Creamy Garlic Butter Chicken is a simple one-pan dinner made with golden-seared chicken breasts simmered in a rich garlic butter cream sauce. The sauce combines butter, garlic, chicken broth, heavy cream, and Parmesan for a smooth, savory finish that coats every bite of chicken.
It comes together in one skillet, making it a convenient choice for busy weeknights when you want a satisfying dinner without a sink full of dishes. Serve it with mashed potatoes, rice, pasta, or crusty bread to soak up the creamy sauce.
Recipe Overview
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 4
- Difficulty: Easy
- Category: Dinner
- Cuisine: American
- Cooking Method: One-pan skillet
Why You’ll Love This Recipe
- One-pan convenience: The chicken and creamy garlic sauce are prepared in the same skillet, keeping cleanup simple.
- Tender, flavorful chicken: Searing the chicken first gives it a browned exterior while adding savory flavor to the pan.
- Creamy garlic butter sauce: Butter, garlic, cream, Parmesan, and chicken broth create a rich sauce without requiring complicated techniques.
- Weeknight-friendly: The ingredients are straightforward and the entire meal can be ready in about 35 minutes.
- Easy to customize: You can add vegetables, adjust the seasoning, or serve the chicken with pasta, rice, potatoes, or vegetables.
Ingredients
For the Chicken
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon Italian seasoning
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
For the Creamy Garlic Butter Sauce
- 5 tablespoons unsalted butter, divided
- 6 cloves garlic, finely minced
- 1 tablespoon all-purpose flour
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- 1/2 cup freshly grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh parsley
- 1 tablespoon freshly squeezed lemon juice, optional
Ingredient Notes
Chicken breasts
Boneless, skinless chicken breasts work well because they cook relatively quickly and provide plenty of surface area for the sauce. If the breasts are very thick, slice them horizontally into thinner cutlets or gently pound them to an even thickness. This helps them cook more evenly.
Boneless, skinless chicken thighs can also be used if you prefer darker meat.
Butter
Unsalted butter gives you more control over the seasoning. If using salted butter, reduce the added salt slightly.
Garlic
Fresh garlic is preferable for this recipe. Six cloves give the sauce a noticeable garlic flavor without relying on garlic powder.
Heavy cream
Heavy cream produces the richest and most stable sauce. Avoid replacing it with water or low-fat milk in equal amounts because the sauce will be thinner and less creamy.
Parmesan
Freshly grated Parmesan melts more smoothly into the sauce than many pre-shredded varieties. Add it over low heat so it melts gradually without becoming grainy.
Chicken broth
Low-sodium chicken broth makes it easier to control the salt level. The broth also loosens the sauce and adds savory flavor.
How to Make Creamy Garlic Butter Chicken
1. Prepare the chicken
Pat the chicken breasts dry with paper towels. If they are unusually thick, carefully slice them horizontally into thinner pieces so they cook more evenly.
Season both sides with the salt, black pepper, paprika, and Italian seasoning.
2. Sear the chicken
Heat a large skillet over medium-high heat. Add the olive oil and 2 tablespoons of butter.
When the butter has melted and the pan is hot, place the chicken in the skillet in a single layer. Cook for about 4–5 minutes on the first side, without moving it too much, until the underside is nicely browned.
Flip the chicken and cook for another 3–5 minutes.
The chicken does not need to be completely cooked through at this stage because it will finish cooking in the sauce. Transfer the chicken to a clean plate.
3. Cook the garlic
Reduce the heat to medium.
Add the remaining 5 tablespoons of butter to the same skillet. Once melted, add the minced garlic.
Cook for about 30–60 seconds, stirring frequently, until fragrant. Do not let the garlic become dark brown, as burnt garlic can make the sauce bitter.
4. Build the sauce
Sprinkle the flour over the butter and garlic. Stir continuously for about 30 seconds to cook the flour.
Slowly pour in the chicken broth while whisking or stirring to loosen any browned bits from the bottom of the skillet.
Add the heavy cream, Italian seasoning, black pepper, and red pepper flakes if using.
Bring the sauce to a gentle simmer. Avoid aggressively boiling it.
5. Add the Parmesan
Reduce the heat to low and gradually stir in the Parmesan cheese.
Continue stirring until the cheese melts into the sauce and the mixture becomes smooth and creamy.
If the sauce seems too thick, add a small splash of chicken broth. If it seems too thin, let it gently simmer for another minute or two.
6. Finish cooking the chicken
Return the seared chicken and any accumulated juices to the skillet.
Spoon some of the sauce over the chicken. Cover loosely with a lid and simmer gently for about 5–8 minutes, depending on the thickness of the chicken.
The chicken should reach an internal temperature of 165°F (74°C) at the thickest part.
7. Finish and serve
Turn off the heat and stir the lemon juice into the sauce if using.
Sprinkle the chicken with fresh parsley and spoon plenty of the creamy garlic butter sauce over each piece.
Serve immediately with your choice of pasta, rice, mashed potatoes, roasted vegetables, or crusty bread.
Common Mistakes to Avoid
Cutting the chicken into random-sized pieces
Uneven chicken pieces cook at different speeds. Keep the pieces similar in thickness for more consistent results.
Using very high heat for the entire recipe
High heat is useful for the initial sear, but the sauce needs gentler cooking. Reduce the heat before making the cream sauce.
Adding all the liquid at once
Adding the broth gradually helps incorporate the flour and browned bits into a smoother sauce.
Overcooking the chicken
Chicken breast can become dry when cooked well beyond the point of doneness. Use a thermometer and remove the skillet from the heat once the chicken reaches 165°F.
Boiling the cream sauce aggressively
A rapid boil isn’t necessary. Keep the sauce at a gentle simmer while it thickens.
Using too much Parmesan
Parmesan adds salt and body to the sauce, but adding significantly more can make the sauce overly salty or too thick. Start with the recommended amount and adjust after tasting.
Easy Variations
Spicy Garlic Butter Chicken
Add 1/2 teaspoon of red pepper flakes to the sauce for noticeable heat. You can increase it slightly if you prefer a spicier dish.
Mushroom Garlic Butter Chicken
Slice about 8 ounces of cremini or white mushrooms. Sauté them in the skillet after removing the chicken, then continue with the garlic butter sauce.
Spinach Garlic Butter Chicken
Add 2–3 cups of fresh baby spinach during the final few minutes of cooking. Stir gently until the spinach wilts into the sauce.
Creamy Garlic Butter Chicken Pasta
Slice the cooked chicken and toss it with cooked fettuccine, penne, or another sturdy pasta. Add a little reserved pasta water if the sauce needs loosening.
Garlic Butter Chicken Thighs
Replace the chicken breasts with boneless, skinless chicken thighs. The cooking time may vary depending on their size, so use an instant-read thermometer rather than relying only on the clock.
Storage & Reheating
Refrigerator
Allow leftovers to cool and transfer them to an airtight container. Refrigerate within 2 hours of cooking and use within 3–4 days.
Reheating
For the best texture, reheat the chicken and sauce gently in a skillet over low to medium-low heat. Add a splash of chicken broth or cream if the sauce has thickened considerably.
Stir occasionally and heat until the chicken is warmed through.
Avoid repeatedly boiling the sauce during reheating because high heat can cause a cream-based sauce to separate.
Freezing
This recipe is best served fresh or refrigerated rather than frozen. Cream-based sauces containing Parmesan can change texture after freezing and thawing, sometimes becoming slightly grainy or separated.
If you do freeze leftovers, thaw them in the refrigerator and reheat gently while stirring the sauce frequently.
Frequently Asked Questions
Can I make creamy garlic butter chicken with chicken thighs?
Yes. Boneless, skinless chicken thighs are a good substitute for chicken breasts. They generally stay moist well during cooking, but the exact cooking time will depend on their size. Cook them to an internal temperature of 165°F (74°C).
How do I thicken the garlic butter sauce?
The small amount of flour used in the recipe helps thicken the sauce. Parmesan also adds body. If the sauce is still too thin, let it simmer gently for another minute or two rather than immediately adding a large amount of flour.
Why did my creamy sauce become grainy?
High heat can make cheese-based cream sauces less smooth. Keep the heat low when adding Parmesan and stir it in gradually. Freshly grated Parmesan generally incorporates more smoothly than some pre-shredded varieties.
Can I add vegetables to this chicken recipe?
Yes. Mushrooms, spinach, broccoli, and asparagus are particularly easy additions. Depending on the vegetable, cook it before making the sauce or add it during the final stage so it doesn’t become overcooked.
Can I make this recipe without Parmesan?
Yes. The sauce will still work without Parmesan, but it will have less cheesy flavor and slightly less body. You may need to adjust the seasoning after tasting.
What can I use instead of heavy cream?
Half-and-half can be used for a lighter sauce, although it won’t be quite as rich and the finished sauce may be thinner. Avoid using very low-fat milk as a direct replacement if you want the same creamy consistency.
Final Thoughts
Creamy Garlic Butter Chicken is the kind of dinner that works well when you want something comforting without making the cooking process complicated. The chicken is browned in one skillet, then finished in a creamy garlic Parmesan sauce that can be served with whatever simple side you already have on hand.
For an easy weeknight meal, pair it with mashed potatoes or vegetables. For something more filling, spoon the chicken and sauce over pasta or rice.
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