Save I was standing at the stove on a Tuesday night, staring at chicken breasts and wondering how to make dinner feel less like a chore. The garlic was already out, the cream was in the fridge, and I thought, why not just throw it all together? Twenty minutes later, I was scraping the pan with bread, convinced I'd stumbled onto something worth keeping. That's how this recipe was born, not from a plan, but from hunger and a hunch.
The first time I made this for friends, I doubled the garlic because I figured more is always better. I was right. We sat around the table with forks and slices of sourdough, scooping up every bit of sauce left in the pan. One of them asked for the recipe before she even finished eating. I knew then it was a keeper.
Ingredients
- Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier, but breasts work beautifully if you don't overcook them.
- Salt and black pepper (1/2 tsp each): Season generously, the flour will dull the flavor if you're timid.
- All-purpose flour (2 tbsp): This gives the chicken a light crust and helps thicken the sauce later.
- Olive oil (2 tbsp): Keeps the chicken from sticking and adds a subtle richness.
- Unsalted butter (2 tbsp): Split between browning the chicken and blooming the garlic, it's the backbone of the sauce.
- Garlic cloves (6 large, minced): Don't skimp, this is a garlic sauce and it should taste like one.
- Chicken broth (1 cup): Scrapes up all the good bits from the pan and builds the sauce base.
- Heavy cream (1 cup): Turns everything silky and rich without feeling heavy.
- Grated Parmesan cheese (1/2 cup): Adds a salty, nutty depth that makes the sauce cling.
- Dried Italian herbs (1/2 tsp): A little oregano and basil go a long way in rounding out the flavor.
- Crushed red pepper flakes (1/4 tsp, optional): Just a whisper of heat to wake everything up.
- Fresh parsley (2 tbsp, chopped): Brightens the whole dish right before serving.
Instructions
- Prep the Chicken:
- Season the chicken pieces with salt and pepper, then toss them in flour until each one is lightly coated. This step keeps them tender and gives the sauce something to grab onto.
- Brown the Chicken:
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, then add the chicken in a single layer. Let them sizzle undisturbed for 4 to 5 minutes per side until golden and cooked through, then set them aside on a plate.
- Sauté the Garlic:
- Lower the heat to medium, add the remaining butter and minced garlic, and stir for about a minute. You want it fragrant and soft, not browned or bitter.
- Deglaze with Broth:
- Pour in the chicken broth and scrape up all the 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, then let it simmer gently for 3 to 4 minutes. The sauce will thicken just enough to coat the back of a spoon.
- Finish with Chicken:
- Return the chicken to the skillet and let it simmer in the sauce for 2 to 3 minutes, turning each piece so it's glossy and warm. Taste and adjust the salt and pepper before serving.
- Garnish and Serve:
- Sprinkle fresh parsley over the top and serve immediately. This is the moment you grab a spoon and taste the sauce one more time, just to be sure.
Save There was a night when I made this after a long, frustrating day, and the smell of garlic hitting the butter was enough to shift my mood. I ate it straight from the pan with a fork, standing at the counter, and it tasted like comfort I didn't know I needed. That's when I realized food doesn't always need an occasion, sometimes it just needs to be good.
What to Serve It With
I've spooned this over rice, tossed it with pasta, and served it alongside mashed potatoes, and every version has been a winner. The sauce is rich enough to carry a meal on its own, so whatever you pair it with just needs to soak it up. A hunk of crusty bread on the side never hurts either.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, and they reheat beautifully on the stovetop with a splash of broth to loosen the sauce. The microwave works too, but the stovetop brings back that just-cooked texture. I've eaten this cold straight from the container more than once, and I'm not ashamed to admit it.
Ways to Make It Your Own
If you want more vegetables, throw in some spinach or sun-dried tomatoes when you return the chicken to the pan. A squeeze of lemon juice at the end brightens everything up and cuts through the richness. You can also swap the Parmesan for Pecorino Romano if you like a sharper, saltier bite.
- Add a handful of spinach in the last minute for color and nutrition.
- Stir in a teaspoon of Dijon mustard for a subtle tang.
- Use coconut cream and nutritional yeast to make it dairy-free without losing the creamy texture.
Save This is the kind of recipe that makes weeknight cooking feel less like a task and more like a small victory. You'll make it again, and probably again after that.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, boneless, skinless chicken thighs work wonderfully and stay more tender. They may require an extra minute or two of cooking time due to slightly thicker pieces. Thighs also have more flavor than breasts.
- → How do I prevent the cream from curdling?
Keep the heat at medium after adding cream and stir frequently. Don't let the sauce boil vigorously. If you're concerned, temper the cream by slowly adding it to the hot broth mixture while stirring constantly rather than pouring it all at once.
- → What can I serve with this dish?
This pairs excellently with rice, egg noodles, fettuccine pasta, mashed potatoes, or crusty bread for soaking up the sauce. Roasted vegetables like broccoli or green beans also complement the rich cream sauce nicely.
- → How do I make this dairy-free?
Substitute heavy cream with full-fat coconut cream and replace Parmesan with dairy-free Parmesan alternative. Use dairy-free butter or olive oil, and ensure your chicken broth is dairy-free. The sauce will be slightly thinner but still flavorful.
- → Can I make this ahead and reheat it?
Yes, this dish reheats well. Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of cream or broth if the sauce has thickened too much during storage.
- → How can I add more depth to the garlic flavor?
For richer garlic taste, increase minced garlic to 8 cloves or roast the garlic cloves first before mincing. A squeeze of fresh lemon juice at the end brightens the sauce and enhances garlic notes without overpowering the dish.