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.
Allyson says
Beautiful. Impressed all of my family with this one.
Becky Hardin says
So glad you enjoyed it, Allyson!
Andrea Rackley says
This recipe is a keeper, delicious!
Becky Hardin says
Happy to hear that, Andrea!
Diane says
My husband loved this recipe! I will definitely make again for company!
Becky Hardin says
So happy it was a hit!
Katana says
I really enjoyed this recipe my family loved it and it was easy. I crushed the garlic before frying it and I also added one tsp of garlic powder to the cream sauce. Towards the end I also added 1/4 c of parmesan cheese for sharpness. Served it with rice and veggies! Love it
Becky Hardin says
Thanks so much for sharing, Katana! Sounds delicious!
Michelle says
Easy and delicious—a hit for all ages in our house. I used Bob’s Red Mill 1-for-1 GF flour and omitted the spinach. I might have doubled the wine, which made it even better I suspect.
Becky Hardin says
Sounds wonderful, Michelle! Thanks so much for sharing!