Pin The smell of garlic sizzling in butter hit me before I even opened the kitchen door. My neighbor was testing this dish for her weekend guests, and the aroma spilled into the hallway like an invitation I couldn't refuse. She handed me a fork and a plate piled with golden chicken bites swimming in cream, and I understood immediately why she was so excited. That bite changed my weeknight routine forever.
I made this for my brother the night he came home from a long work trip. He was too tired to talk much, but he scraped the pan clean with a piece of bread and asked me to write down the recipe before he left. That quiet moment of him savoring every bite told me more than words could. It became my go-to whenever someone needed comfort without fuss.
Ingredients
- Boneless, skinless chicken breasts or thighs (1.5 lbs): Thighs stay juicier and more forgiving if you overcook slightly, but breasts work beautifully if you watch the time closely.
- All-purpose flour (2 tbsp): This light coating helps the chicken brown evenly and thickens the sauce just enough without making it heavy.
- Olive oil (2 tbsp): Keeps the chicken from sticking and adds a subtle fruity note that balances the richness of butter.
- Unsalted butter (2 tbsp): Split between cooking the chicken and sautéing the garlic, it brings a silky finish the sauce can't live without.
- Garlic cloves (6 large, minced): Fresh garlic is non-negotiable here, the jarred stuff just doesn't bloom the same way in hot butter.
- Chicken broth (1 cup): Deglazes all those tasty browned bits and forms the savory backbone of the sauce.
- Heavy cream (1 cup): This is what makes the sauce cling to every piece of chicken in the most luxurious way.
- Grated Parmesan cheese (1/2 cup): Adds a salty, nutty depth and helps thicken the sauce as it melts in.
- Dried Italian herbs (1/2 tsp): A simple blend of basil, oregano, and thyme ties everything together without competing with the garlic.
- Crushed red pepper flakes (1/4 tsp, optional): Just a pinch wakes up the whole dish without making it spicy.
- Fresh parsley (2 tbsp, chopped): A bright, fresh finish that cuts through the richness right before serving.
Instructions
- Prep the Chicken:
- Toss the chicken pieces with salt, pepper, and flour until each bite is lightly dusted. This step only takes a minute but makes all the difference in getting that golden crust.
- Sear the Chicken:
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat, then add the chicken in a single layer without crowding. Let each piece cook undisturbed for 4 to 5 minutes per side until golden and cooked through, then remove and set aside.
- Bloom the Garlic:
- Lower the heat to medium and add the remaining butter along with the minced garlic. Stir constantly for about a minute until the garlic smells sweet and fragrant but hasn't turned brown.
- Deglaze with Broth:
- Pour in the chicken broth and use a wooden spoon to scrape up all those caramelized bits stuck to the pan. Let it simmer for 2 minutes while the liquid reduces slightly.
- Build the Cream Sauce:
- Stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes if using. Simmer gently for 3 to 4 minutes, stirring occasionally, until the sauce thickens just enough to coat the back of a spoon.
- Finish with Chicken:
- Return the seared chicken to the skillet and let it simmer in the sauce for 2 to 3 minutes, turning the bites to coat them completely. Taste and adjust the salt and pepper before taking it off the heat.
- Garnish and Serve:
- Sprinkle fresh parsley over the top and serve immediately while the sauce is still glossy and hot.
Pin One evening, I served this over buttery egg noodles for a friend who had just moved into her first apartment. She ate quietly, then looked up and said it tasted like home even though she'd never had it before. That's when I realized this dish doesn't just feed people, it wraps them in something warm and familiar.
What to Serve Alongside
I love pairing these chicken bites with fluffy white rice that soaks up every drop of the creamy garlic sauce. Mashed potatoes work beautifully too, especially if you make them extra buttery to match the richness. For something lighter, serve it over pasta or with a crusty baguette for dipping.
How to Store and Reheat
Leftovers keep in an airtight container in the fridge for up to three days, though the sauce thickens as it cools. Reheat gently in a skillet over low heat with a splash of chicken broth or cream to bring it back to life. I've found that microwaving works in a pinch, but stovetop reheating keeps the chicken tender and the sauce silky.
Simple Tweaks Worth Trying
A squeeze of fresh lemon juice right before serving brightens the whole dish and balances the cream without making it taste citrusy. If you want a sharper, saltier edge, swap the Parmesan for Pecorino Romano. For a dairy-free version, coconut cream and vegan Parmesan hold up surprisingly well, though the flavor shifts slightly sweeter.
- Add a handful of spinach or sun-dried tomatoes during the last minute of simmering for extra color and texture.
- Use chicken tenderloins if you want even faster cook time and no knife work.
- Double the garlic if you're like me and believe there's no such thing as too much.
Pin This recipe has pulled me out of countless dinner ruts and never fails to make someone smile. Keep it in your back pocket for nights when you need something quick, comforting, and undeniably delicious.
Recipe Q&A
- → Can I use chicken thighs instead of chicken breasts?
Yes, thighs work wonderfully and stay juicier during cooking. Keep the same cooking time, though darker meat may need an extra minute to ensure it's fully cooked through.
- → How do I prevent the sauce from breaking?
Keep the heat at medium or below when adding cream. Avoid boiling vigorously, which can separate the dairy. Whisk the cream in gradually and stir constantly while simmering for 3-4 minutes.
- → What's the best way to store leftovers?
Transfer cooled portions to an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth if needed to restore sauce consistency.
- → Can I make this dairy-free?
Absolutely. Substitute heavy cream with full-fat coconut cream and use dairy-free Parmesan. The sauce will have a slightly different flavor profile but remains creamy and satisfying.
- → What can I serve alongside this dish?
Creamy garlic chicken pairs well with egg noodles, fettuccine, rice pilaf, mashed potatoes, roasted vegetables, or garlic bread. Choose based on how rich you want the meal.
- → How do I make it spicier?
Increase the red pepper flakes beyond 1/4 teaspoon, or add fresh chili slices when sautéing the garlic. A pinch of cayenne pepper also works well for building heat gradually.