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GET IT NOWMy creamy garlic chicken is a cross between a Spanish dish I once made and the gazillion-and-one ways I make creamy chicken on the regular. My husband and I took a cooking class on a trip to Spain in 2019, and learned to make gambas de Ajello — a.k.a. Spanish garlic shrimp. I wasn’t even a big shrimp fan back then, but totally fell in love with it. It’s still on my list to recreate it, but since I love chicken even more, I was inspired to develop this creamy garlic chicken recipe as soon as I got back. It borrows the method from the Spanish cooking class, except with chicken, and I added cream — because let’s be real, everything’s better with a little cream. 😉 Make it with me!
Why You Need My Creamy Garlic Chicken Recipe
- Juicy chicken in rich, creamy sauce – You’ll pan fry chicken thighs until golden and tender, then smother them in a savory garlic cream sauce that I secretly want to eat by the spoonful. The sauce makes the dish.
- Extra garlicky taste – I need to emphasize this. I probably have dozens of chicken recipes with garlic, from garlic butter chicken to honey garlic chicken to chicken bites. But this creamy garlic chicken is probably the garlicky-est of them all! You’d better love garlic for this one.
- Quick and easy – Despite the richness, this dish uses simple ingredients and takes less than half an hour. I love it for busy weeknights.
- Versatile and elegant – Whether you’re making a quick family dinner or hosting a dinner party, my creamy garlic chicken fits the bill. It’s amazing on special days or any day.
Ingredients & Substitutions
Here I explain the best ingredients for my creamy garlic chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
Chicken:
- Chicken – I used boneless skinless chicken thighs, but you can totally use boneless skinless chicken breasts (see my tips below to keep them juicy). I don’t love bone-in chicken thighs for this dish because the sauce makes the skin lose its crispness, but they’ll work if you don’t mind this part.
- Spices – Sea salt, black pepper, and smoked paprika (or regular works) for seasoning the chicken.
- Oil – I prefer olive oil for searing the chicken, but avocado oil works, too.
Creamy Garlic Sauce:
- Garlic – Peel it and slice thinly. I use quite a bit (6 cloves), but feel free to dial it back if that’s too intense for you. You can also crush the garlic with a mortar and pestle instead for a slightly milder flavor. It will cook faster his way, so watch closely.
- Butter – Just a tablespoon to saute the garlic and add flavor. You could just use more olive oil instead.
- Chicken Broth – This is the base of the sauce. I recommend the reduced sodium kind, because you’ll reduce it and it tastes too salty using regular. You can also make your own chicken broth, or use bone broth for a richer flavor.
- White Cooking Wine – This adds depth and makes the sauce a little tangy, which I think is delicious. Last time I used this brand, but any dry white wine will work. If you want your creamy garlic chicken more savory without the tang, replace the wine with more broth instead.
- Heavy Cream – It makes the sauce, well, creamy! You can skip it for a dairy-free option, or substitute full-fat coconut milk. I don’t recommend using regular milk, half and half, or other alternative milks, as the sauce will turn out watery.
- Bay Leaf – A.k.a. Flavor booster!
How To Make Creamy Garlic Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
- Season the chicken. Pat the chicken dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
- Sear until golden and juicy. Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer. Sear each side, without moving except to flip, until browned and cooked through. Remove the chicken from the pan, cover with foil to keep warm, and set aside.
- Saute the garlic. Reduce to low heat, melt the butter, and saute the sliced garlic. Don’t miss my tips below to avoid a bitter sauce.
- Cook the sauce. Add the broth and wine to the pan. Use a wooden spoon to scrape any browned bits from the bottom (this is called de-glazing). Add the bay leaf and bring the liquid to a gentle boil over medium heat, then reduce to low and simmer until the liquid volume is reduced by half.
- Make it creamy. Reduce to low heat. Add the cream and heat for just a few minutes, just until warm. (Do not boil.)
- Bring it all together. Remove the bay leaf, place the chicken back in the pan, and spoon the creamy garlic chicken sauce over it. I like a sprinkle of fresh parsley for a pop of color, but it’s fine to skip it.
My Recipe Tips
- Don’t let the garlic brown much when sauteing, or your sauce will be bitter. My #1 tip! Keep the heat low enough and stir often to avoid much browning — see my picture above for a visual of how it should look when it’s time to add the broth.
- Avoid crowding the pan. Sear the chicken in batches if it doesn’t fit with spaces between the pieces. This is important for even (and quick) cooking and a nice sear.
- Use a meat thermometer. I highly recommend an internal temp of 170 degrees F for juicy chicken thighs. This is ideal for dark meat, but if you opt for chicken breasts, aim for 165 degrees F to avoid dry results.
- Lower the heat if needed. When browning the chicken, if it’s golden before it’s cooked through, just reduce the heat to finish cooking.
- If you want to serve this creamy garlic chicken over pasta or zucchini noodles, double the amount of sauce ingredients. This includes the butter, garlic, broth, wine, cream, and bay leaf. Then you can use the extra sauce for the noodles.
- If you omit the cream, shorten the simmer time. This way, you’ll still have enough sauce. It will be thin, but still garlicky!
- Want to add a little something? Try sauteing spinach or mushrooms with the garlic, or throw in some sun-dried tomatoes together with the cream.
Storage & Meal Prep
- Store: Keep leftovers in an airtight container for up to 3-4 days. The sauce will solidify in the fridge, which is normal. I don’t recommend freezing this dish, as the texture of the cream sauce will be ruined.
- Meal prep: You can season and sear the chicken ahead of time, but I recommend making the sauce fresh if you can.
- Reheat: The sauce can separate with sudden temperature changes, so it’s best to reheat this creamy garlic chicken very gently, over medium-low to low heat.
Serving Ideas
Creamy garlic chicken can go with so many sides. Here are some that I’ve found work well:
- Starches – To sop up any extra sauce, serve the chicken over mashed cauliflower (my personal fave) or mashed potatoes. Rice or my quick frozen cauliflower rice works the same way. You can even opt for Greek lemon potatoes, another dish inspired by my trip to Spain. It’s yummy over noodles as well, but I recommend doubling the sauce for those (see my tips above).
- Vegetables – For something that feels a little fancy but has simple prep, try my green beans almondine or roasted balsamic mushrooms. For everyday meals, I usually make air fryer broccoli or roasted asparagus while I’m cooking the creamy garlic chicken.
- Salad – If you want to balance the richness of this dish, serve it with my fresh kale salad or arugula salad.
More Creamy Chicken Recipes
If you like creamy chicken and garlic, I’ve got more recipes that include both:
My Tools For This Recipe
- Cast Iron Skillet – Any large skillet will work, but this is my go-to to get a perfect sear… and it’s pretty to bring to the table.
- Meat Thermometer – My fave for instant readings that get me juicy chicken (always).
Creamy Garlic Chicken
My creamy garlic chicken recipe is juicy, rich, and savory. It's simple and easy for weeknights (25 minutes!), yet elegant for guests.
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Instructions
Tap on the times in the instructions to start a kitchen timer.
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Pat the chicken dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
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Heat the olive oil in a 12-inch skillet over medium-high heat. Add the chicken in a single layer. (Cook in batches if it doesn’t all fit.) Sear for 5 to 7 minutes per side, without moving except to flip, until browned and cooked through.
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Remove the chicken from the pan, cover with foil to keep warm, and set aside.
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Reduce the heat to low. Add the butter to the pan and let it melt. Add the sliced garlic. Saute for 1-2 minutes, stirring often, until the garlic is fragrant. Don’t let it brown much, or the sauce may be bitter.
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Add the broth and wine to the pan. Use a wooden spoon to scrape any browned bits from the bottom (this is called de-glazing).
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Place the bay leaf into the pan and submerge. Increase the heat to bring the liquid to a gentle boil, then reduce heat and simmer for about 10 minutes, until the volume is reduced by half.
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Reduce the heat to low. Add the cream and heat for just a few minutes, just until warm. (Do not boil.)
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Remove the bay leaf. Add the chicken back to the pan and spoon the creamy garlic sauce over it.
LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!
Maya’s Recipe Notes
Serving size: 1 chicken thigh with sauce
I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.
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© Copyright Maya Krampf for Wholesome Yum. Please DO NOT SCREENSHOT OR COPY/PASTE recipes to social media or websites. We’d LOVE for you to share a link with photo instead.
Creamy Garlic Chicken
Gratitude Moment
Here we are at the cooking class on our trip to Spain! We cooked half a dozen dishes and one of them was the shrimp that inspired me to this creamy garlic chicken recipe.
This was the first time my husband and I took a class like this in Europe, and it made me want to do it every time we visit a new place. Not only was it a lot of fun, I loved learning about how the locals prepare their food. I can’t wait to do it again!
109 Comments
Valeria
0I tried this recipe today and omg I love it! This was delicious I’m adding to my favourite recipes.
Kattia
0This recipe was delicious! I did not have the cooking wine, but it still came up great! Thanks a lot!
Shawn
0What a great, simple recipe that is so rich in flavor! Kudos to creating the obvious because we had all missed it. I used bone broth and the sauce was that much richer, but it will be a regular in my home from now on. <3
mariska
0Absolutely delicious!! A plate licker!!
Karen
0I can’t wait to try this recipe! It sounds so delicious!!
BONNIE
0Delicious! I make this last night; my husband loved it.
I followed the recipe; but next time I might add sliced mushrooms. Thanks so much for offering us great low carb recipes!
Terri
0I made this & it was fantastic, but 1/4 teaspoon of the smoked paprika was barely enough to rub on both sides of one thigh. That flavor is wonderful, and I can’t imagine 1/4 tsp has any effect on the final results. Is 1/4 tsp really the correct amount? I think I ended up using over a tablespoon & it was not overwhelming.
Nancy
0Chicken thighs are my favorite part of the chicken. They’re always juicy and flavorful, so I’m always looking for new ways to use them. The sliced garlic is an amazing addition. I had no idea it would make such a difference!
Thank you!!
Trish Tilley
0how would you use ghee to make this non-dairy?
Maya | Wholesome Yum
0Hi Trish, Substitute the butter for ghee in the same amount as listed. You’d also need to omit the heavy cream.
Joe
0This was incredible! We added chopped sun-dried tomatoes, extra cream and stock and topped a plate of cauliflower fettuccine. This is definitely a winner, thanks!
Winter Kelly
0Amazingly delicious, yet quick & simple! I didn’t have a bay leaf so I substituted a pinch of dried thyme. The subtle smokiness & warmth that comes from combining the paprika with the garlic …pure delight. Melts in your mouth. I’m eager to make this again. My husband can add mushrooms in the future whereas I’ll stick to this exactly as written. Possibilities are endless!
Wendy
0Hi. I’m wanting to make this for dinner but my husband doesn’t tolerate heavy cream in the evenings. Is there something else I can use?
Thanks!
Maya | Wholesome Yum
0Hi Wendy, You could sub the heavy cream with coconut cream or full-fat coconut milk, or just omit it.
Leann Kisnorbo
0Wine has sugar which wine are you recommending , can’t work out your figures .
Wholesome Yum M
0Hi Leann, Any white cooking wine or dry white wine will do. It’s mostly used to brighten up the creamy sauce.
Heather
0Hi! Can you use chicken breasts instead of thighs?
Maya | Wholesome Yum
0Hi Heather, Yes, that is fine. Depending on the size of your chicken breasts, the cook time may be different. Check my tips above.
Amanda Counts
0Ooh, we loved this one tonight! I minced the garlic instead of slicing and I used whatever wine was around. Other than that, cooked just as directed. Made this with the brussels sprouts au gratin recipe from your site.
Rachel Wright
0There is no recipe card? I would love to make this but…
Maya | Wholesome Yum
0Hi Rachel, The garlic chicken thighs recipe card is right above where you left your comment. 🙂 There’s also a “jump to recipe” button at the top.
Mary C Ekroos
0Thanks for another great recipe! your ingredients sy 2 Tbsp butter, divided into: 1Tbsp, 1 Tbsp & 2 Tbsp, so does that make the total 4 Tbsp? instead of 2? Or should some of those Tbsp be teaspoons? Thanks Again for all your wonderful recipes and suggestions!!
Maya | Wholesome Yum
0Hi Mary, Sorry about that! I updated the recipe card to clarify. Thanks for noticing!
Monique
0Can this be done in a slow cooker version?
Maya | Wholesome Yum
0Hi Monique, I haven’t tried that but I think you’d need a pretty different recipe, since the wine wouldn’t cook away the way it does on the stove top.
Robert
0This recipe looks great. However, you ask to add the “broth”, and it even shows in the video. But there is none listed in the ingredients. From the picture it appears to be about 1 or 3/4 of a cup. But I am unsure.
Ragini
0Really great dish,
Thank you
Maya | Wholesome Yum
0So sorry about that, Robert! The recipe card has been fixed.
Keri
0Can this chicken be prepared without the cooking wine?
Maya | Wholesome Yum
0Hi Keri, Yes, you can use extra chicken broth instead.
Jessica
0I don’t have wine on hand can I use something else?
Maya | Wholesome Yum
0Hi Jessica, If you don’t have white wine on hand, you can just use more chicken broth.
Janice
0The directions (#5) say add broth and wine to pan. Ingredients do not list broth. How much broth is used?
Maya | Wholesome Yum
0Hi Janice, So sorry about that! I fixed it on the recipe card.
Keb
0Can you use sherry instead of white wine?
Maya | Wholesome Yum
0Hi Keb, Yes, you could do that! The flavor will be a bit different.