I simply can’t get enough of this 30-minute creamy garlic chicken because it’s so quick, easy, and delicious! My homemade garlic cream sauce for this pan-seared chicken is made with white wine, heavy cream, fresh spinach, and (of course) plenty of garlic. These beautiful garlic cream chicken breasts are simple enough for busy weeknights but also elegant enough for guests.
Top Reader Reviews
I have made this three times now. It is the best. Easy and so good! Thank you. I did t change a thing. The white wine is a Must addition.
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This recipe is HUGE hit in my family!!! And I have very picky younger eaters. To my surprise the WHOLE family loved this and wanted it again this week!! Thank you for sharing this beautiful recipe
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Chicken Breasts in Creamy Garlic White Sauce
One of my favorite ways to spice up some simple pan-seared chicken breasts is to add a rich and creamy sauce, so I’m always looking for new ideas. Inspired by my favorite white wine chicken, I went with a luscious garlic cream white sauce that’s a little bit simpler and even more perfect for chicken breasts.
Since I’m all about quick and easy meals, I want them to taste more complicated than they are. And this creamy garlic chicken recipe hits the mark: 30 minutes, simple ingredients, and incredible flavor. This is my favorite white sauce for chicken because it’s deliciously simple and tastes like it came from a fancy restaurant!
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One Simple Tip!
If you don’t have any white wine on hand, you can substitute chicken broth when making the white cream sauce. Simply use an equal amount of broth.
Creamy Garlic Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts (*)
- ¼ cup all-purpose flour
- 1½ tablespoons unsalted butter (divided)
- 1 tablespoon olive oil
- 1 head garlic (peeled)
- ½ cup dry white wine (**)
- 1 cup heavy cream (room temperature)
- 2 cups packed baby spinach
Instructions
- Season chicken breasts on both sides with salt and pepper.4 boneless, skinless chicken breasts
- Place flour on a medium plate. Dredge each chicken breast with flour, patting off any excess.¼ cup all-purpose flour
- Heat a large skillet with high sides to medium-high heat. Add one tablespoon butter and olive oil. Once the butter has melted, add the chicken breasts. Sear until golden brown, about 3-4 minutes. Flip and sear until brown, another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate.1½ tablespoons unsalted butter, 1 tablespoon olive oil
- Add the remaining ½ tablespoon butter to the pan. Lower heat to medium, and add peeled garlic cloves. Toast the garlic until light brown on all sides.1 head garlic
- Add wine. Bring it up to a boil, and then reduce to a simmer. Simmer until reduced by half. Once the wine has reduced, pour in the cream. Again, bring the cream and wine up to a boil and then reduce to a simmer.½ cup dry white wine, 1 cup heavy cream
- Add the chicken back to the sauce, cover and cook until the chicken is cooked through.
- Once the chicken is cooked, add in the spinach. Shut the lid and simmer for another 1-2 minutes. Remove the lid and toss the spinach with the chicken and sauce until completely wilted. Season to taste with salt and pepper.2 cups packed baby spinach
Notes
- If your garlic cloves are really big, cut them in half so they’re all roughly the same size.
- For a mellower garlic flavor, roast the whole head in the oven at 400°F for 25-30 minutes or in the air fryer at 370°F for 15-18 minutes
- A dollop of whole-grain mustard will add some tanginess to the white sauce.
- Additions: mushrooms, onions, or sun-dried tomatoes make great additions to this dish. Simply add them in with the garlic when making the sauce.
- Fully cooked chicken breasts should reach an internal temperature of 165°F.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Roast the Garlic to Mellow it Out
I’m a garlic fiend and love the intense flavor in this chicken dish. But if you’d prefer to soften it, you can roast the whole head of garlic before adding it to the pan. This caramelizes the cloves, mellows the sharpness, and creates a naturally sweet, buttery flavor that blends beautifully into the creamy wine sauce.
To do this: Roast it in the oven at 400°F for about 25-30 minutes; or in the Air Fryer at 370°F for 15-18 minutes.
How to Make Creamy Garlic Chicken with White Sauce Step by Step
Season and Dredge the Chicken: Season 4 boneless, skinless chicken breasts on both sides with salt and pepper. I usually use 1 teaspoon per pound. Next, place ¼ cup of all-purpose flour on a medium plate. Then coat each chicken breast in flour, patting off any excess. This helps create a crisp texture on the outside, and helps the cream sauce adhere.
Melt the Butter: Heat a large skillet with high sides over medium-high heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. The butter is for flavor, and the olive oil helps prevent the butter from burning.
Sear the Chicken: Once the butter has melted, add the flour-coated chicken breasts. Sear until golden brown, about 3-4 minutes. Then flip and sear the other side until browned, another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate. The chicken breasts should not be cooked through at this point. They will finish cooking later on.
Toast the Garlic: Add the remaining ½ tablespoon of unsalted butter to the pan. Then lower the heat to medium, and add 1 head of peeled garlic cloves. Toast the garlic until light brown on all sides (but be careful not to burn it).
Make the Creamy Garlic Sauce: Add ½ cup of dry white wine. Bring the heat up to a boil, then reduce to a simmer, and continue cooking until the liquid reduces by half. Once the wine is reduced, pour in 1 cup of room-temperature heavy cream. Again, bring the mixture up to a boil, and then reduce to a simmer. It’s important to use room temperature heavy cream so the warm pan doesn’t shock and curdle the cream.
Combine the Chicken and White Sauce: Add the seared chicken back to the garlic cream sauce, cover, and cook until the chicken is cooked through to 165°F.
Wilt the Spinach: Once the chicken is fully cooked through, add 2 packed cups of baby spinach on top.
Cook Down: Cover the pan and steam for another 1-2 minutes, then remove the lid and toss the spinach with the chicken and sauce until it’s completely wilted. Season to taste with salt and pepper.
Serve: Serve creamy garlic chicken breasts over pasta, rice, or potatoes to soak up all that yummy sauce!
How to Store and Reheat
Store chicken and garlic cream sauce in an airtight container, and keep it in the fridge for up to 3 days. For best results, reheat on the stovetop over medium-low heat until warmed all the way through. I add a splash of heavy cream while reheating to make the sauce nice and creamy again.
I don’t recommend freezing this dish because cream sauces tend to break down and become grainy when reheated.
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