If you want a fast, flavorful weeknight dinner, you’ll love this one-pan creamy garlic chicken. Made with just five simple ingredients (salt and pepper counted together), it’s ready in about 15 minutes, gluten free, and perfect for low-carb or keto diets.
We’re all busy, and getting a homemade meal on the table every night can feel impossible. This skillet chicken proves you don’t need a lot of time to eat well. The trick is slicing chicken breasts into thin cutlets so they cook quickly and evenly—about 4–5 minutes per side—then finishing them in a simple garlic cream sauce.
No premade sauces or processed ingredients are needed. While the chicken sears, chop the garlic and have the heavy cream ready so you can add it immediately when the garlic is fragrant. Serve with a quick side—steamed or roasted vegetables, cauliflower rice for a keto option, or a tossed salad all pair nicely.
Ingredients
- Chicken breasts: 2 large, split in half widthwise, or 4 chicken cutlets (about 1 lb total).
- Garlic: 4–5 cloves, peeled and minced.
- Butter: 4 tablespoons salted, divided.
- Heavy cream: ¾ cup.
- Salt and pepper: To taste.
- Fresh parsley: Optional, for garnish.
How to Make Creamy Garlic Chicken
Start by slicing each chicken breast in half widthwise to make two thinner cutlets. Season both sides with salt and pepper and set aside while you heat the pan and mince the garlic.
Browning the Chicken
Heat a heavy-bottomed skillet or Dutch oven over medium heat until hot. Add 3 tablespoons of butter and swirl to melt. Place the chicken cutlets in a single layer and sear for 4–5 minutes without moving them to develop a golden crust. Flip and cook an additional 3–5 minutes, until the thickest part registers 165°F (74°C).
Transfer the cooked chicken to a plate and set aside.
Making the Creamy Garlic Sauce
Remove the skillet from the heat and add the remaining tablespoon of butter. Once it melts, add the minced garlic and sauté off the heat just until fragrant—about 30 seconds to 1 minute—so it doesn’t burn.
Pour in the heavy cream and use the back of a wooden spoon to scrape up the flavorful browned bits from the bottom of the pan. Those caramelized bits enrich the sauce and add depth of flavor. Return the skillet to the heat and simmer for 1–2 minutes, stirring and scraping, until the sauce thickens slightly.
Finish and Serve
Remove the sauce from the heat and return the chicken to the skillet. Spoon the sauce over the cutlets to coat them evenly. Garnish with chopped parsley if you like, and serve immediately.
Tips and Tricks
- Use fresh garlic: Fresh cloves give the best flavor; jarred garlic or powder won’t produce the same bright garlic taste.
- Have the cream ready: Garlic burns quickly, so have the heavy cream nearby and add it as soon as the garlic is fragrant.
- Slice into cutlets: Halving chicken breasts helps them cook faster and stretches the recipe to four servings.
- Deglaze with cream: Instead of wine or broth, pouring heavy cream into the pan lifts the browned bits and creates a rich sauce without flour or a roux.
- Watch the garlic: Cook it briefly—30–60 seconds—then add the cream. Burned garlic tastes bitter and will overpower the sauce.
Variations and Substitutions
The base recipe is already keto, low carb, and gluten free. If you want to change the flavor profile, try one of these ideas:
- Mushroom chicken: Reduce garlic to one clove and sauté ½ lb sliced mushrooms after removing the chicken. Add garlic, then heavy cream, and let the sauce thicken before returning the chicken to the pan.
- Rosé chicken: Use two garlic cloves and stir in 2–3 tablespoons tomato paste with the garlic, then add the cream. Finish with grated Parmesan and parsley.
- Red pepper chicken: Use 2–3 garlic cloves and fold in chopped roasted red peppers after the sauce thickens for a colorful, flavorful twist.
What to Serve With It
- Cooked rice or hot pasta
- Mashed potatoes or mashed cauliflower for a low-carb option
- Steamed or roasted vegetables (broccoli, green beans, or mixed veggies)
- Dinner rolls, biscuits, or a simple tossed salad
Recipe Details
One Pan Creamy Garlic Chicken
Ingredients
- 2 chicken breasts, split in half widthwise (about 1 lb)
- Salt and pepper, to taste
- 4 tablespoons salted butter, divided
- 5 cloves garlic, peeled and minced
- ¾ cup heavy cream
- Fresh chopped parsley, for garnish (optional)
Instructions
- Cut each chicken breast in half widthwise to make thinner cutlets. Season both sides with salt and pepper.
- Heat a heavy-bottomed skillet over medium heat until hot.
- Add 3 tablespoons butter and swirl until melted.
- Place chicken in a single layer and cook 4–5 minutes on the first side.
- Flip and cook another 3–5 minutes, until the thickest part reaches 165°F (74°C). Remove to a plate.
- Remove skillet from heat and add remaining 1 tablespoon butter. Once melted, add garlic and sauté off the heat for 30 seconds to 1 minute.
- Pour in heavy cream and scrape up browned bits from the bottom of the pan. Return to heat and simmer 1–2 minutes until slightly thickened.
- Remove from heat, return chicken to the skillet, and spoon sauce over the cutlets. Garnish with parsley and serve immediately.
Notes
Serve with rice, pasta, mashed potatoes, roasted or steamed vegetables, or cauliflower rice for a low-carb meal.
Nutrition (per serving)
Calories: 387 kcal | Carbohydrates: 3 g | Protein: 26 g | Fat: 30 g
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