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A cast iron skillet filled with Creamy Garlic Chicken, featuring pan-seared chicken breasts in a rich, nutty brown butter sauce.

Easy Creamy Garlic Chicken

Rebecca Blumer
Juicy, pan-seared chicken breasts are nestled in a velvety, rich garlic cream sauce. This impressive 30-minute meal gets its deep, nutty flavor from a secret chef's trick: browning the butter before building the sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 4 servings
Calories 580 kcal

Equipment

  • Large Skillet
  • Meat Thermometer

Ingredients
 

  • 2 large boneless skinless chicken breasts
  • Salt & pepper to taste
  • Flour for dredging
  • 1 tablespoon olive oil
  • 2 tablespoons butter divided
  • 1 whole head garlic cloves peeled
  • 1/2 cup chicken broth or stock
  • 1/2 teaspoon lemon juice
  • 1/4 teaspoon garlic powder
  • 1 cup heavy/whipping cream
  • Parsley chopped optional

Instructions
 

Prepare the chicken

  • Slice each chicken breast in half lengthwise to create 4 thinner cutlets. Pat them dry, season generously with salt and pepper, and then lightly coat each piece in flour, shaking off any excess.

Sear until golden

  • Place a large skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once the butter is melted and the pan is shimmering, carefully lay the chicken cutlets in the pan in a single layer.
  • Cook for 4-5 minutes per side, until deeply golden brown and cooked through. Transfer the chicken to a plate and set aside.

Build the garlic sauce

  • Lower the heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Allow it to melt and cook, swirling occasionally, for 1-2 minutes until it foams and the milk solids turn a nutty brown color.
  • Add the peeled whole garlic cloves and sauté for 3-4 minutes, stirring often, until they are fragrant and lightly golden. Do not let them burn.
  • Pour in the chicken broth, lemon juice, and garlic powder. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Bring to a simmer and let it bubble for about 4 minutes, until the liquid has reduced slightly.

Finish and simmer

  • Stir in the heavy cream. Return the seared chicken and any accumulated juices from the plate back into the skillet.
  • Bring the sauce to a gentle simmer (do not boil) and cook for about 5 minutes, until the sauce thickens enough to coat the chicken and everything is heated through.
  • Garnish with optional chopped parsley and serve immediately.

Notes

Perfect Sear: Pat the chicken completely dry with paper towels before seasoning and dredging. A dry surface helps build the best golden-brown crust in the skillet.
Don't Waste Flavor: When you deglaze with chicken broth, use a wooden spoon to scrape up every browned bit from the bottom of the pan. This fond is pure, concentrated flavor.
Silky Smooth Sauce: For the creamiest texture, use full-fat heavy cream and maintain a gentle simmer. Boiling the sauce can cause it to separate or become grainy.
Storage and Reheating: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a saucepan over low heat, stirring often, to keep the sauce smooth.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Nutrition

Calories: 580kcalCarbohydrates: 8gProtein: 40gFat: 45gSaturated Fat: 25gCholesterol: 200mgSodium: 650mgPotassium: 500mgFiber: 1gSugar: 2gVitamin A: 1300IUVitamin C: 3mgCalcium: 80mgIron: 1.5mg
Keyword 30-minute meal, Creamy Garlic Chicken, Weeknight Dinner
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