Name: garlic cream chicken skillet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: International
Ingredients: 500 g chicken breast, diced; 2 tbsp olive oil; 4 cloves garlic, minced; 1 cup heavy cream; 1/2 cup low‑sodium chicken broth; 1 tsp dried thyme; 1 tsp smoked paprika; 1/2 tsp salt; 1/4 tsp freshly ground black pepper; 1 cup baby spinach leaves; 1/2 cup grated Parmesan cheese; 1 tbsp lemon juice; 1 tbsp chopped fresh parsley (optional)

Prep Time

15 min

Cook Time

20 min

Servings

Why You'll Love This Recipe

✓ Creamy, garlicky sauce: The sauce clings to each bite, delivering a mellow garlic flavor without overwhelming the palate.

✓ One‑pan convenience: All ingredients cook together, so cleanup is minimal and flavors meld perfectly in the skillet.

✓ Versatile dinner: Pairs beautifully with rice, pasta, or a crisp salad, making it adaptable for any night of the week.

A quick, comforting skillet meal that brings the richness of a restaurant‑style sauce to your home kitchen. Tender chicken breasts are browned, then simmered in a velvety garlic‑cream blend that stays glossy and flavorful.

The recipe leans on pantry staples—garlic, heavy cream, and chicken broth—so you can whip it up any weeknight without a special trip to the store. A splash of white wine adds depth, while fresh herbs finish the dish with bright color.

Because everything cooks in a single skillet, you get maximum flavor with minimal mess, and the result is a dish that feels indulgent yet stays light enough for a balanced dinner.

3 Tbsp olive oil For browning the chicken; can replace with butter for richer flavor.

4 cloves garlic, minced Fresh garlic gives the brightest flavor; avoid pre‑minced for best aroma.

½ cup dry white wine (or chicken broth) Adds acidity; substitute broth for a non‑alcoholic version.

1 cup heavy cream Creates the silky base; can replace half with milk for fewer calories.

½ cup chicken broth Keeps the sauce from getting too thick; adjust to desired consistency.

1 tsp dried thyme (or 1 Tbsp fresh) Provides earthy undertones that complement garlic.

Salt and freshly ground black pepper Season chicken before browning; adjust to taste at the end.

Fresh parsley, chopped (optional) Adds a bright finish; sprinkle just before serving.

Instructions

Season & brown the chicken

Pat chicken dry, season both sides with salt and pepper. Heat olive oil in a large skillet over medium‑high heat. Add chicken, cooking 4‑5 minutes per side until golden brown. Transfer to a plate; it will finish cooking in the sauce.

Pro Tip: Do not overcrowd the pan; work in batches if necessary to keep the heat steady.

Sauté garlic

Reduce heat to medium. Add minced garlic to the same skillet, stirring for 30‑45 seconds until fragrant but not browned. This short cook releases aromatics without bitterness.

Pro Tip: If the pan gets dry, splash a splash of broth before adding garlic.

Deglaze and build the sauce

Pour the white wine (or broth) into the pan, scraping up browned bits. Let it reduce by half, about 2 minutes. Stir in chicken broth, then whisk in the heavy cream, thyme, and a pinch of salt.

Pro Tip: A quick whisk prevents the cream from curdling and ensures a smooth texture.

Finish the chicken in the sauce

Return the browned chicken to the skillet, spooning sauce over each piece. Simmer gently for 6‑8 minutes, or until the chicken reaches an internal temperature of 165 °F and the sauce thickens to a glossy coating.

Pro Tip: Cover the pan for the first 3 minutes to keep the chicken moist, then uncover to reduce the sauce.

Garnish & serve

Remove from heat, sprinkle chopped parsley for color and freshness. Serve over rice, pasta, or steamed vegetables, letting each bite soak up the creamy garlic sauce.

Pro Tip: A squeeze of lemon juice at the end brightens the richness.

Expert Tips

Tip #1: Pat Chicken Dry

Moisture on the surface prevents a proper sear, leading to a soggy crust. Use paper towels to dry the breasts before seasoning.

Tip #2: Use Low Heat for Cream

Add the cream over medium‑low heat and stir constantly; high heat can cause the sauce to split or curdle.

Tip #3: Finish with Acid

A splash of fresh lemon juice or a dash of white wine vinegar brightens the sauce and balances the richness.

Nutrition

Per serving

Calories

420 kcal

Protein

35 g

Carbs

5 g

Fat

28 g

Frequently Asked Questions

Yes. Bone‑in, skinless thighs add extra juiciness. Increase cooking time by 3‑4 minutes to ensure they are fully cooked.

Keep the heat on medium‑low after adding cream, stir constantly, and avoid boiling. A splash of broth or a teaspoon of flour can also stabilize the sauce.

Serve over fluffy rice, buttered noodles, or alongside roasted vegetables. A simple green salad with a vinaigrette cuts through the richness.