One Pan Creamy Garlic Chicken

This creamy garlic chicken comes together quickly with just a handful of ingredients, making it perfect for busy weeknights when you want something comforting yet simple. The sauce is rich and silky without any flour, and the chicken turns out juicy and flavorful every time. It's a lowcarb, ketofriendly favorite that has become a regular in my kitchen, especially on nights when time is tight and dishes are best kept to a minimum.

I first made this dish when my toddler was fussing for dinner, and it saved the night with its quick prep and comforting taste. Now it's my reliable goto whenever I need a satisfying meal on the fly.

Ingredients

• Chicken breast: Provides lean protein and keeps the dish light. Slice into thin cutlets for faster, even cooking. Choose fresh chicken for the best texture.
• Fresh garlic: Gives the sauce its warm and fragrant base. Always use fresh cloves because jarred or powdered garlic lacks the depth needed for this recipe.
• Butter: Adds richness and helps the chicken develop a beautiful golden brown crust. Use unsalted butter for better control over seasoning.
• Heavy cream: Creates the luscious, thick sauce without flour. Pick a good quality cream to ensure a silky finish.
• Salt and pepper: Enhances overall flavor and balances the creaminess. Use fresh ground pepper for best results.

Instructions

Slicing and seasoning the chicken:

Slice the chicken breasts horizontally into thin cutlets to help them cook quickly and evenly. Pat dry with paper towels to encourage browning. Season both sides generously with salt and freshly ground black pepper and set aside.

Cooking the chicken:

Heat a heavybottomed skillet over medium heat. Add three tablespoons of butter and let it melt fully, swirling the pan to coat evenly. Place the chicken cutlets in a single layer without crowding. Cook undisturbed for 4 to 5 minutes until the bottom turns golden brown.

Flipping and finishing the chicken:

Flip the chicken carefully and cook the other side for another 3 to 5 minutes or until the internal temperature reaches 165 degrees Fahrenheit. Transfer the cooked chicken to a plate and set aside while you make the sauce.

Sautéing the garlic:

Remove the skillet from heat briefly. Add the remaining tablespoon of butter and the minced fresh garlic. Stir continuously for about 30 seconds to 1 minute until the garlic becomes fragrant but does not brown. This step is critical to avoid bitterness.

Making the creamy sauce:

Immediately pour in the heavy cream and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pan, as these add great flavor. Return the skillet to medium heat and let the sauce simmer gently for 1 to 2 minutes until it thickens slightly.

Combining and serving:

Turn off the heat and return the chicken to the skillet. Spoon the creamy garlic sauce over the chicken pieces or toss gently to coat. Garnish with fresh chopped parsley if desired and serve right away for maximum flavor.

I love how the fresh garlic infuses the sauce with warmth without overpowering the delicate cream. This dish was a lifesaver the night I first made it, juggling toddler tantrums and dinner prep simultaneously. It quickly became a family favorite, and every time it’s on the table I’m reminded of how simple cooking can truly be satisfying.

Storage tips

Store leftovers in an airtight container in the refrigerator for up to three days. When reheating, warm over low heat or in the microwave adding a splash of cream or broth to loosen the sauce to keep the chicken moist and the sauce silky.

Ingredient substitutions

Chicken thighs may be used instead of breasts for a richer flavor and juicier outcome, but increase cooking time by a few minutes per side. For dairyfree versions, swap butter for olive oil and heavy cream for coconut cream. Adding vegetables like mushrooms or spinach during the sauce stage is a lovely way to boost nutrition and flavor.

Serving suggestions

Pair this creamy garlic chicken with steamed or roasted vegetables such as broccoli, green beans, or zucchini. Lowcarb sides like cauliflower rice or mashed cauliflower are also excellent choices. If not following keto, serve alongside mashed potatoes, pasta, or a warm roll. A fresh green salad or a tomato cucumber salad adds a bright contrast to the richness of the dish.

This one pan creamy garlic chicken is quick to make and delivers comforting flavor with minimal fuss. Serve immediately for best texture and enjoy.

Common Questions About the Recipe

→ Can I use chicken thighs instead of chicken breasts?

Yes, boneless, skinless chicken thighs provide more flavor and stay juicy but require a few extra minutes of cooking per side.

→ How do I prevent garlic from burning?

Sauté fresh minced garlic briefly and have heavy cream ready to pour in immediately to avoid bitterness from burnt garlic.

→ What sides pair well with this dish?

Steamed vegetables, cauliflower rice, or mashed cauliflower complement the creamy chicken beautifully.

→ How do I know when the chicken is cooked through?

Cook chicken cutlets until golden brown and internal temperature reaches 165°F; juices should run clear when pierced.

→ Can I make this dairy-free?

Yes, substitute heavy cream with coconut cream and butter with olive oil for a dairy-free version.