Creamy Garlic Chicken Breast: An Amazing Ultimate Recipe

Name: Creamy Garlic Chicken Breast
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz / 170 g each); Salt and freshly ground black pepper, to taste; 2 tablespoons olive oil; 4 cloves garlic, minced; 1 cup heavy cream (240 ml); 1 cup chicken broth (240 ml), low-sodium preferred; 1 cup grated Parmesan cheese (about 100 g); 1 teaspoon Italian seasoning; 2 tablespoons fresh parsley, chopped (for garnish)

Imagine the kitchen filling with the warm, savory steam of garlic and butter, a glossy cream sauce clinging to tender, golden chicken breasts. The first bite is silky and comforting — rich Parmesan and garlic coat the chicken, while a whisper of Italian herbs brightens every mouthful. Texture plays its part too: a lightly seared exterior gives way to juicy, satisfying meat beneath, and the sauce pulls the whole dish together like a well-loved blanket on a chilly evening.

This recipe is perfect for weeknights when you want something impressive with minimal fuss, for cozy dinners when comfort food is required, and for small gatherings when you want to serve something that looks and tastes like you spent hours on it. If you’d like a similar take or a step-by-step visual guide to accompany this post, you can check my companion recipe here: creamy garlic chicken recipe.

Dish Snapshot

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Difficulty Level: Easy

Nutrition Highlights

Estimated nutrition per serving (recipe yields 4 servings). These values are approximate and based on ingredient amounts and standard nutrition profiles from USDA FoodData Central and general dietary guidance from the Mayo Clinic.

Calories: ~660 kcal
Protein: ~62 g
Total Carbohydrates: ~4 g
- Fiber: ~0.5 g
- Sugars: ~2 g
Total Fat: ~42 g
- Saturated Fat: ~17 g
Sodium: ~650–900 mg (varies depending on salt added and sodium in broth/Parmesan)

Notes:

Calculations use standard measures for 4 boneless, skinless chicken breasts (~6 oz each), 1 cup heavy cream, 1 cup grated Parmesan, 2 tbsp olive oil, and 1 cup chicken broth. Exact values will vary with brand and portion size; for precision, consult USDA FoodData Central or speak to a registered dietitian. For safe internal cooking temperature for poultry, the USDA recommends 165°F (74°C).

Why You’ll Love It

This dish hits the sweet spot between comfort and elegance. It’s creamy and aromatic — garlic and Parmesan give it an irresistible savory depth — yet quick enough for busy evenings. It’s ideal when you want to impress guests without fuss: the sauce looks luxurious, but the technique is straightforward. For families, it’s a crowd-pleaser that pairs effortlessly with kid-friendly sides; for date nights, it reads like restaurant-quality comfort. And if you’re short on time, the 30-minute turnaround keeps dinner dreams realistic.

How to Make Creamy Garlic Chicken Breast: An Amazing Ultimate Recipe

Ingredients:

4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
Salt and freshly ground black pepper, to taste
2 tablespoons olive oil
4 cloves garlic, minced
1 cup heavy cream (240 ml)
1 cup chicken broth (240 ml), low-sodium preferred
1 cup grated Parmesan cheese (about 100 g)
1 teaspoon Italian seasoning
2 tablespoons fresh parsley, chopped (for garnish)

Optional ingredients and substitutions:

Swap heavy cream for half-and-half plus 1 tsp cornstarch for a lighter sauce (sauce will be less rich).
Use grated Pecorino Romano in place of Parmesan for a saltier, tangier lift.
For gluten-free thickening (if needed), use 1 tsp cornstarch mixed into 1–2 tbsp cold water and whisk into sauce.
Reduce fat/dairy: use evaporated milk plus a tablespoon of butter for some creaminess but lighter calories.
Add mushrooms, spinach, or sun-dried tomatoes (see variations below).

Step-by-step directions:

Pat chicken breasts dry and season both sides generously with salt and pepper. If breasts are uneven, gently pound to even thickness (about 1/2 inch) for even cooking.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering. Add chicken and sear 4–5 minutes per side until golden-brown and cooked to an internal temperature of 165°F (74°C). Remove chicken to a plate and tent with foil to rest. Tip: avoid overcrowding the pan — cook in batches if needed.
Reduce heat to medium. Add minced garlic to the same pan; sauté 30–45 seconds until fragrant but not browned (garlic burns quickly).
Deglaze the pan with 1 cup chicken broth, scraping up browned bits with a wooden spoon. Let broth reduce slightly for 1–2 minutes.
Stir in 1 cup heavy cream and 1 teaspoon Italian seasoning. Bring to a gentle simmer (do not boil vigorously).
Slowly add 1 cup grated Parmesan a little at a time, whisking to melt and smooth the sauce. Simmer gently 2–3 minutes until sauce thickens to coat the back of a spoon. Tip: If sauce separates or looks grainy, lower the heat and whisk vigorously; adding Parmesan gradually prevents clumping.
Return chicken to the pan, spoon sauce over the breasts, and simmer 1–2 minutes to reheat and marry flavors. Check internal temperature again to ensure 165°F (74°C).
Garnish with chopped parsley and serve immediately.

Practical tips:

Use fresh-grated Parmesan (not pre-grated) for a silkier melt.
Avoid boiling the sauce once cream is added — a vigorous boil can curdle dairy.
Rest the chicken after cooking to keep juices locked in.
If sauce is too thick, thin with a splash of broth or milk; if too thin, simmer a little longer or whisk in a small cornstarch slurry.

In another quick, portable lunch idea, try pairing this rich main with a light wrap like my turkey and cheese wrap for a contrasting meal: turkey and cheese wrap.

Best Pairings

Pasta: Toss fettuccine or linguine with the sauce and top with sliced chicken for a classic approach.
Mashed potatoes: Creamy garlic sauce over buttery mashed potatoes is pure comfort.
Rice or cauliflower rice: Great for soaking up sauce; cauliflower rice cuts carbs.
Roasted vegetables: Broccoli, asparagus, or green beans add freshness and color.
Crusty bread: Serve with a baguette to mop up the sauce.
Wine: A crisp Chardonnay or a light Pinot Noir complements the creaminess.

Keeping it Fresh

Food safety and storage guidelines:

Room temperature: Do not leave cooked chicken and cream sauce at room temperature for more than 2 hours (1 hour if ambient temp >90°F / 32°C), per USDA food safety recommendations.
Refrigeration: Store in an airtight container for 3–4 days. Reheat gently on the stove over low heat or in a microwave, stirring occasionally. Add a splash of broth or cream when reheating to loosen the sauce.
Freezer: Freeze in a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating. Note: dairy-based sauces may change texture after freezing; whisking while reheating helps restore creaminess.

Chef’s Advice

Use room-temperature chicken for more even cooking; cold chicken straight from the fridge sears less evenly.
Freshly grate your Parmesan — it melts better and avoids the anti-caking agents found in pre-grated cheeses.
A quick splash of lemon juice or a few lemon zest shavings right before serving brightens the sauce and cuts richness.
For extra depth, add 1 teaspoon Dijon mustard to the sauce before adding Parmesan.
Use a meat thermometer to ensure perfect doneness (165°F / 74°C). Overcooking dries the chicken; undercooking is unsafe.

Creative Twists

Lemon-Garlic Cream: Add 1–2 tablespoons fresh lemon juice and a teaspoon of zest to the sauce for a bright, tangy version. (Inspired by classic lemon-garlic profiles.)
Mushroom & Thyme: Sauté sliced cremini mushrooms with garlic before deglazing; add 1 teaspoon fresh thyme for an earthy, savory variation.
Dairy-Free/Vegan (approximation): Use firm, thick-cut tofu or seared cauliflower steaks in place of chicken and swap heavy cream for full-fat coconut milk plus 2 tablespoons nutritional yeast for a cheesy note; adjust seasoning and simmer until flavors blend.
Spinach & Sundried Tomato: Stir in 3 cups baby spinach and 1/3 cup chopped sundried tomatoes in the last minute of cooking for color and flavor contrast.
Gluten-Free: Use cornstarch or arrowroot slurry as needed to thicken sauce instead of flour.

All Your Questions Answered

Q: Can I use chicken thighs instead of breasts?
A: Yes — bone-in or boneless thighs add richer flavor and tend to stay juicier. Adjust searing time and ensure internal temp reaches 165°F (74°C).

Q: My sauce is grainy — what happened?
A: Graininess often occurs if Parmesan is added too quickly or if sauce is too hot and the cheese clumps. Lower the heat, whisk constantly, and add cheese gradually.

Q: What’s a lighter alternative to heavy cream?
A: Use half-and-half or evaporated milk with a small cornstarch slurry to thicken; note the sauce will be less rich.

Q: How do I make this ahead for guests?
A: Cook breasts and sauce separately, chill, and gently reheat in a skillet, finishing by simmering chicken in sauce for a few minutes. Serve immediately.

Q: How can I reduce sodium?
A: Use low-sodium chicken broth and a lightly salted or reduced-sodium Parmesan, and taste before adding extra table salt.

Conclusion

This Creamy Garlic Chicken Breast recipe gives you restaurant-style comfort in a fraction of the time. It’s rich, aromatic, and surprisingly simple — a perfect weeknight indulgence or a show-stopping centerpiece for small dinners. Try it, adapt it, and share your variations so we can build a community of home cooks around simple, delicious meals.

For a similar take and extra photos to inspire plating, see this lovely version of creamy garlic chicken on Cafe Delites: Creamy Garlic Chicken Breasts – Cafe Delites.
If you enjoy a brighter lemony twist, this lemon garlic creamy recipe from The Kitchn offers excellent tips: Lemon Garlic Chicken Recipe (Easy and Creamy) | The Kitchn.

Happy cooking — if you make it, leave a note about your favorite variation or a photo so others can try it too!