Save to Pinterest The smell of garlic browning in butter can stop me mid-sentence, no matter what I'm doing. This recipe happened on a Tuesday when I had twenty minutes and a craving for something that tasted like I'd tried harder. I tossed chicken bites into a hot pan, let them sizzle until golden, then built a creamy garlic sauce right in the same skillet. My husband walked in, sniffed the air, and asked if we were having company. We weren't, but it felt like we should have been.
I made this for my sister once when she stopped by unannounced, tired and hungry after a long shift. She sat at the counter while I cooked, and by the time I plated it, she'd already stolen two bites straight from the skillet. She told me it reminded her of something our mom used to make, though I'm not sure that was true. Sometimes a warm meal just feels like home, even when it's brand new.
Ingredients
- Boneless, skinless chicken breasts or thighs (1.5 lbs): I prefer thighs because they stay juicy and forgive a little extra heat, but breasts work beautifully if you don't overcook them.
- Salt and black pepper (1/2 tsp each): Season confidently here, the flour coating needs the help and it sets the foundation for the whole dish.
- All-purpose flour (2 tbsp): Just enough to give the chicken a light crust that helps the sauce cling, swap for gluten-free flour if needed.
- Olive oil (2 tbsp): This keeps the butter from burning when you sear the chicken at higher heat.
- Unsalted butter (2 tbsp, divided): One tablespoon browns the chicken, the other blooms the garlic, and both add richness you can taste.
- Garlic cloves (6 large, minced): Don't skimp, this is a garlic sauce and the fragrance when it hits the hot butter is half the magic.
- Chicken broth (1 cup): Scrapes up the browned bits and builds the savory base, use good quality stock if you have it.
- Heavy cream (1 cup): This is what makes the sauce silky and luxurious, turning a simple skillet into something special.
- Grated Parmesan cheese (1/2 cup): Stir it in and watch the sauce thicken and turn glossy, it adds a salty, nutty backbone.
- Dried Italian herbs (1/2 tsp): A blend of basil, oregano, and thyme works, or use whatever Italian seasoning you have in the cupboard.
- Crushed red pepper flakes (1/4 tsp, optional): Just a pinch adds warmth without real heat, but leave it out if you're cooking for kids.
- Fresh parsley (2 tbsp, chopped): A handful at the end makes everything look brighter and taste fresher.
Instructions
- Coat the chicken:
- Toss the chicken pieces with salt, pepper, and flour until every bite has a light, even dusting. This helps them brown beautifully and gives the sauce something to grab onto later.
- Sear the chicken:
- Heat olive oil and one tablespoon of butter in a large skillet over medium-high heat, then add the chicken in a single layer. Let them sizzle undisturbed for four to five minutes per side until golden and cooked through, then remove and set aside.
- Bloom the garlic:
- Lower the heat to medium, add the remaining butter, and toss in the minced garlic. Stir constantly for about a minute until it smells incredible but hasn't turned brown.
- Deglaze with broth:
- Pour in the chicken broth and scrape up all those tasty browned bits stuck to the pan. Let it simmer for two minutes to concentrate the flavor.
- Build the cream sauce:
- Stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes if using. Simmer gently for three to four minutes, stirring occasionally, until the sauce thickens just enough to coat the back of a spoon.
- Finish with the chicken:
- Return the seared chicken to the skillet and let it simmer in the sauce for two to three minutes until every piece is hot and glossy. Taste and adjust the salt and pepper, then sprinkle with fresh parsley before serving.
Save to Pinterest One night I served this over a bowl of buttered egg noodles with a side of roasted broccoli, and my youngest, who usually picks at dinner, asked if we could have it again the next week. I didn't say anything, but I wrote it down on the meal plan twice. Sometimes a recipe earns its spot not because it's fancy, but because everyone at the table cleans their plate without complaint.
Serving Suggestions
This dish begs for something to soak up the sauce, so I like to serve it over jasmine rice, creamy mashed potatoes, or a pile of pasta. A warm, crusty baguette on the side is never a bad idea either, especially if you're the type who likes to mop up every last drop. Pair it with a simple green salad or roasted vegetables and you've got a complete meal that feels much fancier than the effort it took.
Flavor Variations
If you want a little brightness, squeeze half a lemon over the finished dish just before serving, it cuts through the richness beautifully. Swap the Parmesan for Pecorino Romano if you like a sharper, saltier bite, or stir in a handful of fresh spinach during the last minute of cooking for some color. You can even make this dairy-free by using coconut cream and a good vegan Parmesan, it won't taste exactly the same, but it's still creamy and satisfying.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, and they reheat gently on the stovetop with a splash of broth or cream to loosen the sauce. I don't recommend freezing this one because cream sauces can separate when thawed, but if you're cooking for two, consider halving the recipe instead. When you reheat, keep the heat low and stir often so the sauce stays silky.
- Store in the fridge within two hours of cooking to keep it safe and fresh.
- Reheat on the stovetop over low heat, adding a little broth or cream if the sauce has thickened too much.
- This doesn't freeze well due to the cream, so plan to enjoy it within a few days.
Save to Pinterest This recipe has become one of those weeknight staples I reach for when I want comfort without the wait. I hope it finds a spot in your rotation too, because sometimes the best meals are the ones that come together quickly and leave everyone asking for seconds.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and often provide more tenderness and flavor. They may require an additional 1-2 minutes per side when searing due to thickness. Ensure they're cooked through before proceeding.
- → How do I prevent the sauce from breaking?
Keep heat at medium once you add the cream. Avoid boiling vigorously, as high temperatures can cause the cream to separate. Stir constantly and add cream gradually if possible. If separation occurs, whisk in a tablespoon of cornstarch mixed with water.
- → What can I serve this with?
This pairs beautifully with rice, egg noodles, fettuccine, mashed potatoes, or crusty bread. Light vegetable sides like steamed green beans or roasted asparagus complement the richness of the sauce without overwhelming the palate.
- → Can I make this ahead of time?
Yes, prepare through step 5, then cool and refrigerate for up to 2 days. Reheat gently on stovetop over medium-low heat, adding the cooked chicken back in the final minutes. Add fresh parsley garnish just before serving.
- → How do I make this dairy-free?
Replace heavy cream with full-fat coconut cream in equal measure. Use nutritional yeast or store-bought vegan Parmesan instead of traditional cheese. The flavor profile shifts slightly but remains delicious and satisfying.
- → Can I add vegetables to this dish?
Absolutely. Sauté diced mushrooms, spinach, or roasted red peppers alongside the garlic before adding the broth. For heartier additions, include them during the initial chicken searing phase so they cook through with the sauce.