I can’t get enough of this 30-minute creamy garlic chicken recipe, made with heavy creamy, white wine, fresh spinach, and lots of garlic! Tender, juicy chicken breasts are cooked to crispy perfection on the stovetop in a creamy garlic sauce that’s lip-smacking good. This is a restaurant-quality meal that’s easy enough to make for weeknight dinners with the family!
Creamy Garlic Chicken Recipe
I’m all about quick meals, but I want them to taste more complicated than they are. This creamy skillet chicken recipe hits the mark: 30 minutes, simple ingredients, and incredible flavor. Trust me when I tell you, that garlic cream sauce is going to make every bite of chicken taste like heaven!
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How to Store and Reheat
Store creamy chicken and garlic sauce 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.
Top Reader Reviews
- “I have made this three times now. It is the best. Easy and so good! Thank you. I didn’t change a thing!” -Christy
- “This recipe is a 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” -Stephanie
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. (The chicken will not be fully cooked at this point–it will finish cooking in a later step.)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. Be careful to not burn the garlic.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 (it should reach an internal temperature of 160℉).
- 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.
- A dollop of whole-grain mustard will add some tanginess.
- Sun-dried or cherry tomatoes add a pop of color and a burst of flavor.
- Mushrooms make a great addition to this dish.
How to Make Creamy Garlic Chicken Step by Step
Season the Chicken: Season 4 boneless, skinless chicken breasts on both sides with salt and pepper.
Dredge the Chicken: Place ¼ cup of all-purpose flour on a medium plate. Then coat each chicken breast in flour, patting off any excess.
Melt the Butter: Heat a large skillet with high sides to medium-high heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil.
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.
Toast the Garlic: Add the remaining ½ tablespoon of unsalted butter to the pan. Lower 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 the garlic).
Make Cream Sauce: Add ½ cup of a 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 heavy cream. Again, bring the mixture up to a boil, and then reduce to a simmer.
Combine the Chicken and Sauce: Add the seared chicken back to the garlic cream sauce, cover, and cook until the chicken is cooked through.
Wilt the Spinach: Once the chicken is fully cooked through, add 2 cups of baby spinach on top. Cover the pan and simmer 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 this creamy garlic chicken over pasta, rice, or potatoes!
This recipe is Awesome!!!! I’ll definitely cook it again!!!
I’m so glad you loved it, Jerry!!
I love this recipe
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.
I’m so happy to hear you love this recipe, Christy!
Fantastic recipe!! I doubled the sauce and added free range organic chicken broth to it as well. Scrumptious!!
Thank you!
I’m so glad you loved it, Kelli!
Not a ton of flavor. HOWEVER, I added Dijon mustard and lemon juice to the leftovers and it was much better.
Thanks so much for sharing what worked for you, Pete!
While I have tried some of your recipes and enjoyed them I am really concerned about the amount of bad ingredients, 113% of daily saturated fat and 79% cholesterol.
Hi Pat, this is not a health food site, and not all of my recipes are super healthy. Everything in moderation! I certainly wouldn’t eat this dish every day!
But aren’t those numbers for the entire dish?
Hi Ang, the nutrition numbers are for one serving.
Absolutely delicious
So glad you enjoyed it, Carolyn!