Creamy garlic butter chicken is an easy one-pan dinner ready in about 30 minutes: golden seared chicken breasts simmered in a rich, garlicky sauce of butter, cream and Parmesan. It is juicy, full of flavor and made with simple ingredients, which makes it perfect for busy weeknights and special enough for guests.
What is creamy garlic butter chicken?
Creamy garlic butter chicken is a one-pan chicken dinner made by searing chicken breasts until golden, then simmering them in a sauce of melted butter, fresh garlic, chicken broth, heavy cream and Parmesan. The result is tender, juicy chicken coated in a rich, glossy, garlicky sauce. It takes about 30 minutes from start to finish and uses simple, everyday ingredients you likely already have. The dish is versatile: serve it over pasta, rice or mashed potatoes, or with crusty bread to soak up the sauce. Because everything cooks in one skillet, cleanup is minimal. It is an easy weeknight dinner that also feels special enough for guests, and it can be adapted with chicken thighs, spinach or a pinch of red pepper flakes.
This creamy garlic butter chicken is the kind of dinner that feels like a treat but comes together on a busy weeknight. The chicken is seared until golden, then simmered in a silky sauce built from butter, garlic, cream and Parmesan. It is rich, garlicky and ready in about half an hour, all in one pan.
I make this recipe constantly because it uses ingredients I almost always have on hand and it pairs with just about anything. Serve it over pasta, rice, mashed potatoes or with a pile of crusty bread to mop up the sauce.
Why you will love this recipe
- One pan. The chicken and the sauce are made in the same skillet, so there is barely any washing up.
- About 30 minutes. Quick enough for a weeknight but special enough for guests.
- Simple ingredients. Nothing fancy, just chicken, butter, garlic, cream and Parmesan.
- Foolproof. Clear steps and a short ingredient list make it hard to get wrong.
Ingredients
The full amounts are in the recipe card below, but here is what you will need and why it matters. You will need four boneless, skinless chicken breasts, olive oil for searing, and a simple seasoning of salt, black pepper and garlic powder. For the sauce you will need unsalted butter, plenty of fresh garlic, chicken broth, heavy cream and freshly grated Parmesan, plus a little parsley to finish.
A quick word on a few of them. Fresh garlic is the heart of this dish, so use the real thing rather than garlic powder in the sauce. Freshly grated Parmesan melts far more smoothly than the pre-shredded kind, which is often coated in starch and can turn grainy. And heavy cream gives the sauce its body; if you swap it out, the texture will change, so see the variations below.
Use the “Jump to Recipe” button if you want to go straight to the card, or keep reading for the step-by-step, tips and variations.
Creamy Garlic Butter Chicken
Ingredients
Method
- Pat the chicken breasts dry and season both sides with salt, pepper and garlic powder.
- Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 5 to 6 minutes per side, until golden and cooked through (internal temperature 165F). Transfer to a plate.
- Lower the heat to medium. Melt the butter in the same pan, then add the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth and heavy cream. Simmer for 2 to 3 minutes, scraping up the browned bits from the bottom of the pan.
- Stir in the Parmesan until the sauce is smooth. Taste and adjust the seasoning.
- Return the chicken to the pan and spoon the sauce over the top. Simmer for 2 minutes, then garnish with parsley and serve.
Notes
How to make creamy garlic butter chicken
The method is simple, but a couple of small details make a big difference. Start by patting the chicken very dry with paper towels and seasoning both sides. A dry surface is what gives you a proper golden crust rather than steamed, pale chicken.
Heat your oil in a large skillet over medium-high heat and sear the chicken for about five to six minutes per side. Do not move it around; let it sit so it browns. The chicken is done when it reaches an internal temperature of 165F (74C). Move it to a plate and set it aside while you build the sauce. Those browned bits left in the pan are pure flavour, so leave them there.
Turn the heat down to medium and melt the butter in the same pan. Add the minced garlic and cook for just 30 seconds. Garlic goes from sweet and nutty to bitter very quickly, so keep an eye on it. Pour in the chicken broth and cream, and simmer for two to three minutes while you scrape the bottom of the pan with a wooden spoon to lift up all that browned goodness.
Stir in the Parmesan until the sauce is smooth and glossy, then taste it and adjust the salt and pepper. Return the chicken to the pan, spoon the sauce over the top and let everything warm through for a minute or two. Finish with a scatter of fresh parsley and serve straight away.
Tips for the best result
- Dry the chicken well. Moisture is the enemy of a golden sear.
- Do not crowd the pan. If your chicken pieces are large or your pan is small, sear them in two batches.
- Watch the garlic. Thirty seconds is enough. Burnt garlic will make the whole sauce taste bitter.
- Grate your own Parmesan. It melts smoothly and tastes far better.
- Rest the chicken. A few minutes off the heat keeps it juicy.
Variations and substitutions
This recipe is forgiving, so feel free to adapt it. Swap the chicken breasts for boneless thighs, which stay juicy and take on the sauce beautifully, though they may need a few extra minutes of cooking. Add a pinch of red pepper flakes with the garlic for a gentle heat, or stir a handful of spinach into the sauce at the end for a little green.
If you want a lighter sauce, use half-and-half in place of the heavy cream, though it will be thinner. For a dairy-free version, olive oil can replace the butter and a good dairy-free cream alternative works in place of the cream, but skip the Parmesan or use a dairy-free substitute.
What to serve with it
The sauce is the star, so serve this with something that soaks it up. Buttered pasta, fluffy rice, creamy mashed potatoes or crusty bread all work wonderfully. On the lighter side, a simple green salad or steamed broccoli adds a fresh contrast to the rich sauce.
Storage and reheating
Store leftovers in an airtight container in the fridge for up to three days. To reheat, warm the chicken gently in a covered pan over low heat with a splash of broth or cream so the sauce loosens back up. Reheating in the microwave works in a pinch, but the sauce can split, so low and slow is best.
Frequently asked questions
Can I use chicken thighs instead of breasts?
Yes. Boneless, skinless thighs work very well and stay juicy. Cook them a few minutes longer, until they reach 165F, since they are usually a little thicker.
Can I make it ahead of time?
You can sear the chicken and make the sauce up to a day ahead and store them separately in the fridge. Reheat gently together before serving, adding a splash of broth if the sauce needs thinning.
Is this recipe spicy?
Not at all as written. It is rich and garlicky rather than hot. Add red pepper flakes if you would like a little warmth.
What can I use instead of heavy cream?
Half-and-half will work but gives a thinner sauce. Full-fat coconut milk can be used for a dairy-free version, though it will add a slight coconut flavour.
If you make this creamy garlic butter chicken, I would love to know how it turned out. Leave a comment or a rating below, and take a look at more chicken recipes and easy dinner ideas while you are here.
