Introduction

Creamy Garlic Butter Chicken is a comforting and flavorful dish perfect for a weeknight dinner. Tender chicken breasts are cooked in a rich garlic Parmesan sauce that’s silky and indulgent. It’s simple enough for home cooks but impressive enough for guests.

A white plate holds a dish with two layers of light golden brown cooked fish fillets on the left side, topped with a creamy, pale beige sauce mixed with small pieces of soft white garlic and fresh green herbs scattered on top. On the right side of the plate, there is a cluster of bright green steamed green beans sprinkled with coarse salt and black pepper. The plate rests on a textured teal cloth with frayed edges over a white marbled surface. A fork and knife with dark wooden handles lay diagonally to the left of the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 thin-cut chicken breasts
4 tablespoons flour
4 tablespoons Parmesan cheese (shredded)
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup olive oil
2 tablespoons butter
1 small yellow onion (peeled and chopped)
1 head garlic (peeled, clove ends cut off)
1 1/4 cups chicken broth
1 cup heavy cream
1/2 cup Parmesan cheese (grated)
Salt and pepper (to taste)
2 tablespoons fresh parsley (chopped)

Instructions

Step 1: In a shallow bowl, combine the flour, shredded Parmesan cheese, garlic powder, salt, and pepper. Dredge the chicken breasts in the flour mixture, coating them completely, then shake off any excess.
Step 2: Heat a large skillet over medium-high heat and add olive oil along with butter. Once the butter has melted, add the coated chicken breasts to the pan.
Step 3: Cook the chicken for 3 to 5 minutes on each side, or until they are cooked through and golden brown. Remove the chicken from the skillet and set aside on a plate.
Step 4: Add the chopped onion to the same skillet and cook until translucent, about 5 to 7 minutes.
Step 5: Add the garlic and sauté until soft and fragrant. Pour in a small amount of chicken broth to deglaze the pan, scraping up any browned bits stuck to the bottom.
Step 6: Add the remaining chicken broth and heavy cream to the skillet. Bring the mixture to a simmer, then reduce heat to medium and stir frequently until the sauce thickens.
Step 7: Stir in the grated Parmesan cheese until melted. Taste and adjust seasoning with salt and pepper as needed.
Step 8: Return the chicken to the skillet along with any juices that have collected on the plate. Cook for an additional 2 minutes, spooning the sauce over the chicken to coat it well.
Step 9: Sprinkle the dish with chopped fresh parsley and a little extra Parmesan cheese before serving warm.

Tips & Variations

For extra flavor, use fresh garlic instead of garlic powder in the flour mixture.
Substitute half-and-half for heavy cream for a lighter sauce.
If thin-cut chicken breasts aren’t available, pound regular breasts to even thickness.
Serve over pasta, mashed potatoes, or steamed vegetables for a complete meal.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally, or microwave in short intervals to avoid overcooking the chicken.

How to Serve

The image shows a light gray skillet with a wooden handle resting on a white marbled surface, containing three golden-brown cooked chicken breasts covered in a creamy light beige sauce. The chicken is garnished with small scattered pieces of fresh green parsley. A silver spoon lifts one chicken breast, highlighting its juicy texture and the sauce beneath which is smooth and slightly glossy. There is a small bunch of parsley blurred in the background, and a white and blue striped cloth is partially visible below the skillet. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chicken breasts instead of thin-cut?

Yes, you can use regular chicken breasts. To ensure even cooking, pound them to an even thickness before coating and cooking.

Is it possible to make this dairy-free?

To make a dairy-free version, substitute the butter with oil and use a dairy-free cream alternative and non-dairy Parmesan substitute. The flavor will be slightly different but still delicious.