Pin this My neighbor knocked on my door one Wednesday evening holding a skillet, asking if I had garlic. She was mid-recipe and had run out, so I handed her a bulb and ended up following her back to watch what she was making. That skillet was bubbling with golden chicken bites swimming in the creamiest garlic sauce I'd ever seen. She served it over rice right there in her kitchen, and I knew I had to recreate it. I've been making my version ever since, and it never takes longer than half an hour.
The first time I made this for my brother, he ate three servings and asked if I'd opened a restaurant without telling him. I laughed, but it did feel like restaurant-quality food coming out of my everyday skillet. The kitchen smelled like a garlic lover's dream, and the sauce thickened into that glossy, velvety texture that makes you want to lick the spoon. It became my go-to whenever someone needed cheering up or I wanted to feel like I had my life together, even if the rest of the day had been chaos.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch pieces: Thighs stay juicier, but breasts work beautifully if you don't overcook them, and bite-sized pieces mean every bit gets coated in that luscious sauce.
- 1/2 tsp salt and 1/2 tsp black pepper: Seasoning the chicken before cooking builds flavor from the inside out instead of just on the surface.
- 2 tbsp all-purpose flour: This light coating gives the chicken a golden crust and helps thicken the sauce naturally as it simmers.
- 2 tbsp olive oil and 2 tbsp unsalted butter: The oil prevents the butter from burning while the butter adds rich, nutty flavor you just can't get from oil alone.
- 6 large garlic cloves, minced: Yes, six cloves, because garlic is the star here and mellows into sweet, aromatic goodness when sautéed gently.
- 1 cup chicken broth: This deglazes all those tasty browned bits from the pan and forms the savory base of your sauce.
- 1 cup heavy cream: The magic ingredient that turns a simple pan sauce into something silky and indulgent.
- 1/2 cup grated Parmesan cheese: Adds salty, umami depth and helps the sauce cling to the chicken with a glossy finish.
- 1/2 tsp dried Italian herbs: A blend of basil, oregano, and thyme brings warmth and complexity without needing a spice rack full of jars.
- 1/4 tsp crushed red pepper flakes (optional): Just a pinch adds a subtle warmth that makes the whole dish more interesting without any real heat.
- 2 tbsp fresh parsley, chopped: A pop of color and a fresh, grassy note that balances all that richness right before serving.
Instructions
- Season and coat the chicken:
- Toss your chicken pieces with salt, pepper, and flour in a bowl until each piece has a light, even dusting. This step takes two minutes and makes all the difference in creating that golden crust.
- Sear the chicken:
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, then add the chicken in a single layer without crowding. Let each piece sizzle undisturbed for 4 to 5 minutes per side until golden brown and cooked through, then remove and set aside.
- Sauté the garlic:
- Lower the heat to medium, add the remaining tablespoon of butter, and toss in the minced garlic. Stir constantly for about a minute until it smells incredible but hasn't turned brown, because burnt garlic is bitter and there's no coming back from that.
- Deglaze with broth:
- Pour in the chicken broth and use a wooden spoon to scrape up all those caramelized bits stuck to the bottom of the pan. Let it simmer for 2 minutes while the broth reduces slightly and the flavors concentrate.
- Build the cream sauce:
- Stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes if using. Let the sauce simmer gently for 3 to 4 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon.
- Return the chicken:
- Nestle the seared chicken back into the skillet and let everything simmer together for 2 to 3 minutes. The chicken will soak up some of that creamy sauce and the flavors will meld into something truly comforting.
- Finish and serve:
- Taste the sauce and adjust the salt and pepper as needed, then sprinkle with fresh parsley. Serve it hot with rice, pasta, mashed potatoes, or crusty bread to soak up every drop of that garlic cream.
Pin this I made this on a rainy Sunday when my best friend came over feeling burnt out from work. We sat at my kitchen table with bowls of this over rice, and she said it tasted like a hug. That's exactly what it is: warm, rich, and the kind of food that makes you feel cared for. Now whenever she texts me having a rough week, I know what I'm making for dinner.
Serving Suggestions
This dish shines over a bed of fluffy white rice or buttery egg noodles that soak up the sauce like a dream. I've also served it with garlic mashed potatoes for an over-the-top indulgent meal, and once I tore up a baguette and we just dipped our way through dinner. A simple green salad or roasted vegetables on the side cuts through the richness and makes it feel like a complete, balanced plate.
Customizing the Flavor
If you want a brighter, tangier sauce, squeeze half a lemon over the finished dish right before serving. Swap the Parmesan for Pecorino Romano if you like a sharper, saltier bite, or stir in a tablespoon of Dijon mustard for a subtle kick. I've also added a handful of spinach or sun-dried tomatoes in the last minute of cooking when I want extra color and flavor without much effort.
Storage and Reheating
Leftovers keep in an airtight container in the fridge for up to three days and taste even better the next day after the flavors have had time to settle. Reheat gently on the stovetop over low heat with a splash of broth or cream to bring the sauce back to life, stirring often so it doesn't break. I've never had leftovers last long enough to freeze, but if you do, thaw in the fridge overnight and reheat slowly to keep the cream from separating.
- Always reheat on low heat and add a little liquid to keep the sauce smooth and creamy.
- Store the chicken and sauce together so the chicken stays moist and flavorful.
- If you're meal prepping, cook the chicken and sauce separately and combine them when reheating for the best texture.
Pin this This recipe has pulled me out of more weeknight dinner ruts than I can count, and it never feels boring. I hope it becomes one of those dishes you make without thinking, the kind that fills your kitchen with the smell of garlic and makes everyone ask what's for dinner before they've even walked through the door.
Recipe Questions
- → Can I use chicken thighs instead of chicken breasts?
Yes, chicken thighs work wonderfully and stay more tender. They may require 1-2 additional minutes of cooking to ensure they're fully cooked through.
- → How do I make this dairy-free?
Substitute heavy cream with coconut cream in equal amounts and use vegan Parmesan cheese. Use vegan butter or olive oil for cooking to keep the dish dairy-free.
- → What are the best side dishes to serve with this?
Pair with rice, pasta, mashed potatoes, or crusty bread to soak up the creamy sauce. Roasted vegetables or a simple green salad complement the richness nicely.
- → Can I make this ahead of time?
Yes, you can prepare the components separately and refrigerate for up to 2 days. Reheat gently over medium-low heat, adding a splash of broth if needed to restore sauce consistency.
- → How do I prevent the sauce from breaking?
Keep heat at medium after adding cream to avoid boiling. Stir frequently and ensure garlic doesn't brown before adding liquid. If needed, temper the cream by slowly whisking in warm broth first.
- → Can I add vegetables to this dish?
Absolutely. Mushrooms, spinach, or sun-dried tomatoes work beautifully. Add mushrooms with the garlic or stir in spinach during the final minutes of cooking.