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browned boneless skinless chicken breasts in a creamy sauce, inside of a skillet
4.95 from 35 votes

Creamy Garlic Chicken

Creamy Garlic Chicken is the easist dinner recipe, made with juicy, tender chicken cutlets in a creamy garlic parmesan sauce. Everyone will be asking for seconds!
Author Diana
Servings 4 servings
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


  • 3 large chicken breasts boneless and skinless, each sliced into 4 cutlets
  • ½ teaspoon Italian seasoning
  • salt and pepper
  • 3 tablespoons all-purpose flour
  • 2 tablespoons grated parmesan cheese
  • 2 tablespoons olive oil
  • 2 tablespoons butter

For the garlic cream sauce

  • 2 tablespoons butter
  • 8-10 cloves garlic peeled
  • 1 cup chicken stock
  • 1 cup heavy cream
  • ½ teaspoon Dijon Mustard
  • ½ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • 1 teaspoon soy sauce or tamari, or ½ teaspoon salt
  • ¼ cup grated parmesan cheese
  • 2 teaspoons lemon juice optional
  • chopped fresh parsley chopped, for garnish


  • Season the chicken cutlets with Italian seasoning, salt, and pepper.
  • In a shallow bowl, combine the flour with parmesan. Dredge the chicken through and shake off any excess flour.
  • Over medium high heat, heat olive oil and melt the butter. Working in batches, cook the chicken cutlets on both sides until cooked through. The chicken is done when the internal temperature reaches 165°F/74°C using a kitchen thermometer. This takes 4-5 minutes per side, depending on the thickness of the cutlets. Remove onto a plate and keep warm.
  • To the same skillet, over medium heat melt butter then add the garlic cloves and cook for 4-5 minutes while stirring occasionally until the garlic cloves are caramelized.
  • Deglaze the pan with chicken stock and scrape off any bits stuck to the bottom of the pan with a wooden spoon. Add the heavy cream, Dijon mustard, garlic powder and onion powder. Season with soy sauce or salt, pepper, and add parmesan. Let the mixture simmer and reduce to thicken. Add a splash of lemon juice if desired. Have a taste and adjust seasonings to your preference.
  • Remove from heat, and add the chicken back to the skillet. Serve over mashed potatoes and steamed green vegetables.



  • To Store: Place leftovers in an airtight container and store in the fridge for up to 3 days. 
  • Use gluten-free flour and tamari or salt instead of soy sauce to make this meal gluten-free.
  • Instead of chicken breast, use boneless skinless chicken thighs that have been trimmed and pounded to an even thickness. You can also use chicken tenderloins.
  • Don't burn the garlic: Whatever you do, don't let the garlic cloves burn! The flavor of burnt garlic is unpleasant, and it will ruin the dish. Keep a close eye on the pan during this part of the recipe, and be ready to deglaze the pan when it's time.
  • Add some wine: Feel free to use a half cup of dry white wine to deglaze the pan. Then add the broth once it's cooked down a bit. This is optional but adds sophisticated flavor.
  • A squeeze of fresh lemon juice takes this chicken in cream sauce to a whole new level. The acidity balances the richness of the sauce perfectly. It's still delicious without lemon, but if you have it, add it.
  • Add in some veggies: You can add vegetables directly to this chicken dish! Saute peppers, zucchini, onions, or mushrooms with the garlic, or toss in a handful of baby spinach at the end to wilt down into the sauce.
  • Don't have Italian Seasoning?  You can use a mix of dried thyme, oregano, and basil. If you only have one or two of those, that's fine too. Use what you have.
  • Give it a kick by tossing in a pinch of dried pepper flakes.


Serving: 3cutlets | Calories: 650kcal | Carbohydrates: 12g | Protein: 43g | Fat: 48g | Saturated Fat: 24g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 215mg | Sodium: 634mg | Potassium: 812mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1358IU | Vitamin C: 5mg | Calcium: 148mg | Iron: 1mg