This creamy garlic chicken recipe delivers tender, juicy chicken in a rich garlic sauce without using flour or heavy thickeners.
This creamy garlic chicken is built around a simple idea: let good ingredients do the work. Seared chicken, fresh garlic, and parmesan come together in a single pan to create a sauce that is naturally rich without any starches or fillers. Over time, this method has proven to be one of the easiest ways to get both texture and flavor right. The result is a gluten free, low carb dish that cooks evenly and holds up well for leftovers.
reasons you'll love this creamy garlic chicken
- Quick + Easy - this simple recipe comes together in about 20 minutes.
- Naturally low carb - it is naturally low carb and gluten free. The sauce thickens on it's own so no need for flour.
- Meal Prep Friendly - reheats perfectly, I think the sauce is even better the second day.
Creamy Garlic Chicken Ingredients
- Chicken: I used chicken breast, but boneless chicken thighs will also work.
- Spices: garlic powder, onion powder, Italian seasoning
- Olive oil and Butter: we use olive oil for the chicken and then butter for the garlic and shallots.
- Fresh Produce: shallots and fresh garlic
- Dry White Wine: something like a good sauvignon blanc. If you prefer to go alcohol free that is totally fine, just use chicken stock.
- Heavy Whipping Cream: this is the key to a good creamy sauce.
- Parmesan Cheese: you'll want a good quality grated parmesan for this recipe. Asiago also works beautifully.
How to Make Creamy Garlic Chicken
- Season the chicken on all sides, sear over medium heat for 2-3 minutes per side until golden brown. Remove from the skillet and set aside.
- Sauté the shallots in the butter until softened. Smash and roughly chop the garlic, add it to the pan and cook for 30 seconds.
- Pour in the white wine to deglaze the pan, make sure you scrape up any bit stuck to the pan. Simmer 5-6 minutes until reduced by half.
- Pour on the heavy cream and parmesan, stir until smooth and creamy.
- Return the chicken to the skillet, cover and simmer on low for 5-10 minutes until the chicken reaches an internal temperature of 160 degrees F.
How to Make creamy Garlic Parmesan Chicken Ahead of time
- Cook the chicken and sauce fully, according to the directions. Allow it to cool completely.
- Store in an airtight container in the refrigerator up to 4 days.
- Reheat gently in a skillet or oven over low heat Add a splash of broth or cream to loosen the sauce if needed.
- Avoid high heat or microwaving on full powder, as it can cause the sauce to separate.
Creamy Garlic Chicken Recipe Variations & Substitutions
- Substitutions: swap chicken breast for chicken thighs. You can also use a diced onion instead of a shallot if that is what you have on hand. Another option is to swap half and half for a lighter sauce, but it will result in a thinner texture.
- Variations: stir in fresh spinach at the end until wilted. Sauté sliced mushrooms with the shallots for extra depth. Finish the dish with fresh herbs like thyme, parsley or basil, or a bit of lemon zest for a brighter flavor.
How to Store Creamy Garlic Chicken
- Store in an airtight container in the refrigerator up to 4 days.
- I do not recommend freezing due to the high dairy content.
Creamy Garlic Chicken Recipe FAQs
Yes. Chicken thighs are naturally juicier and more forgiving, which means they stay tender even after simmering in the sauce. You may need to cook them a few minutes longer than breasts, but they add extra richness and flavor to the dish.
This likely happened because you added the heavy cream and parmesan before the wine had reduced by half. If your sauce is too thin, let it simmer uncovered for a few extra minutes so the excess liquid can evaporate. You can also stir in a little parmesan which helps to tighten the sauce as it melts. Remember, do not increase the heat to thicken the sauce, as the heat will likely separate the sauce instead of thicken it.
Yes, you can make this up to 4 days in advance.
Other Easy Weeknight Meals
- Turkey Burger Recipe
- Boursin Potato Soup
- Chicken Thighs in Air Fryer
- Air Fryer Chicken Tenders
- Ditalini Pasta
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
Creamy Garlic Chicken Recipe
Ingredients
- 4 thinly sliced chicken breast
- 2 teaspoons each garlic powder onion powder, Italian seasoning
- ¼ teaspoon salt and pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 2 shallots finely minced
- 1 medium size head of garlic approximately 8-12 garlic cloves
- ¾ cup dry white wine or chicken broth
- ¾ cup heavy whipping cream
- ½ cup grated parmesan cheese
Instructions
- If you are starting with two large chicken breast: cut both chicken breasts lengthwise, the way you would if you were butterflying the meat. But slice it all the way through to turn each chicken breast into two thinner breasts.
- Sprinkle both sides of the meat with the spices.
- Add the olive oil to an oven-proof skillet over medium heat. Sear the chicken for 2-3 minutes on each side until golden. Remove the chicken from the pan and set aside.
- Melt the remaining butter and add the shallots, saute 2-3 minutes until softened.
- While the shallots are cooking place the garlic cloves on a cutting board. Carefully smash the garlic and then roughly chop, it is okay if they are in big chunks and not uniform.
- Add the garlic to the skillet and sauté until fragrant, about 30 seconds.
- Add the white wine and scrap the pan well to deglaze. Bring the wine to a simmer, and reduce for 5-6 minutes.
- Stir in the heavy cream and parmesan until the cheese has melted and a creamy sauce forms.
- Place the chicken in the cream sauce and reduce the heat to low. Cover and cook the 5-10 minutes until the chicken has reached an internal temperature of 160 degrees F.
Nutrition Information
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Hi, I'm Annie. With a Bachelor of Science degree, a minor in nutrition and nearly 20 year of both classical training, and self-taught experience, I've spent my career proving that home cooking can be practical, delicious and inspiring. What started in 2013 as one food blog has grown into a full-time business. Today, my husband Clayton and I run five food websites that connect with millions of home cooks every month.
When I'm not in the kitchen or behind the camera, I'm using fueling my love of travel, or chasing down new ideas that keep food fun and fresh.
