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This Creamy Garlic Chicken melts in your mouth thanks to a rich, silky sauce and tender seared chicken — a weeknight winner that feels special. I’ve made this skillet-style dish dozens of times, tweaking the sear and sauce to get dependable results every time. If you like a quick, creamy meal that pairs well with pasta or rice, this is a go-to in my rotation; for a pasta pairing, try this creamy garlic butter chicken and linguine recipe for inspiration: Creamy Garlic Butter Chicken and Linguine in Alfredo Sauce.

Why Make This Recipe

Deep, comforting flavor from browned chicken and a garlicky cream sauce that feels restaurant-quality at home.
Fast: ready in about 30 minutes, so it suits busy weeknights without sacrificing taste.
Protein-forward and satisfying — great for families or meal-prep portions.
Flexible: works with pasta, rice, potatoes, or veggies for easy customization.
Personal insight: I love how searing the chicken first builds flavor, then finishing it in the sauce keeps the meat juicy and lets the flavors meld.

Recipe Overview

Prep time: 10 minutes
Cook time: 18–20 minutes
Total time: 28–30 minutes
Servings: 4 (about 6 oz chicken per person)
Difficulty: Easy
Method: Pan-sear boneless chicken breasts in a 10–12-inch skillet, deglaze, then simmer a garlic-parmesan cream sauce until thick and glossy.

My Experience Making This Recipe

On early versions I overcooked the chicken, so I started using a quick pound-and-sear method plus a probe thermometer to hit 165°F (74°C) precisely. I also learned that deglazing the pan with broth before adding cream captures all the browned bits and multiplies the sauce flavor.

How to Make Creamy Garlic Chicken That Melts in Your Mouth (Easy Skillet Dinner!)

Start by seasoning and lightly pounding 4 boneless skinless chicken breasts to an even thickness (about 1/2–3/4 inch). Sear in a hot 10-inch skillet with 2 tbsp olive oil over medium-high heat until golden, about 4–5 minutes per side, then remove and rest.
Reduce heat to medium, sauté 4 minced garlic cloves in 3 tbsp butter for 30–45 seconds, sprinkle 1 tbsp flour (or cornstarch for GF) and cook briefly, then deglaze with 1/2 cup chicken broth. Stir in 1 cup heavy cream and 1/2 cup grated Parmesan, simmer 4–6 minutes until slightly thickened, return chicken to the pan and finish 2–3 minutes until the internal temp reaches 165°F (74°C). Finish with chopped parsley and a squeeze of lemon if you like.

Equipment note: a 10–12-inch heavy skillet (cast iron or stainless) and an instant-read thermometer make this consistent.

Expert Tips for Success

Use an instant-read thermometer to remove chicken at 160–162°F, allowing carryover to reach a safe 165°F; this prevents dryness.
Don’t overcrowd the pan when searing — give pieces space for good browning (Maillard reaction).
Deglaze with hot chicken broth (not cold) and scrape up browned bits — that’s concentrated flavor.
For a silkier sauce, grate Parmesan fresh and whisk it in off-heat to avoid graininess. For a different twist, see this creamy cajun chicken tortellini variation: Creamy Cajun Chicken Tortellini in Velveeta Garlic Cheese Sauce.
If the sauce is grainy, stir in a tablespoon of cold butter off heat to emulsify and smooth it.

How to Serve Creamy Garlic Chicken That Melts in Your Mouth (Easy Skillet Dinner!)

Spoon over cooked pasta (linguine, rotini) or mashed potatoes to soak up the sauce; a complementary recipe is Creamy Garlic Butter Chicken Rotini in Parmesan Sauce.
Serve with bright vegetables (steamed broccoli, green beans) and a lemon wedge to cut the richness.
For a cozy dinner party, plate with herb sprigs and cracked black pepper for contrast.
After dinner, a small, rich dessert pairs well — try a sweet finish like this fudge for contrast: Creamy Maple Walnut Fudge.

Storage and Reheating Guide

Cool to room temperature (no more than 2 hours) and store in airtight containers. Refrigerate up to 3–4 days. For longer storage, freeze in freezer-safe containers for 2–3 months; leave a little headspace for expansion.
Reheat gently on the stovetop over low heat with a splash of chicken broth or cream to refresh the sauce, or microwave covered in 30-second intervals, stirring between, to avoid separating the sauce. Thaw frozen portions overnight in the fridge before reheating.

Recipe Variations

Gluten-free: replace the tablespoon of flour with 1 tsp cornstarch mixed into cold broth before adding to the pan.
Dairy-free: use full-fat canned coconut milk or a cashew cream plus nutritional yeast for savory depth, and omit Parmesan.
Mushroom and spinach: add 6 oz sliced cremini mushrooms and 2 cups baby spinach when simmering the sauce.
Spicy Cajun: add 1–2 tsp Cajun seasoning and serve over pasta — a similar style can be found here: Cajun Chicken with Creamy Garlic Parmesan Linguine.

Nutritional Highlights

Good source of lean protein from the chicken, helping satiety and muscle repair.
Rich in fats from cream and butter; swap to half-and-half or milk for fewer calories, but expect a thinner sauce.
Allergen info: contains dairy (cream, butter, Parmesan) and possibly gluten if flour is used; use substitutions above for dietary needs. Portion guidance: one 6-8 oz cooked chicken portion per adult with sides.

Troubleshooting Common Issues

Sauce separating or grainy: lower the heat, add a splash of cream or a pat of cold butter, and whisk to re-emulsify.
Chicken overcooked and dry: pound to even thickness and remove at 160–162°F to allow carryover; rest 5 minutes before serving.
Sauce too thin: simmer a few extra minutes to reduce, or whisk a teaspoon of cornstarch with cold water and stir in to thicken.

Frequently Asked Questions

Q: Can I use chicken thighs instead of breasts?
A: Yes. Bone-in thighs take longer (20–25 min) and benefit from a lid during finishing; boneless thighs cook in similar time to breasts but stay more forgiving if you slightly overcook them.

Q: How can I make the sauce lighter but still flavorful?
A: Swap half the heavy cream for low-fat milk or half-and-half and increase flavor with extra garlic, a splash of white wine when deglazing, or 1–2 tsp Dijon mustard for depth.

Q: Can I prep this ahead for a dinner party?
A: You can sear chicken and make the sauce up to a day ahead; cool completely, refrigerate, then gently reheat on low and finish in the skillet for 5–7 minutes before serving to refresh the sauce and texture.

Q: Will the sauce thicken as it cools?
A: Yes — cream-based sauces tighten as they cool. Reheat gently and add a splash of broth or cream if it becomes too thick.

Conclusion

For another take and recipe inspiration, check out this tested version: Creamy Garlic Chicken • Salt & Lavender.