Creamy Garlic Chicken Recipe

The Coziest Skillet Hug: Creamy Garlic Chicken

Hey flavor adventurers! Isla here from BiteTide, ready to share the recipe that’s basically a warm hug in skillet form. Picture this: golden-crusted chicken swimming in a velvety garlic-Parmesan sauce so lush, you’ll want to lick the pan (no judgment). This Creamy Garlic Chicken is my weeknight superhero—it’s fancy enough for date night but fast enough for frantic Tuesdays when the kids are hangry and your energy’s tanked. I’ve tested this beauty through kitchen chaos—burnt garlic experiments, sauce-separating disasters, you name it—so YOU get the foolproof magic. Grab your favorite skillet, and let’s turn humble ingredients into a flavor tsunami!

Why’s this my forever fave? It rides that perfect wave between bold (hello, 10 cloves of garlic!) and comforting (that creamy sauce hugging tender chicken). Plus, it’s a blank canvas. Swap veggies, change up the protein, or go dairy-free—I’ve got your back. Ready to make your kitchen smell like an Italian grandma’s dream? Let’s dive in!

Garlic Stains & Grandma’s Apron

This recipe always takes me back to my Nonna’s tiny seaside kitchen. She’d fry chicken in her ancient cast iron while I peeled garlic cloves at a wobbly stool, fingers sticky with garlic juice. “Piccolina,” she’d say, “garlic isn’t just flavor—it’s love with bite.” One stormy night, I knocked over a bowl of minced garlic. Instead of scolding, she laughed, scooped it into the pan, and declared, “Now we make DOUBLE the love!” That reckless garlic avalanche became our secret ingredient. Today, I still channel her “more is more” garlic philosophy. When I catch that first sizzle-and-scent combo, I’m 8 years old again, wrapped in her flour-dusted apron, learning that kitchen “oops” moments often taste best.

Your Flavor Arsenal

Pro tip: Mise en place! (That’s chef-speak for “measure everything before you start.” Trust me, it saves panic.)

For the Chicken:

• 2 large boneless, skinless chicken breasts – Slice ’em horizontally for quicker cooking. Chef hack: Freeze for 20 minutes first for cleaner cuts!
• Salt and pepper, to taste – Season like you mean it! This builds flavor layers.
• 3 tsp Italian seasoning – No premix? DIY with 1 tsp oregano + 1 tsp basil + ½ tsp rosemary + ½ tsp thyme.
• ½ cup all-purpose flour – Creates that craveable crust. Gluten-free? Use cornstarch or almond flour.
• 4 tbsp Parmesan cheese, shredded – Not powdered! The oils help crispness.
• 3–4 tbsp olive oil – Avocado oil works too—its high smoke point prevents burning.

For the Sauce:

• 3 tbsp butter – Salted or unsalted? Your call! Salted adds depth; unsalted lets you control sodium.
• 10 cloves garlic, minced – Yes, TEN! Insider trick: Use a microplane for half—it dissolves into creamy magic.
• 3 tbsp all-purpose flour – Our sauce thickener. Swap with 1 tbsp cornstarch slurry for GF.
• 2½ cups chicken broth – Low-sodium is best—you control the salt.
• 1 chicken bouillon cube – Umami bomb! Better Than Bouillon paste? Use 1 tsp.
• 1 tsp soy sauce – Secret savoriness! Tamari for gluten-free.
• 1 tsp onion powder – Flavor shortcut! No fresh onions needed.
• ½ tsp mustard powder – Brightens the creaminess. Dijon works too.
• ½ tsp dried thyme – Rub between fingers before adding—awakens oils!
• ½ cup heavy cream – For luscious texture. Half-and-half in a pinch (sauce will be thinner).
• ½ cup Parmesan cheese, grated – Freshly grated melts smoother. Pecorino Romano for tang!Print
  

  Creamy Garlic Chicken Recipe

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  • Author: islamerrick
  • Total Time: ~6 hours
  • Yield: 6 servings 1x

  Print Recipe

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  Description

  Tender, creamy, and rich with sun-dried tomato flavor—these Crockpot Marry Me Chicken Thighs are slow-cooked perfection. A dreamy, herbed cream sauce wraps each bite in bold, comforting flavor. It’s easy, elegant, and impossible not to love.

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  Ingredients

  Scale 1x2x3x

  6 chicken thighs (skinless or skin-on)

  2 tsp Italian seasoning

  Salt and pepper, to taste

  1 tbsp unsalted butter

  1 tsp olive oil (optional)

  ¼ cup white wine + ¼ cup water (or ½ cup chicken broth)

  4 tbsp sun-dried tomatoes, drained and diced

  1 tsp sweet paprika

  1 tsp garlic granules

  1 tsp chicken bouillon (only if using wine)

  ½ cup sour cream or heavy cream

  1 tbsp cornstarch mixed with 2 tbsp cold water (optional for thickening)

  2–3 tbsp grated Parmesan cheese

  2 tbsp chopped flat-leaf parsley or fresh basil

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  Instructions

  Season chicken thighs with salt, pepper, and Italian seasoning.

  In a skillet, melt butter (and olive oil if using) over medium heat. Brown chicken on both sides (about 3–4 minutes per side).

  Transfer browned chicken to the crockpot.

  In the same pan, deglaze with white wine and water (or chicken broth). Scrape up any bits, then pour into the crockpot.

  Add sun-dried tomatoes, paprika, garlic granules, and bouillon (if using). Cover and cook on low for 5–6 hours or high for 2½–3 hours.

  Stir in sour cream or heavy cream and Parmesan. If using, add the cornstarch slurry to thicken and cook for another 15 minutes.

  Garnish with chopped parsley or basil before serving.

  • Prep Time: 10 mins
  • Cook Time: 5–6 hours (low)

  Nutrition

  • Calories: 400
  • Fat: 28g
  • Carbohydrates: 5g
  • Protein: 30g

Let’s Make Magic Happen!

Total time: 35 mins (Pinky swear!)

1. Prep Chicken: Slice breasts horizontally into 4 cutlets—like opening a book! Cover with plastic wrap and gently pound to even thickness (use a rolling pin or wine bottle!). Why? Even thickness = no dry spots. Season both sides generously with salt, pepper, and Italian seasoning. Mix flour and shredded Parmesan on a plate. Dredge each cutlet, pressing firmly so coating sticks. Shake off excess—this prevents gummy sauce later.
2. Sear Chicken: Heat olive oil in a large skillet over medium heat. Test readiness: flick in flour—it should sizzle gently. Add chicken (don’t crowd! Cook in batches if needed). Cook 4-5 mins per side until golden and internal temp hits 165°F. Golden rule: Don’t move it until it releases easily! That crust is flavor gold. Transfer to a plate—it’ll finish cooking in the sauce.
3. Make the Sauce: In that same skillet (keep those browned bits!), melt butter over medium-low heat. Add garlic—sauté 1-2 mins until fragrant but NOT brown (burnt garlic = bitter sadness). Sprinkle flour over garlic butter, whisking constantly for 1 min to cook off raw flour taste. This “roux” is your sauce base!
4. Add Liquids: Whisking nonstop, slowly pour in chicken broth. Add bouillon cube, soy sauce, onion powder, mustard powder, and thyme. Pro move: Crumble the bouillon cube as you add it—dissolves faster! Simmer 3-4 mins, whisking often, until sauce coats the back of a spoon.
5. Finish Sauce: Reduce heat to low. Stir in heavy cream and grated Parmesan. Whisk until melted and velvety—about 2 mins. Troubleshoot: If sauce seems thin, simmer 2 mins more. Too thick? Splash in broth.
6. Combine: Slide chicken back into skillet, nestling it into sauce. Spoon sauce over each piece. Simmer gently 2-3 mins to reheat chicken. Chef’s kiss: Baste with sauce for extra love!

Plate It Like a Pro (Minimal Effort, Max Wow)

Slide that saucy chicken onto a warm plate—pool extra sauce underneath like a savory moat. Top with fresh parsley or basil ribbons for color contrast. My go-to pairings: creamy mashed potatoes (sauce sponge!), fettuccine, or fluffy jasmine rice. Roasted asparagus or a crisp green apple salad cuts the richness. Bonus cozy points: Serve in shallow bowls with crusty bread for sauce-dunking marathons!

Ride Your Own Flavor Wave

Customize this beast! Here are my fave twists:

• Mushroom Lover’s: Sauté 8oz sliced creminis with the garlic. Earthy heaven!
• Sun-Dried Tomato & Spinach: Stir ¼ cup chopped tomatoes + 2 cups baby spinach into sauce at the end.
• Lighter Version: Swap chicken breasts for thighs (juicier!), use half-and-half + 2 tbsp Greek yogurt, and skip flour dredge (pan-sear seasoned chicken only).
• Spicy Kick: Add ½ tsp red pepper flakes with the garlic or swirl in 1 tbsp harissa at the end.
• Dairy-Free: Use vegan butter, coconut cream, and nutritional yeast instead of Parmesan (add 1 tsp miso for umami).

Isla’s Insider Scoop

This recipe evolved from a near-disaster! Early in my blogging days, I filmed a “quick garlic chicken” video. Mid-shoot, my cat Loki jumped onto the stove (RIP, butter). While rescuing him, I forgot the flour and dumped cream straight into broth—creating a sad, thin soup! I saved it with extra Parmesan and a prayer… and accidentally invented this luscious sauce. Lesson learned: Sometimes chaos breeds deliciousness. Now, I intentionally add cream late to prevent curdling. Also—garlic quantity is non-negotiable. My husband once teased, “Isla, vampires called. They surrendered.” Joke’s on him—he scrapes the skillet clean every time.

Your Crispy Chicken SOS

Q: Sauce too thin?

A: Simmer uncovered 3-5 mins—it’ll thicken! Still loose? Make a “slurry”: mix 1 tsp cornstarch + 1 tbsp cold water, whisk into simmering sauce.

Q: Chicken coating fell off!

A: Pat chicken bone-dry before dredging. Moisture = coating slippage. Also, let dredged cutlets rest 5 mins before searing—helps coating adhere.

Q: Garlic burns too fast!

A: Lower your heat! Garlic needs medium-low and constant stirring. Remove skillet from heat while adding broth—it stops cooking instantly.

Q: Can I make it ahead?

A: Yes—but store chicken and sauce separately! Reheat sauce gently (stir in 1 tbsp cream if separated). Combine just before serving.

Nutritional Snapshop (Per Serving)

Calories: 480 | Net Carbs: 10g | Protein: 35g | Fat: 32g
Note: Values are estimates. Swap ingredients as needed for dietary needs!