This dreamy Creamy Garlic Chicken recipe is the height of easy comfort food. Succulent pan fried chicken in a rich, garlicky sauce – welcome to garlic heaven!
Garlic Chicken Recipe
Creamy Garlic Chicken is ready in 30 minutes and feels like a restaurant quality meal. The chicken is perfectly tender with golden crispy edges and then there’s the sauce…..!
Cream, white wine and garlic form the tastiest trifecta and make for the most satisfying dinner.
Why you’ll love this Creamy Garlic Chicken
- Easy to make! This is a simple dish is so delicious but feels a touch fancy! Only a handful of ingredients and one skillet. It can be made as easy weeknight dinner or when you have guests round.
- A creamy garlic sauce. This sauce is divine! It’s has a wonderful depth of flavor without being too heavy and the garlic shines through.
- Versatile. You can serve this up with a whole host of your favorite sides!
How to make this Creamy Garlic Chicken
Be sure to scroll to the bottom for the full recipe
- Sear the chicken: Season the chicken, then dredge in flour. Add the chicken to a skillet wit butter or olive oil and sear on both sides. Remove from skillet
- Make the garlic sauce: In the same skillet, add more oil/butter and toast the garlic cloves. Then pour in the wine and cream, bring to a boil and simmer.
- Combine: Add the chicken back in to the skillet with the sauce. Cover and cook until the chicken is done. Then add the spinach shut the lid and simmer for a couple of mins. Season and serve!
What to serve with Creamy Garlic Chicken
This Garlic Chicken is friendly with all kinds of sides. Mashed potatoes make it super hearty and take on the sauce nicely or go lighter with a salad if you want. Steamed or roasted veggies are also great, as is rice. A nice crusty bread to mop up that addictive garlic sauce is never a bad idea!
Additional add-ins
It’s a wonderfully satisfying recipe on its own, but you can certainly add in some other flavors to mix things up!
- A dollop of whole grain mustard
- Fresh or dried herbs, such as rosemary or thyme
- A spoonful of pesto – basil works great
- Mushrooms – one of garlic’s BFF’s!
- Sun dried or cherry tomatoes – for a pop of color and twist in texture
Do I have to use chicken breasts?
I’ve used chicken breasts for this Creamy Garlic Chicken recipe, they’re easy plus they sear nice and evenly. But you could also use boneless chicken thighs, they’re a flavorful cut and work great too.
Juicy Chicken
A meat thermometer is a great way to check if your chicken is done. The internal temp should be 165 degrees. If you are careful with your internal temperature, your chicken will come out juicy and tender every time. You can find our favorite Meat Thermometer HERE (aff).
More Top Tips
- If your garlic cloves are really big, cut them in half so they’re all roughly the same size and cut evenly.
- Store leftovers in an airtight container in the fridge, should last 3 days.
- You can sub in boneless chicken thighs if you like.
Other dreamy creamy chicken recipes
- Creamy Mushroom Chicken
- Creamy Chicken Tortellini Soup
- Creamy Chicken Meatballs
- Creamy Chicken Piccata
- Creamy Chicken with Olives
- Creamy Lemon Mushroom Chicken
Have you tried this Creamy Garlic Chicken recipe? Feel free to leave a star rating and I’d love to hear from you in the comments below!
Creamy Garlic Chicken
Ingredients
- 4 small chicken breasts or 2 large chicken breasts cut in half, lengthwise
- ¼ cup all-purpose flour
- 1 ½ tbsp. unsalted butter divided
- 1 tbsp olive oil
- 1 head of garlic peeled
- ½ cup dry white wine
- 1 cup heavy cream
- 2 cups packed baby spinach
Instructions
- Season chicken breasts on both sides with salt and pepper.
- Place flour on a medium plate. Dredge each chicken breast with flour, patting off any excess.
- Heat a large skillet with high sides to a 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. (Do not worry about cooking the chicken all the way through, they will finish cooking later.)
- Add the remaining ½ tablespoon butter to the pan. Turn the heat down to medium and add all the peeled garlic cloves. Toast the garlic until light brown on all sides. Be careful to not burn the garlic.
- Pour in the 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. Add the chicken back to the sauce, cover and cook until the chicken is cooked through and reaches an internal temperature of 165 degrees.
- 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.
Notes
- A meat thermometer is a great way to check if your chicken is done. The internal temp should be 165 degrees.
- If your garlic cloves are really big, cut them in half so they’re all roughly the same size and cut evenly.
- Store leftovers in an airtight container in the fridge, should last 3 days.
- You can sub in boneless chicken thighs if you like.
Steve Larson says
We loved this recipe, minor changes to make it with what I had in the house, but still wonderful.
Becky Hardin says
I’m so happy you enjoyed it so much!!
Lady J says
I made this last night for dinner and it was absolutely delicious! I have a large family and doubled the recipe and made fried rice to go with it! I will definitely be making this dish again
Becky Hardin says
Thanks for sharing!
Reina says
Absolutely loved this, my husband finished his plate and then mine! This will be one of my go to chicken recipes from now on
Becky Hardin says
Thanks for stopping by!
Cherie Levasseur says
I’ve made this several times. Feels like we are eating out at a restaurant. My family loves this!
I do add 1/2 cup fresh Parmesan and mushrooms
Becky Hardin says
That’s great! Thanks for stopping by, Cherie.
Deanna f says
This sounds like an excellent recipe and so easy. Is there anyway I can use chicken broth instead of the white wine? Will it really change the flavor that much? I look forward to your comment. Thankyou
Becky Hardin says
Yes you can! It won’t change things much. You can also use cooking wine. Either way would be great 🙂
Deborah says
This was such a good recipe
Becky Hardin says
Thanks for stopping by!
Donna says
Tried this recipe last night. Delicious! Didn’t have heavy cream but used milk and thickened it with flour. Will make again and again. Thanks.
Becky Hardin says
Thanks for stopping by and sharing, Donna!
Gunter Davilla says
I made this recipe for dinner. I did make some changes. Instead of wine I used chicken broke because I didn’t have wine. I didn’t have whipping cream so I used about 3/4 of a can of cream of chicken soup mixed in the broth. I cut back on the rosemary. I used thighs instead of breasts. I will make this again without the changes because it sounds so good as written. I will rate it when I make the recipe as written.
Becky Hardin says
Sounds delicious!
Dale Deonas says
This recipe is so tasty, all 4 times I had to make it for family.
Becky Hardin says
Thanks for sharing, Dale!
Linda says
I love this recipe, delicious, easy to make for week night, full of flavor. This will definitely be on my favorite list! The only problem I had is that I could not pin this to pinterest. thank you!
Becky Hardin says
Definitely try with a different browser!