Creamy Garlic Chicken Breasts

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.

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Chicken Breast Recipes

A lot of people avoid chicken breasts because they can turn out dry—but 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 powder—just 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 cooking—way 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 meal—everything 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, sauté the onion until soft, then add garlic and cook for 3–5 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? You’ll find more easy ideas in our quick chicken dinners collection.

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5 from 26 votes

Creamy Garlic Chicken Breasts

By: chefjar

Creamy Garlic Chicken Breasts are an easy and ultimate chicken dinner. Tender chicken breasts in a hearty garlic sauce loaded with garlic and cheese.

Prep Time: 15 minutes mins

Cook Time: 20 minutes mins

Servings: 4

Equipment

• Nonstick pan
• Pepper Mill

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Ingredients 

1x2x3x

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

Cook ModePrevent your screen from going dark

Instructions 

• Place chicken fillets on the cutting board, pat dry and season  with ground black pepper, salt and garlic powder on both sides.
• Combine the flour and Pecorino Romano cheese in a shallow bowl.  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 fry  until golden  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.  Allow to simmer for 2-3 minutes over medium-low heat. 
• Pour in the half & half, then bring  the sauce to a simmer for 2 minutes.
• Add  the Pecorino Romano cheese and cook until the cheese melts. Season with black pepper. Adjust salt to your liking. 
• Return the chicken back to the pan. 
• Garnish with  fresh parsley. 
• Server over mashed potatoes, cacio e pepe, Instant Pot basmati rice or steamed broccoli.
• 

Nutrition

Calories: 452kcal | Carbohydrates: 10g | Protein: 20g | Fat: 36g | Saturated Fat: 12g | Cholesterol: 85mg | Sodium: 1205mg | Sugar: 1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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