One Pan Creamy Garlic Chicken Breasts

Imagine tender, juicy One Pan Creamy Garlic Chicken Breasts sizzling in a skillet, releasing an intoxicating aroma as they bathe in a velvety sauce that’s punctuated with fragrant garlic and fresh herbs. This restaurant-quality dish brings sophisticated flavor to your weeknight dinner with minimal cleanup. The rich, creamy garlic sauce clings perfectly to the succulent chicken, creating a meal that feels indulgent yet comes together in just 30 minutes. You’ll learn how to achieve perfectly cooked chicken breasts and a silky sauce that will have everyone asking for seconds.

Why You’ll Love This Recipe

You’ll fall head over heels for these One Pan Creamy Garlic Chicken Breasts for countless reasons. First, the convenience factor is unbeatable – everything cooks in a single skillet, meaning less time cleaning and more time enjoying your meal. The contrast between the golden, slightly crisp exterior of the chicken and the tender, juicy interior creates a textural masterpiece that’s enhanced by the silky smoothness of the sauce.

The flavor profile hits all the right notes – savory chicken, pungent garlic that mellows as it cooks, bright herbs, and a creamy sauce with just enough acidity to cut through the richness. Each bite delivers a perfect balance that feels like it took hours to develop, not minutes.

Even better, this recipe is incredibly versatile. Serve it with pasta, rice, or vegetables for a complete meal that works equally well for busy weeknights or special occasions when you want to impress without spending hours in the kitchen. The garlic cream chicken breasts recipe is simple enough for beginners but tastes like it was crafted by a seasoned chef.

Ingredients

For the One Pan Creamy Garlic Chicken Breasts, you’ll need:

• 4 boneless, skinless chicken breasts (about 2 lbs total)
• 1 tsp kosher salt
• ½ tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 garlic cloves, minced (about 3 tbsp)
• 1 cup chicken broth, low sodium
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• 1 tsp Italian seasoning
• ¼ tsp red pepper flakes (optional)
• 2 tbsp fresh parsley, chopped
• 1 tbsp fresh lemon juice

The star of this creamy chicken skillet recipe is obviously the garlic – don’t be alarmed by the amount; it mellows beautifully during cooking. For the cream, stick with heavy cream for the richest texture, though half-and-half can work in a pinch. Quality Parmesan cheese that you grate yourself will melt more smoothly than pre-shredded varieties.

Pro Tips

Use Room Temperature Chicken: Remove your chicken from the refrigerator 20-30 minutes before cooking. Room temperature meat cooks more evenly and browns better than cold chicken straight from the fridge. This simple step ensures your One Pan Creamy Garlic Chicken Breasts cook perfectly throughout without drying out.

Perfect Your Searing Technique: For that coveted golden crust, make sure your pan is hot before adding the chicken, and resist the urge to move the pieces around. Let them sear undisturbed for 5-6 minutes before flipping. You’ll know it’s time to flip when the chicken releases easily from the pan – if it’s sticking, it’s not ready yet.

Master the Sauce Consistency: The secret to a silky, restaurant-quality garlic cream sauce is patience and attention. After adding your cream, maintain a gentle simmer rather than a rolling boil to prevent curdling. If your sauce becomes too thick, add chicken broth a tablespoon at a time. Too thin? Let it reduce a bit longer or add a little more freshly grated Parmesan, which acts as a natural thickener while adding depth of flavor to your chicken with creamy garlic sauce.

Instructions

Step 1: Pat the chicken breasts dry with paper towels – this is crucial for achieving a good sear. Season both sides generously with salt and pepper. If the chicken breasts are very thick, consider butterflying them or pounding to an even thickness of about ¾ inch.

Step 2: Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully place the seasoned chicken breasts in the hot pan and cook undisturbed for 5-6 minutes until golden brown on the bottom.

Step 3: Flip the chicken and continue cooking for another 5-6 minutes until the internal temperature reaches 160°F (it will reach the safe 165°F while resting). Transfer the chicken to a plate and tent with foil to keep warm.

Step 4: Reduce heat to medium and add butter to the same pan. Once melted, add the minced garlic and cook for just 30-60 seconds until fragrant, stirring constantly to prevent burning – this is where the magic begins for your One Pan Creamy Garlic Chicken Breasts.

Step 5: Pour in the chicken broth, scraping the bottom of the pan with a wooden spoon to release any flavorful browned bits. Let the liquid reduce by half, about 3-4 minutes.

Step 6: Reduce heat to medium-low and slowly stir in the heavy cream. Add the Italian seasoning and red pepper flakes if using. Bring to a gentle simmer and cook for 2-3 minutes until the sauce starts to thicken slightly.

Step 7: Stir in the Parmesan cheese until melted and smooth. Taste the sauce and adjust seasoning if needed. This is your moment to perfect the flavor profile of your garlic chicken breast recipe.

Step 8: Return the chicken breasts to the pan, including any accumulated juices from the plate. Simmer gently for 2-3 minutes to rewarm the chicken and allow it to absorb some of the sauce flavors.

Step 9: Finish by stirring in the fresh lemon juice and sprinkling with chopped parsley. The bright acidity cuts through the richness and elevates your creamy garlic chicken to new heights.

Variations

Tuscan-Style: Transform your One Pan Creamy Garlic Chicken Breasts into a Tuscan delight by adding ½ cup sun-dried tomatoes (drained and chopped) and 2 cups fresh spinach leaves when you return the chicken to the pan. The spinach will wilt perfectly in the hot sauce, and the sun-dried tomatoes add wonderful depth and color to the creamy garlic chicken dinner.

Mushroom Garlic Chicken: Before cooking your chicken, sauté 8 ounces of sliced mushrooms (cremini, button, or a mix) in 1 tablespoon of butter until golden brown and set aside. Add them back to the pan when you return the chicken to the sauce. The earthy mushrooms complement the garlic and cream beautifully in this garlic cream chicken variation.

Herb-Forward Version: For a fresh herb explosion, add 1 tablespoon each of fresh chopped basil, thyme, and rosemary along with the parsley. This variation works particularly well in summer when fresh herbs are abundant and adds a beautiful aromatic quality to your creamy garlic chicken breasts.

Storage and Serving

Store leftover One Pan Creamy Garlic Chicken Breasts in an airtight container in the refrigerator for up to 3 days. The sauce may thicken considerably when chilled; when reheating, add a splash of chicken broth or cream and warm gently over medium-low heat to restore its silky consistency without curdling.

For freezing, cool completely then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating slowly on the stovetop for best results.

Serve this creamy garlic chicken immediately over buttered pasta such as fettuccine or linguine, allowing the sauce to coat each strand perfectly. For a lighter option, pair with steamed asparagus and roasted cherry tomatoes, using the sauce as a decadent topping for the vegetables as well. Another excellent serving suggestion is alongside crusty artisan bread for soaking up every last drop of the incredible garlic cream sauce – no one should leave a drop behind!

FAQs

Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work beautifully in this One Pan Creamy Garlic Chicken recipe. They typically require similar cooking times but are more forgiving and stay juicier, making them an excellent option for beginners.

My sauce curdled. What happened?
Curdling usually occurs when heat is too high or when acidic ingredients (like lemon juice) are added to hot cream. Prevent this by keeping your heat moderate and adding lemon juice at the very end of cooking.

Can I make this dairy-free?
Yes! Substitute the heavy cream with full-fat coconut milk and use nutritional yeast instead of Parmesan cheese. The flavor profile will change slightly, but it will still be delicious.

What can I substitute for heavy cream?
Half-and-half or whole milk can work, though the sauce won’t be as rich. If using milk, consider adding an extra tablespoon of butter to help with richness and thickening.

How do I know when my chicken is done?
The most reliable method is using an instant-read thermometer, which should register 165°F in the thickest part. Alternatively, cut into the thickest part – the meat should be opaque with no pink remaining.

Conclusion

This One Pan Creamy Garlic Chicken Breasts is comfort food at its finest — luxuriously creamy yet surprisingly simple to prepare, hitting all the right notes of savory, garlicky goodness in every bite. It’s the kind of dish that elevates an ordinary weeknight but still feels special enough for company, proving that remarkable flavor doesn’t require complicated techniques or endless ingredients. With just one pan and less than 30 minutes, you’ll create a meal that’s bound to become a regular request in your household. Make it once, and you’ll understand why this creamy, garlicky masterpiece has earned its place in countless home cooks’ regular rotation.

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