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–+ servings
garlic chicken in skillet with cream sauce and spinach
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4.56 from 223 votes

Creamy Garlic Chicken Recipe

This creamy garlic chicken recipe is the pinnacle of easy weeknight dinners! Succulent pan-seared chicken breast is cooked in a rich, garlicky white cream sauce.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 607kcal
Author: Becky Hardin

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
    seasoned raw chicken breasts on a cutting board.
  • Place flour on a medium plate. Dredge each chicken breast with flour, patting off any excess.
    ¼ cup all-purpose flour
    dredging a chicken breast in 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
    searing chicken breasts in a pan.
  • 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
    sauteeing garlic cloves in a pan.
  • 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
    simmering garlic in broth in a pan.
  • Add the chicken back to the sauce, cover and cook until the chicken is cooked through.
    adding seared chicken breasts to creamy garlic sauce in a pan.
  • 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
    chicken in garlic cream sauce in a pan.

Video

Notes

*I recommend using thinly-sliced chicken breasts for this recipe. If they're on the thicker side, cut chicken in half and/or pound it into thinner pieces. If using boneless thighs, increase the cooking time.
**Sauvignon Blanc or Pinot Grigio are good options. Cooking wine or broth can be used instead.
Tips:
  • 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.
Storage: Store creamy garlic chicken in an airtight container in the refrigerator for 3 days.

Nutrition

Calories: 607kcal | Carbohydrates: 11g | Protein: 54g | Fat: 36g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 230mg | Sodium: 305mg | Potassium: 1072mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2484IU | Vitamin C: 10mg | Calcium: 84mg | Iron: 2mg