Creamy Garlic Chicken That Tastes Like a Restaurant Dish — in 30 Minutes
Golden-seared chicken in a silky garlic-cream sauce that coats the back of a spoon. One pan, 30 minutes, and no broken sauce — the weeknight dinner that plates like a restaurant dish.
Equipment
- 12-Inch Skillet (Cast Iron or Stainless Steel)
- Wooden Spoon or Flexible Spatula
- Microplane or box grater
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts (about 1½ pounds total)
- Salt and freshly ground black pepper, to taste
For the Sauce
- 1 tablespoon olive oil
- 2 tablespoons butter
- 8 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon fresh lemon juice, plus more to taste
For the Finish
- Fresh chives, cut on a bias, or fresh tarragon
- Flaky salt, for finishing
Instructions
- Prep: Pat the chicken dry with paper towels and season both sides with salt and pepper. Mince the garlic and grate the Parmesan before you start.
- Sear: Heat the olive oil and butter in a 12-inch skillet over medium-high until the butter foams and subsides. Add the chicken and cook without moving for 5 to 6 minutes until deeply golden. Flip and cook 5 to 6 minutes more until the internal temperature reaches 160°F. Transfer to a plate.
- Bloom the garlic: Lower the heat to medium and add the minced garlic. Stir constantly for 30 to 45 seconds, just until fragrant, not browned.
- Deglaze: Pour in the chicken broth and scrape up the browned bits from the bottom of the pan. Let it boil for 2 to 3 minutes until reduced by about a third.
- Add the cream: Reduce the heat to low and pour in the heavy cream, stirring. Let it come to a gentle shimmer, not a boil, and cook for 3 to 4 minutes until it coats the back of a spoon.
- Melt in the Parmesan: Stir in the grated Parmesan and keep stirring until fully melted and the sauce turns silky.
- Return the chicken: Nestle the chicken into the sauce, keeping the tops exposed. Simmer gently on low for 4 to 5 minutes until warmed through and the sauce has picked up the chicken's flavor.
- Finish with lemon: Stir in the lemon juice and taste. If it tastes flat, add another small squeeze.
- Plate it: Spoon the sauce onto the plate and smear it to one side. Set the chicken on the sauce, not beside it. Finish with chives or tarragon placed deliberately and a generous pinch of flaky salt.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. The sauce thickens as it sits; add a splash of broth or water when reheating. Freeze for up to 2 months, though cream sauces can separate slightly on thaw. For dairy-free, use full-fat coconut milk and a dairy-free butter substitute. For a spicy version, add a pinch of red pepper flakes with the garlic. Pull the chicken at 160°F and let carryover heat finish it for the juiciest result. If the sauce breaks, pull the pan off the heat and whisk in a cold splash of broth.