One-Pan Creamy Garlic Chicken

Name: One-Pan Creamy Garlic Chicken
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 chicken breasts, split in half widthwise (approx. 1 pound); Salt and pepper to taste; 4 tablespoons salted butter, divided; 5 cloves garlic, peeled and minced; 3/4 cup heavy cream; Fresh chopped parsley for garnish (optional)

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There’s something almost magical about discovering a recipe that not only tastes indulgent but also takes less time to make than ordering takeout. I still remember the first time I tried a creamy garlic chicken recipe after a chaotic workday. I had barely 20 minutes before my toddler would start her “I’m hungry” chant—but within 15, we were both sitting down to a warm, flavorful, comforting meal that felt like a culinary hug. That’s when I knew this dish was going to be a staple in my kitchen.

Whether you’re new to cooking or just need an easy win after a long day, this lemon herb chicken recipe-inspired dish is your go-to. It’s perfect for anyone looking for quick and healthy meals with minimum cleanup, thanks to its one-pan simplicity. And guess what? It’s low carb, gluten-free, and packed with flavor.

Why This Recipe is Special

This recipe is all about smart cooking: fast, flavorful, and flexible. It centers on everyday ingredients—chicken, garlic, cream, and butter—but transforms them into a restaurant-worthy experience. By slicing the chicken into thin cutlets, you dramatically cut down cook time, making this an easy sheet pan dinner ideal for weeknights. Plus, the absence of flour or roux makes it a dream for those on keto or gluten-free diets. The creamy garlic sauce brings everything together in just one skillet—no pre-made sauces or complicated steps.

Ingredients and Preparation

Chicken Breast
This forms the base of the dish. Thin cutlets ensure even and fast cooking while maintaining tenderness. If you don’t have chicken breasts, boneless chicken thighs or turkey cutlets can be used.

Garlic
The star of the show. Fresh garlic brings a punch of aroma and flavor that dried or jarred versions simply can’t match. It’s essential for that robust, warm flavor.

Butter
Adds a savory richness and helps brown the chicken beautifully. Unsalted butter gives you more control over seasoning, but salted works fine too.

Heavy Cream
Gives the sauce its luscious, velvety texture. It thickens naturally, avoiding the need for flour or thickeners. Coconut cream is a non-dairy option that still offers richness.

Salt and Pepper
Simple seasonings that highlight all the other flavors. Sea salt and freshly cracked black pepper are recommended for best taste.

Optional Additions

Fresh Parsley for garnish
Grated Parmesan for extra umami
Lemon Zest for a citrusy twist

Step-by-Step Instructions

Step 1
Begin by slicing each chicken breast in half horizontally to create two thinner cutlets. This helps them cook faster and more evenly. Season both sides with salt and pepper.

Step 2
Heat a heavy-bottomed skillet over medium heat and add most of your butter. Let it melt and coat the pan.

Step 3
Place the chicken cutlets in a single layer in the hot skillet. Let them sear undisturbed for 4–5 minutes, then flip and cook the other side for another 3–5 minutes. The chicken should reach an internal temperature of 165°F at the thickest point.

Step 4
Transfer the cooked chicken to a plate. Turn off the heat and add the remaining butter to the skillet.

Step 5
Stir in your minced garlic and let it cook for 30 seconds to 1 minute, just until fragrant—do not let it brown.

Step 6
Immediately pour in the heavy cream and scrape the bottom of the pan with a wooden spoon to incorporate all the flavorful bits. Turn the heat back on and let the sauce simmer for 1–2 minutes until it thickens slightly.

Step 7
Return the chicken to the pan and coat it in the creamy garlic sauce. Remove from heat, garnish with parsley, and serve immediately.

Beginner Tips and Notes

Watch the Garlic Closely: Garlic burns easily. Keep the cream nearby and ready to pour in as soon as it’s fragrant.
Use Fresh Garlic Only: Jarred garlic won’t give the same depth of flavor and can alter the final taste.

Cut Evenly: Make sure your chicken cutlets are of equal thickness for uniform cooking.
Heavy Bottomed Pan Matters: It distributes heat evenly and prevents burning.
No Cream? No Problem: Sub with coconut cream or cashew cream for dairy-free options.

Serving Suggestions

To turn this dish into a balanced meal, consider pairing it with:

Steamed Broccoli or Green Beans for a low-carb boost
Mashed Potatoes or Rice for comfort food vibes

Cauliflower Rice for a keto-friendly option
Garlic Bread or Dinner Rolls to mop up that creamy sauce

Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or microwave, adding a splash of cream or milk to loosen the sauce if needed.

Conclusion

This easy sheet pan dinner of creamy garlic chicken is a weeknight lifesaver that doesn’t sacrifice flavor for speed. It’s a dish that brings comfort, confidence, and a bit of elegance to everyday cooking. If you’re just starting out in the kitchen, this recipe is your gateway to many delicious victories. Give it a try and let me know how it turns out in the comments—I’d love to hear how you made it your own.

FAQ About One-Pan Creamy Garlic Chicken

1. Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs work well in this recipe. They’re juicier than breasts and may take a few extra minutes to cook through.

2. What if I don’t have heavy cream?

You can substitute with half-and-half, coconut cream for a dairy-free version, or a mix of milk and cream cheese. Just note that texture and flavor may slightly vary.

3. How do I know if the garlic is overcooked?

Burnt garlic turns dark brown and gives off a bitter smell. It should be sautéed for no more than 30–60 seconds until just fragrant—light golden at most.

4. Can I make this recipe ahead of time?

You can cook the chicken and sauce up to a day in advance and store them separately. Reheat gently in a skillet with a splash of cream to keep the sauce smooth.

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