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I feel like we are always looking for chicken recipes to add to our dinner rotation. Chicken breasts always go on sale and are plentiful no matter where you live. I’m happy to say you have found a chicken recipe that will become a staple in your kitchen. Creamy Garlic Chicken is one of my most viral recipes for a reason! It’s boneless skinless chicken breasts that are pounded thin, seasoned and pan seared on both sides then drenched in a garlic cream sauced and baked to perfection.
Chicken recipes can often be bland and boring, but with this Creamy Garlic Chicken you get moist chicken and a cream sauce that pairs well with almost anything. Most often I’ll accompany it with either my mashed potatoes or crunchy garlic potatoes. Both are excellent options but if you need something quick and easy, just boil a pot of spaghetti noodles. The cream sauce is similar to alfredo, so it can easily lean towards Italian cuisine.
Tips for the best Creamy Garlic Chicken
- Let chicken sit out for 30 minutes before pounding it.
- You will get up to 4 pieces of chicken per chicken breast if it’s thick enough. I will say, I think the texture can sometimes get funky with those wildly thick breasts. I like finding breasts that don’t need to be sliced in half lengthwise. The texture is so much better.
- Use a vegetable chopper for the onion. It saves time and evenly dices the onion, so you get an even cook.
- Allow the chicken stock to reduce down. That’s the thickening agent. Don’t rush it.
- Ground thyme is a strong seasoning. If you aren’t familiar with it, only add 1/8 tsp at first and taste the sauce. Yes, it’s THAT strong that 1/8th could be all you need.
- You want to use a big sheet pan for this recipe, so all the chicken fits and the sauce doesn’t spill over.
Creamy Garlic Chicken
Ingredients
- 5-6 Boneless Skinless Chicken Breasts
- garlic powder, salt & pepper
- Olive oil
- 1 yellow onion diced
- 5 cloves garlic minced
- 1 C chicken stock
- 3 C heavy whipping cream
- 2 tbsp Better than Bouillon chicken base heaping
- 1/2 tsp salt
- 1/2 tsp pepper
- 1/4 tsp ground thyme
Instructions
- Preheat oven to 375 degrees.
- Trim excess fat off chicken breasts and slice in half, lengthwise, if chicken breasts are thick. If they're thin, cut breasts in half.
- Pound chicken breasts to 1/4 inch thick using a rolling pin or mallet.
- Pat chicken dry and season on both sides with garlic powder, salt and pepper.
- Cook chicken in olive oil in a preheated pan set over medium heat for 3 minutes per side. You don't want them fully cooked, that will happen in the oven.
- Place cooked chicken on a brimmed sheet pan.
- Once all the chicken is done, in the same pan, cook one diced yellow onion for 10 minutes in the chicken drippings. Add more olive oil if needed.
- Add minced garlic and cook 2 minutes more.
- Add chicken stock and Better than Bouillon chicken base to the pan, stir and allow to thicken and reduce for 10-15 minutes.
- Add heavy whipping cream, salt, pepper and ground thyme, stir and allow to thicken 10 minutes.
- Pour the sauce over the chicken in the sheet pan. Spoon sauce over each piece of chicken.
- Bake uncovered for 15 minutes.
- Serve hot!