5 Mind-Blowing Garlic Cream Sauce for Chicken That Will Change Your Weeknight Dinners Forever

• Ready in just 25 minutes with simple ingredients you likely have right now
• Perfect for tender chicken breasts but works with any cut of chicken
• Creates enough sauce to spoon over rice, pasta, or vegetables
• Customizable heat level from mild to spicy depending on your preference

Why You Need This Sauce for Chicken Recipe

Ever stared at plain chicken breasts wondering how to make them actually taste good? I’ve been there too.

Plain chicken can be boring. But this creamy garlic sauce transforms ordinary chicken into a restaurant-quality meal in minutes.

Nutrition Information

Nutrient	Amount per Serving
Calories	385
Protein	28g
Fat	24g
Carbs	12g
Fiber	0.5g
Sugar	2g
Sodium	520mg

What You’ll Need

Ingredients

Ingredient	Amount	Notes
Boneless, skinless chicken breasts	4 (about 6 oz each)	Room temperature
Salt	1 teaspoon	Divided
Black pepper	½ teaspoon	Freshly ground
Garlic	6 cloves	Minced (about 2 tablespoons)
Butter	3 tablespoons	Divided
Olive oil	1 tablespoon
All-purpose flour	1 tablespoon
Chicken broth	¾ cup	Low sodium preferred
Heavy cream	½ cup	Room temperature
Parmesan cheese	¼ cup	Freshly grated
Parsley	2 tablespoons	Fresh, chopped
Lemon juice	1 teaspoon	Fresh

Kitchen Tools

Tool	Purpose
Large skillet	For cooking chicken and sauce
Meat thermometer	To check chicken doneness
Sharp knife	For cutting chicken and mincing garlic
Cutting board	For prep work
Measuring cups & spoons	For accurate measurements
Wooden spoon	For stirring sauce
Tongs	For flipping chicken

Substitutions

• Heavy cream: Half-and-half works but will create a thinner sauce
• Fresh garlic: 1 teaspoon garlic powder (though fresh is strongly recommended)
• Parmesan: Pecorino Romano or Asiago cheese
• Chicken breasts: Chicken thighs (cook 2-3 minutes longer)
• Butter: Olive oil (flavor will be different)

Step-by-Step Instructions

Total Time: 25 minutes
Prep Time: 5 minutes
Cook Time: 20 minutes
Serves: 4 people

Preparation (5 minutes)

1. Take chicken out of refrigerator:

• Remove chicken breasts from refrigerator 15-20 minutes before cooking
• This allows the chicken to come closer to room temperature, which helps it cook more evenly
• Place chicken on a plate or cutting board while it warms up

1. Pat chicken dry:

• Take a few paper towels and gently press them against both sides of each chicken breast
• Removing excess moisture helps the chicken brown better during cooking
• Discard the used paper towels

1. Season the chicken:

• Sprinkle ½ teaspoon of salt evenly across all chicken breasts (both sides)
• Grind ¼ teaspoon of black pepper over all chicken breasts (both sides)
• Use your fingers to gently press the seasonings into the meat

1. Prepare the garlic:

• Peel 6 garlic cloves by placing them under the flat side of your knife and pressing down gently with the heel of your hand
• The skin should crack and you can then easily remove it
• Mince the peeled garlic by chopping it finely with your knife until you have about 2 tablespoons
• Place minced garlic in a small bowl and set aside

1. Measure remaining ingredients:

• Measure 3 tablespoons of butter and divide into 2 portions (2 tablespoons and 1 tablespoon)
• Measure 1 tablespoon of olive oil
• Measure 1 tablespoon of all-purpose flour
• Measure ¾ cup of chicken broth
• Measure ½ cup of heavy cream (take this out early so it can reach room temperature)
• Measure ¼ cup of Parmesan cheese (grate it freshly if possible)
• Chop enough fresh parsley to make 2 tablespoons
• Squeeze fresh lemon to get 1 teaspoon of juice

Cooking the Chicken (10 minutes)

1. Prepare your skillet:

• Place a large skillet on your stove
• Set heat to medium-high
• Allow the pan to heat up for 1-2 minutes

1. Add the cooking fat:

• Place 2 tablespoons of butter and 1 tablespoon of olive oil in the hot pan
• The combination of butter and oil prevents burning while adding flavor
• Wait about 30 seconds until butter is completely melted and mixture is hot but not smoking

1. Add the chicken to the pan:

• Using tongs or your fingers, carefully place each chicken breast in the hot pan
• Leave space between each piece (overcrowding causes steaming instead of browning)
• If your pan is too small, cook in batches of 2 breasts at a time

1. Cook first side of chicken:

• Let chicken cook undisturbed for 5-6 minutes
• You’ll know it’s ready to flip when the bottom is golden brown
• The chicken should release easily from the pan when it’s ready

1. Flip the chicken:

• Using tongs, carefully flip each chicken breast over
• Be cautious of hot oil that might splatter
• If chicken sticks to the pan, give it another minute before trying again

1. Cook second side of chicken:

• Cook for another 5-6 minutes on the second side
• Check for doneness by inserting a meat thermometer into the thickest part
• The thermometer should read 165°F for food safety
• If chicken is not yet 165°F, continue cooking for 1-2 minute intervals

1. Remove chicken from pan:

• Once chicken reaches 165°F, use tongs to transfer each piece to a clean plate
• Cover loosely with aluminum foil to keep warm
• The foil tent allows some steam to escape so chicken doesn’t get soggy

Making the Sauce (10 minutes)

1. Adjust heat for sauce:

• With the same skillet still on the stove, reduce heat to medium
• Keep all the flavorful browned bits (fond) in the pan – they add flavor to the sauce

1. Add butter for garlic:

• Add the remaining 1 tablespoon of butter to the pan
• Swirl the pan gently to distribute the butter as it melts
• This should take about 30 seconds

1. Cook the garlic:

• Add all of your minced garlic to the melted butter
• Stir constantly with a wooden spoon for exactly 30 seconds
• The garlic should become fragrant but not brown
• WARNING: Watch very carefully as garlic burns quickly and will taste bitter if it does

1. Add the flour:

• Sprinkle the 1 tablespoon of flour evenly over the garlic and butter
• This creates a roux that will thicken your sauce
• Stir constantly for 1 full minute to cook out the raw flour taste
• The mixture will look paste-like and slightly golden

1. Add the chicken broth:

• While continuing to stir, slowly pour in the ¾ cup of chicken broth
• Pour in a thin stream while whisking continuously to prevent lumps
• Use the wooden spoon to scrape up any browned bits from the bottom of the pan
• These browned bits dissolve into the sauce and add rich flavor

1. Simmer the broth mixture:

• Allow the mixture to come to a gentle simmer (small bubbles appearing at the edges)
• Continue to cook for 2 minutes, stirring occasionally
• The liquid should reduce slightly and begin to thicken
• You should be able to draw a line through the sauce with your spoon and see it hold briefly

1. Add the cream:

• Reduce heat to medium-low to prevent sauce from boiling
• Slowly pour in the ½ cup of heavy cream while stirring
• Stir gently but continuously to incorporate the cream into the sauce

1. Season the sauce:

• Add the remaining ½ teaspoon of salt and ¼ teaspoon of pepper
• Stir to distribute the seasonings evenly throughout the sauce

1. Simmer to thicken:

• Allow the sauce to simmer gently for 2-3 minutes
• Stir occasionally to prevent a skin from forming on top
• The sauce should coat the back of a spoon when it’s properly thickened
• You can test this by running your finger through the sauce on the spoon – it should leave a clear path

1. Add the cheese:
   • Sprinkle the ¼ cup of Parmesan cheese into the sauce a little at a time
   • Stir after each addition until completely melted before adding more
   • This prevents the cheese from clumping together
   • The sauce will become slightly thicker and more glossy
2. Add lemon juice:
   • Add the 1 teaspoon of fresh lemon juice to the sauce
   • Stir to incorporate completely
   • The acidity balances the richness of the sauce
   • Taste and adjust seasonings if needed (add a pinch more salt if desired)

Final Steps (2 minutes)

1. Return chicken to the sauce:

• Remove the foil from the plate of chicken
• Carefully place each chicken breast back into the pan with the sauce
• Use tongs to avoid splashing the hot sauce

1. Coat the chicken:

• Using a spoon, scoop sauce over each chicken breast several times
• Make sure each piece is well-coated with the creamy sauce
• Let chicken simmer in the sauce for 1-2 minutes to rewarm

1. Check temperature again:

• If chicken has cooled, ensure it heats back to at least 145°F before serving
• This should happen quickly as the sauce is hot

1. Prepare for serving:

• Turn off heat under the pan
• Let the dish rest for 1 minute to allow sauce to settle

1. Serve the chicken:

• Using tongs, transfer one chicken breast to each of 4 dinner plates
• Spoon additional sauce generously over each piece of chicken
• Divide any remaining sauce equally among the plates

1. Garnish:

• Sprinkle the fresh chopped parsley evenly over each serving
• This adds color, freshness, and a mild herb flavor

1. Final serving touch:

• Serve immediately while hot
• Pair with rice, pasta, or vegetables if desired (these should be prepared beforehand)

Troubleshooting

• Sauce too thin: Simmer a few minutes longer to reduce, or mix 1 teaspoon cornstarch with 1 tablespoon cold water and stir into sauce
• Sauce too thick: Add a splash more chicken broth or cream
• Sauce separating: Heat was too high; lower heat and whisk vigorously to recombine
• Chicken not cooking evenly: Pound chicken to even thickness before cooking
• Garlic burnt: Start over with the sauce portion using lower heat

Variations & Substitutions

White Wine Sauce

Replace ¼ cup of chicken broth with dry white wine for an elegant twist.

Herb Garlic Sauce

Add 1 teaspoon each of dried thyme and rosemary along with the garlic.

Spicy Garlic Sauce

Add ¼ teaspoon red pepper flakes when cooking the garlic.

Lemon Garlic Sauce

Double the lemon juice and add 1 teaspoon lemon zest.

Storage & Reheating

• Refrigeration: Store leftover chicken and sauce in airtight container for up to 3 days
• Freezing: Not recommended as cream sauce may separate when thawed
• Reheating:
• Stovetop: Reheat gently over medium-low heat with a splash of cream if needed
• Microwave: Use 50% power in 30-second intervals, stirring between each
• WARNING: Never reheat chicken more than once

Safety Notes & Tips

• Temperature check: Always use a meat thermometer to ensure chicken reaches 165°F
• Meal prep: You can season the chicken up to 8 hours ahead and refrigerate
• Sauce consistency: The sauce will thicken as it cools
• Leftover sauce: Extra sauce makes a great topping for pasta or vegetables the next day
• Make-ahead tip: The sauce can be made up to 2 days ahead and stored separately from the chicken
• Serving suggestion: This pairs perfectly with angel hair pasta, rice, or roasted vegetables for a complete meal

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