Creamy Garlic Butter Chicken

This Creamy Garlic Butter Chicken is a cozy, restaurant-quality dinner you can make any night of the week. Golden seared chicken meets a silky garlic butter cream sauce that coats each bite with rich, savory flavor. The texture is a pleasing contrast of crisped exterior and tender, juicy interior, while the sauce is smooth, slightly thick, and fragrant with fresh garlic and butter. This dish works well for weeknight family dinners, a casual date night at home, or when you want a comforting meal without a lot of fuss. If you enjoy turning leftovers into new meals, try pairing this with a warm wrap recipe like cheesy garlic chicken wraps for a quick lunch the next day.

Ingredients

4 boneless, skinless chicken breasts or thighs
Choose breasts for leaner meat or thighs for richer flavor and extra juiciness.
2 tablespoons olive oil
For searing the chicken and preventing sticking.
4 tablespoons butter (divided)
Half for searing and half to build the garlic butter sauce.
4 garlic cloves, minced
Fresh garlic gives the sauce its aromatic punch.
1/2 cup chicken broth
Adds savory depth and helps deglaze the pan.
3/4 cup heavy cream
Creates the creamy, velvety sauce.
2 tablespoons fresh parsley, chopped (for garnish)
Brightens the dish and adds a fresh finish.
Salt, to taste
Season to your preference.
Black pepper, to taste
Freshly ground is best for flavor.
1/4 cup all-purpose flour (optional, for dredging)
Use if you want a lightly crisped exterior and slightly thicker sauce.

If you end up with extra chicken, it reheats nicely in recipes like deliciously cheesy chicken garlic wraps.

Step-by-step Instructions

Season the chicken with salt and pepper on both sides. If desired, lightly dredge each piece in the optional all-purpose flour, shaking off any excess.
Tip: Light dredging helps create a golden crust and slightly thickens the sauce later.
Heat the olive oil and half the butter in a large skillet over medium-high heat. Once the pan is hot, add the chicken and sear until golden and cooked through, about 5 to 6 minutes per side. Remove the chicken from the skillet and set aside.
Tip: Do not overcrowd the pan. Give the pieces room so they brown evenly.
Lower the heat and add the remaining butter and the minced garlic to the skillet. Sauté until fragrant, about 30 seconds.
Tip: Watch the garlic closely so it does not burn.
Add the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes.
Tip: Those browned bits add deep flavor to the sauce.
Pour in the heavy cream, bring to a gentle simmer, and let it thicken, stirring occasionally, about 3 to 4 minutes. Season the sauce with salt and pepper to taste.
Tip: If the sauce is too thin, simmer a little longer; if it is too thick, stir in a splash more chicken broth.
Return the chicken to the skillet and spoon the sauce over it. Cook for 2 more minutes to heat through.
Tip: Baste the chicken with sauce so each piece is well coated.
Garnish with chopped parsley and serve immediately. This sauce also pairs nicely over pasta, similar to recipes like garlic butter beef cheesy bowtie pasta.

Recipe Details

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
Calories: Approximately 630 calories per serving

For a heartier meal, try serving this with a buttery pasta side inspired by cowboy butter chicken pasta.

Tips, Storage & Variations

Practical tips: Pat chicken dry before seasoning to help it brown. Use medium-high heat for searing, then reduce heat for the sauce. Taste the sauce before serving and adjust salt and pepper.
Storage: Cool completely, then store in an airtight container in the refrigerator for 3 to 4 days. Reheat gently over low heat on the stove so the cream does not separate.
Freezing: Freeze cooled portions in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating slowly.
Flavor variations using existing ingredients only:
- Use thighs instead of breasts for a richer, more succulent result.
- Skip the flour for a lighter crust, or dredge in the 1/4 cup flour for a crispier exterior and slightly thicker sauce.
- For an extra-rich sauce, increase the butter by a tablespoon or the heavy cream by a splash, keeping other quantities the same.
- Use leftover chicken in a creamy pasta dish like creamy rotisserie chicken broccoli pasta to stretch the meal.

FAQ

Q: Can I use frozen chicken for this recipe?
A: Thaw frozen chicken completely and pat dry before cooking to ensure even searing and proper cooking time.

Q: Do I have to dredge the chicken in flour?
A: No, dredging is optional. It gives a light crust and helps thicken the sauce, but you can skip it for a lighter result.

Q: How can I tell when the chicken is cooked through?
A: Cook until juices run clear and the internal temperature reaches 165 F. Rest for a few minutes before serving.

Q: Will the cream sauce separate when reheated?
A: Reheat gently over low heat and stir often. Avoid boiling to keep the sauce smooth.

Q: Can I use less heavy cream?
A: Yes, reduce the heavy cream slightly and simmer until the sauce reaches your desired consistency.

Q: Is this dish suitable for weeknight cooking?
A: Yes, it comes together quickly and is ideal for a satisfying weeknight meal.

Conclusion

I hope this Creamy Garlic Butter Chicken becomes a favorite in your meal rotation. It is quick to make, comforting, and versatile enough to use in wraps or over pasta. For another take on this style of dish you can compare notes with this version from Creamy Garlic Butter Chicken – Real Housemoms, and for a lighter creamy option see Creamy Garlic Chicken – Budget Bytes. If you try the recipe, please share how it turned out and any personal twists you added. Enjoy a warm, delicious meal.

Creamy Garlic Butter Chicken

Print Recipe

A cozy, restaurant-quality dinner featuring golden seared chicken in a silky garlic butter cream sauce, perfect for any night of the week.

Author: amanda-lewis
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Searing
Cuisine: American
Diet: Gluten-Free

Ingredients

Scale

4 boneless, skinless chicken breasts or thighs
2 tablespoons olive oil
4 tablespoons butter (divided)
4 garlic cloves, minced
1/2 cup chicken broth
3/4 cup heavy cream
2 tablespoons fresh parsley, chopped (for garnish)
Salt, to taste
Black pepper, to taste
1/4 cup all-purpose flour (optional, for dredging)

Instructions

Season the chicken with salt and pepper on both sides. If desired, lightly dredge each piece in the optional all-purpose flour, shaking off any excess.
Heat the olive oil and half the butter in a large skillet over medium-high heat. Once the pan is hot, add the chicken and sear until golden and cooked through, about 5 to 6 minutes per side. Remove the chicken from the skillet and set aside.
Lower the heat and add the remaining butter and the minced garlic to the skillet. Sauté until fragrant, about 30 seconds.
Add the chicken broth, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 to 3 minutes.
Pour in the heavy cream, bring to a gentle simmer, and let it thicken, stirring occasionally, about 3 to 4 minutes. Season the sauce with salt and pepper to taste.
Return the chicken to the skillet and spoon the sauce over it. Cook for 2 more minutes to heat through.
Garnish with chopped parsley and serve immediately.