5-Star Garlic Butter Cream Chicken Magic

If you are looking for a dinner that screams comfort but only takes about 40 minutes from start to finish, you absolutely need this Garlic Butter Cream Chicken recipe in your rotation. Trust me, this isn’t just another chicken dish; it’s the one I developed when I needed maximum flavor with minimum fuss on a Tuesday night.

Hi, I’m Anna! I’m a passionate food lover who thrives on sharing simple, flavorful chicken recipes designed to make everyday cooking easier and genuinely more joyful for busy home cooks like you. I test these skillet meals until they are absolutely perfect so you don’t have to worry about dry chicken or a broken sauce.

This Garlic Butter Cream Chicken delivers a rich, silky sauce that coats every piece of juicy chicken perfectly. It’s the kind of meal that makes everyone think you spent hours in the kitchen, but really, it’s all done in one pan. Get ready to fall in love with this easy weeknight winner!

Gathering Ingredients for Garlic Butter Cream Chicken

To get that incredible, silky texture we’re aiming for in this Garlic Butter Cream Chicken, ingredient quality really matters. Since this recipe comes together so quickly, there’s no place for mediocre components to hide! We need just a few simple things, but make sure they are fresh where it counts.

We’re scaling this perfectly for four hungry people, so everything is measured out just right. Don’t skimp on the butter, trust me, that’s where the flavor foundation starts!

Chicken Preparation Details

You’ll need about 1.75 pounds of boneless, skinless chicken breasts. The secret here is cutting them down! Slice those breasts into cutlets that are about three-quarters of an inch thick. This uniform thickness ensures they sear evenly and cook through at the same time as the sauce reduces perfectly.

Building the Rich Sauce Components

For the sauce, we need 5 cloves of garlic—yes, five, minced fine—because this is a *garlic* butter cream chicken! We’ll use 3 tablespoons of unsalted butter, 1 cup of heavy cream for that luxurious body, and three-quarters of a cup of low-sodium chicken broth. Don’t forget the Italian seasoning for that classic aroma, and of course, fresh parsley for garnish!

Essential Equipment for Perfect Garlic Butter Cream Chicken

You don’t need a mountain of gadgets for this dinner, which is what makes it so fantastic for busy nights! We are keeping things simple, but having the right tools makes the difference between a good meal and a truly great one. Seriously, don’t skip the thermometer!

Skillet Selection Guidance

Since we are searing the chicken and then building the entire sauce in the same vessel, you need a large skillet—I prefer heavy-bottomed stainless steel or cast iron. This holds heat beautifully for a great sear and handles the bubbling cream sauce without scorching things too quickly. Make sure it’s big enough so the chicken pieces aren’t crowded!

Importance of a Meat Thermometer

This is non-negotiable for juicy chicken that is also perfectly safe. Breast meat dries out fast if you push it past 165°F. A reliable instant-read thermometer lets you check the thickest part of the cutlet quickly. It saves you from cutting into the chicken and letting all those precious juices escape!

Step-by-Step Instructions for Garlic Butter Cream Chicken

Ready to make magic happen in one pan? Follow these steps closely, and you’ll have the silkiest, most flavorful Garlic Butter Cream Chicken on the table before you know it. Remember, the key is managing the heat between searing and simmering!

Seasoning and Searing the Chicken

First things first, we season! Take those 3/4-inch thick cutlets and season them generously and evenly on both sides with 1 teaspoon of kosher salt, 1/2 teaspoon of black pepper, and 1 teaspoon of paprika. Don’t rush this part; good seasoning equals good flavor!

Next, heat 2 tablespoons of olive oil in your large skillet over medium-high heat until it shimmers a little. Carefully place the chicken cutlets in the hot pan. You want a good sear, so don’t move them around too much! Let them cook for 4 to 5 minutes per side until they are a beautiful golden brown. Once seared, pull them out and set them on a clean plate. They won’t be fully cooked yet, but that’s okay!

Creating the Flavor Base for Garlic Butter Cream Chicken

Now we move the heat down slightly to medium. This is where the richness builds! Add 3 tablespoons of unsalted butter right into the skillet where the chicken juices are lingering—that’s pure flavor gold. Let it melt down.

Once the butter is melted, toss in your 5 cloves of minced garlic. Be quick here! Stir constantly and cook it for only about 30 seconds until it smells incredible. If you let it go longer, it burns fast, and burnt garlic tastes bitter. Quickly pour in the 3/4 cup of low-sodium chicken broth. Use a wooden spoon to scrape up all those browned bits stuck to the bottom of the pan—that’s called deglazing, and it’s critical for deep flavor!

Simmering the Cream Sauce

With the bottom of the pan clean, pour in the 1 cup of heavy cream while you stir everything together. Next, add 1/2 teaspoon of Italian seasoning. Let this mixture come up to a simmer, stirring occasionally. You are looking for the sauce to reduce and thicken slightly, which usually takes about 3 to 4 minutes.

Keep an eye on it! We are building the sauce base before the chicken finishes cooking. This is also a great time to test the seasoning—add a pinch more salt or pepper if you think it needs it. Remember, the chicken needs to reach a safe internal temperature of 165°F before we call it done!

Finishing the Garlic Butter Cream Chicken

Gently nestle the seared chicken cutlets back into that simmering sauce. Turn the heat down just a touch and let everything bubble gently—not a hard boil—for about 6 to 8 minutes. Flip the chicken halfway through this simmering time to make sure both sides get coated and cook evenly.

Use your thermometer to check the thickest part of the biggest cutlet; it absolutely must read 165°F (74°C). Once it hits that magic number, remove the skillet from the heat immediately. Garnish generously with 2 tablespoons of chopped fresh parsley. Let the whole thing rest for 5 minutes before serving. This resting time lets the juices settle back into the chicken, keeping your Garlic Butter Cream Chicken wonderfully moist!

Tips for Achieving Expert Garlic Butter Cream Chicken Results

Getting that restaurant-quality silky sauce is all about technique, not fancy ingredients. Since this is a quick skillet meal, controlling the temperature is the biggest secret I learned after ruining a few dinners early on! Don’t worry, I’ve figured out the rhythm so your sauce comes out perfect every time.

Controlling Heat for the Perfect Sear

When you add that olive oil to the pan, make sure it’s hot enough that the chicken sizzles immediately when it hits the surface. I use medium-high heat, but you have to watch it! If the pan is smoking violently, it’s too hot and the paprika will burn instantly. We want a deep golden crust, which happens fast when the pan is hot, but you must keep that heat steady so the inside doesn’t seize up before it sears.

Avoiding Over-Reducing the Cream Sauce

That 3 to 4 minute simmer time for the cream and broth is crucial. If you walk away, you’ll end up with thick, clumpy sauce instead of silky goodness. You’re looking for the sauce to coat the back of a spoon lightly. If it gets too thick before you add the chicken back in, don’t panic! Just stir in a tablespoon or two of extra chicken broth or even water off the heat. This loosens it up beautifully and prevents it from tightening too much when the chicken releases its own moisture later.

Ingredient Notes and Simple Swaps

We keep things straightforward here, but sometimes you need to make a quick swap based on what’s in your spice drawer. The use of fresh parsley is my preference because it adds such a bright, clean finish to the richness of the cream sauce, but I know fresh herbs aren’t always on hand.

If you don’t have fresh parsley, don’t worry! You can absolutely omit it, or if you want that herby note in the sauce itself, stir in about 1 teaspoon of dried parsley when you add the Italian seasoning. It’s a simple conversion that works just fine.

When it comes to salt and pepper, always taste as you go, especially after adding the broth. Chicken broth varies wildly in sodium content. Once the sauce has thickened slightly, give it a little taste test before returning the chicken. You can always add more seasoning, but you can’t take it out!

Storing and Reheating Your Leftover Garlic Butter Cream Chicken

This Garlic Butter Cream Chicken is honestly just as good the next day, provided you handle the leftovers correctly. Cream sauces can be tricky when reheating, as they sometimes separate or look oily, but I have a trick that keeps that sauce looking silky smooth.

Optimal Storage Methods

Make sure the chicken has cooled down completely before you store it—don’t put hot food straight into the fridge! Transfer everything to a clean, airtight container. I find glass containers work best for this kind of sauce. You can safely keep this in the refrigerator for about 3 to 4 days. Try not to leave it sitting out for too long before chilling.

Reheating Techniques for Cream Sauces

Forget the microwave if you want the best results; it tends to break cream sauces unevenly. The stovetop is your best friend here. Place the leftovers in a small saucepan over low heat. The trick to stopping the sauce from breaking is adding a tiny splash of liquid—either water or a bit more chicken broth—before you even turn the heat on. Stir gently as it warms through. Low and slow is the mantra for reheating any sauce made with heavy cream!

Storage Detail	Guidance
Refrigeration Duration	3 to 4 days
Container Type	Airtight container (glass preferred)
Best Reheating Method	Stovetop over low heat
Reheating Tip	Add 1-2 tsp of broth or water to loosen the sauce

Frequently Asked Questions About Skillet Chicken Dinners

I get so many questions about tweaking my recipes, and that’s wonderful! It means you’re making them your own. Here are a few things I hear most often about making this skillet chicken dinner. If you are looking for more easy skillet meals, check out my delicious one-pan dinner collection!

Can I use chicken thighs instead of breasts for this Garlic Butter Cream Chicken?

Absolutely! Chicken thighs work beautifully here because they stay moist even if you accidentally cook them a minute too long. The main difference is the cooking time in the final step. Since thighs are usually thicker and have more fat, you’ll need to simmer them for about 8 to 10 minutes instead of 6 to 8 minutes to ensure they reach that safe 165°F internal temperature. They make for an even richer final dish!

How thick should the sauce be before adding the chicken back?

This is key for an easy chicken dinner that isn’t watery! Before you put the seared chicken back in, the sauce should have reduced enough that it coats the back of a spoon. When you run your finger across the back of the spoon, the line should stay distinct for a second or two—it shouldn’t immediately run back together. It will thicken up more when the chicken finishes cooking, so you don’t want it paste-like yet!

Sharing Your Cream Sauce Chicken Experience

I truly hope this recipe has brought some easy joy to your dinner table this week! Making this cream sauce chicken is always a win in my house. I’d absolutely love to hear what you thought. Did the sauce come out perfectly silky for you? Drop a rating below or share your favorite side dish to serve with this meal! You can also see more of my favorite recipes on Pinterest.

If you tried this for the first time, let me know how it went! For more ways to use chicken breasts, see my tips on baked chicken breasts for juicy results.

Option B: Nutritional Information Disclaimer

Just a quick note, since we all use slightly different brands of butter, broth, and cream, the nutritional data provided is an estimate only. Things like sodium and fat content can shift depending on what you use in your kitchen. Always use this information as a general guide for your easy chicken dinner planning!

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