Creamy Garlic Chicken

  • Author: Christine Pittman
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Entrée
  • Method: Stovetop
  • Cuisine: American


You absolutely won’t believe how delicious this is—with little besides kitchen staples, you have a decadent meal fit for company!


  • 4 (7-8 oz.) boneless skinless chicken breasts
  • 1 tsp. garlic powder
  • ¾ tsp. salt, or more to taste
  • ¾ tsp. pepper, or more to taste
  • ¼ cup all-purpose flour
  • 2 Tbsp. olive oil
  • 2 Tbsp. butter
  • 1012 cloves garlic
  • 1 cup chicken broth (or ¾ cup chicken broth and ¼ cup wine)
  • 1 cup heavy cream
  • ¼ cup grated Parmesan cheese
  • 1 and ½ tsp. chopped fresh parsley


  1. Pound the chicken breasts to an even 1/2-inch thickness (see this post for how to do that, but don’t do it quite as thin).
  2. Sprinkle the chicken on both sides with the garlic powder, salt, and pepper. Put the flour in a shallow bowl or pie pan.
  3. In a large skillet over medium-high heat (large enough to hold the chicken without crowding), heat the oil and butter.
  4. When the butter is melted, one piece at a time, dredge the chicken in the flour, shaking off any excess, and add it to the skillet. Cook the chicken until lightly browned, about 3 minutes per side. Transfer the chicken to a plate or platter and set aside.
  5. Add the garlic to the skillet and cook, stirring occasionally, until lightly browned, about 2 minutes.
  6. Add the broth (or broth and wine) and cook, scraping up any browned bits in the skillet, until reduced to a very thin layer, 3 to 4 minutes.
  7. Add the cream and bring to a gentle boil. Reduce to a simmer and cook until slightly thickened, about 2 minutes.
  8. Add the cheese and salt and pepper to taste.
  9. Return the chicken to the skillet and cook just long enough to reheat the chicken and thicken the sauce to your liking, 2 to 3 minutes.
  10. Sprinkle with the parsley and serve.