The Best Savory Garlic Chicken in a Creamy Sauce

Are you looking for a truly delicious meal that’s also incredibly easy to make? Look no further than this Savory Garlic Chicken in a Creamy Sauce! Imagine tender, perfectly cooked chicken breasts swimming in a rich, garlicky cream sauce that tastes like it came from a fancy restaurant. This simple recipe is ideal for busy weeknights and comes together in just about 30 minutes, delivering amazing flavor with minimal effort.

Why You’ll Love This Savory Garlic Chicken

This recipe is a staple for good reason. It consistently delivers comfort and impressive flavor. You will absolutely adore making and eating this incredible dish.

• Quick & Easy: Get this flavorful Savory Garlic Chicken in a Creamy Sauce on the table in about 30 minutes. It’s a lifesaver for busy weeknights.
• Flavorful: Enjoy the rich, garlicky, and deeply savory cream sauce. Every bite is absolutely delicious.
• Comforting: This hearty meal provides ultimate satisfaction and warmth, perfect for any season.
• Versatile: It pairs beautifully with so many different side dishes.
• Impressive: Serve this elegant chicken dish to guests without the fuss of a complicated recipe.

Ingredients

Gather these simple ingredients to create your next favorite weeknight dinner. Each component plays a crucial role in building the incredible flavors of this Savory Garlic Chicken in a Creamy Sauce.

• 4 boneless, skinless chicken breasts
• ¼ cup all-purpose flour
• 1½ tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 head garlic, peeled (about 8-10 cloves)
• ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
• 1 cup heavy cream, at room temperature
• 2 cups packed baby spinach
• Salt and black pepper, to taste

Notes & Substitutions

For the best results, use good quality ingredients. You can easily adapt this dish to your pantry.

• Chicken: If your chicken breasts are very thick, pound them to an even ½-inch thickness. This ensures they cook quickly and evenly.
• Wine: Dry white wines like Sauvignon Blanc or Pinot Grigio work best for deglazing and adding depth.
• Substitute: If you prefer not to use wine, substitute with an equal amount of chicken broth.
• Cream: Always use room temperature heavy cream. This helps prevent the sauce from curdling when added to the hot pan.

Equipment

You won’t need many special tools for this delightful recipe. A good quality skillet is key.

• Large skillet with high sides
• Cutting board
• Sharp knife
• Measuring cups and spoons
• Meat thermometer (optional, but recommended for accuracy)

Instructions

Follow these easy steps to prepare your perfectly tender Savory Garlic Chicken in a Creamy Sauce. This simple process ensures a restaurant-quality meal at home.

1. Season Chicken: Pat the chicken breasts dry with paper towels. Season both sides generously with salt and black pepper.
2. Dredge Chicken: Place the all-purpose flour on a medium plate. Dredge each seasoned chicken breast in the flour, ensuring it’s evenly coated. Gently pat off any excess flour.
3. Sear Chicken: Heat a large skillet with high sides over medium-high heat. Add one tablespoon of unsalted butter and the olive oil to the pan. Once the butter has melted and the oil is shimmering, add the floured chicken breasts. Sear until they are beautifully golden brown on one side, about 3-4 minutes. Flip them over and sear the other side until golden brown, another 2-3 minutes. Remove the seared chicken breasts from the pan and set them aside on a clean plate.
4. Toast Garlic: Reduce the heat to medium. Add the remaining ½ tablespoon of butter to the same skillet. Once melted, add the peeled garlic cloves. Toast the garlic, stirring occasionally, until they are light brown on all sides and fragrant, about 2-3 minutes. Be careful not to burn the garlic.
5. Deglaze with Wine: Carefully pour the dry white wine into the pan with the toasted garlic. Bring the mixture to a boil, scraping up any browned bits from the bottom of the pan with a wooden spoon. This adds so much flavor to the creamy sauce. Let it simmer gently until the wine has reduced by half, about 3-5 minutes.
6. Add Cream: Once the wine has reduced, pour in the room temperature heavy cream. Stir well to combine the cream and wine mixture. Bring the sauce back to a gentle boil, then immediately reduce the heat to a low simmer.
7. Finish Chicken: Carefully return the seared chicken breasts to the skillet, nestling them into the simmering cream sauce. Cover the skillet with a lid and cook for another 5-8 minutes, or until the chicken is cooked through. For optimal food safety, the USDA recommends that all poultry, including chicken breasts, be cooked to an internal temperature of 165°F (74°C).
8. Wilt Spinach: Once the chicken is fully cooked, add the packed baby spinach directly into the skillet around the chicken. Cover the lid again and simmer for just 1-2 minutes to allow the spinach to wilt.
9. Serve: Remove the lid and gently toss the wilted spinach with the chicken and the rich cream sauce until it’s fully incorporated. Taste the sauce and adjust seasonings with additional salt and pepper if needed. Serve your amazing Savory Garlic Chicken in a Creamy Sauce immediately.

Pro Tips & Troubleshooting

Achieve perfection with your Savory Garlic Chicken in a Creamy Sauce by keeping these helpful tips in mind. They address common concerns and enhance flavor.

• Garlic Intensity: For a mellower, sweeter garlic flavor, roast the head of garlic in the oven before peeling and adding to the pan.
• Garlic Size: If your garlic cloves are very large, cut them in half to ensure even toasting and flavor release in the sauce.
• Sauce Texture: Using room temperature heavy cream is crucial. Cold cream can sometimes cause the sauce to separate or curdle when added to a hot pan.
• Add Flavor: Stir in a dollop of Dijon mustard at the end for an extra layer of savory depth. It complements the creamy garlic sauce beautifully.
• Additions: Feel free to sauté sliced mushrooms, diced onions, or sun-dried tomatoes before adding the garlic for more complexity.
• Don’t Overcrowd: If you’re doubling the recipe or your skillet is small, sear the chicken in two batches. Understanding the culinary science of the Maillard reaction helps explain why overcrowding a pan prevents the desirable browning and flavor development in seared chicken. Overcrowding cools the pan and prevents proper browning.
• Chicken Doneness: Use a meat thermometer for accurate cooking. Chicken is safe at 165°F (74°C). Overcooking will dry out the chicken breasts.

Serving Suggestions, Storage, & Variations

This Savory Garlic Chicken in a Creamy Sauce is wonderfully versatile. Enjoy it in different ways and store leftovers properly.

• Serving Suggestions:
  • Pasta: Serve the chicken and sauce over linguine, fettuccine, or penne for a hearty pasta dish.
  • Grains: It pairs perfectly with fluffy white rice, quinoa, or light and airy couscous.
  • Potatoes: Creamy mashed potatoes or crispy roasted potatoes are fantastic for soaking up the sauce.
  • Vegetables: Offer a simple side of steamed green beans or asparagus, alongside some crusty bread for dipping.
• Storage:
  • Store any leftover Savory Garlic Chicken in a Creamy Sauce in an airtight container in the refrigerator for up to 3 days.
  • To reheat, gently warm on the stovetop over low heat. Add a splash of extra cream or chicken broth if the sauce seems too thick.
  • Freezing this dish is not recommended, as cream-based sauces can often separate and become grainy upon thawing.
• Variations:
  • Herbs: Elevate the flavor with fresh herbs like chopped thyme, rosemary, or fresh parsley stirred in at the end.
  • Spicy Kick: Add a pinch of red pepper flakes with the garlic for a subtle heat.
  • Cheesy: Stir in a generous amount of grated Parmesan cheese right at the end, just before serving, for an even richer sauce.

Nutrition Information (per serving)

Enjoy this delicious meal knowing its nutritional breakdown.

Frequently Asked Questions

Get quick answers to common questions about making this fantastic creamy garlic chicken dish.

• Can I use chicken thighs instead of breasts? Yes, chicken thighs work wonderfully! Adjust the cooking time as thighs generally take a bit longer to cook through than breasts.
• What kind of white wine is best for cooking? Dry white wines, such as Sauvignon Blanc, Pinot Grigio, or even a dry vermouth, are ideal. Avoid sweet wines as they can alter the flavor profile.
• How do I prevent the cream sauce from curdling? Always use room temperature heavy cream and ensure the sauce doesn’t come to a rolling boil after adding the cream. A gentle simmer is best.
• Can I make this recipe dairy-free? It’s challenging to achieve the exact same richness. You could try full-fat coconut milk or a cashew cream, but the texture and flavor will be different.
• Is it possible to prepare this dish ahead of time? This dish is best enjoyed fresh. However, you can season and dredge the chicken ahead of time, then cook the sauce and chicken just before serving.

Conclusion

This Savory Garlic Chicken in a Creamy Sauce truly delivers on its promise: a quick, easy, and incredibly flavorful meal that’s perfect for any occasion. With tender chicken and a luscious, garlicky sauce, it’s bound to become a new favorite in your kitchen. This comforting dish is versatile, simple to prepare, and sure to impress everyone at your table. Go ahead, give it a try and enjoy your homemade creamy garlic chicken!

The Best Savory Garlic Chicken in a Creamy Sauce

This recipe features tender chicken breasts seared to golden perfection, then simmered in a rich, creamy garlic sauce with a hint of white wine and finished with fresh spinach. It's a flavorful and comforting meal perfect for a weeknight dinner.

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Prep Time 10 minutes mins

Cook Time 35 minutes mins

Total Time 45 minutes mins

Servings: 4 people

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 boneless, skinless chicken breasts
• ¼ cup all-purpose flour
• 1½ tablespoons unsalted butter divided
• 1 tablespoon olive oil
• 1 head garlic peeled
• ½ cup dry white wine
• 1 cup heavy cream room temperature
• 2 cups baby spinach packed

Equipment

• large skillet
• medium plate

Method

 

Preparation

1. Season both sides of the chicken breasts generously with salt and pepper.
2. Place flour on a medium plate and dredge each chicken breast, patting off any excess.

Cooking

1. Heat one tablespoon butter and olive oil in a large skillet over medium-high heat. Sear chicken breasts for 3-4 minutes per side until golden brown, then remove from the pan and set aside.
2. Add the remaining ½ tablespoon butter to the pan, lower heat to medium, and toast the peeled garlic cloves until light brown on all sides.
3. Pour in the wine, bring to a boil, then reduce to a simmer until reduced by half. Add the cream, bring to a boil, and then reduce to a simmer again.
4. Return the chicken to the sauce, cover, and cook until the chicken is thoroughly cooked.
5. Add the spinach, cover, and simmer for 1-2 minutes. Remove the lid, toss the spinach with the chicken and sauce until completely wilted, and season to taste with salt and pepper.

Notes

Ensure the garlic is peeled before toasting. Remember that the butter is divided into two parts for different steps of the recipe.