Can I make garlic chicken ahead of time?

Yes, garlic chicken is a great make-ahead meal. Simply cook the dish fully, then store it in the refrigerator in an airtight container for up to 3 days. Reheat it gently over low heat on the stovetop to preserve the sauce's creamy texture. Avoid freezing, as the cream may separate upon thawing.

What’s the best side dish to serve with garlic chicken?

Garlic chicken pairs beautifully with mashed potatoes, rice, pasta, or crusty bread to soak up the creamy garlic sauce. For a balanced plate, add steamed greens like broccoli, green beans, or a fresh arugula salad for a touch of brightness.

Can I use pre-minced garlic or garlic powder instead of fresh garlic?

While fresh garlic delivers the boldest flavor in garlic chicken, you can substitute with pre-minced garlic in a pinch. Garlic powder can work in emergencies, but it won't deliver the same rich aroma or texture. Use ½ teaspoon of garlic powder per clove as a guide if substituting.

Garlic Chicken – Easy Creamy Recipe You’ll Love

Name: Garlic Chicken
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, halved horizontally; 1 tsp salt; 1/4 tsp freshly cracked black pepper; 1 tsp sweet paprika; 1 tsp onion powder; 1 tsp dried thyme; 1/4 cup (35 g) all-purpose flour; 1 tbsp olive oil; 2 tbsp unsalted butter (divided); 1 tbsp freshly minced garlic; 1/2 cup (125 ml) chicken stock; 300 ml (10 fl oz) thickened (heavy) cream; 1 tsp Dijon mustard; 1/2 cup (50 g) grated parmesan cheese; Sea salt flakes, to taste; Freshly cracked black pepper, to taste; 1 tbsp finely chopped flat-leaf parsley (for garnish); Lemon wedges (for serving)

Description

This creamy garlic chicken is a fast, easy, and indulgent dinner recipe. Tender chicken breasts are pan-seared and smothered in a rich garlic parmesan cream sauce, perfect for pairing with mashed potatoes, pasta, or rice. Ready in under 20 minutes, it’s an ideal meal for busy weeknights or elegant entertaining.

Ingredients

Scale

2 boneless, skinless chicken breasts, halved horizontally
1 tsp salt
1/4 tsp freshly cracked black pepper
1 tsp sweet paprika
1 tsp onion powder
1 tsp dried thyme
1/4 cup (35 g) all-purpose flour
1 tbsp olive oil
2 tbsp unsalted butter (divided)
1 tbsp freshly minced garlic
1/2 cup (125 ml) chicken stock
300 ml (10 fl oz) thickened (heavy) cream
1 tsp Dijon mustard
1/2 cup (50 g) grated parmesan cheese
Sea salt flakes, to taste
Freshly cracked black pepper, to taste
1 tbsp finely chopped flat-leaf parsley (for garnish)
Lemon wedges (for serving)

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Instructions

Slice chicken breasts horizontally to make four thin fillets. Season with salt, pepper, paprika, onion powder, and thyme.
Coat the chicken in flour on all sides.
Heat olive oil and 1 tbsp butter in a large frying pan over medium–high heat. Cook chicken for 5–6 minutes, flipping once, until golden and cooked through. Remove and set aside.
In the same pan, melt the remaining 1 tbsp butter. Add garlic and sauté for 30 seconds.
Add chicken stock and simmer for 1–2 minutes until reduced by half.
Stir in the cream and Dijon mustard. Reduce heat to medium and simmer for 2 minutes to slightly thicken.
Stir in parmesan cheese until melted and smooth. Season with salt and pepper to taste.
Return chicken to the pan and simmer for 2–3 minutes until heated through.
Garnish with parsley and a squeeze of lemon. Serve with mashed potatoes, rice, or pasta.

Notes

Use boneless, skinless chicken thighs as an alternative. Increase cook time to 6–8 minutes.
Store leftovers in the fridge for up to 3 days. Not suitable for freezing.
Reheat gently on the stove with a splash of cream or milk to restore sauce texture.
Add red pepper flakes for a spicy version or lemon zest for brightness.

Prep Time: 5 mins
Cook Time: 15 mins
Category: Main Dish
Method: Pan
Cuisine: American

Nutrition

Serving Size: 1 chicken fillet with sauce
Calories: 420
Sugar: 2g
Sodium: 610mg
Fat: 30g
Saturated Fat: 14g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 0.5g
Protein: 30g
Cholesterol: 115mg