creamy garlic chicken

Creamy lemon garlic chicken is a quick and easy dinner idea that brings a restaurant-quality meal home. It's a flavorful and delicious 30-minute recipe.

Creamy Lemon Garlic Chicken

chicken

salt

black pepper

olive oil

butter

onion,

garlic,

all-purpose flour

chicken broth

heavy cream

paprika

lemon juice

parsley,

salt and pepper (to taste)

Use a paper towel to pat the chicken breasts completely dry. Season both sides with salt and pepper. Set aside for 5 minutes.

Heat oil in a large cast-iron skillet over medium-high heat. Add chicken and cook for 5-6 minutes on each side until cooked through. Remove chicken and set aside on a plate.

In the same pan, melt butter and sauté onion and garlic until tender, about 2 minutes.

Stir in flour and cook until smooth, about 1 minute.

Add broth and heavy cream. Mix well and bring the sauce to a simmer. Simmer until thickened to a desired consistency, about 4-5 minutes.

Add paprika, lemon juice, parsley, salt, and pepper. Stir until evenly combined.

Return the chicken to the skillet. Toss well to coat and cook until warmed through, about 2-3 minutes. Serve immediately.

Wow this was super delicious with minimum effort. I used evaporated milk instead of cream, but full flavour delivery was there. WIll definitely make this again!

This Creamy Garlic Mushroom Chicken is an absolute dream and couldn&#39;t be easier to whip up for dinner!

Creamy Garlic Mushroom Chicken

Chicken Breasts, (brought close to room temp)

Flour ((see notes))

tsp EACH: Salt, Garlic Powder

tsp Black Pepper

tbsp EACH: Olive Oil, Butter ((preferably unsalted))

Baby Button Mushrooms, (sliced fairly thin)

Chicken Stock

Garlic, (finely diced)

tbsp finely diced Fresh Parsley, (plus more to garnish if desired)

tbsp finely diced Fresh Chives

Lemon

Salt & Pepper, (to taste)

Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts.

In a large shallow dish combine 1/4 cup flour with 1 tsp garlic powder &amp; salt and 1/2 tsp black pepper. Dredge each chicken breast through the flour to coat, then shake off excess and place to one side.

Heat up 1 tbsp oil and butter in a large pan over medium-high heat. Add the chicken and fry both sides for a few mins, or until golden on the outside and just about cooked through the centre. Remove and place chicken to one side.

Melt in 1 tbsp butter and add the mushrooms. Fry until they form a golden crust, then reduce heat to medium. Add garlic and fry for another 1-2mins. Pour in stock and cream, then add chives and parsley. Simmer for 5mins or so, until the sauce starts to thicken slightly.

Stir in parmesan, then add a very gentle squeeze of lemon juice and salt &amp; pepper to taste. Simmer for another minute or so to thicken a little more if you need to.

Add chicken back in and baste in the sauce. Serve up and enjoy!

This Creamy Garlic Chicken will leave you speechless! It’s made with a luscious, garlic-infused sauce and it&#039;s perfect for an easy weeknight meal.

Creamy Garlic Chicken

boneless, skinless chicken breasts (about 1.3 lbs. total) (6.49)

Italian seasoning (0.05)

salt (0.02)

tsp black pepper (0.02)

all-purpose flour (0.06)

olive oil (0.32)

garlic garlic cloves) (0.64)

chicken broth (0.17)

heavy cream (1.08)

garlic powder (0.05)

Salt and Pepper to taste (0.04)

Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts).

Season each breast with Italian seasoning, salt, and black pepper. Then sprinkle the flour over both sides of the chicken breasts and rub it in until the chicken is evenly coated.

Heat a large skillet over medium heat and add the olive oil and 1 Tbsp of butter. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.

While the chicken is cooking, peel the garlic cloves and then carefully smash them with the side of a large chef&#39;s knife by pressing down on the side of the knife with the heel of your hand.

Once the chicken is removed, to the same skillet add the remaining 1 Tbsp of butter, then add the garlic cloves. Turn the heat down to medium-low and sauté the garlic for 3 minutes or until lightly browned and fragrant. Make sure to stir the garlic frequently to prevent it from burning.

Next pour the chicken broth and heavy cream into the skillet, then add the garlic powder. Stir and scrape up any brown bits from the bottom of the skillet. Allow the sauce to simmer in the skillet for 8-10 minutes, or until it has reduced and thickened by about 50%. Taste the sauce at this point and add salt and pepper if needed (I added about ⅛ tsp of salt and ⅛ tsp of black pepper).

Finally, return the cooked chicken breasts to the skillet and spoon the creamy sauce over top. Allow the chicken to heat through. Serve with fresh chopped parsley (optional), and enjoy!

Perfectly cooked chicken in an easy, creamy garlic sauce. All on the table in less than 20 minutes!

boneless, skinless chicken breasts,

salt flakes

tsp sweet paprika

onion powder

thyme

(35 g) plain (all-purpose flour)

unsalted butter

tbsp garlic

chicken stock

300 ml (10 fl oz) thick (double/heavy) cream

Dijon mustard

(50 g) grated parmesan

Salt and cracked black pepper,

Mashed potatoes, steamed rice

greens

tbsp finely chopped parsley

Lemon wedges

Sprinkle the chicken with salt, pepper, sweet paprika, onion powder and thyme. Press the chicken into the flour so that all sides are evenly coated. 

Heat the olive oil and 1 tablespoon of butter in a large, deep frying pan over medium–high heat. Add the chicken and cook for 5–6 minutes, or until the chicken is just cooked, turning once halfway through.

Remove the chicken from the pan and set it aside on a plate. 

To the same pan, add the butter for the sauce. Once melted, add the garlic, stirring for 30 seconds. 

Add the chicken stock and cook for 1–2 minutes until it has evaporated by at least half. Stir in the cream and Dijon mustard, reduce the heat to medium, and simmer for 2 minutes until the sauce has thickened slightly.

Stir through the parmesan, season to taste, then return the chicken to the pan for 2–3 minutes or until the chicken is heated through. Serve the chicken with rice, mashed potatoes or pasta and a side of steamed greens. Top with freshly chopped parsley and a squeeze of lemon juice. 

winner winner chicken dinner! Everyone ate it, and the grown ups loved it. I served the sauce in a jug on the side as one of my kids is a "food separatist" but he still ate it all up. The sauce was so nice over mashed potatoes... yum!

This recipe was not only delicious but also easy to make. My family enjoyed it and we will be making it again.

Delicious meal, served with all the roast trimmings and it went down a treat

This was delicious! Homemade comfort food. I could eat this on repeat. Thank you!

Doing a lap of Australia and your meals are some I live by for the simplicity of effort of your recipes.Thank you, i loved cooking this dish it was as delicious

I’m a decent home cook with a few years on experience on my belt. This was the best chicken I’ve ever made! My boyfriend loved it and said he’d pay $35 for the dish at a restaurant haha. Thank youu

Delicious! Simple and quick recipe that everyone enjoyed. Can’t wait to make it again!

This recipe was so easy and mouth-wateringly delicious. Will be a regular favourite in our house. I used half the amount of onion powder as I'm not super keen on it and it worked out perfectly. Was very flavourful and I look forward to trying more of your recipes!

That was such a delicious meal! My whole family, kids included, licked our plates clean. Very easy and extremely luxurious and yummy.

This is a favourite in our home and makes a regular appearance!

This was so delicious!!!!  Your recipes are so simple and easy to follow, and so good.  Love that you give suggestion of what to serve with it because I think that sometimes that adds to the mealtime load, figuring out the full meal.

Start to finish with zero prep, this recipe and sides took me an hour and a half. I’m not a slow cook by any means, so I think saying it’s a 20 minute recipe is a bit of a stretch. 

With that out of the way, the flavor is DELICIOUS. I want to put this sauce on everything. In the future I’ll definitely prep in advance so it’s not as time consuming. Can’t wait to make it again!!’

This was so tasty! Thank you for a keeper! Can’t wait to make it again!

Simple, quick, and full of flavor. Works well with either mashed potatoes or rice to soak up the luscious sauce.

This was the absolute best meal I have ever made.

We LOVE this! What is the best way to reheat?

So quick and tasted absolutely amazing! I love all your recipes for when I’m short on time and can’t think what to cook. 9 times out of 10 I will have all the ingredients so dinner is a breeze. With 3 kids and after school activities I love being able to find something to suit everyone and feed the hungry beasts between activities in a flash

5 STARS- I make this dish regularly and it gets better every time! Thank you for sharing such a great recipe that’s always a winner in our house.

Absolutely delicious! This is outstanding! HIGHLY recommend.

Absolutely delicious! So easy to prepare, everyone finished their plates. Will definitely become a regular in house.

Fabulous sauce, wonderful flavours! Definitely a winner ❤️

I just made this last night and I LOVE it.  Because of what I had on hand I made a few changes.  I subbed Coconut Milk for the heavy cream and thickened with a little bit of cornstarch, mixed my chicken boullion with some white wine instead of water and I completely forgot to add the cheese but will next time.  It was AMAZING without the cheese too.

Easy enough recipe. Took me about 30 minutes. The sauce gives pan sauce meets alfredo sauce with the parm added. Didn’t use as much cream(which is the only thing not measured in cups, might I add). May make again.

OMG! This was amazing! Will be making this over and over again.

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Creamy Garlic Chicken Recipe with tender chicken breasts in a rich garlic cream sauce. Perfect for weeknight dinners or special occasions.

Creamy Garlic Chicken Recipe

For the Chicken:2 large boneless, skinless chicken breasts

Salt & pepper

Flour

butter (divided)

For the Sauce:1 whole head of garlic (cloves peeled)

garlic powder

heavy/whipping cream

Parsley (chopped, optional)

Season the chicken breasts with salt and pepper, then dredge them in flour.

Heat the olive oil and 1 tablespoon butter in a skillet over medium heat.

Cook the chicken breasts until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, add the remaining butter and garlic cloves. Cook until fragrant.

Add the chicken broth, lemon juice, and garlic powder. Simmer for a few minutes.

Stir in the heavy cream and bring to a gentle boil.

Reduce the heat and let the sauce thicken.

Return the chicken to the skillet, coating it with the sauce. Cook for a few more minutes.

Garnish with chopped parsley, if desired. Serve hot.

chicken breasts (about 1.3 lbs. total) (6.49)

These Crockpot Creamy Garlic Chicken Bites are the perfect easy and crowd-pleasing meal! They&#039;re made with bite-sized pieces of tender chicken smothered in a simple, but rich and decadent cream sauce. Just 5 minutes of prep required!

Crockpot Creamy Garlic Chicken Bites

chicken breast

can cream of chicken soup ((1 can))

chicken gravy mix ((.87 ounce))

garlic (minced)

parsley

Add the cubed chicken to the crockpot. Layer on the soup, gravy, and minced garlic.

Mix everything until the chicken is evenly coated.  Lay the pats of butter over the top.

Cover and cook on high for 2-3 hours, or low for 3-4. Don&#39;t over cook this or the chicken can get dry.

Once done, mix the chicken with the creamy sauce and garnish with chopped parsley.

Creamy Garlic Chicken is the easist dinner recipe, made with juicy, tender chicken cutlets in a creamy garlic parmesan sauce. Everyone will be asking for seconds!

chicken breasts

Italian seasoning

salt and pepper

parmesan cheese

garlic (peeled)

Dijon Mustard

soy sauce

lemon juice (optional)

parsley (chopped, for garnish)

Season the chicken cutlets with Italian seasoning, salt, and pepper.

In a shallow bowl, combine the flour with parmesan. Dredge the chicken through and shake off any excess flour.

Over medium high heat, heat olive oil and melt the butter. Working in batches, cook the chicken cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. This takes 4-5 minutes per side, depending on the thickness of the cutlets. Remove onto a plate and keep warm.

To the same skillet, over medium heat melt butter then add the garlic cloves and cook for 4-5 minutes while stirring occasionally until the garlic cloves are caramelized.

Deglaze the pan with chicken stock and scrape off any bits stuck to the bottom of the pan with a wooden spoon. Add the heavy cream, Dijon mustard, garlic powder and onion powder. Season with soy sauce or salt, pepper, and add parmesan. Let the mixture simmer and reduce to thicken. Add a splash of lemon juice if desired. Have a taste and adjust seasonings to your preference.

Remove from heat, and add the chicken back to the skillet. Serve over mashed potatoes and steamed green vegetables.

An amazing recipe ……just so tasty ……a firm favourite

The unusual ingredients put together eg the garlic Dijon mustard and soy sauce give it the most lovely umami taste!!!!!

Came out great! Doubled the recipe for more servings and it worked out so well.  Served over spaghetti squash with a side of roasted cauliflower.

This is great!  I have to modify for food intolerance so traded the heavy cream for oat milk and added som gf flour to thicken. subbed a splash of white vinegar for the lemon juice. Was excellent! Served on wild rice with a side of baked butternut squash with maple syrup and cinnamon for a nice contrast.

Loved it. Will try it with pasta next time. Super easy and simple to make. Wish the heavy cream wasn't so high in calories otherwise this would be a weekly dish.

absolutely stunning recipie.  Easy to follow and tastes unreal.  I added more parmesan and less garlic to suit our tastes and thickened with cornflour.  I had to guess the 1 cup as in UK we use ml so  I went with 425ml with one chicken stock cube and about 150ml double cream.  I served with buttery root vegetable mash (parsnip carrot potato) and savoy cabbage... gorgeous. Seasoned with garlic pepper.

Thank you so much ... this is my fave cooking page just wish I could upload my picture as it was spot on.  Diana you are a genius in the kitchen 🤗

loved it!  had all the ingredients and it was a recipe I could easily follow and it tasted great!!  I wish I would have planned ahead on making my sweet potatoes- next time for sure because I had extra gravy!  thanks for a superb recipe!

Great recipe....
I added mushrooms and WOW!!
Declare the pan/skillet and reduce a bit, then add mushrooms and THEN garlic. 
I have found adding garlic Later rather than Sooner is a better technique..
everything else was delightful..
served with steamed Asparagus...

Great recipe, I make extra sauce and serve over egg noodles also Dano's original levels this dish up.

Made this with vegetable seasoning instead of italian seasoning and used minced garlic
It was sooo good 
Didn’t use lemon juice but was amazing without it 
Will make again for sure

https://content.jwplatform.com/videos/fxaKwnWu.mp4

Tender chicken thighs seared to golden perfection, bathed in a luscious garlic and lemon cream sauce with fresh herbs and a hint of heat. Effortless to make and rich in flavor—ideal over rice or pasta.

Easy Bobby Flay Chicken Thighs with Creamy Garlic Sauce

boneless, skinless chicken thighs

Salt and black pepper,

red pepper flakes (optional

lemon,

Heat olive oil in a large skillet over medium-high heat. Season the chicken thighs generously with salt and pepper.

Place chicken thighs in the skillet, cooking until golden brown on each side, about 5-7 minutes per side. Remove chicken and set aside on a plate.

In the same skillet, melt the butter. Add minced garlic and sauté until fragrant, about 1-2 minutes.

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let simmer for 2-3 minutes to reduce slightly.

Stir in the heavy cream, lemon juice, lemon zest, fresh parsley, fresh thyme, and red pepper flakes. Allow the sauce to simmer gently, stirring occasionally, until it begins to thicken, about 5 minutes.

Return the chicken thighs to the skillet, spooning some sauce over each piece. Cover and let simmer on low heat for an additional 10 minutes, or until the chicken is cooked through.

Check for seasoning and add more salt and pepper if needed. Serve warm, garnished with additional parsley if desired.

Crispy seasoned chicken coated in creamy garlic spinach sauce. An easy one-pan chicken recipe for a quick dinner meal!

Creamy Spinach Chicken

chicken cutlets (thinly sliced)

salt (to taste)

black pepper (to taste)

vegetable oil

tbsp all purpose flour

tbsp butter

garlic (smashed)

half and half

tsp salt

tsp black pepper

spinach

Season chicken cutlets (see Note 1) with salt and pepper. A quick dash on each side. Then coat both sides with 2 tbsp of flour.

Heat large skillet with vegetable oil under medium high heat, then place chicken cutlets onto skillet. Do not overlap cutlets. Sear cutlets on one side until they brown slightly, flip, and then sear on the other side.

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Top Tags

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The most viewed creamy garlic chicken recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine