Italian seasoning; 1/3 cup all-purpose flour; 4 tablespoons grated Parmesan cheese; 3 tablespoons olive oil; 2 1/2 cups chicken broth; 1 beef bouillon cube or 1 teaspoon Better Than Bouillon; 1 teaspoon low-sodium soy sauce or Worcestershire sauce; 1 teaspoon onion powder; 1/2 teaspoon dried thyme; 1/2 teaspoon mustard powder; 3 tablespoons unsalted butter; 10 whole garlic cloves, peeled; 3 tablespoons all-purpose flour; 1/2 cup heavy cream; 1/2 cup grated Parmesan cheese (optional, for extra richness); Chopped fresh parsley, for garnish

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Short description: I pan‑sear Parmesan‑dusted chicken cutlets and simmer them in a silky, caramelized‑garlic cream gravy that I finish with Parmesan and parsley. It’s rich, cozy, and perfect with mashed potatoes and green beans.

Creamy Garlic Chicken

Why You’ll Love This Recipe

I get restaurant‑level comfort from simple pantry ingredients. I sear the chicken until golden, caramelize whole garlic cloves so they turn sweet and mellow, then build the sauce right in the same pan. I appreciate that the gravy is spoonable (there’s plenty) and that the technique is forgiving—great for weeknights and impressive enough for guests.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken:

2 large boneless, skinless chicken breasts
Salt and pepper
3 teaspoons Italian seasoning
1/3 cup all‑purpose flour
4 tablespoons grated Parmesan cheese
3 tablespoons olive oil

For the sauce:

2 1/2 cups chicken broth
1 beef bouillon cube (or 1 teaspoon Better Than Bouillon)
1 teaspoon low‑sodium soy sauce (or Worcestershire)
1 teaspoon onion powder
1/2 teaspoon dried thyme
1/2 teaspoon mustard powder
3 tablespoons unsalted butter
10 whole garlic cloves, peeled
3 tablespoons all‑purpose flour
1/2 cup heavy cream
1/2 cup grated Parmesan cheese (optional, for extra richness)
Chopped fresh parsley, for serving

Directions

Prep the chicken: I slice each chicken breast horizontally into 2–3 thinner cutlets, then pound to about 1/2‑inch thickness. I pat dry, season both sides with salt, pepper, and Italian seasoning, then dredge lightly in the flour and Parmesan on a plate, tapping off excess.
Sear: I heat the olive oil in a large skillet over medium‑high. I sear the chicken in batches for 4 to 5 minutes per side until a deep golden crust forms. I set the chicken aside on a plate.
Start the sauce: I lower the heat to medium and melt the butter, scraping up the browned bits with a silicone spatula. I add the whole garlic cloves and cook 6 to 7 minutes, stirring, until softened and lightly caramelized.
Make a roux: I sprinkle in the flour and cook 1 to 2 minutes to remove the raw flavor.
Build the gravy: In a measuring cup I combine the chicken broth, bouillon, soy sauce, onion powder, thyme, and mustard powder. I add this mixture in splashes, whisking constantly until smooth. I stir in the heavy cream, bring the sauce to a gentle boil, then reduce to a simmer.
Finish: I reduce heat to low and slowly stir in the Parmesan (if using). I return the chicken and any juices to the pan, spoon sauce over the top, cover partially, and simmer 5 minutes to heat through.
Serve: I garnish with parsley and ladle extra sauce over mashed potatoes or rice.

Variations

Mushroom lover: I sauté sliced mushrooms separately in butter until browned and fold them into the finished sauce.
Spinach and lemon: I wilt a couple of handfuls of baby spinach into the sauce and finish with the zest and juice of 1/2 lemon for brightness.
Thighs instead of breasts: I swap in boneless, skinless chicken thighs and add a few minutes to the sear.
Garlic‑Parmesan pasta: I slice the chicken and toss it with cooked pasta and a splash of pasta water for a one‑bowl meal.
Lighter swap: I use half‑and‑half in place of heavy cream and simmer a minute longer to thicken (the sauce will be slightly lighter).

Servings and timing

Servings: 4

Prep time: 15 minutes

Cook time: 40 minutes

Total time: 55 minutes

storage/reheating

I refrigerate leftovers in an airtight container for up to 3 days or freeze for up to 3 months. For gentle reheating, I thaw if frozen, then warm in a covered, lightly greased baking dish at 180°C/350°F for about 20 to 25 minutes, or reheat on the stovetop over low heat with a splash of broth. If microwaving, I use 50% power and stir occasionally so the sauce stays smooth.

FAQs

Can I use chicken thighs instead of breasts?

I can—boneless, skinless thighs sear beautifully and stay juicy. I simply add a minute or two per side and simmer until cooked through.

Do I have to use whole garlic cloves?

I prefer whole cloves because they caramelize and turn sweet without overpowering the sauce. If I only have minced garlic, I cook it briefly (30 to 60 seconds) so it doesn’t burn and use about 2 to 3 teaspoons.

Why add a bouillon cube and soy sauce?

I add both for depth and savoriness. Bouillon boosts the chicken flavor and soy adds umami and color without making the sauce taste like soy sauce.

How do I keep the sauce from curdling?

I lower the heat before adding cream, add it slowly, and avoid a hard boil once the dairy is in. If needed, I whisk in a splash of warm broth to smooth things out.

What sides go best with this?

I spoon the gravy over mashed potatoes, buttered noodles, or rice and add a simple green like roasted green beans or a crisp salad.

Conclusion

I reach for this creamy garlic chicken when I want maximum comfort with minimal effort. The golden sear, sweet garlic, and silky gravy come together in one skillet, and the leftovers reheat like a dream—perfect for cozy nights and company alike.