FREE 5-Ingredient Recipe EBook
- Why You Need My Creamy Garlic Chicken Recipe
- Ingredients & Substitutions
- How To Make Creamy Garlic Chicken
- My Recipe Tips
- Storage & Meal Prep
- Serving Ideas
- More Creamy Chicken Recipes
- My Tools For This Recipe
- Creamy Garlic Chicken Recipe card
- Gratitude Moment
- Recipe Reviews
My 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).
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 1/2 lb Boneless skinless chicken thighs (~6 medium) ▢
- 1 tsp Sea salt ▢
- 1/4 tsp Black pepper ▢
- 1/4 tsp Smoked paprika ▢
- 1 tbsp Olive oil ▢
- 1 tbsp Unsalted butter ▢
- 6 cloves Garlic (peeled and sliced thinly) ▢
- 3/4 cup Chicken broth, reduced sodium ▢
- 1/2 cup White cooking wine ▢
- 1 medium Bay leaf ▢
- 1/2 cup Heavy cream ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
- 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.
- Remove the chicken from the pan, cover with foil to keep warm, and set aside.
- 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.
- 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).
- 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.
- Reduce the heat to low. Add the cream and heat for just a few minutes, just until warm. (Do not boil.)
- 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 .
Add Your NotesYour Notes
© 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!
Free Printable: Low Carb & Keto Food List
- Want The Keto Cheat Sheet Printable PDF System?
- The Basic Keto Meal Formula
- Understanding Macros
- Keto Food Swaps
- Keto Food List
- Electrolyte Basics
- Keto Diet Types
- Want The Keto Cheat Sheet Printable PDF System?
- Recipe Reviews
Even though I have a great guide to starting a keto diet , people often ask me for a quick keto cheat sheet they can use. That’s why I created this simple keto diet cheat sheet , so that you can have all the info you need handy. We’ll cover the basic keto formula for building meals, foods to eat and to avoid, delicious keto swaps for high-carb foods, electrolyte basics, and 4 ways to follow the keto lifestyle.
You can keep reading to view this info, or download my keto cheat sheet printable pdf to print out or save ad-free on any device (plus the pdf has more details!).
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ foods) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System + EBooks (Only $37)
The Basic Keto Meal Formula
Eating keto doesn’t have to be complicated! While there are plenty of delicious easy keto recipes to choose from, you don’t even have to cook from a recipe to get started.
Simply follow the keto cheat sheet formula of protein + veggie + fat for your meals.
Be sure to choose a moderate amount of protein, only low carb vegetables (mostly ones that grow above ground), and generous fat to attain an optimal macro ratio. That’s approximately 60-75% of calories from fat, 20-25% protein, and 5-10% from carbohydrates. The table below will give you ideas for what to choose.
| Pick A Protein | Pick A Veggie | Add Fat |
|---|---|---|
| Beef Chicken Pork Eggs Lamb Turkey Fish Shellfish Protein powder Venison | Cauliflower Broccoli Zucchini Leafy Greens Cucumbers Brussels Sprouts Cabbage Asparagus Radishes Bell Peppers Jicama Celery | Butter Avocado Oil Cheese Bacon Avocado Lard Ghee Mayo Nuts MCT Oil |
Understanding Macros
Macros are macronutrients for short. They include fat, protein, and carbohydrates.
You can calculate your own macros using the macro calculator , but the macro keto cheat sheet below will explain how to look at macros when following a keto lifestyle.
Carbs Are A Limit.
Keeping carbs low is what gets you into ketosis and keeps you there. Ketosis means that you’re using fat as your primary energy source instead of sugar, and requires keeping carbs very low.
A good starting point is 20-25 grams net carbs per day, but you can experiment after a few weeks to see if your body stays in ketosis at higher levels. People who are very active may be able to do more and stay in ketosis, up to around 50 grams per day.
“Carbs are a limit” means that you set a limit for how many carbs to eat per day and don’t exceed it. You don’t have to hit that limit, so if you’re under that’s okay, just don’t go over. Ideally most of your carbs would come from low carb vegetables, and if you’re eating enough veggies, you’ll usually get close to the limit naturally.
A common misconception is that reaching ketosis requires a certain macro ratio, but it’s really only restricting your carb intake that gets you there [ * ]. In the absence of sufficient carbs to use as energy, the body will switch to using fat as fuel. This is called the metabolic state of ketosis.
Protein Is A Goal.
Protein is made up of amino acids, the building blocks of all our cells. It’s a crucial for keeping our muscles strong and for many cellular functions [ * ].
“Protein is a goal” means that you always want to eat enough protein to reach the goal each day, but not exceed it too much. You want enough for your needs, but excess protein can trigger gluconeogenesis, which is protein being converted to sugar [ * ] and can kick you out of ketosis.
Fat Is A Lever.
Fat is the primary macronutrient in a keto lifestyle, because being in ketosis means that fat is your primary fuel source. Fat as a fuel source will come from your food, and if you are losing weight, from your body.
A big advantage of a keto lifestyle is the high fat intake. It keeps you full and satisfied, making it easier to stick to, and using it as the primary fuel source makes it easier on your body to burn body fat, with a lower chance of breaking down your muscle (provided you get enough protein).
Aside from reaching your protein goal and limiting your carbs, the remainder of your calories on a keto diet comes from fat.
Don’t fear fat – it’s your main energy source on keto, and getting enough of it trains your body to use fat for fuel instead of sugar. That means that as long as you are not overdoing your overall calorie intake, you’ll efficiently burn your body fat for fuel as well.
“Fat is a lever” means that you can increase or decrease your fat intake depending on your goals and hunger levels. Increase it (along with exercise) to gain muscle, or decrease it to lose weight.
Keto Food Swaps
One of my favorite challenges is creating recipes, or just discovering, keto food swaps. These are delicious keto replacements for traditionally high-carb or high-sugar foods.
So, I created this keto diet cheat sheet with all the swaps in one place! I also have more keto food swaps in my Easy Keto Cookbook .
Keto Swaps For Breakfast
| Instead Of This… | Eat This |
|---|---|
| Pancakes | Almond flour pancakes or coconut flour pancakes |
| Oatmeal | Keto oatmeal with hemp seeds |
| Cinnamon rolls | Fathead cinnamon rolls |
| Cereal | Keto nut granola |
| Muffins | Almond flour muffins or coconut flour muffins |
| Donuts | Almond flour donuts |
| Scones | Almond flour scones |
| High-sugar smoothies | Smoothie with berries or avocado |
| Hash browns | Cauliflower hash browns |
| Breakfast casserole | Breakfast casserole with no potatoes |
| Egg whites | Whole eggs |
| Turkey bacon | Bacon |
| Waffles | Chaffles |
Keto Swaps For Bread
| Instead Of This… | Eat This |
|---|---|
| Bagels | Fathead bagels |
| English muffin | Almond flour English muffin |
| White bread | Keto white bread |
| Multigrain bread | Coconut flour bread with seeds |
| Tortillas for wraps | Coconut flour tortillas |
| Corn taco shells | Cheddar cheese taco shells |
| Burger buns | Oopsie rolls , portobello mushroom caps |
| Breadsticks | Cauliflower breadsticks |
| Biscuits | Almond flour biscuits |
| Cornbread | Almond flour cornbread |
| Croutons | Parmesan crisps |
| Rice | Cauliflower rice , konjac rice |
Keto Swaps For Meals & Side Dishes
| Instead Of This… | Eat This |
|---|---|
| Breaded wings | Crispy air fryer wings (unbreaded) |
| Low-fat meat & poultry | High-fat cuts, or cook low-fat cuts with fat |
| Mashed potatoes | Mashed cauliflower |
| Roasted potatoes | Roasted or fried radishes |
| Tacos | Taco salad |
| Pizza | Fathead crust , chicken crust , or cauliflower crust pizza |
| Lasagna | Eggplant lasagna |
| Potato salad | Cauliflower “potato” salad |
| French fries | Jicama , rutabaga , or zucchini fries |
| Tater tots | Cauliflower tots |
| Wraps | Lettuce wraps , almond flour tortillas |
| Sushi | Naruto-style or homemade rice-free sushi |
| Breaded chicken or fish | Breaded cuts with almond flour or pork rinds |
| Spaghetti | Zoodles , spaghetti squash , shirataki noodles, kelp noodles |
Keto Swaps For Snacks & Sauces
| Instead Of This… | Eat This |
|---|---|
| Nachos | Cheese crisps |
| High-sugar fruit | Berries & other keto fruits |
| Crackers | Almond flour crackers |
| Hummus | Cauliflower hummus |
| Soft pretzels | Fathead pretzels |
| Popcorn | Puffed cheese |
| Granola bars | Grain-free granola bars |
| Jam | Sugar-free berry chia jam |
| Sweet fruity yogurt | Full-fat plain Greek yogurt with berries |
| Sweet salad dressing | Ranch , blue cheese , or plain vinaigrette |
| Ketchup | Mustard and/or sugar-free ketchup |
| BBQ sauce | Sugar-free BBQ sauce |
| Sweetened peanut butter | Natural, sugar-free nut butters |
| Light mayo | Avocado oil mayo |
| Maple syrup | Sugar-free, maple flavored syrup |
| Potato chips | Zucchini chips , pepperoni chips , pork rinds |
Keto Swaps For Cooking & Baking
| Instead Of This… | Eat This |
|---|---|
| Sugar | Monk fruit or allulose |
| Powdered sugar | Powdered monk fruit or allulose |
| White flour | Almond or Coconut flour (use in tested recipes) |
| Making baked goods soft/chewy | Xanthan gum, flax seed meal, psyllium husk powder |
| Breadcrumbs | Pork rinds or almond flour |
| Margarine | Butter, coconut oil, or ghee |
| Vegetable oil | Olive or avocado oil |
| Bananas | Banana extract |
| Chocolate chips | Sugar-free chocolate chips |
| Cornstarch or flour roux | Xanthan gum or gelatin powder (used at the end) |
| Simple syrup | Dissolve monk fruit allulose blend in water over heat |
Keto Swaps For Drinks
| Instead Of This… | Eat This |
|---|---|
| Lemonade | Water with lemon |
| Soda | Flavored sparkling water |
| Milk | Almond milk, coconut milk, heavy cream |
| Latte | Butter coffee |
| Coffee creamer | Heavy cream |
| Sweet wine | Dry wine |
| Beer | Ultra light beer |
| Mixed drinks | Hard liquor with soda + lemon |
If you’re looking specifically for keto alcohol options, browse the full keto alcohol guide .
Keto Food List
When looking for a keto cheat sheet printable, the most-requested information is a keto food list.
The great thing is that keto doesn’t have to feel restrictive. It’s incredibly satisfying and there’s such a wide variety of foods you can eat!
Foods To Eat On Keto
- Leafy greens – Such as spinach, chard, and lettuce.
- Above-ground veggies – Such as peppers, zucchini, and cauliflower.
- Full-fat cream & cheese – Such as heavy cream, sour cream, and full-fat hard cheeses.
- Natural meats – Such as beef, lamb, and pork.
- Berries – Such as raspberries, blackberries, and strawberries.
- Avocados
- Unsweetened nut milks – Such as almond milk and coconut milk.
- Almond flour and coconut flour
- Eggs
- Healthy fats – Such as coconut oil, avocado oil, olive oil and butter.
Foods To Avoid On Keto
- White flour & sugar
- Rice & grains – Such as barley, wheat, and corn.
- Milk & yogurt – Such as fruit on the bottom yogurt, sweetened Greek yogurt, and all milk.
- Cereal
- Processed food – Such as granola bars, candy
- Most fruit – Such as apples, bananas, and grapes
- Hydrogenated fats – Such as vegetable oil, soybean oil, and margarine
- Sweetened beverages & condiments – Such as soda, ketchup, and sweet dressings
- Starchy veggies – Such as peas, carrots, and beets.
- Potatoes – Such as sweet potatoes and white potatoes.
That’s the short keto diet cheat sheet version of all the keto food categories, but I recommend downloading the full Keto Cheat Sheet System. It includes a super detailed printable keto food list with over 100 items, including 2 color-coded pages with net carb counts, along with 6 more pages of keto cheat sheets:
Get The Keto Cheat Sheet System PDF (Only $37)
Electrolyte Basics
Getting enough electrolytes is crucial for anyone, but especially so on a keto diet. The reason is that ketosis has a diuretic effect, which increases excretion of water and electrolytes, especially sodium [ * ]. This is often the cause of the keto flu.
For more details on electrolytes and avoiding keto flu, check out the full keto flu guide here .
The important thing to know about electrolytes is that replenishing them will keep keto flu away and keep your body functioning well. I always recommend an electrolyte drink and whole food sources of anything your body needs before resorting to supplements, so I made a list of what to eat to get each of the 3 major electrolytes – sodium, magnesium and potassium.
Here’s your keto diet cheat sheet for getting electrolytes from food:
| Sodium | Magnesium | Potassium |
|---|---|---|
| Bone broth Boullion cubes Bacon Salted nuts Pickles | Seaweed Seeds Nuts Avocado Leafy greens | Potassium chloride Avocado Bone broth Spinach Broccoli Mushrooms Beef Pork |
Keto Diet Types
People follow a keto lifestyle for different reasons. Some do it just to lose weight, others are after better overall health, increased energy, and reduced inflammation.
Strictly speaking, the defining factor of a keto diet is the metabolic state of ketosis, which is achieved by restricting carbs. However, many people (myself included) also reduce or eliminate processed, inflammatory, or low-nutrient foods.
Below is your keto cheat sheet summary of the different ways that people follow keto. You choose what works best for your goals and lifestyle!
- Strict Keto – Up to 20-30g net carbs daily, count all calories and macros, and eat clean, unprocessed foods.
- Lazy Keto – Up to 20-30g net carbs daily, and track only net carbs OR eat keto foods without tracking.
- Dirty Keto – Up to 20-30g net carbs daily, with “if it fits your macros” approach including processed foods.
- Low Carb – Up to 50-100g net carbs daily, less strict.
For a more detailed listing of these different types of keto with pros and cons, grab the Easy Keto Cheat Sheet Printable PDF below!
Want The Keto Cheat Sheet Printable PDF System?
Get all this information and MORE in convenient printer-friendly format – 13 cheat sheet pages you can take with you anywhere or keep in your kitchen, plus 4 recipe cookbooks! Includes:
- Keto food list (230+ foods) – Super detailed & color-coded, with net carb counts, so you’ll know exactly what to eat.
- Foods to avoid on keto – Detailed and specific list so that you know exactly what to watch out for.
- Macros cheat sheet – Explains everything you need to know about macros to succeed on keto.
- Keto food swaps (60+ swaps) – Covers virtually every food you love, so you don’t have to miss out!
- Keto meal formula – With specific food ideas, so it’s easy to mix-and-match.
- Keto flu guide – Understand what it is and exactly how to avoid it.
- Electrolyte cheat sheet – With whole food ideas + bonus keto tips.
- Keto Diet Types – Summary of 4 ways to do keto, so you can choose what fits you best.
- FOUR (4!) Keto Swaps Recipe EBooks – Dozens of recipes to replace bread, rice, potatoes, pasta, desserts, and other carbs you’d otherwise miss.
Get The Printable Keto Cheat Sheet System (75 pages, Only $37!)
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.
Scan this QR code with your phone’s camera for the full recipe, including tips, step-by-step photos, and storage, or to save it to your account. You can also find it at: https://www.wholesomeyum.com/creamy-garlic-chicken-recipe/
Ingredients
- 1 1/2 lb Boneless skinless chicken thighs (~6 medium)
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 1/4 tsp Smoked paprika
- 1 tbsp Olive oil
- 1 tbsp Unsalted butter
- 6 cloves Garlic (peeled and sliced thinly)
- 3/4 cup Chicken broth, reduced sodium
- 1/2 cup White cooking wine
- 1 medium Bay leaf
- 1/2 cup Heavy cream
Instructions
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
- 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.
- Remove the chicken from the pan, cover with foil to keep warm, and set aside.
- 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.
- 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).
- 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.
- Reduce the heat to low. Add the cream and heat for just a few minutes, just until warm. (Do not boil.)
- Remove the bay leaf. Add the chicken back to the pan and spoon the creamy garlic sauce over it.
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 .
© 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. :)
FREE 5-Ingredient Recipe EBook
- Why You Need My Creamy Garlic Chicken Recipe
- Ingredients & Substitutions
- How To Make Creamy Garlic Chicken
- My Recipe Tips
- Storage & Meal Prep
- Serving Ideas
- More Creamy Chicken Recipes
- My Tools For This Recipe
- Creamy Garlic Chicken Recipe card
- Gratitude Moment
- Recipe Reviews
My 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).
Recipe Video
Ingredients
Tap underlined ingredients to see the ones I use.
- 1 1/2 lb Boneless skinless chicken thighs (~6 medium) ▢
- 1 tsp Sea salt ▢
- 1/4 tsp Black pepper ▢
- 1/4 tsp Smoked paprika ▢
- 1 tbsp Olive oil ▢
- 1 tbsp Unsalted butter ▢
- 6 cloves Garlic (peeled and sliced thinly) ▢
- 3/4 cup Chicken broth, reduced sodium ▢
- 1/2 cup White cooking wine ▢
- 1 medium Bay leaf ▢
- 1/2 cup Heavy cream ▢
Instructions
Tap on the times in the instructions to start a kitchen timer.
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, and smoked paprika.
- 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.
- Remove the chicken from the pan, cover with foil to keep warm, and set aside.
- 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.
- 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).
- 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.
- Reduce the heat to low. Add the cream and heat for just a few minutes, just until warm. (Do not boil.)
- 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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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!
