If comfort food had a signature dish, savory garlic chicken in a creamy sauce would be it. This recipe is more than just a creamy chicken dinner—it’s a warm, rich, and well-balanced meal that you’ll want to cook over and over again.
Unlike many other versions online that feel rushed or overly simplified, this one brings real culinary techniques to the table. From properly caramelizing garlic to building a deeply flavorful cream sauce, this recipe gives you a step-by-step breakdown rooted in home kitchen experience.
Whether you’re cooking for your family, entertaining friends, or simply looking for a cozy weeknight meal, this savory garlic chicken in a creamy sauce is exactly the kind of dish that turns ordinary evenings into something special.
Why This Savory Garlic Chicken in a Creamy Sauce Stands Out
Most recipes that feature chicken in cream sauce fall into a predictable pattern—sear, pour, simmer. This one builds layers of flavor. By thoughtfully combining ingredients, balancing richness with subtle acidity, and offering pro-level preparation tips, you’re not just cooking—you’re creating a memorable experience.

Definition List of Key Cooking Terms
Caramelized Garlic
Whole cloves of garlic gently browned in butter or oil to bring out natural sweetness and deepen flavor.
Deglazing
Pouring broth or other liquids into a hot pan to lift the browned bits from the bottom, which are packed with flavor.
Bouillon
A concentrated flavor cube or paste often used to boost the depth of soups and sauces.
Fond
The flavorful residue left in the pan after browning meat, used as the flavor base for sauces.
Heavy Cream
A dairy product with a high-fat content, used here to create a rich and velvety texture in the sauce.
Ingredients with Purpose
Every ingredient in this recipe serves a purpose. Below is a complete list with notes on why it matters and how it contributes to the dish.
For the Chicken
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2–3 boneless, skinless chicken breasts, sliced into thin cutlets
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Salt and black pepper
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Italian seasoning or a blend of thyme, oregano, and basil
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¼ cup all-purpose flour for dredging
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2 tablespoons grated Parmesan for added crust and umami
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2 tablespoons olive oil for searing
For the Creamy Garlic Sauce
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3 tablespoons unsalted butter
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8–10 whole garlic cloves, peeled
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1 tablespoon all-purpose flour
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2 cups low-sodium chicken broth
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½ teaspoon Dijon mustard (for balance and tang)
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1 teaspoon onion powder
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½ teaspoon dried thyme
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1 teaspoon beef bouillon or 1 cube, for umami richness
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½ cup heavy cream
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⅓ cup shredded Parmesan cheese, optional for added creaminess

Improvements Over Other Recipes
Many similar recipes don’t explain why each ingredient is used or how to adjust it. Here’s what we’ve added or improved:
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Included Dijon mustard for acidity and complexity
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Suggested alternative options like coconut cream or half-and-half
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Clarified types of Parmesan (shredded vs. grated) and how they affect texture
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Provided more cooking oil options with explanations based on smoke points
How to Make Savory Garlic Chicken in a Creamy Sauce
This savory garlic chicken in a creamy sauce isn’t just fast—it’s full of deep flavor. Each step is designed to help you create a balanced and restaurant-worthy dish with simple tools and ingredients.
Step 1: Prepare the Chicken
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Slice the chicken breasts horizontally into thinner cutlets
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Pound each piece to a consistent thickness (½ inch is ideal)
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Season both sides with salt, pepper, and Italian seasoning
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Dredge in the flour and Parmesan mix, pressing lightly to help it adhere
Tip: After dredging, let the chicken rest for 10 minutes before searing. This helps the coating hold better.
Step 2: Sear for a Golden Crust
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Heat olive oil in a large skillet over medium-high heat
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Sear the chicken in batches, 4–5 minutes per side, until golden and crisp
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Remove from pan and set aside on a plate; keep warm
Tip: If the chicken sticks, don’t force it. Wait until it naturally releases—this ensures the crust stays intact.
Step 3: Caramelize the Garlic
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Lower heat to medium or medium-low
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Add butter and whole garlic cloves to the skillet
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Stir and cook for 6–8 minutes until the garlic becomes golden and fragrant
Tip: Stir occasionally and avoid high heat—garlic burns quickly and turns bitter.
Step 4: Build the Sauce
Now that the garlic is soft and fragrant, it’s time to transform the fond and garlic into a deeply savory sauce.
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Sprinkle 1 tablespoon flour over the garlic and stir to coat evenly
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Cook for 1–2 minutes to eliminate the raw flour taste
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Slowly add chicken broth, stirring constantly to prevent lumps
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Add onion powder, thyme, Dijon mustard, and beef bouillon
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Let the mixture simmer for 3–4 minutes to reduce slightly
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Stir in heavy cream and bring it to a gentle simmer
Tip: Don’t boil the cream—keep it on low heat once added to avoid splitting the sauce.
Step 5: Return Chicken to the Pan
Once the sauce has thickened slightly, it’s time to finish the dish.
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Place the cooked chicken back into the skillet
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Spoon the sauce and garlic cloves over each piece
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Cover partially and let everything simmer together for 5–6 minutes
This final simmer allows the flavors to meld and the chicken to reabsorb moisture, making it incredibly juicy and tender.
Tip: If you want a slightly thinner sauce, add a splash of broth just before serving. For thicker sauce, let it simmer uncovered for 2–3 extra minutes.

What to Serve with Savory Garlic Chicken in a Creamy Sauce
This dish is luxurious on its own, but a great side dish elevates it even more. Here are tested pairings that work beautifully with the rich, garlicky sauce.
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Mashed potatoes – Creamy and soft, they soak up the sauce like a sponge
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Buttery egg noodles – A comforting classic
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Roasted green beans or broccoli – Their texture adds contrast
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Steamed rice – Ideal for a simpler, lighter option
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Crusty bread – Perfect for mopping up leftover sauce
Pro Serving Ideas
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Spoon sauce over the side items too—it’s not just for the chicken
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Add a handful of spinach or baby kale in the final minute for color and nutrients
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Top with extra grated Parmesan and chopped parsley for a fresh finish
Easy Ingredient Swaps and Additions
One major gap in your competitor’s version was flexibility. Real home cooks often need to swap or stretch ingredients. Here are smart, tested substitutions that don’t sacrifice flavor.
Original Ingredient | Possible Substitution | Notes |
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Chicken breast | Chicken thighs | Juicier and more forgiving to cook |
Heavy cream | Half-and-half or coconut cream | Lighter option, still creamy |
Parmesan | Pecorino Romano | Saltier, sharper flavor |
Beef bouillon | Mushroom broth or soy sauce | Still adds umami |
Garlic cloves | Roasted garlic paste | Sweeter and spreads evenly |
Olive oil | Avocado or grapeseed oil | Higher smoke point, good for searing |
Tip: If you’re cooking for someone who’s dairy-free, replace butter with olive oil and heavy cream with unsweetened oat cream or cashew cream.

Make It Your Own
This savory garlic chicken in a creamy sauce is endlessly customizable. Here are a few ideas to keep it fresh and exciting every time you make it:
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Add sautéed mushrooms for an earthy note
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Stir in sun-dried tomatoes for a tangy-sweet contrast
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Swap chicken for pork chops or turkey cutlets
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Use a splash of white wine during deglazing for a restaurant-style touch
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Finish with a squeeze of lemon for brightness
This kind of flexibility makes the dish feel new every time—without needing a whole new recipe.
How to Store and Reheat Leftovers
One of the best things about this savory garlic chicken in a creamy sauce is how well it holds up the next day. In fact, the flavors deepen as it rests.
Refrigeration
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Store leftovers in an airtight container in the fridge
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Best enjoyed within 3 days for peak flavor and texture
Freezing
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Let the dish cool completely before freezing
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Store in a freezer-safe container for up to 3 months
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Label with the date and contents to keep track
Reheating
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From fridge: Reheat gently in a covered skillet over low heat, adding a splash of broth or milk to loosen the sauce
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From frozen: Thaw overnight in the fridge, then reheat in a skillet or microwave using 50% power to avoid separating the sauce
Tip: Avoid boiling during reheating. Low and slow helps preserve the creamy texture.
Detailed Recipe Table
Here’s the full recipe at a glance, structured for easy reference and printing.
Recipe Name | Savory Garlic Chicken in a Creamy Sauce |
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Prep Time | 15 minutes |
Cook Time | 35–40 minutes |
Total Time | 50–55 minutes |
Servings | 4 people |
Skill Level | Beginner to Intermediate |
Main Equipment Needed | Large skillet, tongs, whisk |
Ingredients
Chicken | |
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2–3 boneless skinless chicken breasts | Cut into thin cutlets |
Salt and pepper | To taste |
Italian seasoning | 1–2 teaspoons |
All-purpose flour | ¼ cup |
Parmesan (grated) | 2 tablespoons |
Olive oil | 2 tablespoons for searing |
Creamy Garlic Sauce | |
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Unsalted butter | 3 tablespoons |
Garlic cloves | 8–10, whole and peeled |
All-purpose flour | 1 tablespoon |
Chicken broth | 2 cups, low-sodium |
Dijon mustard | ½ teaspoon (optional) |
Onion powder | 1 teaspoon |
Dried thyme | ½ teaspoon |
Beef bouillon cube or paste | 1 teaspoon |
Heavy cream | ½ cup |
Shredded Parmesan (optional) | ⅓ cup |

Instructions
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Prepare the chicken by slicing and pounding to ½-inch thick. Season with salt, pepper, and Italian herbs.
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Mix flour and Parmesan in a shallow bowl and dredge the chicken evenly.
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Heat oil in a skillet. Sear chicken for 4–5 minutes on each side until golden. Set aside.
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Lower heat. Add butter and garlic to pan, cooking until garlic is golden and tender.
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Stir in 1 tbsp flour and cook for 1–2 minutes. Slowly whisk in broth.
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Add seasonings, bouillon, and Dijon mustard. Stir well.
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Pour in cream. Simmer gently and stir in Parmesan if using.
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Return chicken to the pan. Spoon sauce over it and simmer covered for 5–6 minutes.
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Serve warm with mashed potatoes, rice, or your favorite side.
Nutritional Information (Per Serving Estimate)
Nutrient | Amount |
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Calories | 485–500 kcal |
Protein | 25g |
Carbohydrates | 14g |
Total Fat | 36g |
Saturated Fat | 17g |
Sodium | 1400–1600mg |
Cholesterol | 110mg |
Fiber | 1g |
Sugar | 2g |
Calcium | 210mg |
Note: Nutritional values vary slightly based on ingredients and portion sizes.
Final Thoughts
Savory garlic chicken in a creamy sauce is more than a dinner—it’s a crowd-pleasing comfort dish that delivers restaurant-quality flavor with pantry ingredients. The golden sear, the mellow garlic, and the rich, velvety sauce all work in harmony to create a meal worth repeating.
It’s perfect for weeknights but special enough for guests. Once you’ve made this version with all the added depth, tips, and flexibility, you’ll never go back to a basic cream sauce again.
So next time you’re craving something warm, creamy, and satisfying, this recipe is exactly what you need. You won’t just eat it—you’ll remember it.

Savory Garlic Chicken in a Creamy Sauce
Ingredients
For the Chicken:
- 2 –3 boneless skinless chicken breasts (sliced into thin cutlets)
- Salt and pepper to taste
- 1 –2 teaspoons Italian seasoning
- ¼ cup all-purpose flour
- 2 tablespoons grated Parmesan
- 2 tablespoons olive oil for searing
For the Creamy Garlic Sauce:
- 3 tablespoons unsalted butter
- 8 –10 whole garlic cloves peeled
- 1 tablespoon all-purpose flour
- 2 cups low-sodium chicken broth
- ½ teaspoon Dijon mustard optional
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 1 teaspoon beef bouillon or cube
- ½ cup heavy cream
- ⅓ cup shredded Parmesan optional
Instructions
- Prepare the Chicken Slice the chicken into cutlets and pound to ½-inch thickness. Season with salt, pepper, and Italian seasoning. Dredge in flour and Parmesan mixture.
- Sear the Chicken Heat olive oil in a large skillet over medium-high. Sear chicken for 4–5 minutes per side until golden brown. Set aside.
- Caramelize Garlic Lower heat to medium. Melt butter and add garlic cloves. Cook for 6–8 minutes until golden and softened.
- Build the Sauce Stir in 1 tablespoon flour and cook for 1 minute. Gradually whisk in chicken broth. Add Dijon mustard, onion powder, thyme, and bouillon. Let simmer for 3–4 minutes.
- Add Cream and Cheese Stir in heavy cream and bring to a low simmer. Add shredded Parmesan if using.
- Finish the Dish Return chicken to the skillet and spoon sauce over the top. Simmer covered for 5–6 minutes. Serve hot with your favorite side.
Notes
- Substitute chicken thighs for extra juiciness.
- Use coconut cream or half-and-half for a lighter or dairy-free version.
- A splash of white wine can be added for more depth during deglazing.
- Let dredged chicken rest 5–10 minutes before searing for a better crust.
- Add sautéed mushrooms, spinach, or sun-dried tomatoes for variations.
Nutritional Facts (Per Serving)
Nutrient | Amount |
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Calories | 485 kcal |
Protein | 25g |
Carbohydrates | 14g |
Fat | 36g |
Saturated Fat | 17g |
Cholesterol | 110mg |
Sodium | 1500mg |
Fiber | 1g |
Sugar | 2g |
Calcium | 210mg |
Iron | 1.5mg |