Kitchen notes · a little help before you start
Creamy Garlic Chicken Recipe
Golden chicken cutlets with a creamy garlic sauce make an especially inviting plate. The softened garlic gives the sauce plenty of savory flavor, ready to spoon over the chicken.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Make thinner cutlets
Fillet each breast into two thinner pieces before seasoning and flouring, or use the thin-cut breasts allowed in the directions.
2. Rub the flour evenly
Sprinkle flour on both sides of the seasoned cutlets and rub it over their surfaces before adding them to the skillet.
3. Lower heat for garlic
After removing the chicken, turn down to medium-low and stir the garlic frequently so it lightly browns without burning.
Get to know the ingredients
Smashed garlic cloves
Peel the cloves and carefully smash them with the side of a large knife before cooking them in the remaining butter.
Divided butter
Use the first tablespoon with olive oil to cook chicken. The remaining tablespoon goes into the skillet for the garlic.
Heavy cream
The cream joins broth and garlic powder for the sauce. Double cream is the UK equivalent.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 7 steps completeMake room for Creamy Garlic Chicken Recipe
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Spoon over the chicken
Return the cooked cutlets to the reduced sauce, spoon sauce over them and heat through, with optional parsley at serving.
A little more help as you go
Cover the cooked cutlets
Move the browned chicken to a clean plate and cover it while the garlic and cream sauce are prepared.
Scrape up the flavor
Stir the broth and cream across the skillet bottom to loosen browned bits before simmering the sauce until reduced.
A few questions you might have
Can I use chicken thighs?
You can use boneless, skinless thighs instead of the breasts. The primary directions are written for the thinner breast cutlets.
Can I use preminced garlic?
You can use two-and-a-half tablespoons of preminced garlic as an alternative to preparing the whole bulb for the sauce.
What is the flour called in the UK?
Plain flour is the UK equivalent of the all-purpose flour used to coat the chicken.
How reduced should the sauce become?
Simmer until reduced and thickened by about half, then taste for salt and pepper before returning the chicken to the pan.
When does garlic powder go in?
Add it with chicken broth and heavy cream, after the fresh garlic has lightly browned in the butter.
Any more cooking tips?
I opted for two boneless, skinless chicken breast s that I cut in half. But you can certainly use boneless, skinless chicken thighs instead. *All-purpose flour: If you’re in the UK then use plain flour. *Heavy Cream: If you’re in the UK then use double cream. **If you’re feeling lazy, I recommend 2.5 Tbsp of pre-minced garlic.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: budgetbytes.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
