If cozy had a flavor, it would be this creamy garlic chicken. Juicy seared chicken simmers in a velvety, double-garlic Parmesan cream sauce that’s rich, layered, and absolutely spoon-worthy.
When I created this creamy garlic chicken, I wanted it to taste like the coziest kind of home cooking — the kind that makes the whole kitchen smell incredible and has everyone wandering in asking, “Is it ready yet?” It’s rich, velvety, and unapologetically garlicky in the best way. According to my family, it’s basically a warm hug… just one that comes with extra sauce for spooning over mashed potatoes.
And yes, I use both fresh garlic and garlic powder. It might sound like a lot, but layering the two gives the sauce this deep, mellowed-out flavor that feels nostalgic and comforting rather than sharp. As it simmers with butter, cream, wine, and parmesan, everything softens and blends into a silky, savory sauce that clings to juicy chicken as if it were meant to be there. Cozy dinner perfection.
What to eat with creamy garlic chicken
I think the best thing about this recipe is that magical, creamy garlic sauce. It’s so good, that you’re going to want to make something to soak it up! My top pick is some mashed potatoes , but basmati rice is another good option. Either way, add a side of green beans and you’ve got a delicious and complete meal.
Another little hack with this recipe is to add sliced mushrooms, or throw a handful of baby spinach in towards the end of the cooking process to add extra flavor. I also love this with some roasted root veggies or a side salad, like my brussels sprouts Caesar salad or my kale salad .
Creamy Garlic Chicken Recipe
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Ingredients
- ▢ 14 cloves garlic (see notes)
- ▢ 4 medium chicken breasts (see notes)
- ▢ 1 teaspoon EACH: garlic powder and onion powder
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 1 tablespoon all-purpose flour
- ▢ 2 tablespoon EACH: butter and olive oil (divided)
- ▢ ½ cup dry white wine (see notes)
- ▢ 1 cup chicken stock
- ▢ ¾ cup whipping cream
- ▢ ¼ cup grated parmesan cheese
- ▢ Fresh thyme, minced parsley, or chives (to serve)
Instructions
- Finely mince 2 garlic cloves. If the other cloves are extra large, gently smash them with the side of a chef’s knife by placing the knife on a clove and pressing down. 14 cloves garlic
- Dry the chicken with a paper towel and then season both sides with garlic powder, onion powder, salt, and pepper. Sprinkle the flour over the chicken and pat it down so it is evenly coated. 4 medium chicken breasts, 1 teaspoon EACH: garlic powder and onion powder, ½ teaspoon EACH: salt and pepper, 1 tablespoon all-purpose flour
- Heat 1 tablespoon of the butter 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and sear until golden on both sides, about 8-10 minutes total. Remove the chicken from the pan.
- Add the remaining tablespoon of butter and oil to the pan. Add the whole or smashed garlic cloves and cook for about 5 minutes, stirring several times. Reduce the heat to medium-low if the garlic starts to brown too quickly. Add the minced garlic and cook for 30 seconds.
- Pour the wine into the pan and scrape the bottom to remove any stuck-on bits. Add the chicken stock and bring the pan to a simmer for 5 minutes to cook the garlic. ½ cup dry white wine, 1 cup chicken stock
- Add the whipping cream, seared chicken, and any accumulated pan juices and bring to a simmer. Simmer for another 5-8 minutes, until the sauce thickens and the chicken is cooked. Stir in the parmesan and then garnish with some fresh thyme, minced parsley, or chives. ¾ cup whipping cream, ¼ cup grated parmesan cheese, Fresh thyme, minced parsley, or chives
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Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Do I eat the garlic cloves?
Absolutely! If you’re new to eating whole garlic cloves, fear not. Cooking them softens the flavor significantly, so you won’t get that intense bite you’d get from biting into pungent raw garlic.
How do I store leftover creamy garlic chicken?
Let it cool to room temperature, then transfer the leftovers to a covered container. Refrigerate for 3-4 days, reheating in a saucepan when you’re ready to enjoy them.
Can you freeze creamy garlic chicken?
This one is best enjoyed fresh, as creamy sauces don’t freeze very well, but if you need to, you can pop it in the freezer. Be sure to use an airtight or freezer-proof container to avoid ice crystals.
Can I use another cut of chicken?
Sure! This recipe works with chicken thighs, too. Just remember that different cuts will have different cooking times, and your chicken is safe to eat once it reaches 165 degrees Fahrenheit internally—check with an instant-read thermometer.
Is it possible to make this with milk instead of cream?
To lighten it up or if you’re out of heavy cream, try this trick: use milk instead, and thicken your sauce with two teaspoons of cornstarch dissolved in a bit of cold water. Stir in the cornstarch mixture after the chicken is completely cooked, and you’ll see the sauce thicken beautifully!
More creamy chicken recipes
Creamy Chive Chicken
Creamy Cajun Chicken
Dairy-Free Creamy Chicken Mushroom (with cashew sauce)
Creamy Boursin Chicken
Creamy Garlic Chicken Recipe
Ingredients
- 14 cloves garlic , see notes
- 4 medium chicken breasts , see notes
- 1 teaspoon EACH: garlic powder and onion powder
- ½ teaspoon EACH: salt and pepper
- 1 tablespoon all-purpose flour
- 2 tablespoon EACH: butter and olive oil , divided
- ½ cup dry white wine , see notes
- 1 cup chicken stock
- ¾ cup whipping cream
- ¼ cup grated parmesan cheese
- Fresh thyme, minced parsley, or chives , to serve
Instructions
- Finely mince 2 garlic cloves. If the other cloves are extra large, gently smash them with the side of a chef’s knife by placing the knife on a clove and pressing down. 14 cloves garlic
- Dry the chicken with a paper towel and then season both sides with garlic powder, onion powder, salt, and pepper. Sprinkle the flour over the chicken and pat it down so it is evenly coated. 4 medium chicken breasts, 1 teaspoon EACH: garlic powder and onion powder, ½ teaspoon EACH: salt and pepper, 1 tablespoon all-purpose flour
- Heat 1 tablespoon of the butter 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken and sear until golden on both sides, about 8-10 minutes total. Remove the chicken from the pan.
- Add the remaining tablespoon of butter and oil to the pan. Add the whole or smashed garlic cloves and cook for about 5 minutes, stirring several times. Reduce the heat to medium-low if the garlic starts to brown too quickly. Add the minced garlic and cook for 30 seconds.
- Pour the wine into the pan and scrape the bottom to remove any stuck-on bits. Add the chicken stock and bring the pan to a simmer for 5 minutes to cook the garlic. ½ cup dry white wine, 1 cup chicken stock
- Add the whipping cream, seared chicken, and any accumulated pan juices and bring to a simmer. Simmer for another 5-8 minutes, until the sauce thickens and the chicken is cooked. Stir in the parmesan and then garnish with some fresh thyme, minced parsley, or chives. ¾ cup whipping cream, ¼ cup grated parmesan cheese, Fresh thyme, minced parsley, or chives
