Creamy Garlic Chicken

This Creamy Garlic Chicken is the perfect weeknight meal. It’s quick, easy, and full of flavor. Tender chicken breasts in a creamy garlic sauce, perfect for serving with creamy mashed potatoes, fluffy rice, or pasta.

Easy weeknight meals are where it’s at, folks. I don’t know about you, but I don’t have much time in the evenings and need to get food on the table quickly! Plus, it has to taste good, and with the price of groceries, I prefer to make something homemade. Enter this creamy garlic chicken that will check all the boxes!!

I also make this Crispy Chicken Sandwich when we have a craving for a good sandwich but don’t want a burger or these Chicken Taco Bowls for something easy on Taco Tuesday.

Why You Will Love This Creamy Garlic Chicken

• Ready in under 30 minutes!
• It uses simple, real, and easy-to-find ingredients that are budget-friendly.
• Perfect for serving to guests, too!
• The garlic is not overpowering.
• Can also be made with chicken thighs.

Ingredients

CHICKEN BREAST: I am using chicken breasts cut in half to speed up cooking and keep the meal under 30 minutes, but chicken thighs are a great substitute. Just plan for it to cook longer.

GARLIC: Lots of garlic for lots of flavor!
CHICKEN BROTH, HEAVY CREAM, AND SOUR CREAM: These make a nice rich gravy you will want to eat by the spoonfuls.

LEMON: Just a little lemon juice to brighten everything up.

How To Make Creamy Garlic Chicken In Under 30 Minutes

This is just a quick overview of the method for this creamy garlic chicken. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.

STEP 1: Cut the chicken in half horizontally and brown both sides in a skillet until no longer pink.

STEP 2: Remove the chicken from the pan and add the garlic. Cook for 30 seconds to 1 minute or until very lightly golden.

STEP 3: Stir in the chicken broth and lemon juice. Scrape all the bits up from the bottom of the pan and simmer for 2-3 minutes.

STEP 4: Reduce heat and stir in the heavy cream and sour cream. Return chicken to heat through.

Tips and Substitutions

• Watch the garlic carefully! Add the chicken broth right after the garlic starts to lightly brown, or it will burn and taste bitter.
• You can use chicken thighs in place of the chicken breasts, but it will take a little longer to cook, so please keep that in mind.
• When you cut your breasts in half, feel free to pound them out a little to even them out a little.
• I don’t recommend replacing the cream with lower-fat milk as it can curdle.
• I HIGHLY recommend using fresh garlic, not jarred or already peeled. The taste will be very different.
• To elevate this dish even further, replace the chicken broth with white wine.
• Add some spice by using red pepper flakes or cayenne pepper.

Serving Suggestions

I love serving this meal with mashed potatoes or these Slow Cooker Mashed Potatoes and a vegetable like these Roasted Green Beans.

You can also serve this over hot cooked rice or even pasta. Serve with a simple side salad, Simple Caesar Salad, or this Lemon Roasted Broccoli.

How To Store Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stove over low heat or in the microwave. If the sauce is too thick, add a little more chicken broth.

To Freeze: Place completely cooled items in a freezer-safe container for up to 2 months. I don’t advise freezing anything with a cream sauce made with lower-fat options.

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