Welcome to your new favorite weeknight dinner! This Creamy Herb Skillet Chicken in Garlic Butter Sauce brings tender, juicy chicken breasts together with a rich, velvety garlic and herb sauce that will have the whole family begging for seconds. Best of all, it comes together in just one pan for effortless cleanup.
Why You Will Love This Recipe
If you are searching for a dinner that feels like a fancy restaurant meal but is easy enough for a busy Tuesday night, this is it. The combination of aromatic garlic, savory herbs, and a luscious cream sauce creates pure comfort food magic. Plus, because everything cooks in a single skillet, you will spend less time doing dishes and more time enjoying your meal. It is naturally low in carbohydrates, gluten-free, and pairs wonderfully with almost any side dish you have on hand.
Ingredients
- Two large boneless skinless chicken breasts, cut in half horizontally to create four thin cutlets
- Salt and freshly ground black pepper to taste
- Two tablespoons all-purpose flour for a light coating
- Two tablespoons unsalted butter, divided
- One tablespoon olive oil
- Four cloves fresh garlic, minced
- One cup low-sodium chicken broth
- One cup heavy cream
- One teaspoon dried Italian seasoning
- Half a teaspoon dried thyme
- One-quarter cup grated Parmesan cheese
- Two tablespoons fresh parsley, chopped
Step-by-Step Instructions
- Season both sides of the chicken cutlets generously with salt and pepper, then lightly dredge them in the all-purpose flour, shaking off any excess.
- Heat one tablespoon of olive oil and one tablespoon of unsalted butter in a large skillet over medium-high heat until shimmering.
- Add the chicken to the skillet and sear for about four to five minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
- In the same skillet, melt the remaining tablespoon of butter. Add the minced garlic and cook for about thirty seconds until fragrant, being careful not to burn it.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let the liquid simmer and reduce by half.
- Lower the heat to medium-low and stir in the heavy cream, Italian seasoning, and dried thyme. Allow the sauce to gently simmer until it begins to thicken.
- Stir in the grated Parmesan cheese until completely melted and incorporated into the smooth sauce.
- Return the cooked chicken cutlets back into the skillet, spooning the warm garlic herb sauce generously over the top. Simmer for another two minutes to let the flavors meld together.
- Garnish with freshly chopped parsley and serve immediately while hot.
Expert Tips / Pro Tips
For the best texture, make sure your chicken cutlets are of an even thickness before cooking so they cook at the same rate. Searing the chicken in a combination of oil and butter gives you the high smoke point of oil with the rich flavor of butter. When making the sauce, keep the heat at a gentle simmer once you add the heavy cream to prevent it from curdling. If you want a thicker sauce, let it simmer for an extra minute or two before adding the cheese.
Variations & Substitutions
You can easily customize this dish to fit your dietary preferences or what you have in your refrigerator. If you prefer dark meat, swap the chicken breasts for boneless skinless chicken thighs. For a dairy-free option, you can substitute full-fat canned coconut milk for the heavy cream and use a dairy-free parmesan alternative. To add an extra boost of greens, toss in a few handfuls of fresh baby spinach right into the sauce until wilted.
Serving Suggestions
This creamy skillet chicken is incredible when served over a bed of garlic mashed potatoes, buttered fettuccine, or steamed white rice to soak up every drop of the delicious sauce. Pair it with a side of roasted asparagus, steamed broccoli, or a crisp green salad tossed in a vinaigrette to balance out the richness of the garlic cream sauce.
Storage, Freezing & Reheating
Store any leftover chicken and sauce in an airtight container in the refrigerator for up to three or four days. Freezing is generally not recommended because dairy-based cream sauces can separate and become grainy when thawed and reheated. To reheat leftovers, place the chicken and sauce in a skillet over low heat on the stovetop, adding a splash of chicken broth or milk to loosen up the sauce as it warms.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 420 kcal |
| Protein | 34 g |
| Carbohydrates | 8 g |
| Fat | 28 g |
| Saturated Fat | 15 g |
| Sodium | 580 mg |
FAQ
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work wonderfully in this recipe and tend to stay even juicier during cooking.
What can I use instead of heavy cream?
If you want a lighter option, you can use half-and-half, though the sauce will be slightly less thick and creamy compared to heavy cream.
How do I prevent my garlic from burning?
Garlic burns very quickly and turns bitter. Make sure to keep your heat at medium and stir constantly when cooking the garlic for those crucial thirty seconds.
Cozy Garlic Herb Chicken Skillet
Ingredients
Method
- In a small bowl, mix together the salt, black pepper, oregano, and smoked paprika. Season both sides of the chicken breasts evenly with the spice mixture, then lightly dredge them in the all-purpose flour.
- Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until melted and shimmering.
- Add the chicken breasts to the skillet and sear for 5 to 6 minutes on each side, or until golden brown and cooked through to an internal temperature of 165 degrees F. Remove the chicken from the skillet and set aside on a plate.
- In the same skillet, add the remaining olive oil and butter. Reduce the heat to medium and add the minced garlic, fresh rosemary, and fresh thyme, stirring constantly for about 1 minute until fragrant.
- Pour in the chicken broth and fresh lemon juice, scraping up any browned bits from the bottom of the pan. Let the sauce simmer and reduce by half, about 3 to 4 minutes.
- Return the cooked chicken breasts to the skillet, spooning the warm garlic herb sauce generously over the top. Garnish with extra fresh herbs and serve immediately.