Classic Tomato Pasta
25 minEasy
Creamy Garlic Chicken
Pan-seared chicken in a silky garlic cream sauce with a hint of lemon — ready in half an hour and perfect over rice or pasta.
- Prep time10 min
- Cook time20 min
- Total time30 min
- Servings4
- DifficultyEasy
- Calories510 kcal
Method
Instructions
- 1
Season and sear the chicken
8–10 minPat the chicken dry and season both sides generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat, then add the chicken and cook until golden brown, 4–5 minutes per side. Transfer to a plate.
Tip: Don’t overcrowd the pan — cook in two batches if needed so the chicken browns instead of steaming.
- 2
Start the garlic base
1 minLower the heat to medium and add the garlic, oregano, and red pepper flakes. Cook, stirring, just until fragrant, about 30–60 seconds. Do not let the garlic brown.
- 3
Make the sauce
6–7 minPour in the chicken stock and scrape up any browned bits from the bottom of the pan. Simmer until reduced by about half, 3–4 minutes, then stir in the cream and parmesan. Simmer gently until the sauce coats the back of a spoon, 2–3 minutes.
Tip: Keep the sauce at a gentle simmer — boiling the cream can make it separate.
- 4
Return the chicken to the pan
6 minNestle the chicken back into the sauce, spooning sauce over the top. Simmer until the chicken is cooked through and registers 74°C, 5–6 minutes. Stir in the lemon juice.
- 5
Finish and serve
5 minTaste the sauce and adjust the seasoning. Scatter over the parsley and let the chicken rest for 5 minutes before slicing — it stays juicier that way.
Cook smarter
Cooking Tips
- Pat the chicken completely dry before searing — moisture is the enemy of a golden crust.
- Let the chicken rest before slicing so the juices settle back into the meat.
- Use freshly minced garlic rather than jarred for a noticeably stronger, sweeter flavor.
- If the sauce looks too thick, loosen it with a splash of warm stock or water.
Make it yours
Ingredient Substitutions
No chicken breast?
- Chicken thighs
- Turkey breast
- Firm tofu
Thighs are more forgiving and stay juicy — cook them 1–2 minutes longer.
No heavy cream?
- Half-and-half
- Coconut cream
Half-and-half makes a lighter sauce; coconut cream adds a gentle sweetness.
No parmesan?
- Pecorino romano
- Nutritional yeast
Leftovers
Storage & Reheating
How to store
Transfer leftovers to an airtight container.
How long it keeps
Keeps well in the refrigerator for up to 3 days.
How to reheat
Reheat gently in a skillet over low heat, adding a splash of stock if the sauce has thickened; or microwave in 30-second bursts, stirring between.
Can you freeze it?
Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge and reheat gently.
Build the plate
Serving Suggestions
- Steamed rice
- Roasted vegetables
- Green salad
- Crusty bread
Good to know
Common Questions
Can I use chicken thighs instead of breasts?
Yes. Boneless thighs are more forgiving and harder to overcook; just allow an extra minute or two per side.
Can I make this ahead of time?
You can, but the chicken is best the day it is made. If prepping ahead, cook the sauce separately and combine when reheating.
Can I freeze creamy garlic chicken?
Yes, up to 3 months. Cream sauces can separate slightly on thawing — whisk while reheating and add a splash of stock.
How do I know the chicken is cooked?
The safest check is an instant-read thermometer: 74°C in the thickest part of the breast. The juices should run clear.
What can I serve with it?
It is wonderful over rice or pasta, with roasted vegetables, a crisp green salad, or crusty bread for soaking up the sauce.
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