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Crispy, golden chicken on the outside, tender and succulent on the inside and lightly simmered in a creamy sauce with an abundance of flavour. This is the ultimate secret to moist chicken breasts!
Chicken breasts tend to have a bad reputation for being too dry, chalky or hard to swallow. However, this recipe yields perfectly juicy breasts every time, lightly floured and pan-fried.
With all of the creamy sauce recipes I have on this site including Creamy Garlic Tuscan Shrimp, Creamy Dijon Chicken, Creamy Salmon Piccata, and Creamy Parmesan Shrimp, this one seems to stand out from the crowd! Possibly because the entire dish can be ready to rock in 30 minutes or less.
Why this Recipe Works
Bursting with flavor and yet, versatile enough to be paired with pretty much any side, this dish packs in everything you need from a classic weeknight meal. It’s especially good served with something simple and cheesy like Low Carb Cacio e Pepe on the side.
What Goes into this Recipe
- Chicken: I used boneless, skinless chicken breasts, sliced horizontally to make them thinner.
- Butter: For the richness.
- Flour: To coat the chicken and get that bit of crunchiness on the exterior.
- Chicken broth: For that flavor-packed sauce.
- Heavy cream: To add creaminess to the sauce. Use evaporated milk or half and half if you don’t have this.
- Aromatics: Fresh garlic and white onion, to build that savory base. You’ll need a whole head of garlic here.
- Parmesan cheese: For that salty, nutty deliciousness.
- Seasonings: Just a bit of salt, pepper and some garlic powder.
- Parsley: Chopped fresh, to garnish.
- Olive oil: To fry the chicken.
Note: please see recipe card at the bottom for list of full ingredients and measurements
How to Make Creamy Garlic Chicken Breasts
- Season chicken: Season the sliced chicken breasts with salt, pepper and garlic powder.
- Prepare the coating: In a shallow bowl, combine the flour and Parmesan cheese and set it aside. Coat the seasoned chicken well in this mixture.
- Fry chicken: Heat oil and butter in a large skillet over medium heat and add the chicken. Fry for a few minutes on each side until they’re light golden brown, then remove and set them aside on a plate.
- Saute aromatics: In the remaining oil-butter mixture, saute the aromatics until they soften and slightly brown.
- Deglaze: Add chicken broth to deglaze the pan and scrape any brown bits stuck on the surface of the pan. Let this simmer for a few minutes and reduce to half.
- Prepare cream sauce: Pour in the cream and let this simmer for a few minutes. Now mix in the Parmesan cheese and season more if needed.
- Add chicken: Add the chicken to the pan and give it a stir. Let this cook for a minute, and the sauce will start to thicken.
- Garnish and serve: Take it off heat, garnish with chopped parsley and crushed black pepper.
I love serving this chicken breast recipe with some steamed rice or Mashed Potatoes! You can also team it up with a simple pasta like my creamy chicken mushroom macaroni bake, some Cauliflower Mash or even some zucchini noodles.
If you’re a bread lover, try my No Knead Artisan Bread or Individual Garlic Cheese Breads– both work wonderfully to mop up that delicious sauce.
Recipe FAQ’s
Store your leftovers in an airtight container in the refrigerator for 3-4 days and reheat in a pan over medium heat or in the microwave, pausing at every 15 second interval. You may also need to add a splash of milk or chicken broth to get the sauce back to the right consistency.
Yes, you can! I love the idea of trying this recipe with shrimp, steaks and even salmon. Just remember that the cooking time will be different depending on the kind of meat you’re working with.
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Creamy Garlic Chicken Breast Recipe
Ingredients
For The Chicken:
- 2-3 boneless chicken breasts large, skinless, halved horizontally to make 4
- 4 tablespoons flour (all purpose or plain)
- 4 tablespoons parmesan cheese finely grated, fresh
- 2 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper cracked
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 heavy cream half and half (or evaporated milk)
- 1/2 cup parmesan cheese finely grated, fresh
- 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. 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 and butter 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.
Video
Notes
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is certainly a 5 star recipe. I didn’t need dessert afterwards because the sauce alone is like dessert to me. So very delicious.
Was looking for an easy chicken recipe last night on YouTube and this was at the top of the list. Gave it a quick view and knew I just had to make it (I halved all the ingredients). My daughter and I loved it . . . it was delicious, flavorful, and easy. Went to the link and came across so many recipes that I will definitely try at home.
I made it for the first time and my boyfriend just loved it.
I was craving some new chicken recipes and stumbled across this one. We tried this recipe recently and it was really good and easy to make! We’ll be making this again.
Wow! Such a yummy dish. My boyfriend had to stop himself from licking the plate! I added sliced sautéed mushrooms and fresh spinach to the sauce when I put the chicken back in. Served it over zoodles. Only note-watch how much salt you use to season it. Has sufficient salt from the Parmesan cheese, pre-seasoning of the chicken, chicken stock and butter. I should probably invest in some no salt chicken stock and unsalted butter. Learn from my error! Thanks for the great recipe!
I literally licked my plate. I have 4 kids who almost fell out of their chairs.
This was excellent! My grandchildren ages 5-11 ate 3 plates! And they really don’t care for chicken. It’s a winner winner chicken dinner here !!
FANTASTIC! Loved, loved, loved the garlicy, creamy goodness. My whole family raved, too. Will definitely be adding this to my regular recipe pile! Thank you!
can you use coconut flour instead of all purpose flour etc?
I used almond flour and still came out amazing!
I’ve never seen such wonderful chicken recipes all together in one place. I’m very excited. Thank you.
Love it can’t get enough. Only problem is my sauce doesn’t want to thicken am I doing something wrong?
Loved this recipe! I actually added 1 cup of white wine. My hubs said it was better than anything he had ever eaten at Olive Garden….Win!!
I don’t think I have ever commented on a recipe, but while I’m sitting here breathing heavy from being so stuffed…I had to comment!!! OMFG this recipe was ABSOLUTELY AMAZING!!! I didn’t change a thing and WOW WOW WOW!!! My husband is the cook in our house, but we had to put our dog down today so I decided to try today and made this recipe. Normally after I cook, my husband’s response is “it’s not bad or it’s alright” and for probably the 1/10 times in 9 years he said wow this is really good! ABSOLUTELY AMAZING THANK YOU!!!
Im so sorry for your loss i too had to put my dog down that year. We have a new dog she is nothing like my old dog but shes quirky and funny. Hope you are healing well.
Looks good. What white wine did you use? Thanks for sharing!
This has become a staple meal in my house. It’s so good!! I love serving it over a bed of pasta. YUM.
First of all this was not too garlicky. Will actually add more next time.(we love our garlic). Took 2 handfuls of fresh spinach, chopped it and added to sauce as I always need to add greens to my meals. Served over wild/brown rice combo. Delish. Total hit with the family.
Forgot to add I cut chicken into bite size pieces to serve.
I’ve made this before with heavy cream and it was amazeballs however I just tried with evaporated milk and the milk curdled. Anyone wonder why?
Bringing your sauce to a rapid boil will cause your sauce to curdle .