Name: Creamy Garlic Chicken Skillet
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 2 large boneless skinless chicken breasts; Salt and pepper; 3 teaspoons Italian seasoning; ⅓ cup flour; 4 tablespoons Parmesan cheese, shredded; 3 tablespoons olive oil; 2½ cups chicken broth; 1 beef bouillon cube (or 1 tsp Better Than Bouillon); 1 teaspoon low‑sodium soy sauce (can sub Worcestershire sauce); 1 teaspoon onion powder; ½ teaspoon dried thyme; ½ teaspoon mustard powder; 3 tablespoons butter; 10 whole garlic cloves; 3 tablespoons flour; ½ cup heavy cream; Optional: ½ cup Parmesan cheese

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A rich and flavorful one-skillet chicken smothered in creamy garlic gravy—this is comfort food at its best. I like serving it over fluffy mashed potatoes with roasted green beans for a satisfying and well-rounded meal. The tender chicken paired with velvety, garlicky sauce makes this dish one I keep coming back to, especially on cozy weeknights. Creamy Garlic Chicken Skillet

Why I Love This Recipe

I love how everything comes together in one skillet—less cleanup, more flavor. The garlic gravy is deeply savory, with a subtle punch from the mustard powder and soy sauce, and I appreciate how the Parmesan adds richness without overwhelming the dish. It’s quick enough for a weeknight but indulgent enough to serve guests. Plus, I can easily customize it with extras like mushrooms or a sprinkle of herbs.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 large boneless skinless chicken breasts
Salt and pepper
3 teaspoons Italian seasoning
⅓ cup flour
4 tablespoons Parmesan cheese, shredded
3 tablespoons olive oil
2½ cups chicken broth
1 beef bouillon cube (or 1 tsp Better Than Bouillon)
1 teaspoon low‑sodium soy sauce (can sub Worcestershire sauce)
1 teaspoon onion powder
½ teaspoon dried thyme
½ teaspoon mustard powder
3 tablespoons butter
10 whole garlic cloves
3 tablespoons flour
½ cup heavy cream
Optional: ½ cup Parmesan cheese

Directions

I start by mixing the chicken broth, bouillon, soy sauce, onion powder, mustard powder, and thyme in a measuring cup and setting it aside.
On a plate, I combine ⅓ cup flour with the shredded Parmesan, and get the rest of the ingredients ready.
I slice the chicken breasts lengthwise into 2–3 thinner pieces, pound them to about ½ inch thick, and pat them dry.
Then I season the chicken with Italian seasoning, salt, and pepper, and dredge it in the flour/Parmesan mixture, tapping off any excess.
I heat olive oil in a large skillet over medium-high, sear the chicken for 4–5 minutes per side until golden, then remove and set it aside.
In the same skillet, I melt butter over medium to medium-low heat, scrape up any brown bits, and caramelize the garlic cloves for about 6–7 minutes.
I add 3 tablespoons of flour, whisk it in, and let it cook for 1–2 minutes.
Slowly, I pour in the broth mixture while stirring constantly, then add the heavy cream and bring it to a boil before reducing the heat to low.
If I want it extra rich, I stir in some extra Parmesan until smooth.
Finally, I return the chicken to the skillet, spoon the sauce over the top, cover it partially, and let it simmer for 5 minutes.
I like garnishing with parsley and serving over mashed potatoes with a side of roasted green beans.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes
Total time: 55 minutes

Variations

Sometimes I sauté mushrooms separately and stir them in at the end for a hearty twist. I’ve also swapped heavy cream with half-and-half for a lighter option, though the sauce ends up slightly thinner. When I want a spicier kick, I sprinkle in a pinch of red pepper flakes during the sautéing stage. And if I’m out of bouillon, Worcestershire makes a great substitute for depth.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for up to 3 days. It freezes well too—up to 3 months. When I’m reheating from frozen, I bake it at 350°F for about 20–25 minutes in a covered, greased casserole dish. If reheating from the fridge, a few minutes in a skillet over low heat does the trick, and I sometimes add a splash of broth or cream to bring the sauce back to life.

FAQs

How do I prevent the chicken from sticking to the skillet?

I let the chicken form a golden crust before flipping—if it’s sticking, it likely needs more time to release naturally.

Can I use chicken thighs instead of breasts?

Yes, I’ve made this with boneless, skinless chicken thighs and they work beautifully. They stay extra juicy and are a bit more forgiving.

Is it okay to use pre-minced garlic instead of whole cloves?

While possible, I don’t recommend it here. Whole garlic cloves caramelize and mellow out in the butter, adding a deep, sweet flavor that minced garlic won’t deliver.

Can I make this dish ahead of time?

Definitely. I often make the sauce and sear the chicken in advance, then store everything separately. When I’m ready to serve, I reheat the sauce, add the chicken, and simmer until warmed through.

What can I serve with creamy garlic chicken?

I love it with mashed potatoes and roasted green beans, but rice, egg noodles, or even crusty bread all pair nicely with the rich sauce.

Conclusion

Creamy garlic chicken is a go-to in my kitchen for good reason—it’s easy, comforting, and packed with flavor. Whether I’m cooking for family or just craving something warm and satisfying, this one-skillet wonder never disappoints