Save My skillet was still warm from breakfast when I decided to throw together something quick for dinner. I had chicken thighs in the fridge and a head of garlic that needed using, so I started browning bite-sized pieces without much of a plan. The smell of garlic hitting butter made my neighbor knock on the door to ask what I was cooking. That impromptu meal turned into my most-requested weeknight recipe.
I made this for my sister after she had her second baby, and she texted me three days later asking for the recipe. She said it was the first meal that made her feel human again. Now I keep the ingredients on hand because it works for rushed weeknights, surprise guests, and those evenings when you need comfort in under half an hour.
Ingredients
- Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier, but breasts work beautifully if you don't overcook them.
- Salt and black pepper (1/2 tsp each): Season generously because the flour will dull the flavor if you're timid.
- All-purpose flour (2 tbsp): This creates a light coating that helps the sauce cling and adds body without feeling heavy.
- Olive oil (2 tbsp): Use this for high heat browning so the butter doesn't burn.
- Unsalted butter (2 tbsp): Split it between browning and sautéing the garlic for layers of richness.
- Garlic cloves (6 large, minced): Fresh garlic is everything here, don't even think about the jarred stuff.
- Chicken broth (1 cup): This deglazes the pan and picks up all those browned bits that make the sauce taste like magic.
- Heavy cream (1 cup): The backbone of the sauce, it turns silky and thick as it simmers.
- Grated Parmesan cheese (1/2 cup): Adds nutty, salty depth and helps thicken the cream into a proper sauce.
- Dried Italian herbs (1/2 tsp): A blend of basil, oregano, and thyme brings warmth without overpowering the garlic.
- Crushed red pepper flakes (1/4 tsp, optional): Just a pinch adds a subtle kick that balances the richness.
- Fresh parsley (2 tbsp, chopped): A bright, grassy finish that cuts through the cream.
Instructions
- Coat the chicken:
- Toss the chicken pieces with salt, pepper, and flour in a bowl until every piece has a light dusting. This step takes less than a minute but makes a big difference in texture.
- Brown 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. Let it sizzle undisturbed for 4 to 5 minutes per side until golden and cooked through, then remove and set aside.
- Sauté the garlic:
- Lower the heat to medium, add the remaining tablespoon of butter and the minced garlic. Stir constantly for about a minute until it smells incredible but hasn't turned brown.
- Deglaze with broth:
- Pour in the chicken broth and scrape up all the browned bits stuck to the pan. Let it simmer for 2 minutes to concentrate the flavor.
- Build the cream sauce:
- Stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes. Simmer for 3 to 4 minutes, stirring occasionally, until the sauce thickens just enough to coat the back of a spoon.
- Finish with the chicken:
- Return the chicken to the skillet and let it simmer in the sauce for 2 to 3 minutes. Taste and add more salt or pepper if needed, then garnish with fresh parsley.
Save The first time I served this over mashed potatoes, my husband scraped his plate clean and asked if there was more sauce. Now I always make extra because it's just as good soaked into crusty bread the next day. It's one of those meals that feels special without any fuss.
What to Serve It With
This sauce begs for something to soak it up. I love spooning it over buttery rice, tossing it with pasta, or serving it alongside garlic mashed potatoes. A simple green salad with lemon vinaigrette balances the richness, and crusty bread is non-negotiable for mopping up every last drop.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat, adding a splash of chicken broth or cream to loosen the sauce. The microwave works in a pinch, but stir every 30 seconds to keep the cream from separating.
Ways to Make It Your Own
I've swapped Parmesan for Pecorino Romano when I want a sharper bite, and a squeeze of lemon juice at the end brightens everything up. If you're avoiding dairy, coconut cream and nutritional yeast make a surprisingly good stand-in. Sometimes I toss in baby spinach or sun-dried tomatoes during the last minute of cooking for extra color and flavor.
- Use coconut cream and vegan Parmesan for a dairy-free version that still tastes indulgent.
- Add a handful of baby spinach or halved cherry tomatoes in the last minute for a pop of color.
- Swap chicken for shrimp and reduce the cooking time to 2 minutes per side.
Save This is the kind of recipe that makes weeknight cooking feel effortless and a little bit luxurious. I hope it becomes one of those meals you reach for again and again.
Recipe FAQ
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully and actually stay more moist during cooking. Use the same cooking time, though thighs may take an extra minute or two to cook through completely.
- → How do I prevent the cream sauce from curdling?
Keep the heat at medium once you add the cream, and avoid boiling vigorously. Add the cream slowly to the warm broth, stirring constantly. This gentle approach prevents the dairy from separating.
- → What are good side dishes to serve?
Rice, pasta, mashed potatoes, polenta, or crusty bread all pair excellently. The creamy sauce is perfect for soaking into these starches.
- → Can I make this dairy-free?
Absolutely. Substitute coconut cream for heavy cream and use nutritional yeast or vegan Parmesan. The flavor profile shifts slightly but remains delicious and creamy.
- → How should I store leftovers?
Keep in an airtight container in the refrigerator for up to three days. Reheat gently over low heat with a splash of broth to restore the sauce's creamy consistency.
- → Can I add vegetables to this dish?
Definitely. Sautéed mushrooms, spinach, or sun-dried tomatoes complement the garlic cream beautifully. Add them during the sauce-making step or fold in fresh spinach at the end.