Creamy Garlic Chicken

Creamy Garlic Chicken turns simple skillet ingredients into a dinner that feels generous and special. Golden chicken cutlets finish in a silky garlic-Parmesan sauce layered with shallot, thyme, Dijon, and a tiny splash of Worcestershire for savory depth. Fresh lemon added off the heat keeps every bite bright and balanced.

This recipe also works beautifully for real weeknights. Thin, evenly pounded cutlets cook quickly, while a light flour coating creates golden edges and helps the sauce cling. Meanwhile, gently softened garlic becomes mellow and buttery rather than sharp. Serve this creamy chicken over mashed potatoes, rice, or pasta, with green beans or broccoli alongside. You will want something nearby to catch every last spoonful of sauce—and no one at the table will complain about that.

Recipe Yield: 4 servings

INGREDIENTS

2 large boneless, skinless chicken breasts (1¼–1½ lb total), sliced horizontally into 4 cutlets
1 tsp kosher salt, divided
½ tsp freshly ground black pepper
½ tsp garlic powder
¼ tsp sweet paprika
¼ cup all-purpose flour
2 tbsp olive oil
2 tbsp unsalted butter, divided
8 garlic cloves, thinly sliced
1 small shallot, finely chopped
¾ cup low-sodium chicken broth
1 cup heavy cream
1 tsp Dijon mustard
½ tsp Worcestershire sauce
1 tsp fresh thyme leaves
⅓ cup finely grated Parmesan cheese
2 tsp fresh lemon juice
2 tbsp finely chopped fresh parsley

INSTRUCTIONS

1. Prepare the chicken:
Pat the chicken dry and pound thicker areas to an even ½-inch thickness. Season with ¾ tsp salt, pepper, garlic powder, and paprika. Lightly coat each cutlet with flour, shaking off the excess.

2. Sear until golden:
Heat the olive oil and 1 tbsp butter in a large 12-inch skillet over medium-high heat. Add the chicken in one layer. Cook for 2½–3 minutes on the first side and about 2 minutes on the second, until golden but not fully cooked. Transfer to a plate.

3. Soften the aromatics:
Reduce the heat to medium-low. Add the remaining butter, garlic, and shallot. Cook for 2–3 minutes, stirring often, until softened and fragrant. Do not let the garlic brown.

4. Build the cream sauce:
Pour in the chicken broth and scrape up the browned bits. Simmer for 3–4 minutes, until reduced by about one-third. Stir in the cream, Dijon, Worcestershire sauce, and thyme. Gently simmer for 2–3 minutes.

5. Add the Parmesan:
Reduce the heat to low. Gradually stir in the Parmesan until completely melted and the sauce is smooth. Do not boil after adding the cheese.

6. Finish the chicken:
Return the chicken and any collected juices to the skillet. Simmer gently for 2–4 minutes, spooning sauce over the chicken, until the thickest part reaches 165°F. If the sauce becomes too thick, stir in 1–2 tbsp chicken broth.

7. Brighten and serve:
Remove the skillet from the heat and stir the lemon juice into the sauce. Taste and add the remaining salt as needed. Let stand for 2 minutes, then spoon the sauce over the chicken and finish with parsley.

Helpful Tips to Perfect This Recipe

• Keep the chicken evenly thin. Cutlets around ½ inch thick brown quickly and finish evenly in the sauce without developing dry edges.
• Protect the sliced garlic from browning. Lower the heat before adding it and stir frequently. Soft, pale garlic tastes mellow and buttery, while browned garlic can turn bitter.
• Use freshly grated Parmesan. Finely grated cheese from a block melts more smoothly than packaged shredded cheese, which may leave the sauce grainy.
• Adjust the sauce before serving. The creamy garlic sauce thickens as it rests. Add a splash of warm broth if it becomes thicker than you prefer.