Save to Pinterest My kitchen was a mess of flour and chicken when I realized I had forgotten to buy the white wine I thought this recipe needed. Turns out, it didn't need it at all. The garlic bloomed in butter, the cream thickened into silk, and those little golden chicken bites soaked up every bit of that sauce. Sometimes the best dinners happen when you stop overthinking and just let simple ingredients do their thing.
I made this on a Wednesday night when everyone was tired and cranky. The smell of garlic hitting that hot butter changed the whole mood in the house. My kid, who usually picks at chicken, ate three helpings and asked if we could have it again on Friday. That is when I knew this one was going into the regular rotation.
Ingredients
- Boneless, skinless chicken breasts or thighs (1.5 lbs): I prefer thighs because they stay juicier, but breasts work beautifully if you don't overcook them.
- Salt and black pepper (1/2 tsp each): Season generously, this is your flavor foundation before the sauce even starts.
- All-purpose flour (2 tbsp): Just enough to give the chicken a light crust and help thicken the sauce later.
- Olive oil (2 tbsp): Keeps the butter from burning and adds a subtle richness.
- Unsalted butter (2 tbsp, divided): One tablespoon for the chicken, one for the garlic, because butter makes everything better.
- Garlic cloves (6 large, minced): Do not skimp here, this is a garlic lovers dish and you want that deep, sweet flavor.
- Chicken broth (1 cup): Adds savory depth and loosens up all those tasty brown bits stuck to the pan.
- Heavy cream (1 cup): This is what makes the sauce luxurious and cling to every piece of chicken.
- Grated Parmesan cheese (1/2 cup): Melts into the cream and adds a salty, nutty punch that ties everything together.
- Dried Italian herbs (1/2 tsp): A blend of basil, oregano, and thyme gives the sauce that cozy, familiar flavor.
- Crushed red pepper flakes (1/4 tsp, optional): Just a whisper of heat to keep things interesting without overpowering the garlic.
- Fresh parsley (2 tbsp, chopped): Brightens the whole dish and makes it look like you actually tried.
Instructions
- Season and coat the chicken:
- Toss your chicken pieces with salt, pepper, and flour until each bite is lightly dusted. This coating will crisp up and help the sauce cling later, so make sure every piece gets some love.
- Sear the chicken:
- Heat the oil and one tablespoon of butter in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and let it sit undisturbed for 4 to 5 minutes per side, until golden and cooked through, then remove and set aside.
- Cook the garlic:
- Lower the heat to medium and add the remaining butter and minced garlic to the same pan. Stir constantly for about a minute until the garlic smells incredible but hasn't turned brown.
- Deglaze with broth:
- Pour in the chicken broth and use a wooden spoon to scrape up all those tasty browned bits stuck to the bottom of the pan. Let it simmer for 2 minutes to concentrate the flavor.
- Build the cream sauce:
- Stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes. Let it bubble gently for 3 to 4 minutes, stirring occasionally, until the sauce thickens just enough to coat the back of a spoon.
- Finish with the chicken:
- Return the chicken to the skillet and let it simmer in the sauce for 2 to 3 minutes, turning the pieces so they soak up all that creamy garlic goodness. Taste and adjust the salt and pepper if needed, then garnish with fresh parsley and serve hot.
Save to Pinterest The first time I served this, I put it over mashed potatoes and everyone went quiet. Not because anything was wrong, but because they were too busy soaking up every drop of that sauce. My husband looked up and said, this is the kind of dinner that makes you forget you had a bad day. He was right.
What to Serve It With
This dish is saucy, so you need something to soak it all up. I love spooning it over buttery mashed potatoes or a pile of egg noodles. Rice works great too, especially if you make extra sauce. On nights when I want something lighter, I serve it with roasted green beans or a simple arugula salad dressed with lemon and olive oil. Crusty bread on the side is non-negotiable in my house.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days. The sauce will thicken as it sits, so when you reheat it on the stove, add a splash of chicken broth or cream to bring it back to life. I don't recommend the microwave because the chicken can get rubbery, but if you are in a rush, use 50 percent power and stir halfway through. This also freezes well for up to two months, just thaw it overnight in the fridge before reheating.
Ways to Make It Your Own
Once you have made this a few times, you will start to see how flexible it is. Swap the chicken for shrimp and cut the cooking time in half. Add a handful of fresh spinach or sun-dried tomatoes to the sauce for color and flavor. If you want it spicier, double the red pepper flakes or stir in a spoonful of Dijon mustard. I have even tossed in some sautéed mushrooms when I had them sitting in the fridge, and it was perfect.
- Try using thighs instead of breasts for extra juiciness and flavor.
- Finish with a squeeze of fresh lemon juice to brighten the richness.
- For a dairy-free version, use coconut cream and nutritional yeast in place of the heavy cream and Parmesan.
Save to Pinterest This recipe has become one of those meals I can make without thinking, the kind that feels like a warm hug at the end of a long day. I hope it does the same for you.
Recipe Questions & Answers
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully in this dish. They're slightly more flavorful and remain tender during cooking. Thighs may require an extra 1-2 minutes per side to ensure they're fully cooked through.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or medium-low when adding cream. Avoid boiling vigorously, which can cause the cream to separate. Stir gently and let the sauce simmer slowly for best results.
- → What can I serve with this dish?
This pairs beautifully with rice, egg noodles, pasta, mashed potatoes, or crusty bread. The creamy sauce is perfect for soaking up with these accompaniments.
- → Can I make this dairy-free?
Absolutely. Substitute heavy cream with full-fat coconut cream and use vegan Parmesan or nutritional yeast. The result will have a slightly different flavor profile but remain delicious and creamy.
- → How long does this keep in the refrigerator?
Store leftovers in an airtight container for up to 3 days. Reheat gently over low heat on the stovetop, adding a splash of broth or cream if needed to restore the sauce consistency.
- → Can I prepare this ahead of time?
You can prep ingredients in advance, but it's best to cook the dish close to serving time. The creamy sauce is most luxurious when freshly made, though leftovers reheat well.