Pin It My daughter called me from her college apartment, stressed about finals and asking for something comforting she could actually pull off. I talked her through this dish over speakerphone while grading papers at my own kitchen table. She kept saying the garlic smelled so good it was making her neighbors knock on the door. That night, this recipe became her go-to whenever life felt overwhelming, and now she makes it for her friends during exam week.
I made this on a rainy Tuesday when my fridge was nearly empty and my motivation was even emptier. The way the butter melted into the olive oil and the garlic hit the pan brought me right back to life. My husband walked in from the garage, stopped mid-step, and asked if we were celebrating something. We werent, but it felt like we should have been.
Ingredients
- Boneless, skinless chicken breasts or thighs, 1.5 lbs, cut into 1-inch pieces: Thighs stay juicier if you forget to watch the clock, but breasts work beautifully when you want leaner bites.
- Salt, 1/2 tsp, and black pepper, 1/2 tsp: Season before flouring so the flavor goes all the way through, not just on the surface.
- All-purpose flour, 2 tbsp: Just enough to give the chicken a golden crust and help thicken the sauce slightly as it simmers.
- Olive oil, 2 tbsp: Keeps the butter from burning when you need high heat for that perfect sear.
- Unsalted butter, 2 tbsp total: Half goes with the chicken, half goes with the garlic, each addition adding richness at just the right moment.
- Garlic cloves, 6 large, minced: Dont be scared of this amount, the cream mellows it into something sweet and luxurious instead of sharp.
- Chicken broth, 1 cup: Scrapes up all those tasty brown bits from the pan and builds the foundation of your sauce.
- Heavy cream, 1 cup: This is what turns a simple pan sauce into something you want to soak up with bread.
- Grated Parmesan cheese, 1/2 cup: Freshly grated melts smoother than the pre-shredded kind and adds a nutty, salty depth.
- Dried Italian herbs, 1/2 tsp: A little basil, oregano, and thyme make the sauce taste like youve been simmering it for hours.
- Crushed red pepper flakes, 1/4 tsp, optional: Just a pinch adds warmth without heat, but skip it if youre cooking for cautious eaters.
- Fresh parsley, 2 tbsp, chopped: The pop of green makes everything look and taste brighter, like you planned it all along.
Instructions
- Prep the Chicken:
- Season your chicken pieces with salt and pepper, then toss them in the flour until every bite has a light, even coating. This step only takes a minute but makes all the difference in texture.
- Sear the Chicken:
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering. Add the chicken in a single layer and let it sear undisturbed for 4 to 5 minutes per side until golden brown and cooked through, then remove and set aside.
- Cook the Garlic:
- Lower the heat to medium, add the remaining tablespoon of butter, and toss in the minced garlic. Stir constantly for about 1 minute until it smells amazing but hasnt turned brown.
- Deglaze the Pan:
- Pour in the chicken broth and use a wooden spoon to scrape up all those caramelized bits stuck to the bottom. 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.
- Bring It Together:
- Return the chicken to the skillet and let everything simmer together for 2 to 3 minutes so the flavors marry and the chicken gets coated in that silky sauce. Taste and add more salt or pepper if it needs it.
- Garnish and Serve:
- Sprinkle fresh parsley over the top and serve hot. The green herbs make it look like you put in way more effort than you actually did.
Pin It The first time I served this to guests, I plated it over rice and my friend Sophie dragged her fork through the sauce three times before finally taking a bite. She looked up at me and said this is the kind of food that makes you forget youre an adult with problems. Weve been making it together ever since, usually with a bottle of wine and way too much laughter.
What to Serve It With
This dish plays well with almost anything that can soak up the sauce. I love it over buttery mashed potatoes when I want comfort, or tossed with pasta when Im feeding a crowd. Rice is my weeknight default because its hands-off, and crusty bread turns it into a cozy, dip-every-bite kind of meal. Once I served it over creamy polenta and my mother-in-law asked for the recipe twice before dessert.
How to Store and Reheat
Leftovers keep beautifully in an airtight container in the fridge for up to three days. The sauce thickens as it sits, so when you reheat it in a skillet over low heat, add a splash of chicken broth or cream to bring it back to life. I usually reheat individual portions in the microwave for about 90 seconds, stirring halfway through. The chicken stays tender and the garlic flavor deepens overnight, which is why leftovers might actually be better than the original batch.
Simple Swaps and Tweaks
If youre out of Parmesan, Pecorino Romano adds a sharper, saltier punch that works just as well. For a dairy-free version, coconut cream holds up surprisingly well in place of heavy cream, and nutritional yeast can stand in for the cheese. A squeeze of lemon juice right before serving brightens everything up and cuts through the richness if the sauce feels too heavy.
- Add a handful of spinach or sun-dried tomatoes in the last two minutes for color and extra flavor.
- Swap chicken for shrimp and cut the cooking time in half for a faster seafood version.
- Use gluten-free flour and check your broth label to keep this completely gluten-free without any compromise in taste.
Pin It This recipe has pulled me through busy weeks, surprise guests, and nights when I just needed something to go right. I hope it does the same for you.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, thighs work wonderfully and stay juicier during cooking. They may need an extra 2-3 minutes per side to ensure they're fully cooked through.
- → How do I make this dairy-free?
Substitute heavy cream with coconut cream and use nutritional yeast or vegan Parmesan instead of dairy cheese. The flavor will be slightly different but equally delicious.
- → Can I prepare this ahead of time?
Cook the chicken and prepare the sauce separately. Store both in the refrigerator for up to 2 days. Reheat gently in the skillet and combine just before serving to maintain the best texture.
- → What's the best way to avoid overcooking the chicken?
Cut the chicken into uniform 1-inch pieces so they cook evenly. Don't overcrowd the skillet—sear in batches if needed. Chicken is done when it reaches 165°F internally.
- → Can I add vegetables to this dish?
Absolutely. Sauté sliced mushrooms, spinach, or sun-dried tomatoes with the garlic before adding the cream. Peas can be stirred in at the end for color and texture.
- → Why is my sauce not thickening?
Simmer longer on medium heat to allow the cream to reduce naturally. If needed, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce while simmering.