Creamy Garlic Chicken Breast Recipe
Looking for easy and quick chicken breast recipes for dinner? You can make this easy creamy garlic chicken breast recipe in under 30 minutes. The garlic cream sauce with spinach is delicious and the chicken breasts are tender and succulent. Even your fussiest eater won’t say no to this one-pan simple fancy dinner.
This recipe is fast and easy and it is perfect for a busy weeknight dinner, date night or when entertaining guests. Serve over pasta or mashed potatoes and steamed broccoli.
Creamy garlic chicken breasts recipe
Most of the chicken recipes on the website are made with chicken thighs and that is because I am partial to chicken thighs. I will take this part of chicken cut over any other, any day and time. This chicken thigh recipe says that all, stovetop chicken thighs, garlic chicken thighs and honey mustard chicken.
Sometimes, I make an exception and cook with chicken breasts. Truth be told, I am not really a fan and it is the most expensive part of a chicken cut and also, the easiest to make a mess with if not cooked right. This is the reason I cook it in a creamy sauce or other types of sauce like this instant pot chicken curry to make it moist and flavourful.
Back to today’s creamy garlic chicken breast recipe, if you love garlic and I mean a whole lot of it then you are in luck. Just as the name implies, you will be needing garlic at least 6 large cloves of garlic or a whole garlic head if you like it more garlicky.
The whole cooking process is easy and straightforward, you season the chicken breast with simple everyday spices. Sear it and cook in the garlic infused creamy pan sauce until the chicken is cooked through.
It is an extremely easy recipe that comes together in no time for you and your family to enjoy. It is definitely switching up your favorite chicken recipe. Restaurant quality meal in the comfort of your home.
You will also be happy to know you can use other types of protein for this recipe too, from shrimps to pork chops or even fish like salmon.
Why this recipe works
- It is budget-friendly as two good-sized chicken breasts can be split into equal halves to make 4 chicken cutlets. Perfect easy and quick chicken breast recipes for dinner.
- The recipe is versatile. The simple creamy garlic sauce can be a base to many add-ins. I added spinach to the pan sauce but you can use other add-ins of choice. I love using fresh and roasted tomatoes, especially in summer. You can use mushrooms or cheese.
- You can substitute the heavy cream for light version or even use evaporated milk.
How to flatten chicken breasts
This is simply the process of flattening chicken breasts so it cooks faster, not dry out, and remain tender.
It can be done in many ways but these two methods are mostly used and they are quite easy too.
Place the chicken in between parchment paper or a Ziploc bag, working your way from the middle of the chicken, gently pound it with a kitchen mallet or rolling pin until the desired flatness is achieved
or
Place the chicken breast on a chopping board. Secure the chicken with your palm, using a sharp knife, and cut the chicken in the middle lengthwise/horizontally.
Be careful not to cut yourself in the process. This method does require a little bit of practice but can be easily done especially if you are using a fairly large chicken breast.
Ingredients
Skinless boneless chicken breasts: substitute for boneless chicken thighs
Garlic cloves: peeled, sliced, and ready to go
Double cream: substitute with half and half, single cream or evaporated milk
Paprika
Garlic salt and black pepper to taste
Chicken broth
Butter; I mostly use slightly salted butter and adjust the salt in the recipe accordingly.
Olive oil: substitute for any other flavorless cooking oil of choice.
Red pepper flakes: This is optional if you don’t like it spicy but recommended for a bit of kick to balance out the creamy taste of the double or single cream.
How to make creamy garlic chicken
Season both sides of the chicken cutlets with garlic salt, black pepper and paprika
Heat up olive oil in a non-stick pan or a skillet over medium high heat until hot. add the seasoned chicken carefully to the hot oil and sear on both for 3 to 4 minutes. transfer the seared chicken to a plate and set it aside.
Reduce the heat and melt some butter in the hot pan, add the sliced garlic and sauté for about 2 minutes or until fragrant, be careful not to burn the garlic.
Add chicken broth and stir to combine scraping every brown bit at the bottom of the pan. Stir in the cream and mix to combine, bring to a gentle simmer for about 3 minutes.
Return the seared chicken into the sauce and continue to cook for another 5 minutes flipping the chicken once so all the sides are covered with the creamy sauce. Finally, add the spinach to the pan, stir into the sauce, taste the sauce for salt and pepper and adjust accordingly. Take it off the heat and serve immediately.
Tip
If you would like the sauce thicker, make cornflour slurry with 1 tablespoon of cornflour and 2 tablespoons of water or the creamy sauce. Mix until cornflour is completely dissolved, stir it to the creamy sauce and continue to cook for another minute or two or until it thickens to your liking.
How to serve with creamy garlic chicken
I love to serve it with coconut rice, mashed potatoes, in tortilla wraps and a side of veggies like this roasted broccoli and cauliflower or frozen roasted broccoli.
How to store
This creamy garlic chicken makes a great leftover, although, I will be surprised if you have any left.
I wouldn’t keep it in the fridge for more than 2 to 3 days in an airtight container. Ensure it is completely cooled. It can be eaten cold especially with salad or in wraps or as a sandwich filling.
To reheat: I personally prefer to let the chicken come to room temperature and warm over the stove on low-medium heat. You can also microwave it too, I just think this chicken recipe is best eaten fresh and any leftovers can be used as a sandwich filling or with salad.
More chicken recipes
Instant pot garlic lemon chicken
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Creamy Garlic Chicken Breast Recipe
Ingredients
- 4 Skinless boneless chicken breasts: a substitute for boneless chicken thighs
- 6 large Garlic cloves, sliced, chopped or smashed if you love garlic, use a whole garlic head
- 1 cup double cream: substitute with half and half single cream or evaporated milk
- 2 cups baby spinach
- 1 tsp paprika
- 1 tsp garlic salt and
- Black pepper to taste
- ¾ cup low sodium chicken broth
- 2 tbsp salted butter
- 1 tbsp olive oil
- ½ tsp red pepper flakes or as needed
Instructions
- Season both sides of the chicken cutlets with garlic salt, black pepper and paprika
- Heat up olive oil in a non-stick pan or a skillet over medium-high heat until hot. add the seasoned chicken carefully to the hot oil and sear on both for 3 to 4 minutes. transfer the seared chicken to a plate and set aside.
- Reduce the heat and melt some butter in the hot pan, add the sliced garlic and sauté for about 2 minutes or until fragrant, be careful not to burn the garlic.
- Add chicken broth and stir to combine scraping every brown bit at the bottom of the pan. Stir in the cream and mix to combine, bring to a gentle simmer for about 3 minutes.
- Return the seared chicken into the sauce and continue to cook for another 5 minutes flipping the chicken once so all the sides are covered with the creamy sauce. Finally, add the spinach to the pan, stir into the sauce, taste the sauce for salt and pepper and adjust accordingly. Take it off the heat
Video
Notes
- If you would like the sauce thicker, make cornflour slurry with 1 tablespoon of cornflour and 2 tablespoons of water or the creamy sauce. Mix until cornflour is completely dissolved, stir it to the creamy sauce and continue to cook for another minute or two or until it thickens to your liking.
Nutrition
Nutritional data: Please note that the nutrition label provided is an estimate based on an online nutrition calculator. It will vary based on the specific ingredients and brands you use. Under no circumstances will thedinnerbite.com be responsible for any loss or damage resulting for your reliance on nutritional information.
DID YOU MAKE THIS RECIPE? PLEASE RATE IT AND LEAVE ME A COMMENT. USE #THEDINNERBITE OR TAG @THEDINNERBITE ON INSTAGRAM SO I CAN SEE YOUR PHOTOS, I WOULD LOVE TO SEE YOUR CREATIONS. THANK YOU!
Can you freeze this recipe?
Regards Linda (uk)
Hello Linda. Yes, you can freeze this creamy chicken, However, because of the cream, the texture of the sauce may change slightly when reheating but that shouldn’t affect the taste. Kindly let me know how it turns out when you do try it. Thank you
I think I’ve already commented on this recipe but it is one of my absolute favorites. It’s super easy and so good. Very dynamic! Tonight I mixed spinach, broccoli, zuccini and put it all over spaghetti squash. It was super yummy. I pur in extra garlic and pepper flakes so it was very savory spicy!!!
This was really good. I’ll be making it again. Can even eat it on my keto diet.
Aw, thank you so much for the glowing review, Lisa. I am so glad you enjoyed this recipe and that it fits into your keto diet.
Can you use frozen spinach?
Yes, you can use frozen spinach. Make sure to defrost it completely before adding it to the creamy sauce. Kindly let me know how it turns out. Thanks
If using frozen spinach, also squeeze out the liquid before adding it to the pan.
Thanks for the tips, Debbie.
i made this and it was delicious, however i did add my own touches, i did use the red pepper flakes and added chopped up tomato, i also didn’t use spinach and added basil and parsley instead, sauce was amazing!!!
Did you mean cornstarch slurry?
can you use almond milk instead of cream or evaporated milk?
Hello Anne, I haven’t tried it with almond milk but if I were to use dairy-free milk alternative then I would use plant-based cream
Very tasty. We loved it and would definitely cook it again.
Yay! happy to hear that, thanks for the feedback.
Wonderful! Better than a meal at a 5 star restaurant! My husband made it. He used evaporated milk, and it was very creamy. He added sliced mushrooms, and served it over rice. Next time we make it we will probably add another cup of spinach, just because we like it.
Aw, thank you for the great feedback, Okie, it means a lot. Thank you!!
Amazing! Easy! Goes great with a lot.
Found this when I was looking for a way to use up evaporated milk. I don’t like leftovers so only used 2 small breasts. Didn’t use the exact amounts because of that but I really liked it. Put it over some fettuccine and that worked well. Thanks
My pleasure, Stephanie, thank you for your feedback, I am glad you enjoyed it.
why do you not list spinach as an ingredient and then use in final phase? grrr
That was an oversight, thank you for pointing it to me
The ingredients list says 2 cups of baby spinach.