I’m all about quick meals, but I want them to taste more complicated than they are. This creamy skillet chicken recipe hits the mark: 30 minutes, simple ingredients, and incredible flavor. Trust me when I tell you, that garlic cream sauce is going to make every bite of chicken taste like heaven!
What’s in this Creamy Garlic Chicken recipe?
You only need 8 simple ingredients to make this creamy chicken and garlic. You likely already have most of them on hand!
Chicken Breasts: Use boneless, skinless chicken breast–4 small breasts or 2 larger ones that have been cut in half lengthwise. Flour: Use all-purpose flour to dredge the chicken before pan-frying–this makes it extra crispy. Butter: Use unsalted butter, or else the dish may come out too salty. Olive Oil: Use a neutral-flavor, high smoke point cooking oil to pan-sear. Olive oil works great! Garlic: Use a whole head of fresh garlic for this supremely garlicky chicken recipe! Peel cloves, no need to mince, though you can cut them in half to even-out the size. White Wine: Use a dry white wine for the cream sauce. Sauvignon Blanc or Pinot Grigio are good options. Heavy Cream: This gives the garlic sauce the most creamy consistency. I don’t recommend swapping it with anything else. Baby Spinach: Make sure you’re really packing in a full 2 cups of spinach. It will cook down a lot as it steams.
Variations to Try
I love the simplicity of this creamy garlic chicken recipe, but here are a few other ingredients you can toss into the skillet:
A dollop of whole grain mustard will add some tanginess. Fresh or dried herbs, such as rosemary or thyme. A spoonful of pesto mixes in nicely with the cream sauce. Mushrooms make a great addition to this dish, and it’s an easy way to add more veggies. Sun-dried or cherry tomatoes add a pop of color and a burst of flavor. We love this similar recipe that has sun dried tomatoes, Creamy Chicken with Olives!
How to Store and Reheat
Store creamy chicken and garlic sauce an airtight container, and keep it in the fridge for up to 3 days. For best results, reheat on the stovetop over medium-low heat until warmed all the way through. I add a splash of heavy cream while reheating to make the sauce nice and creamy again. I don’t recommend freezing this dish because cream sauces tend to break down and become grainy when reheated.
How to Make Creamy Garlic Chicken Step by Step
Season the Chicken Breasts: Season 4 boneless, skinless chicken breasts on both sides with salt and pepper. Dredge Chicken: Place ¼ cup of all-purpose flour on a medium plate. Then coat each chicken breast in flour, patting off any excess. Heat Butter: Heat a large skillet with high sides to medium-high heat. Add 1 tablespoon of unsalted butter and 1 tablespoon of olive oil. Sear the Chicken: Once the butter has melted, add the flour-coated chicken breasts. Sear until golden brown, about 3-4 minutes. Then flip and sear the other side until browned, another 2-3 minutes. Remove the chicken breasts from the pan and set aside on a plate. Toast the Garlic: Add the remaining ½ tablespoon of unsalted butter to the pan. Lower heat to medium, and add 1 head of peeled garlic cloves. Toast the garlic until light brown on all sides (but be careful not to burn the garlic). Make Cream Sauce: Add ½ cup of a dry white wine. Bring the heat up to a boil, and then reduce to a simmer, and continue cooking until the liquid reduces by half. Once the wine is reduced, pour in 1 cup of heavy cream. Again, bring the mixture up to a boil, and then reduce to a simmer. Combine Chicken and Sauce: Add the seared chicken back to the garlic cream sauce, cover and cook until the chicken is cooked through. Add Spinach: Once the chicken is fully cooked through, add 2 cups of baby spinach on top. Cover the pan and simmer for another 1-2 minutes, then remove the lid and toss the spinach with the chicken and sauce until it’s completely wilted. Season to taste with salt and pepper. Serve: Serve this creamy garlic chicken over pasta, rice, or potatoes!
