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You are here: Home / Recipes / Creamy Garlic Chicken Breasts

December 23, 2018 By Karina 61 Comments

Creamy Garlic Chicken Breasts

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Chicken Breasts in an irresistible garlic sauce filled with caramelized onions and garlic is a winner of a chicken dinner!

Easy and delicious comfort food at its finest. Lightly floured boneless chicken breasts are pan fried in butter and oil until golden and crispy before being added to a mouth-watering garlic cream sauce. Filled with caramelised flavour, you will LOVE how easy this is!

Boneless chicken breasts are pan fried in until golden and crispy before being added to a mouth-watering garlic cream sauce! Filled with caramelized flavour, will LOVE how easy this is! | cafedelites.com

CHICKEN BREAST

Crispy, golden chicken on the outside → tender and succulent on the inside → lightly simmered in a creamy sauce with so much flavour. The combination of your dreams! Chicken breasts tend to have a bad reputation for being too dry, chalky or hard to swallow. However, this recipe yields perfectly juicy breasts lightly floured and pan fried.

With all of the creamy sauce recipes I have on this site (Creamy Garlic Tuscan Shrimp, Creamy Dijon Chicken, Creamy Salmon Piccata, or Creamy Parmesan Shrimp), this one stands out from the crowd!

Ready in less than 30 minutes and perfect for any night of the week…even special occasions!

Chicken breasts are pan fried in until golden and crispy before being added to a mouth-watering garlic cream sauce! You will LOVE how easy this is! | cafedelites.com

HOW TO COOK CHICKEN BREAST

  • You’re going to start with thin chicken breasts. For a faster prep-time, cut your chicken breasts in half horizontally to make four fillets (like you did for our Chicken Marsala). Quicker and easier than pounding them thin with a meat mallet and yields the same results. Thinner chicken pieces cook faster and evenly.
  • We use a combination of oil and butter to fry the chicken for the best golden browned results and delicious flavour.
  • Cook the sauce in the same pan as the chicken. Don’t get rid of any chicken bits from the pan as they add tons of flavour into the sauce!

COOKING WITH GARLIC

If you’ve gone ahead and read the recipe already, you may be thinking one of two things:

A whole head of garlic?

A. This woman is crazy. TOO MUCH GARLIC. YUCK!
B. Oh my god, finally, the perfect amount of garlic.

The beauty of this chicken breast recipe is that the garlic is NOT overpowering AT ALL! The secret to having SO much garlic without being overly pungent is caramelising the cloves (some smashed and some whole) in chicken stock (or broth) for 5-6 minutes over medium heat. This allows the garlic to soften beautifully with a hint of sweetness.

Chicken breasts in a mouth-watering garlic cream sauce. | cafedelites.com

GARLIC FLAVOUR

YOU can make this as garlicky as you want! How? For a stronger garlic flavour, smash all of your cloves with a heavy knife. Place the blade flat on the clove (sharp side facing away from you) and press the blade down on the clove with the heel of your hand. Explained in detail here.

The garlic cloves are lightly browned in a little oil along with softened onion in buttery pan juices before being gently simmered in chicken stock. There is so much caramelization happening in this pan, its CRAZY GOOD!

For a much milder sauce, add the garlic cloves whole.

If you’ve never cooked with whole garlic cloves before, you may be breaking into a cold sweat right about now. I promise you there’s no need for a freak out. Cooking them the way you will here relaxes their usual intense flavour, instead giving them a subtle sweetness. They become so soft, like butter!

Of course, if you LOVE garlic with chicken breasts, then feel free to mince or finely chop all of the cloves and add them in.

Chicken breast recipe with a garlic cream sauce! | cafedelites.com

TIPS

  • You can use heavy cream, whipping cream or thickened cream in the sauce.
  • For a lightened up sauce, use evaporated milk or half and half. If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle.
  • The sauce will not thicken immediately after adding in your cream. Once you add your chicken breasts back into the pan, the flour from the chicken will thicken your sauce. No cornstarch needed. HOORAY!

SIDES THAT GO WITH CREAMY GARLIC CHICKEN BREASTS

We love this chicken breast recipe with steamed rice or mashed potatoes! You can also serve it over pasta, cauliflower mash or zucchini noodles.

LOOKING FOR MORE CHICKEN BREAST RECIPES? TRY THESE!

Creamy Parmesan Carbonara Chicken (No Egg)
Balsamic Baked Chicken Breast With Mozzarella Cheese
Crispy Chicken Parmesan (Parmigiana)

Creamy Garlic Chicken Breast Recipe

Lightly floured boneless chicken breasts are pan fried in until golden and crispy before being added to a mouth-watering garlic cream sauce! Filled with caramelized flavour, you will LOVE how easy this is! 
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Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Serves: 4 people

Ingredients

For The Chicken:

  • 2-3 large boneless and skinless chicken breasts halved horizontally to make 4
  • 4 tablespoons flour (all purpose or plain)
  • 4 tablespoons finely grated fresh Parmesan cheese
  • 2 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/2 teaspoon Black cracked pepper

For The Sauce:

  • 5 tablespoons olive oil
  • 2 tablespoons butter
  • 1 small onion finely chopped
  • 1 whole head of garlic peeled and divided into 10-12 cloves
  • 1 1/4 cup chicken broth (stock)
  • 1 1/4 cup half and half or heavy cream (or evaporated milk)
  • 1/2 cup finely grated fresh Parmesan cheese
  • 2 tablespoons fresh parsley, to serve

Instructions

  • Season the chicken with salt, garlic powder and pepper.
  • In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
  • Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat until pan is nearly smoking. Swirl pan to coat evenly. 
  • Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
  • Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
  • Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened. 
  • Smash 6 whole cloves of garlic with the blunt edge of the back of a knife 
  • Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
  • Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
  • Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste. 
  • Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
  • Garnish with parsley and a little black cracked pepper. 
    Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Nutrition

Calories: 458kcal | Carbohydrates: 11g | Protein: 21g | Fat: 36g | Saturated Fat: 13g | Cholesterol: 85mg | Sodium: 1205mg | Potassium: 403mg | Sugar: 1g | Vitamin A: 710IU | Vitamin C: 10.3mg | Calcium: 285mg | Iron: 1mg

 

Filed Under: Dinner Tagged With: breast, chicken, creamy, dinner, garlic

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Reader Interactions

Comments

  1. Heidi says

    November 20, 2019 at

    Hi, can you use chicken thighs instead?

    Reply
  2. Sharon says

    November 5, 2019 at

    Made this recipe tonight and was very pleased with the results. Definitely a keeper and will be making this recipe for company.

    Reply
  3. April says

    October 16, 2019 at

    5 stars
    Amazing. Will certainly make again.

    Reply
  4. Erica says

    October 12, 2019 at

    5 stars
    I have made this once and it was WOW amazing! Making again tomorrow. Your chicken recipes are all fabulous! I follow your steps to pan cooking chicken in all my recipes and it comes out perfect. I do use 1% milk in all of my creamy recipes and it is still unbelievable.

    Reply
  5. Tish says

    October 3, 2019 at

    5 stars
    Tried this out tonight and my 9 yo daughter said it was the best thing she’s ever tasted. Looks like it’s going into regular rotation! Thanks so much for sharing!

    Reply
  6. Jess says

    September 29, 2019 at

    5 stars
    Great recipe!! Never too much garlic! 🙂 Dunno how you did all that prep in 15 min though, took us a solid 30! Bringing total time closer to an hour. Well worth it though! Had it over rice. Toddler loved it too.

    Reply
  7. Vanessa says

    August 16, 2019 at

    5 stars
    This was sooooo good!! My whole family loved it, thank you for sharing 😊

    Reply
  8. Laura says

    July 22, 2019 at

    5 stars
    THE best chicken recipe ever! I improvised the hell out of it tonight, straining chicken noodle soup and adding water to make the 1 1/4 cup; also used shredded mozzarella since that’s what we had and it still came out amazing.

    Reply
  9. Bobbi says

    June 25, 2019 at

    This was delicious!! My family enjoyed it. I served it over noodles. I am going to try it with shrimp next time. I think this is a good option for a dinner party.

    Reply
  10. A. Nealy says

    June 21, 2019 at

    5 stars
    My family LOVED this recipe. So delicious.

    Reply
  11. Jean says

    June 4, 2019 at

    Has anyone tried this with chicken thighs? I don’t currently have chicken breasts.

    Reply
    • Karina says

      November 28, 2019 at

      Yes you can definitely use thighs!

      Reply
  12. Leighann says

    June 3, 2019 at

    5 stars
    This was delicious!!!! Made it tonight! Took Wayne longer than 35 minutes….. but was well worth it!! My tricky eaters even ate it!!! Yay!! Made it with mashed potatoes and steamed zucchini and yellow squash! WE all loved I it! I will for sure be making it again! Maybe it wil go a little faster

    Reply
  13. Jessica says

    May 7, 2019 at

    5 stars
    I never comment on recipes, but couldn’t resist for this one, I absolutely love this. I’ve made it twice in the past week and it’s definitely going to become a staple meal in my house. Made with risotto last time and having with cauliflower rice this time. Thank you for this fabulous recipe!

    Reply
  14. Emily says

    May 1, 2019 at

    5 stars
    This turned out amazing! Make sure you have some kind of mash or baguette to soak up the delicious sauce. I only put in 1 cup of cream as extra seemed like too much but damn!! This is going in my recipe book. Thank you!

    Reply
  15. Dena says

    April 10, 2019 at

    5 stars
    Just made this! Added mushrooms and used super light cream. Had option of buttered rice and mini pennes pasta with a side of spinach. Yum yum. Definitely making these again. Oh and you can never have too many garlic!

    Reply
  16. DC says

    April 9, 2019 at

    5 stars
    This was so tasty-thank you!!

    Reply
  17. Susan Tadko says

    April 8, 2019 at

    5 stars
    Made this for dinner tonight. Really loved it. Added a can of mushrooms and used light cream. Cooked noodles and added those right into the skillet to coat them with all this delicious sauce. Definitely a keeper. Thank you!

    Reply
  18. Leah says

    March 29, 2019 at

    5 stars
    Karina you are AMAZING!!! My husband and I love this. It’s perfect for the two of us, we get a nice dinner and awesome left overs. I honestly feel like the world’s best wifey when I make this. Thank you thank you thank you for a wonderful recipe, you are doing the Lord’s work.
    This recipe does not need any changes or substitutions to turn out the way it looks in the post.

    Reply
  19. Suzzette says

    March 20, 2019 at

    5 stars
    This was delicious. Not a speedy dinner, but well worth all the steps to get to the delightful ending. Next time I will add mushrooms.

    Reply
  20. Gertrude says

    March 17, 2019 at

    Loved this. Can’t wait to have the leftovers. Pretty much made as written except for a small addition of white wine to thin the sauce

    Reply
  21. Sarah says

    March 16, 2019 at

    5 stars
    This is delicious! I’ve made it several times with mashed potatoes and sauteed green beans. My kids favorite new meal:)

    Reply
  22. lisa says

    February 20, 2019 at

    can we use minced garlic in a jar?

    Reply
  23. Velina says

    February 20, 2019 at

    5 stars
    This was delicious. I deglazed the pan with white wine,and then used the chicken broth that I boiled the garlic in. I added cooked pasta in the dish to make it a one-pot meal. Next time I’m going to add some veggies like mushrooms and broccoli. Very tasty!! Thank you.

    Reply
  24. Joanna Chafee says

    February 20, 2019 at

    5 stars
    So good! I hate frying things so I baked the chicken and it was still amazing. My husband LOVED it. Thank you!

    Reply
  25. Cassie says

    February 14, 2019 at

    This has to be the BEST chicken recipe I’ve ever made! We added mushrooms and it was incredible! Hubby LOVED it!

    Reply
    • Suzzette says

      March 20, 2019 at

      5 stars
      I was going to add mushrooms too, but wanted the first time to try exact. It was amazing. I am definitely adding mushrooms next time.

      Reply
  26. R L says

    February 10, 2019 at

    5 stars
    Excellent, cooked in two pans so that I could have mushrooms in one for those of us who like it. Almost like chicken Marsala, but parmesan instead of Marsala and onions instead of shallots..

    Reply
  27. Jessica Wilcox says

    February 9, 2019 at

    Any way to ditch the flour and make it gluten free? If I just left it out would it change it drastically?

    Reply
    • Victoria says

      February 17, 2019 at

      I made it without any flour and it was still amazing!

      Reply
  28. Wes says

    February 7, 2019 at

    5 stars
    We love garlic! Just finished eating this dish along with mashed potatoes and have to say it was pretty awesome. Made a couple of changes though. We used a whole head of garlic so I omitted the garlic powder. A little tip about having to remove the garlic paper for that much garlic…put it in the microwave for about 10 or 12 seconds and the paper comes right off! We live in Mexico and can’t buy heavy cream so I used a cup of half and half along with a few tablespoons of Mexican crema to tighten it up. A nice simple green salad ended the meal. There was some sauce left so that’s going on some pasta for lunch tomorrow.

    Reply
  29. Ana González says

    February 6, 2019 at

    5 stars
    I made this recipe of chicken last night, and I really liked it! so easy to follow up the procedure and very fast to cook.
    The taste, the creamy sause is so delicious! My husband, was impressed with this recipe, because he’s does not like chicken breast, but last night he enjoy his dinner.
    Thank you so much for sharing with us the recipe.

    Reply
  30. Marlo says

    February 5, 2019 at

    5 stars
    This was an easy recipe and a great choice for something different to do with chicken. Such good, rich flavor. Even with all the garlic it calls for it is NOT overpowering. A must try!!

    Reply
  31. Andie says

    February 3, 2019 at

    I made this early this morning to bring to my home that is being renovated. I also made a mistake and added too much olive oil! I tossed in a little bit of flour to correct that. I must say that this is one of the best chicken dishes I have tasted in a long time. It was super juicy and flavorful even after being reheated later in the day. This recipe is a BIG keeper. I can’t wait to try the next one! Thank you so much!

    Reply
  32. Jackie says

    January 29, 2019 at

    5 stars
    This recipe is one of the best i have ever made! Delish!!!

    Reply
  33. Brenda says

    January 24, 2019 at

    made sit tonight, it went over well! I will make it again!

    Reply
  34. Elizabeth P says

    January 22, 2019 at

    5 stars
    I had a different plan for dinner tonight but found this and decided to try it since I had all the ingredients. It was AMAZING! My picky daughter and loving husband devoured every bite. Thank you so much!! This is definitely going into my list of family favorites.

    Reply
  35. Katherine says

    January 17, 2019 at

    5 stars
    Wow! This is a easy and amazing recipe! I made absolutely NO tweaks to the recipe and it came out fantastic!

    Reply
    • Karina says

      January 17, 2019 at

      I’m so happy you loved it Katherine!

      Reply
  36. Jessica Gahm says

    January 17, 2019 at

    5 stars
    I never leave comments but this was the best chicken I’ve ever had!! I’m eating Keto so I just subbed the flour for almond flour. My entire family ate it up and my youngest said it was the best meat I’ve ever cooked. I will forward this on to everyone I know!

    Reply
    • Kim says

      March 6, 2019 at

      Oh…I made this tonight and was nervous about subbing out white flour for almond but I chickened out…I’ll have to try that next time

      Reply
  37. Natalia says

    January 16, 2019 at

    What can I substitute the flour for? almond flour works?

    Reply
    • Karina says

      January 17, 2019 at

      Absolutely!

      Reply
  38. Emma says

    January 15, 2019 at

    5 stars
    Found your site and this recipe purely by chance. I’ve sliced the filets up because of a 4 year old and added a small amount of spinach as it was in the fridge

    Reply
  39. Shani says

    January 9, 2019 at

    5 stars
    This was exactly what I had been craving for a couple of weeks – or maybe my entire life. I added parmesan, garlic, and oregano to the flour, and didn’t use black pepper (my mother can’t have it and I got used to cooking with white pepper if any), but otherwise followed the recipe. I served it over pasta and fell in love. It was a hit with everyone at the table.

    The leftovers were amazing too. For reheating, I put all the leftovers (which wasn’t much) in a small sauce pot and added a little bit of water over the time of reheating as the sauce got really thick, this coated the pasts well in the sauce.

    Reply
  40. Shelia says

    January 6, 2019 at

    Looks wonderful! For those of us that are lactose intolerant could almond milk be substituted for the heavy cream? Thanks!

    Reply
    • Karina says

      January 8, 2019 at

      Hi Sheila,

      Yes, you can use almond milk. However, you need to cook it on low heat.

      Reply
  41. Jennifer Frazier says

    January 5, 2019 at

    Could the sauce be doubled to use with pasta?

    Reply
    • Karina says

      January 8, 2019 at

      Absolutely!

      Reply
  42. Cathy Howard says

    December 27, 2018 at

    4 stars
    This looks beautiful. can’t wait to try it… Spent a lot of time cooking and oh lots of baking for family and friends for Christmas .. actually tried your best fudgy chocolate cake for Christmas. we had soo much food.. Happy and Healthy 2019!!!!

    Reply
  43. Paula Granica says

    December 27, 2018 at

    5 stars
    I spent Christmas with my both daughters and new son in law and his family. They got married Dec. 8 th. Had a wonderful time.

    Reply
  44. S.Barrault says

    December 27, 2018 at

    5 stars
    We spent our Christmas with our grown children and grand puppy’s. We had our traditional turkey dinner with all the fixings! I added the brown sugar ham recipe from here and it was delicious! Our evening was filled with laughter and chatter while we played games and reminisced about all our Christmas’s before when our kids were young…this is my favourite part of our Christmas together 😊💜

    Reply
  45. Steve Wood says

    December 27, 2018 at

    5 stars
    I love this recipe. it’s a favorite in my home.

    Reply
  46. Sherri Apicella says

    December 27, 2018 at

    5 stars
    We spent Christmas together as a family. My daughters were able to come home from college for Christmas and my mom flew in for Christmas. We went to candlelight Christmas Eve service then went over to the in laws for Christmas. Then Christmas days we had hot cinnamon rolls for breakfast opened up presents and later had a nice Christmas dinner together then watched Christmas movies together.

    Reply
  47. Dutchess says

    December 25, 2018 at

    5 stars
    I made this last night with mashed potatoes. It was AMAZING!!!!! The second I served the plates I didn’t hear a PIN drop….everyone was too busy eating…everyone wanted seconds…will DEFINITELY make this again ❤️

    Reply
    • Karina says

      December 26, 2018 at

      I am so glad to hear that this is a family favourite! it sure is in my household! Merry Christmas to you all, enjoy the rest of your holidays!

      Reply
      • Laurie says

        December 27, 2018 at

        Your recipes are phenomenal! Simple but yet absolutely perfect! Your combination of flavours are truly a work of art!

        Reply
  48. Julie Martin says

    December 24, 2018 at

    5 stars
    I didn’t know what to make for dinner tonight when I got up. I always have frozen chicken breasts on hand and made this for dinner. It was wonderful! I shouldn’t have used cast iron because you need to turn the pan down twice and the cast iron just holds heat too long. Other than that this is wonderful; the chicken is juicy and all of the Parmesan gives a deep flavor.

    Reply
  49. Michael C says

    December 24, 2018 at

    5 stars
    Going to cook this as celebration dinner in honor of my father who we just loss to a heart ailment. Nothing like excellent recepies to celebrate the memory of a fellow foodie and lover of good food.

    Reply
    • MoVo says

      February 3, 2019 at

      I am so sorry for your loss. God bless. ❤️

      Reply
  50. Mary Lou Ramirez says

    December 24, 2018 at

    5 stars
    I enjoy new recipes, especially on different ways to cook vegetables. I eat or rather like very limited vegetables. I know thhis will expand my taste buds for healthy eating. Thank you for sharing!!

    Reply

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