15-Minute Creamy Garlic Chicken That Breaks the Internet

You want fast, you want fancy, and you want it now. This 15-Minute Creamy Garlic Chicken tastes like a chef made it during a Michelin audition—except it’s weeknight-easy and uses stuff you probably already have.

It’s the kind of dish that makes people think you “know your way around a pan” (you do). The sauce is velvety, the chicken is juicy, and the garlic?

Loud in the best way possible. Make this once, and suddenly people start showing up “just to say hi.”

What Makes This Recipe So Good

This is the rare unicorn: fast, rich, and reliable.

The garlic cream sauce clings to every bite, but it’s not heavy or cloying. It’s built in one pan, so clean-up doesn’t wreck your mood.

Lightning-fast: Ready in 15 minutes, no emergencies.
Restaurant flavor: Layers of garlic, butter, and cream balanced with a hit of lemon.
Flexible: Works with chicken breasts or thighs, pasta, rice, or veggies.
Weeknight-proof: Simple pantry staples; no weird ingredients.

Servings, Prep Time, Cooking Time, Calories

Servings: 4
Prep Time: 5 minutes
Cooking Time: 10 minutes
Estimated Calories: ~420 per serving (without sides)

Ingredient Essentials

1.5 lb boneless, skinless chicken breasts (thinly sliced or pounded to 1/2 inch; or use chicken cutlets)
1 tsp kosher salt (plus more to taste)
1/2 tsp black pepper
1/2 tsp smoked paprika (optional, for color and depth)
2 tbsp olive oil
2 tbsp unsalted butter
6 garlic cloves, finely minced (yes, six; trust the process)
1/2 cup low-sodium chicken broth
3/4 cup heavy cream
1/3 cup freshly grated Parmesan
1 tsp Dijon mustard (subtle tang = chef’s kiss)
1 tbsp lemon juice (plus extra wedges for serving)
1–2 tbsp chopped fresh parsley (or chives)
Red pepper flakes (optional, for heat)

Preparation Steps

Pound or slice the chicken. Aim for even 1/2-inch thickness so everything cooks at the same pace.
Season both sides with salt, pepper, and paprika.
Sear fast and hot. Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and cook 2–3 minutes per side until golden and just cooked through.
Transfer to a plate; tent with foil.
Butter + garlic moment. Lower heat to medium. Add butter, then garlic.
Sauté 30–45 seconds until fragrant. Don’t brown the garlic unless you enjoy bitterness (you don’t).
Deglaze and build. Stir in chicken broth, scraping up the browned bits.
Simmer 30–60 seconds to reduce slightly.
Cream it up. Pour in heavy cream, add Dijon, and bring to a gentle simmer. Stir in Parmesan until smooth.
If it gets too thick, splash in a tablespoon of broth.
Brighten. Add lemon juice and a pinch of red pepper flakes. Taste and adjust salt and pepper.
Reunite with chicken. Return chicken (and juices) to the pan, spoon sauce over, and simmer 1 minute to warm through.
Finish with parsley.
Serve immediately. Great over mashed potatoes, buttered noodles, rice, or sautéed spinach. Add lemon wedges because you’re classy.

Best Ways to Store

Fridge: Store in an airtight container up to 3 days.
Keep sauce and chicken together so the chicken stays moist.
Reheat: Low and slow on the stovetop with a splash of broth or cream to loosen. Microwave on 50–60% power in 45-second bursts.
Freezer: Not ideal (cream can split).
If you must, freeze up to 2 months and reheat gently with extra cream to bring it back together.

Why This is Good for You

We’re not calling this a kale salad, but it delivers solid protein with controlled carbs. The healthy fats keep you satisfied, which means fewer late-night snack raids.

Garlic brings antioxidants and flavor so bold you won’t miss the drive-thru. Balance the richness with steamed greens or a side salad and you’ve got a stealthy weeknight win.

Nutrition Stats

Calories: ~420 per serving
Protein: ~33g
Fat: ~28g (mostly from cream, butter, and olive oil)
Carbs: ~5–6g
Sodium: ~540mg (varies with broth and cheese)
Fiber: ~0g (pair with veg if you want more)

Numbers are estimates, IMO close enough for meal planning.

Adjust cream and Parmesan if you’re tracking macros aggressively.

Recipe Fails to Watch Out For

Overcooking the chicken: Thin cutlets go from juicy to sawdust fast. Pull at 160–165°F.
Burning the garlic: If it browns, start over.
Burnt garlic = bitter sauce.
Curdled sauce: Boiling cream hard or adding lemon too early can split it. Simmer gently and add lemon after cream thickens.
Grainy cheese: Pre-shredded Parmesan contains anti-caking agents.
Use freshly grated for a silky sauce.
Underseasoning: Taste at the end. Parmesan and broth add salt—season smart, not blind.

Recipe Variations

Mushroom Add-In: Sauté 6–8 oz sliced cremini after searing the chicken.
Build sauce right over them.
Spinach Upgrade: Stir in 2 cups baby spinach at the end until just wilted for color and fiber.
Bacon Boost: Cook 3 slices chopped bacon first; use the drippings plus a little olive oil to sear the chicken. Crumble bacon on top.
Sun-Dried Tomato Twist: Add 1/4 cup chopped sun-dried tomatoes and a pinch of Italian seasoning.
Lighter Version: Swap half-and-half for cream and thicken with a cornstarch slurry (1 tsp cornstarch + 1 tbsp water) at a gentle simmer.
Herb Forward: Finish with tarragon or basil instead of parsley for a different vibe.
Thighs Instead: Use boneless, skinless thighs; cook 4–5 minutes per side.
Extra juicy, slightly richer.

FAQ

Can I make this dairy-free?

Yes. Use olive oil instead of butter, full-fat coconut milk instead of cream, and skip the Parmesan or use a dairy-free alternative.

Add a squeeze of lemon and extra Dijon to keep the tang and body.

What can I use instead of heavy cream?

Half-and-half works with a cornstarch slurry for thickness. You can also mix Greek yogurt with a little broth off heat, but add it at the very end to prevent curdling.

How do I keep the sauce from being too salty?

Use low-sodium broth, taste before adding extra salt, and remember Parmesan is salty.

If you overdo it, add a splash of cream or a bit of unsalted broth to balance.

Is this good for meal prep?

Absolutely. It reheats well if you keep the heat gentle and add a splash of liquid to revive the sauce.

Store with rice or veggies in separate compartments for best texture.

Can I make it gluten-free?

It already is, as written. Just ensure your broth and Dijon are certified gluten-free, and serve with rice or gluten-free pasta if desired.

My Take

This is the meal I reach for when I want “wow” with minimal effort.

It punches far above its weight: big garlic energy, silky sauce, and a bright finish. Pair it with something green and a starch, and you’ve got a dinner that feels intentional even on a chaotic Tuesday.

FYI, the leftovers are elite—if you’re lucky enough to have any.