You want a dinner that tastes like you tried hard… without actually trying hard, right? This creamy garlic butter chicken recipe does exactly that. I started making it on nights when I felt too tired to “cook,” but I still wanted something that didn’t scream sad leftovers. One pan, a silky sauce, and chicken that stays juicy—what could possibly go wrong? (Don’t answer that.)
Why this creamy garlic butter chicken hits every time
This dish nails that cozy, restaurant-y vibe without turning your kitchen into a disaster zone. The garlic butter cream sauce tastes rich, but you control the heaviness. You also get big flavor from simple stuff—garlic, butter, cream, and a few pantry seasonings.
Ever notice how some “creamy chicken” recipes taste flat, like warm dairy with regrets? This one doesn’t, because you build flavor in layers. You sear the chicken first, then you deglaze the pan, then you let garlic bloom in butter like it owns the place.
Here’s what makes it work so well:
- One-pan cooking means more flavor and fewer dishes
- Searing locks in juice and adds browned bits (aka flavor gold)
- Garlic + butter builds a rich base fast
- Cream + broth balances richness so the sauce tastes smooth, not heavy
Ingredients you’ll need (and what I actually use)
I’ll keep it real: you can make this recipe fancy, but you don’t need to. I’ve made it with “nice” parmesan and with the dusty shaker kind, and guess what—everyone still asked for seconds.
Core ingredients
Use this list as your baseline for the creamy garlic butter chicken recipe:
- Chicken breasts or thighs (about 680–900 g / 1.5–2 lb)
- Salt and black pepper
- Garlic powder and paprika (optional, but I always use them)
- Butter
- Olive oil (helps butter not burn)
- Fresh garlic (yes, fresh matters here)
- Chicken broth or stock
- Heavy cream (or cooking cream)
- Parmesan (optional, but highly recommended)
- Italian seasoning (or dried oregano + basil)
Quick swaps (because life happens)
Need a backup plan?
- Use boneless thighs if you want extra juicy chicken
- Use half-and-half if you want a lighter sauce (it thickens less)
- Use cream cheese (2–3 tbsp) if you want a thicker, tangier sauce
- Use mushrooms or spinach if you want to pretend you made it “healthy”
How to make creamy garlic butter chicken (step-by-step)
You’ll finish this in about 30–40 minutes, and you won’t need a culinary degree. You just need a pan, a spoon, and the ability to not walk away while garlic cooks. Do you want bitter garlic sadness? No, you do not.
Step 1: Season and prep the chicken
Pat the chicken dry so it sears instead of steaming. Season both sides with salt, pepper, garlic powder, and paprika. I keep it simple, but I season like I mean it.
If you use thick chicken breasts, slice them horizontally to make cutlets. You cook them faster, and you avoid the classic “outside done, inside raw” drama.
Step 2: Sear for flavor (don’t skip this)
Heat olive oil and a bit of butter in a large skillet over medium-high heat. Add chicken and sear until golden, about 4–6 minutes per side depending on thickness. You want color, not gray.
Pull the chicken out and set it aside. Keep those browned bits in the pan because they power the whole sauce.
Step 3: Build the garlic butter base
Reduce heat to medium. Add butter, then add minced garlic and stir for about 30–45 seconds.
You should smell that sweet, toasty garlic immediately. Do you smell burning? You went too far, bestie.
Step 4: Deglaze and start the sauce
Pour in chicken broth and scrape the bottom of the pan. You’ll watch all those browned bits lift up and turn into flavor.
Let it simmer for 2–3 minutes to reduce slightly. This step keeps your sauce from tasting watery.
Step 5: Make it creamy (the fun part)
Lower heat to medium-low. Stir in heavy cream and Italian seasoning. Add parmesan if you use it, and stir until smooth.
You’ll see the sauce thicken after a few minutes. If you want it thicker, simmer gently and stir often.
Step 6: Finish the chicken in the sauce
Add the chicken back into the skillet. Spoon sauce over the top, cover loosely, and simmer until the chicken hits 74∘C / 165∘F.
Let it rest for a minute or two in the sauce. The chicken stays juicy, and the sauce clings better.
My best tips for a smooth, glossy garlic cream sauce
Cream sauces look easy until they split and ruin your mood. I learned the hard way, and I refuse to let you repeat my mistakes.
Keep the heat under control
High heat breaks cream. You want gentle simmering, not boiling. If your sauce starts bubbling aggressively, you need to lower the heat right now.
Use this thickening trick if needed
If the sauce looks thin, you have options:
- Simmer longer to reduce (easiest and most reliable)
- Add a little more parmesan for body
- Mix 1 tsp cornstarch with 2 tsp cold water, then stir it in and simmer 1–2 minutes
Taste before you serve
Garlic, salt, parmesan, broth—they all vary. I always taste and adjust at the end because I like happiness.
Focus on these final tweaks:
- Add salt if it tastes bland
- Add pepper if it tastes flat
- Add a squeeze of lemon if it tastes too rich
FYI, that lemon squeeze feels like a magic trick when the sauce tastes heavy. 🙂
Chicken breasts vs thighs: which one works better?
Both work, but they behave differently. I choose based on mood and time, because I live like a normal person.
If you want lean and fast, pick breasts
Chicken breasts cook quickly, and they soak up sauce nicely. They also dry out faster, so you need to watch them closely.
If you want juicy and forgiving, pick thighs
Chicken thighs stay tender even if you cook them a little longer. They also taste richer, which matches the garlic butter cream sauce perfectly.
Here’s my honest take:
- Choose breasts if you want a cleaner bite and faster cooking
- Choose thighs if you want maximum flavor and less stress
IMO, thighs win on busy nights because they don’t punish you for checking your phone. :/
What to serve with creamy garlic butter chicken
This sauce begs for something that soaks it up. Do you really want to waste that creamy garlic butter goodness? I don’t, and you don’t either.
Try these easy pairings:
- Mashed potatoes or roasted baby potatoes
- Pasta (fettuccine, penne, or whatever you have)
- Rice (white, brown, or garlic herb rice)
- Crusty bread (the unofficial sauce delivery system)
- Steamed broccoli or green beans for balance
If you serve it over pasta, loosen the sauce with a splash of broth. Pasta drinks sauce like it pays rent.
Storage, reheating, and meal prep (yes, it still tastes good)
This creamy garlic butter chicken recipe makes great leftovers, but you need to reheat it gently. Cream sauces hate high heat, and they will separate out of pure spite.
How to store it
- Store in an airtight container in the fridge for up to 3 days
- Freeze if you must, but expect the sauce texture to change slightly
How to reheat it without wrecking the sauce
Reheat in a skillet over low heat with a splash of broth or cream. Stir often until hot.
Microwaving works in a pinch, but use medium power and stir halfway through. You want warm and creamy, not oily and weird.
Common mistakes (so you don’t learn the hard way)
I made every one of these mistakes at least once. I call it “experience,” even though it mostly looked like me staring into a pan like it betrayed me.
Avoid these:
- Cooking garlic too long and making it bitter
- Boiling the cream and splitting the sauce
- Under-seasoning the chicken and expecting the sauce to fix everything
- Skipping the sear and losing the browned flavor base
- Overcooking chicken breasts and ending up with dry slices
Creamy garlic butter chicken recipe: the take-home message
You get juicy chicken and a creamy garlic butter sauce with real flavor, and you do it in one pan without fuss. You just sear the chicken, build the sauce with garlic and butter, and finish everything together until it turns silky and rich. If you want comfort food that tastes like a restaurant plate but feels like a weeknight win, this creamy garlic butter chicken belongs in your rotation.
