Chicken with Garlic Sauce is an easy, comforting one-pan meal with juicy and crispy chicken breast simmered in a creamy sauce.
This simple but delicious Chicken Recipe works well for a weeknight meal or a more special occasion. For more delicious chicken dishes, try my Chicken Scallopini and Chicken Cacciatore.
Why You’ll Love This Chicken?
- Everyone will love the delicious textures of this recipe, with crispy-on-the-outside, tender-on-the-inside chicken and a creamy sauce.
- This one-pan, stovetop chicken dinner is easy to make for a weeknight meal!
Sabrina’s Chicken with Garlic Sauce Recipe
This stovetop chicken dish is the kind of main course I rely on when I want something quick, easy, and full of texture, crispy on the outside, tender inside, and finished in a creamy garlic sauce that tastes far more complex than the effort it takes. Even though it uses a whole head of garlic, caramelizing it softens the flavor into something rich, aromatic, and beautifully balanced. Everything simmers together into a savory, lightly sweet sauce that pairs perfectly with the crisped chicken, making it a reliable, restaurant?worthy meal you can pull off any night of the week.
Recipe Card
Ingredients
Crispy Chicken:
- 4 chicken breasts , boneless and skinless
- 1/4 cup flour
- 1 teaspoon Kosher salt
- 1/2 teaspoon coarse ground black pepper
Creamy Garlic Sauce:
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- 12 cloves garlic , peeled
- 1 tablespoon chicken base , or Better than Bouillon
- 1 cup white wine
- 1 cup chicken broth
- 1 tablespoon cornstarch
- 1/2 cup heavy cream
- 1 tablespoon fresh thyme
- 1 Parsley , garnish
Instructions
Sautéed Chicken:
- Pound the chicken into an even thickness, score the sides into an x shape with shallow cuts.
- Season with flour, salt and pepper, dusting off excess flour.
- Add vegetable oil to a large skillet on medium high heat.
- Sear the chicken on both sides, about 4-5 minutes on each side until browned then remove from the pan and set aside.
Garlic Sauce:
- Add olive oil and butter to a large heavy skillet on medium-low heat.
- Add in the garlic, stir and cook for 2 minutes seconds until it just barely starts to turn golden brown on all sides (do not let the garlic burn).
- Raise heat to medium, add in the chicken base and stir to combine with the remaining flour from coating the chicken.
- Add white wine, chicken broth and thyme and stir to combine.
- Add the chicken back into the pan, spoon sauce over the chicken to coat.
- Let the sauce reduce by half, about 8-10 minutes.
- Whisk together cornstarch and heavy cream and pour into saucepan.
- Bring liquids to a simmer, cook for 1-2 minutes thicken.
- Add parsley, stir and cook for 30 seconds then serve.
Nutrition
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Chef’s Note
When I’m cooking chicken, I always trust the visual cues first. I wait until the surface is deeply browned and perfectly crisp before I even think about checking doneness. Then I go in with my meat thermometer, because an expert never guesses; once that internal temperature hits 165°F, I know the chicken is cooked through, juicy, and ready to serve.
Table of contents
Can this be made ahead of time?
When I make this recipe ahead, I just tuck the chicken and sauce into an airtight container and keep it chilled in the fridge. When I’m ready to serve, I warm everything gently on the stovetop until it starts to simmer again. I’ve found it tastes best within about three days, so I try to enjoy it while it’s at its peak.
How to Store
- Store: If you have any leftover chicken, let the recipe cool, but do not leave it sitting out at room temperature for more than 2 hours. Once the meat is cooled, you can transfer the chicken and garlic sauce to an airtight container to store in the fridge for 3-4 days.
- Reheat: To serve leftover Chicken with Garlic Sauce, add the chicken breast to a skillet and pour the creamy sauce over the top. Turn the stovetop to medium-low heat and stir occasionally as the chicken and sauce warm through.
- Freeze: It’s best not to freeze this recipe as the creamy sauce will not maintain its texture well when frozen.
Variations
- Onions: For a bolder flavor base, dice half a medium yellow or white onion and cook the onion with the garlic cloves.
- Gluten-free chicken: To make a crispy chicken coating without wheat flour, you can swap out the flour coating for almond flour or finely chopped nuts.
- Lemon garlic butter chicken: Complement the indulgent, buttery flavor with a spritz of tangy lemon. You can add a couple of tablespoons of fresh lemon juice to the creamy garlic sauce. Then, garnish the Chicken and Garlic Sauce with lemon wedges.
- White wine substitutes: If you don’t want to cook with wine, try swapping it out for white wine vinegar, apple juice, or white grape juice.
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