Save The skillet was already hot when I realized I'd bought chicken thighs instead of breasts, but I tossed them in anyway. What came out was better than I'd planned: golden, tender bites swimming in a sauce so garlicky and lush I had to stop myself from eating straight from the pan. My sister called halfway through and I had to put her on speaker because I couldn't stop stirring. Now this dish shows up on my stove at least twice a month, usually on nights when I need something fast but refuse to settle for boring.
I made this for a friend who claimed she didn't like garlic, which seemed impossible to me. She finished two servings and asked for the recipe before she left. Turns out when garlic gets soft and sweet in butter and cream, even skeptics come around. We sat at my tiny kitchen table with a loaf of sourdough between us, scraping our plates clean and laughing about how wrong first impressions can be.
Ingredients
- Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier and more forgiving if you overcook them slightly, but breasts work beautifully if that's what you have.
- Salt and black pepper (1/2 tsp each): Season generously here because it's your only chance to flavor the chicken from the inside out.
- All-purpose flour (2 tbsp): This light coating gives the chicken a golden crust and helps thicken the sauce later, swap for gluten-free flour without a second thought.
- Olive oil (2 tbsp): Keeps the chicken from sticking and adds a subtle fruity note that pairs well with butter.
- Unsalted butter (2 tbsp): Divided between browning the chicken and softening the garlic, butter makes everything richer and more luxurious.
- Garlic cloves (6 large, minced): This is a garlic-forward dish so don't be shy, mincing them fine helps them melt into the sauce instead of sitting in chunks.
- Chicken broth (1 cup): Scrapes up all the flavorful bits stuck to the pan and forms the base of your sauce.
- Heavy cream (1 cup): Turns the sauce silky and indulgent, and balances the sharpness of the garlic and Parmesan.
- Grated Parmesan cheese (1/2 cup): Adds salty, nutty depth and thickens the sauce as it melts in.
- Dried Italian herbs (1/2 tsp): A quick way to add layers of flavor, basil, oregano, and thyme all play well here.
- Crushed red pepper flakes (1/4 tsp, optional): Just a pinch wakes up the whole dish without making it spicy.
- Fresh parsley (2 tbsp, chopped): Brightens the plate and adds a fresh contrast to all that creamy richness.
Instructions
- Prep the Chicken:
- Season your chicken pieces with salt and pepper, then toss them in the flour until each piece has a light, even coating. This step takes less than a minute but makes all the difference in texture.
- Sear the Chicken:
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, then add the chicken in a single layer without crowding. Let it sizzle undisturbed for 4 to 5 minutes per side until golden and cooked through, then remove and set aside.
- Cook the Garlic:
- Lower the heat to medium and add the remaining tablespoon of butter along with the minced garlic. Stir constantly for about a minute until the garlic smells incredible but hasn't turned brown.
- Build the Sauce Base:
- Pour in the chicken broth and scrape up all those tasty browned bits stuck to the bottom of the pan. Let it simmer for 2 minutes to concentrate the flavor.
- Add Cream and Cheese:
- Stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes if using. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens just enough to coat the back of a spoon.
- Finish with Chicken:
- Return the chicken to the skillet and let it simmer in the sauce for 2 to 3 minutes, turning the pieces so they soak up all that creamy goodness. Taste and adjust salt and pepper as needed.
- Garnish and Serve:
- Sprinkle fresh parsley over the top and serve immediately while the sauce is still glossy and hot.
Save One night I served this over a pile of buttery mashed potatoes and my husband looked up mid-bite and said it tasted like a hug. I'm not sure I've ever gotten a better compliment in the kitchen. We didn't talk much after that, just ate in comfortable silence and soaked up every last bit of sauce. That's when I knew this recipe wasn't just dinner, it was the kind of meal that makes people feel cared for without you having to say a word.
What to Serve It With
This dish is incredibly versatile and plays well with almost anything starchy or absorbent. I've served it over rice, tossed with pasta, spooned onto mashed potatoes, and piled next to roasted vegetables. Crusty bread is non-negotiable in my house because that sauce is too good to waste. A simple green salad with lemon vinaigrette on the side cuts through the richness and makes the whole meal feel balanced.
How to Store and Reheat
Leftovers keep beautifully in an airtight container in the fridge for up to three days. When you reheat it, add a splash of chicken broth or cream to loosen the sauce, which tends to thicken as it sits. I usually warm it gently in a skillet over low heat, stirring often, but the microwave works in a pinch if you're careful not to overcook the chicken. The flavors deepen overnight, so don't be surprised if day two tastes even better than day one.
Swaps and Variations
If you need to make this dairy-free, coconut cream works surprisingly well in place of heavy cream, and nutritional yeast or vegan Parmesan can stand in for the cheese. For a lighter version, swap half the cream for more chicken broth, though you'll lose some of that luxurious thickness. You can also turn this into a one-pan meal by tossing in spinach, sun-dried tomatoes, or mushrooms during the last few minutes of cooking.
- Add a squeeze of fresh lemon juice just before serving for a bright, tangy finish.
- Swap Parmesan for Pecorino Romano if you want a sharper, saltier flavor.
- Toss in a handful of baby spinach at the end and let it wilt into the sauce for added color and nutrition.
Save This recipe has gotten me through busy weeknights, last-minute dinner guests, and evenings when I just needed something comforting without a lot of fuss. I hope it does the same for you.
Common Questions
- → Can I use chicken thighs instead of chicken breasts?
Yes, absolutely. Chicken thighs work wonderfully and stay extra tender throughout cooking. They may take an additional 1-2 minutes per side when searing to ensure they're cooked through.
- → How do I prevent the cream sauce from breaking?
Keep the heat at medium once you add the cream and avoid boiling vigorously. Stir frequently and ensure the broth is simmering gently before adding the cream. If the sauce appears to separate, whisk in a tablespoon of cornstarch mixed with water to stabilize it.
- → What are the best side dishes to serve with this?
Creamy sauces pair beautifully with rice, egg noodles, mashed potatoes, or crusty bread for soaking up every drop. Fresh green vegetables like steamed broccoli or roasted asparagus add nice contrast to the richness of the dish.
- → Can I make this dairy-free?
Yes. Replace heavy cream with full-fat coconut cream and use nutritional yeast or vegan Parmesan in place of regular Parmesan. The sauce will be slightly different in flavor but equally delicious and creamy.
- → How should I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over medium heat with a splash of broth or cream to restore the sauce consistency. You can also refrigerate and reheat in a 350°F oven covered with foil for 15-20 minutes.
- → Can I prepare this ahead of time?
Yes, you can sear the chicken and prepare the sauce components in advance. Store separately and combine just before serving for best texture. Alternatively, make the complete dish and refrigerate, then reheat gently when ready to serve.