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.

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)

Description

A quick and easy one-pan creamy garlic chicken recipe that’s perfect for beginners. Keto-friendly, gluten-free, and ready in just 15 minutes.

Ingredients

Scale

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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Instructions

Slice each chicken breast in half horizontally to create thinner cutlets and season both sides with salt and pepper.
Heat a heavy-bottomed skillet over medium heat and add 3 tablespoons of butter until melted.
Place the chicken cutlets in the skillet in a single layer and cook for 4–5 minutes. Flip and cook another 3–5 minutes until internal temperature reaches 165°F.
Remove chicken from the skillet and set aside on a plate.
Turn off the heat, add the remaining 1 tablespoon of butter, and stir in the minced garlic. Sauté for 30–60 seconds until fragrant.
Immediately pour in the heavy cream and scrape up the browned bits using a wooden spoon. Return to heat and simmer for 1–2 minutes until thickened.
Return the chicken to the skillet and coat with the sauce. Garnish with parsley and serve immediately.

Notes

Use fresh garlic for best flavor—jarred garlic will not yield the same results.
Have your heavy cream ready before sautéing garlic to prevent burning.
Slicing chicken into cutlets ensures faster, even cooking and stretches the meal to 4 servings.
Deglaze with cream for a naturally thick sauce without flour or roux.
If garlic turns bitter, it’s likely overcooked—sauté just until fragrant.

Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 387 kcal
Sugar: 1 g
Sodium: 234 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 3 g
Fiber: 0.1 g
Protein: 26 g
Cholesterol: 153 mg