Name: Chicken with Creamy Garlic Sauce
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: 2 pieces boneless, skinless chicken breasts (about 6–8 oz each); 1/2 cup all-purpose flour; 1/4 cup grated Parmesan cheese (freshly grated for best texture); 1 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/4 teaspoon salt (for the dredge); 1/8 teaspoon black pepper (for the dredge); 1/2 cup unsalted butter; 1/4 cup heavy cream (or half-and-half + 1 tbsp cream for a lighter option); 2 cloves garlic, minced (or 1/2 teaspoon garlic paste); 1/4 teaspoon salt (for the sauce); 1/8 teaspoon black pepper (for the sauce)

I still remember the first time I browned chicken in butter and finished it in a silky garlic cream — the house smelled like a restaurant and the whole family hovered by the table. This Chicken with Creamy Garlic Sauce is exactly that kind of recipe: simple ingredients, straightforward technique, and a sauce so comforting you’ll want seconds. It’s perfect for weeknights when you want something a bit elevated without fuss, and it scales easily for guests. If you enjoy rich, homestyle chicken recipes, you might also like this creamy chicken stew without the cream for another take on comforting poultry dishes.

Why you’ll love this dish

This recipe hits a sweet spot: minimal prep, pantry-friendly ingredients, and a glossy, garlicky cream sauce that feels indulgent but cooks in under an hour. The Parmesan in the dredge crisps up into a savory crust while the butter-to-cream sauce keeps the meat juicy. It’s both kid-friendly (mild, creamy) and elegant enough for a casual dinner party.

"Simple ingredients, big flavor — this is my go-to when I want something comforting that still feels special."

When to make it:

Weeknight dinners when you want a quick, impressive main.
Date nights or small dinner parties where a rich sauce is the star.
Any time you want a recipe that pairs well with mashed potatoes, rice, or roasted veggies.

Step-by-step overview

This section gives a quick roadmap so you know what to expect before you start:

Mix a Parmesan-flour coating and dredge the chicken.
Brown the coated breasts in butter until deeply golden.
Sauté garlic briefly, then deglaze with heavy cream and simmer to thicken.
Nestle the chicken back into the sauce and finish in a 375°F oven until cooked through.
Rest, spoon on extra sauce, and serve.

That’s it — straightforward steps that build flavor at each stage.

What you’ll need

2 boneless, skinless chicken breasts (about 6–8 oz each)
1/2 cup all-purpose flour
1/4 cup grated Parmesan cheese (freshly grated for best texture)
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon salt (for the dredge)
1/8 teaspoon black pepper (for the dredge)
1/2 cup (1 stick) unsalted butter
1/4 cup heavy cream (substitute: half-and-half + 1 tbsp cream for a lighter option)
2 cloves garlic, minced (or 1/2 teaspoon garlic paste)
Additional 1/4 teaspoon salt and 1/8 teaspoon black pepper (for the sauce)

Notes and substitutions:

Parmesan: pre-grated works, but fresh-grated melts and browns better.
Butter: unsalted gives you control over seasoning; use salted if that’s what you have and reduce added salt.
Heavy cream gives the sauce body; for a dairy-free swap, use a cashew cream and an extra splash of olive oil (result will differ). For more creamy chicken ideas with different textures, see this creamy white chili with chicken.

Step-by-step instructions

Preheat your oven to 375°F (190°C). Lightly grease an oven-safe skillet or use a cast-iron pan.
In a medium bowl, whisk together the flour, grated Parmesan, garlic powder, onion powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
Pat the chicken dry with paper towels. Dredge each breast in the flour mixture, pressing lightly so the coating adheres. Shake off excess.
Melt the butter in the skillet over medium heat until it foams.
Add the chicken and cook undisturbed until the first side is deep golden, about 5 minutes. Flip and brown the second side, another 4–5 minutes.
Transfer the browned chicken to a plate and set aside.
Reduce heat to medium-low. Add the minced garlic to the skillet and sauté until fragrant, about 30–60 seconds; don’t let it burn.
Pour in the heavy cream and add the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Stir and scrape up browned bits from the pan. Simmer 1–2 minutes until the sauce slightly thickens.
Return the chicken to the skillet and spoon sauce over each piece so they’re partially submerged.
Transfer the skillet to the preheated oven and bake 20–25 minutes, or until an instant-read thermometer registers 165°F (74°C) at the thickest part.
Let the chicken rest 5 minutes to allow juices to redistribute, then serve hot with extra sauce spooned over.

Cooking safety note: always verify internal temperature with an instant-read thermometer and let poultry rest before slicing.

Best ways to enjoy it

This dish is flexible — here are pairing ideas:

Serve over buttery mashed potatoes or garlic mashed cauliflower to soak up the sauce.
Toss with wide pasta (pappardelle or fettuccine) and a handful of peas for a one-pan comfort pasta.
Roast broccoli, green beans, or asparagus and plate alongside for color and crunch.
For a heartier plate, add a little lemon zest on top to brighten the cream.

If you’re planning a themed menu, the garlicky richness pairs well with a light green salad and a crisp white wine or sparkling water with lemon. For inspiration on complementary, rich sides, I sometimes serve this with a creamy pasta like these garlic butter sausage bites paired with creamy parmesan pasta from that recipe.

Storage and reheating tips

Refrigerator: Cool to room temperature, then store in an airtight container for up to 3–4 days. Keep chicken covered in sauce to prevent drying.
Freezer: Place chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
Reheat gently: Warm in a skillet over low heat so the sauce doesn’t break. Add a splash of cream or milk if the sauce tightens. Microwaving is fine for quick reheats, but do it in short bursts and stir to distribute heat.

Food safety: always bring leftovers to a full simmer if reheating on the stovetop and reheat to at least 165°F (74°C) before eating.

Pro chef tips

Dry the chicken thoroughly. Moisture prevents a crisp crust and can make the dredge slide off.
Don’t overcrowd the pan when browning — give each breast room. Crowding steams the meat and prevents browning.
Use fresh-grated Parmesan for better browning and flavor. Powdered pre-grated cheese often contains anti-caking agents that change texture.
If your sauce looks thin after baking, simmer it a minute or two on the stovetop to reduce; if it’s too thick, thin with a tablespoon or two of milk or chicken stock.
For even cooking, pound thicker parts of the breast to an even thickness (about 3/4 inch) before dredging.
To save time on busy nights, brown the chicken earlier in the day, store covered in the fridge, then finish with sauce and bake when ready.

Creative twists

Mushroom Garlic Cream: Sauté sliced cremini or button mushrooms with the garlic before adding cream for an earthy variation.
Lemon-Herb: Add 1 tablespoon lemon juice and 1 teaspoon chopped fresh thyme or parsley to the finished sauce for brightness.
Spicy Kick: Stir in 1/4–1/2 teaspoon red pepper flakes to the sauce for heat.
Low-carb: Swap the flour dredge for almond flour and use heavy cream as written. The crust will be slightly different but still tasty.
Make it a bake: Cut chicken into cutlets, sear briefly, arrange in a baking dish, pour sauce over, top with extra Parmesan, and bake until done.

For a soup-esque comfort version inspired by similar creamy chicken flavors, try this white lasagna soup.

Your questions answered

Q: Can I use chicken thighs instead of breasts?
A: Yes. Use boneless, skinless thighs and reduce baking time slightly; thighs stay moist longer and may need 15–20 minutes in the oven depending on thickness. Still aim for 165°F (74°C) internal temp.

Q: What’s the easiest way to get a golden crust?
A: Pat chicken very dry, use enough butter so the pan surface is coated, and don’t move the breasts while searing — let them form a golden crust before flipping.

Q: Can I make the sauce ahead?
A: You can make the cream sauce ahead and store it refrigerated for up to 24 hours. Reheat slowly and whisk before pouring over freshly browned chicken, then finish in the oven.

Q: My sauce split — how do I fix it?
A: If the cream separates, remove the pan from high heat and whisk in a small spoonful of cold cream or a tiny pat of cold butter to help emulsify. Reheat gently.

Q: How long does this take start-to-finish?
A: Active prep and stovetop work is about 20 minutes; oven finish is 20–25 minutes. Plan for roughly 45–50 minutes total including resting.

Conclusion

If you want another well-tested recipe with a similar garlicky cream vibe, check out Creamy Garlic Chicken – Budget Bytes for a budget-friendly take. For a close comparison and extra tips on finishing a skillet-baked chicken in cream, see Chicken with Creamy Garlic Sauce – The Midnight Baker.