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One-Pan Creamy Garlic Chicken Breasts
4.9 from 34 votes

One-Pan Creamy Garlic Chicken Breasts

This Creamy Garlic Chicken is a family favorite! The kids will clear their plates with this easy, 30-minute one-pan recipe, perfect for weeknight dinners. The tender chicken breasts are cooked until golden and crispy; then the deliciously decadent creamy garlic sauce is made in the same pan. There are plenty of ways to adapt the recipe, and it is excellent served over rice, pasta, or potatoes! Easy and delicious comfort food at its very best.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 570 kcal
Course: Main Course
Cuisine: Australian

Ingredients

For the chicken
  • 2 chicken breast see note 1
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon garlic powder
  • 2 tablespoon olive oil
  • 1 tablespoon butter
For the sauce
  • 2 tablespoon butter
  • 8 cloves garlic finely chopped
  • 2 tablespoon dry sherry see note 2, optional
  • ¾ cups chicken broth or chicken stock
  • 1 ¼ cups heavy cream
  • ½ teaspoon Dijon mustard (see note 3)
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
To serve
  • parsley or oregano, fresh

Instructions

To prepare the chicken
    Cup of Yum
  1. Lay the chicken breast flat on a chopping board and pat it dry so it doesn't slip.2 chicken breasts
  2. Use a large sharp knife, and keeping it parallel to the board cut sideways through the breast. (see bulk of post for pictures)
  3. Carefully cut through until you have two plump cutlets. Repeat with the second chicken breast.
  4. If you find they are not an even thickness, you can use a meat mallet (or a heavy pan) to bash the plumper end down.
  5. Add the flour to a shallow dish.¼ cup / 35 g all-purpose flour
  6. Season the chicken cutlets on both sides with salt, pepper and garlic powder, then coat them lightly in the flour. (don't discard the leftover flour yet)½ tsp salt½ tsp black pepper½ tsp garlic powder
To cook the chicken
  1. Heat the olive oil in a heavy skillet or frying pan, over medium-high heat. Once shimmering, add the butter and the chicken cutlets to the pan.2 tbsp olive oil1 tbsp butter
  2. Cook chicken for 3-4 minutes per side, until golden brown. Remove the fillets to a plate, tent with foil, and set aside.
To make the sauce
  1. Turn the heat on the pan to low (don't wash it out), add the butter and the finely chopped garlic, stir well and cook for 2 minutes until softened but not colored.2 tbsp butter8 cloves / 6 cloves garlic
  2. Add two tablespoons of the remaining dredging flour to the garlic and stir to coat. (see note 4)
  3. Slowly whisk in the chicken broth and sherry (if using).¾ cups / 180 ml chicken broth/stock2 tbsp dry sherry – optional
  4. Bring to a simmer and cook gently for a minute.
  5. Add the heavy cream, mustard, salt, and pepper to the pan and stir well. Bring to simmer.1 ¼ cups / 300 ml heavy cream½ tsp Dijon mustard¼ tsp salt¼ tsp black pepper
  6. Add the chicken back into the pan, plus any collected juices. Simmer together for another 2-3 minutes until the sauce has thickened, and the chicken is cooked through.
  7. Season to taste and serve.
  8. Garnish with chopped parsley. fresh parsley/oregano

Notes

  • Using larger chicken breasts will make this process easier. Feel free to use boneless, skinless chicken thighs; instead, they will need to be cooked for 15-20 minutes instead of 8.
  • You can replace the dry sherry with white wine or masala if you have that on hand instead. If you don’t consume alcohol then just leave it out.
  • I use Dijon mustard, but you can use grain mustard, hot English mustard, or sweet American mustard.
  • Don’t worry about using the flour that has touched the raw chicken; it is going to be cooked out and will be perfectly safe. Once you have added the flour to the sauce, the remaining flour needs to be thrown away.

Nutrition Information

Calories 570kcal (29%) Carbohydrates 11g (4%) Protein 28g (56%) Fat 46g (71%) Saturated Fat 24g (120%) Trans Fat 1g (50%) Cholesterol 197mg (66%) Sodium 692mg (29%) Potassium 557mg (12%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 1393IU (28%) Vitamin C 4mg (4%) Calcium 73mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 570

% Daily Value*

Calories 570kcal 29%
Carbohydrates 11g 4%
Protein 28g 56%
Fat 46g 71%
Saturated Fat 24g 120%
Trans Fat 1g 50%
Cholesterol 197mg 66%
Sodium 692mg 29%
Potassium 557mg 12%
Fiber 1g 4%
Sugar 1g 2%
Vitamin A 1393IU 28%
Vitamin C 4mg 4%
Calcium 73mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.