What type of chicken is best for Creamy Garlic Chicken?

Boneless, skinless chicken breasts or boneless, skinless thighs both work well for Creamy Garlic Chicken. Breasts cook faster and are leaner; pound them to an even 1/2-inch thickness for even searing (about 3–4 minutes per side). Thighs stay juicier and tolerate longer simmering; sear 4–5 minutes per side. Always finish to an internal temperature of 165°F (74°C). If using bone-in pieces, add 10–15 minutes of cooking time and sear longer to render fat.

How long should I cook Creamy Garlic Chicken on the stove?

Sear seasoned chicken in hot oil over medium-high heat for 3–5 minutes per side until golden; remove from pan. Lower heat to medium, sauté garlic 30–60 seconds, add liquids and cream, return chicken and simmer gently 5–8 minutes until sauce thickens and chicken reaches 165°F. Total stove time is usually 15–25 minutes. For bone-in cuts, simmer 10–15 minutes. Oven option: sear, then bake covered at 400°F (200°C) for 15–20 minutes.

How can I thicken the creamy garlic sauce without using flour?

Use a cornstarch slurry (1 tablespoon cornstarch mixed with 1–2 tablespoons cold water), whisk into simmering sauce and cook 1–2 minutes until glossy. Other options: reduce the sauce by simmering 4–6 minutes, stir in 2 ounces cream cheese until melted, or add 1/4 cup finely grated Parmesan which melts and slightly thickens while adding flavor. For dairy-free sauces, blend 1/3 cup soaked cashews with a splash of broth and stir in to thicken.

Can I make a lower-fat or dairy-free Creamy Garlic Chicken?

Yes. For lower-fat, swap heavy cream for half-and-half or evaporated milk and reduce butter to 1 tablespoon; simmer to concentrate flavor. For dairy-free, use full-fat canned coconut milk (unsweetened) or homemade cashew cream (soak 1/2 cup cashews, blend with 1/2–3/4 cup water). Expect a slightly different flavor; counter coconut notes with lemon juice, extra garlic, and a teaspoon of Dijon mustard. Thicken with a cornstarch slurry if needed.

What’s the best way to store and reheat leftover Creamy Garlic Chicken?

Cool within two hours, store in an airtight container in the fridge for 3–4 days or freeze up to 2 months. To reheat from fridge: gently warm on the stovetop over low heat with a splash of broth or cream to loosen the sauce, stirring until hot (165°F). Microwave in short 30–45 second bursts, stirring between, to avoid curdling. From frozen: thaw overnight in the fridge before reheating, or bake covered at 325°F (160°C) until heated through.

Creamy Garlic Chicken With Mushroom Sauce In 30 Minutes

Name: Creamy Garlic Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: – 2 boneless, skinless chicken breasts (about 1.3 lb / ~590 g total); – 1/2 tsp Italian seasoning; – 1/2 tsp salt, plus more to taste; – 1/4 tsp freshly cracked black pepper, plus more to taste; – 1/4 cup all-purpose flour (≈30 g); – 2 Tbsp olive oil (≈30 ml); – 2 Tbsp butter, divided (≈28 g); – 1 whole garlic bulb (about 8-9 garlic cloves); – 1 cup chicken broth (240 ml); – 3/4 cup heavy cream (180 ml); – 1/2 tsp garlic powder

Ingredients

– 2 boneless, skinless chicken breasts (about 1.3 lb / ~590 g total)

– 1/2 tsp Italian seasoning

– 1/2 tsp salt, plus more to taste

– 1/4 tsp freshly cracked black pepper, plus more to taste

– 1/4 cup all-purpose flour (≈30 g)

– 2 Tbsp olive oil (≈30 ml)

– 2 Tbsp butter, divided (≈28 g)

– 1 whole garlic bulb (about 8-9 garlic cloves)

– 1 cup chicken broth (240 ml)

– 3/4 cup heavy cream (180 ml)

– 1/2 tsp garlic powder

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Instructions

1-Prepare the chicken: Slice each of the 2 boneless, skinless chicken breasts horizontally into thinner cutlets, or use thin-cut breasts. Pat dry for better browning.

2-Season and flour: Season both sides of each piece with 1/2 tsp Italian seasoning, 1/2 tsp salt, and 1/4 tsp black pepper. Lightly coat both sides with 1/4 cup all-purpose flour, shaking off excess.

3-Sear the chicken: Heat a large skillet over medium heat. Add 2 Tbsp olive oil and 1 Tbsp butter. When hot, cook chicken until golden brown and cooked through, about 4 minutes per side. Remove to a plate and keep warm. This builds flavor for your one-pan creamy garlic chicken and mushrooms variation.

4-Prep the garlic: Peel the cloves from 1 whole garlic bulb (8-9 cloves) and smash them with the side of a knife. Pre-minced garlic works for speed.

5-Saute garlic: In the same skillet, add remaining 1 Tbsp butter and smashed garlic. Saute over medium-low heat for 3 minutes until lightly browned and fragrant, stirring often. Add sliced mushrooms here for skillet creamy garlic chicken with mushrooms.

6-Build the sauce: Pour in 1 cup chicken broth and 3/4 cup heavy cream. Add 1/2 tsp garlic powder and scrape up browned bits. Simmer 8-10 minutes until reduced and thickened by half. Taste and adjust salt and pepper. Use bouillon paste if needed. For thicker sauce, stir in a slurry (1 Tbsp cornstarch + 1-2 Tbsp cold water).

7-Combine and serve: Return chicken to skillet, spoon sauce over pieces, and heat through. Garnish with chopped fresh parsley. Serve hot over rice or veggies.

Last Step:

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Notes

💡 For a thicker sauce, make a slurry with 1 Tbsp cornstarch mixed with cold water and stir into the simmering sauce
🥘 Add sautéed mushrooms or spinach during the last few minutes for extra vegetables and flavor
⏰ Make ahead by preparing the chicken and sauce separately, then combine when ready to serve

Author: Brandi Oshea
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Pan-frying
Cuisine: American
Diet: Non-Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 518 kcal
Sugar: 2 g
Sodium: 741 mg
Fat: 38 g
Saturated Fat: 24 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 9 g
Fiber: 0.4 g
Protein: 34 g
Cholesterol: 185 mg