Why it’s so good!
This creamy garlic chicken has quickly become one of my new favourites. When you make it, you’ll have creamy, comforting goodness in next to no time. This recipe is weekend flavour all wrapped up in an easy weeknight dish. And who doesn’t love chicken?! It’s just so versatile and I have no shortage of tasty chicken recipes to try here.
Not only is this chicken in garlic cream sauce quick and so easy to make, but it’s also just so cosy and comforting. Tender chicken breast bathed in a creamy, garlic-y sauce with a good kick of parmesan too. It’s absolutely flavour-packed and so morish. It’s also loaded with nutritious spinach, which is always a win.
For more creamy veggie and chicken dishes, don’t miss my Thai green chicken curry and spicy chicken pasta recipes.
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Ingredients
Jump to the recipe for full ingredients and instructions.
- Chicken breast: I use chicken breast because I almost always have some on hand in the freezer — and on the rare occasions I don’t, it’s easy to find at the supermarket. Boneless skinless chicken thighs will work too though.
- Chicken stock: This creamy garlic chicken recipe is actually not too heavy or calorie-laden thanks to the stock that makes up a large part of the sauce. For more complex flavour you can swap half of the chicken stock for a dry white wine and make sure to reduce it along with the vinegar before proceeding.
- White wine vinegar: To deglaze the pan along with the chicken stock. White wine vinegar works wonders for getting all of those crispy crunchy bits off the bottom of the skillet and adds a balancing tang.
- Thickened cream: Also called heavy cream, this is a key ingredient in the creamy garlic chicken sauce. You could substitute it by combining equal parts full-cream milk and thickened cream if you want something a little lighter.
- Parmesan cheese: To add some cheesy flavour to the garlic sauce. I like to use finely grated parmesan (never use pre-grated as the flavour stales and it’s covered in coatings to stop it sticking together that both change the flavour and stop it from melting properly). I use a microplane or the small side of a box grater.
- Spinach: I love the pop of colour spinach adds, plus it makes this dish more wholesome and filling. Such a fun and quick way to get an extra dose of veg. You can also skip the spinach but add something like asparagus or green beans instead. These will need a little longer to cook through though and a little fresh parsley at the end will add lovely freshness.
- Garlic: You’ll need a lot of garlic here (well it is in the name). Using 5 fresh garlic cloves give this creamy garlic parmesan chicken a great garlicky punch, but if you love, love, love your garlic, go ahead and add another. Fresh garlic will give you a better flavour than powdered but if you want to swap, use about ¼ teaspoon garlic powder per fresh clove.
- Aromatics & Seasonings: You’ll also need salt, black pepper, dried chilli flakes, and dried thyme — the thyme adds an extra something special so it remains rich but also earthy.
How to make creamy garlic chicken
While this chicken in creamy garlic sauce may look super elaborate, it couldn’t be easier to make. It will be prepped in just 5 minutes — with 20 or so minutes of cooking time required.
Jump to the recipe for full ingredients and instructions.
1. Season the chicken
If you haven’t already, slice the chicken into large chunks. Add them to a large bowl with the salt, thyme, and pepper and mix well to coat evenly.
2. Cook the chicken
Heat some cooking oil in a frying pan or large skillet over medium-high, then add the chicken. Cook for 3-4 minutes on each side. Remove from the pan and set aside.
3. Deglaze the pan
Add minced garlic to the pan and cook for 1 minute while stirring often. Pour in the stock and vinegar and deglaze the pan using a spatula. Allow it to come to a simmer and reduce for about 1 minute, or until reduced by half.
4. Make the sauce
Add the thickened cream and chilli flakes and stir. Bring the mixture to a simmer again, and allow it to reduce and thicken. Add the Parmesan cheese and stir until melted.
5. Add the chicken & spinach
Reintroduce the chicken back to the pan with the spinach. Stir to combine and continue to cook until the spinach is wilted. Serve this creamy garlic parmesan chicken with your favourite side and enjoy!
What to serve with creamy garlic chicken
As my creamy garlic chicken recipe already features a protein and a vegetable, all you really need is a carb to create a full meal. I love to serve it on a bed of creamy, fluffy mashed potatoes.
It’s great with pasta too. Cook the pasta separately in salted boiling water, then add it to the creamy garlic chicken and mix well. As a note, I recommend that you cut the chicken smaller if serving with pasta so that you can eat it without a knife. The chicken will also cook more quickly.
And to keep things extra easy, serve with simple white or brown rice.
Tips and tricks
- Add some other vegetables to your creamy chicken with spinach. It would taste great with mushrooms too. Add them to the skillet and sauté right after the chicken so they soak up all that seasoning and flavour. Make sure they’re nice and golden, then remove from the pan and set aside. Incorporate them back into the skillet with the spinach and chicken just before serving. If you do decide to include mushrooms, they’ll soak up any leftover oil, so you may need to add some before adding the garlic.
- The deglazing step adds a lot of flavour, so don’t skip it! After cooking the chicken, add the chicken stock and white wine vinegar to the skillet. Use a spatula to remove all of those crunchy bits that may be stuck to the bottom — they’re full of deep, complex flavours that you don’t want to leave behind.
- Consider marinating the chicken first. Yes, you can make this creamy garlic chicken recipe in just about 25 minutes, but allowing the chicken to marinate in the salt, pepper, and thyme for 30 minutes will make it more flavoursome. It’s not required, but it’s worth a try if you have the time.
Storage
Allow your creamy garlic chicken to cool completely before placing leftovers in an airtight container in the fridge for up to 3-4 days. Reheat in a saucepan or skillet on the stovetop over medium heat until warmed through.
I don’t recommend freezing cream-based dishes like this chicken in creamy garlic sauce. The sauce will separate and become grainy upon thawing, making the texture a bit unpleasant.
FAQs
Yes, you can substitute chicken thighs for chicken breasts. That said, it’s important to keep in mind that thighs may have a slightly different cooking time. Adjust accordingly to make sure they’re cooked through.
I like fresh best for its flavour and texture. But, if it’s all you have you can certainly use frozen spinach instead. I encourage you to thaw and drain it before adding it to the skillet with the sauce and the chicken — otherwise, the whole thing could get watery.
If you find that your creamy garlic sauce is too loose for your liking, you can thicken it by simmering it a bit longer until it reduces down. You can also add a slurry of a teaspoon or two of cornflour (cornstarch) with some water, to help quicken the thickening process.
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Did you try my creamy garlic chicken with spinach? Show it some love in the comments below.
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Ingredients
- 600 g skinless boneless chicken breasts (~1 ¼lb)
- 1 teaspoon cooking sea salt / kosher salt
- 1 teaspoon dried thyme
- ½ teaspoon freshly cracked black pepper
- 1 tablespoon cooking oil
- 5-6 cloves fresh garlic, minced
- 1 cup chicken stock (chicken broth) (250ml)
- 2 teaspoons white wine vinegar
- ½ cup thickened cream (heavy cream) (125ml)
- pinch dried chilli flakes (red pepper flakes), optional
- ⅓ cup parmesan cheese, finely grated (35g/1 ¼oz)
- 200 g baby leaf spinach (7oz)
For best results, always weigh ingredients where a weight is provided
Equipment
- Deep large skillet / frying pan
Instructions
- Slice the chicken into large chunks (2-bite sized or 2×2 inch) then add them to a large bowl with the salt, thyme and pepper. Mix well to coat evenly.
- Heat the oil in a frying pan / large skillet over medium-high heat then add the chicken. Cook for 3-4 minutes on each side or until just cooked through.
- Set the chicken aside on a plate and cover with foil, then add the garlic to the pan. Cook for 1 minute, stirring often so it doesn’t burn.
- Add stock and vinegar, and deglaze the pan using the spatula to remove any bits that are stuck to the pan. Let it come to a simmer and reduce for about 1 minute or until reduced by half.
- Add the cream and chilli flakes and stir. Bring it back to a simmer again and let it reduce and thicken slightly.
- Add the parmesan cheese and stir until melted through.
- Add the chicken back to the pan, along with the spinach and cook stirring and turning it all over until the spinach is wilted and everything is nice and hot.
- Great served over mashed potato. Rice and pasta are also good.
- Please take a moment to leave a comment & rating. It's appreciated and so helpful.
Notes
- Tablespoons: I use a standard Australian 20ml tablespoon (equal to 4 teaspoons). Check yours before measuring.
- If you want to stir this through pasta like penne or shells, for instance cut the chicken into smaller pieces so that you can eat it just with a fork.
- Mushrooms are great in this too. Slice them and saute them after the chicken has been removed until they’re golden. You may need to add more oil as they will absorb it. Then just continue on at step 3 with the garlic.
- Nutrition details are approximate only – scroll below the recipe to find the full nutritional information.
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