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Creamy Garlic Chicken Breasts are an easy and ultimate chicken dinner. Tender chicken breasts in a hearty garlic sauce loaded with garlic, onion and cheese. This 30 minute chicken dish will become a new family favorite!
For more easy and delicious meals like this, browse our creamy chicken recipes.
Chicken Breast Recipes
A lot of people avoid chicken breasts because they can turn out dryโbut not with this recipe. These come out juicy, tender, and loaded with garlicky flavor.
I lightly flour the chicken and pan-fry it until golden and crispy. That light crust helps lock in moisture, so the meat stays super tender.
Then it goes into a rich garlic sauce. I use both fresh garlic and a bit of garlic powderโjust on the chicken, not in the sauce. That way, you get bold garlic flavor without it being too overpowering.
How to cook chicken breast?
Slice chicken breasts in half lengthwise for quicker, even cookingโway faster than leaving them whole. Dredge in a flour-cheese mix to lock in moisture and help thicken the sauce. For a gluten-free or low-carb option, use almond flour. Fry until golden and cooked through, working in batches if needed.
Creamy Garlic sauce
This is a true one-pan mealโeverything happens in the same skillet, soaking up all those delicious brown bits from the chicken.
- Once the chicken is cooked, set it aside. In the same pan, sautรฉ the onion until soft, then add garlic and cook for 3โ5 minutes until fragrant and lightly caramelized.
- Pour in the chicken stock and cream, let it simmer for a few minutes, then stir in the cheese until melted and smooth. Season with salt and pepper, and finish with fresh parsley.
The best part? The garlic flavor is rich but not overpowering. To keep it mellow, caramelize the garlic slowly and use whole cloves instead of smashing them. You can always adjust the amount to your taste!
What goes with creamy garlic chicken breasts?
Personally I love this chicken breast recipe with my buttery mashed potatoes or mashed cauliflower. You can also serve it with any pasta, steamed veggies or rice.
Creamy Garlic Chicken Breasts Video
More Chicken Breast Recipes
- Baked Chicken Parmesan – pan fried chicken breasts, topped with a tomato sauce and cheese and baked until cheese melts and bubbles.
- Longhorn Parmesan Crusted Chicken– a copycat recipe
- Chicken Stroganoff– made with chicken breasts
- Creamy Dijon Chicken– another delicious chicken recipe with creamy sauce
If you make this creamy garlic chicken breasts be sure to leave a comment or give this recipe a rating! I will be happy to hear from you! Love creamy dishes? Youโll find more easy ideas in our quick chicken dinners collection.
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Creamy Garlic Chicken Breasts
Equipment
Ingredients
For The Chicken:
- Chicken breasts, skinless and halved horizontally to make 4-5- 2-3
- Salt – 2 teaspoons
- Ground black pepper- 1 teaspoon
- Garlic powder- 2 teaspoons
- All-purpose flour- 4 tablespoons
- Fresh grated Pecorino Romano cheese- 4 tablespoons
- Vegetable oil- 3 tablespoons
- Unsalted butter- 2 tablespoons
For The Sauce:
- Onion, finely chopped-1
- Garlic cloves- 13-14
- Chicken stock or broth- 1 1/4 cup
- Half & half or heavy cream- 1 1/4 cup
- Fresh grated Pecorino Romano cheese-1/2 cup
- Fresh parsley, finally chopped- 2 tablespoons or as needed
Instructions
- Place chicken fillets on the cutting board, pat dry and seasonย with ground black pepper, salt and garlic powder on both sides.
- Combine the flour and Pecorino Romano cheese in a shallow bowl.ย Dredge the chicken in the flour-cheese mixture and shake off excess.
- In a large non stick pan/ skillet heat vegetable oil and butter over medium high heat. Once the oil is hot, add the chicken and fryย until goldenย and cooked through, about 10 minutes ( 5 minutes per side). You might need to fry chicken in batches. Transfer the cooked chicken to a plate. Keep aside.
- In the same pan/ skillet saute onion until translucent and soft over medium heat.
- Using a heavy knife, smash about 7-8 garlic cloves. Simply place the blade on the clove and press the blade down on the clove. Add the smashed garlic together with whole garlic cloves to the pan and saute until fragrant, about 3 minutes.
- Add the chicken stock , scraping any brown bits.ย Allow to simmer for 2-3 minutes over medium-low heat.ย
- Pour in the half & half, then bringย the sauce to a simmer for 2 minutes.
- Addย the Pecorino Romano cheese and cook until the cheese melts. Season with black pepper. Adjust salt to your liking.ย
- Return the chicken back to the pan.ย
- Garnish withย fresh parsley.ย
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Thank you for this delicious looking meal! I plan on making it for company on Saturday. My question is: you mentioned in the directions to smash lightly 5-6 garlic cloves & then add them to the other whole ones. Can you clarify for me exactly what to do regarding how many altogether & if some are smashed & some ont. Tku, so looking forward to making this yummy meal! ๐
Hi Amy! So glad youโre making it for companyโhope theyโre hungry ๐ About the garlic: use 13โ14 cloves total for the sauce. Smash 7โ8 cloves (lightlyโjust to crack them).
Leave the remaining 5โ6 cloves whole. Add both the smashed and whole cloves to the pan with the onions. The smashed ones infuse faster; the whole ones turn mellow and sweet as they simmer. If your cloves are very large, go with the lower end (13); if smaller, use 14. Tip: if anyone prefers a milder bite, you can fish out the whole cloves before serving. Want it garlickier? Slice 1โ2 of the smashed cloves.
Have a great Saturday dinnerโcanโt wait to hear how it turns out!