Creamy Garlic Butter Chicken (Ready in 30 Minutes!)

Craving a restaurant-quality dinner without the hassle? This Creamy Garlic Butter Chicken is your answer! Rich, indulgent, and bursting with flavor, this dish comes together in just 30 minutes with simple ingredients you probably already have in your kitchen. Whether you’re cooking for your family on a busy weeknight or looking to impress dinner guests, this recipe delivers every single time.

The secret? A luscious garlic butter sauce that coats tender chicken breasts perfectly. Let’s get cooking!

Ingredients You’ll Need

To make the best Creamy Garlic Butter Chicken, gather these simple ingredients:

• Chicken Breasts: 4 boneless, skinless chicken breasts (about 1.5 lbs)
• Butter: 4 tablespoons for that rich, silky sauce
• Garlic: 6 cloves, minced (fresh is best!)
• Heavy Cream: 1 cup for ultra-creamy texture
• Chicken Broth: ½ cup to thin the sauce perfectly
• Parmesan Cheese: ½ cup freshly grated
• Italian Seasoning: 1 teaspoon for herby flavor
• Paprika: 1 teaspoon for color and mild spice
• Spinach: 2 cups fresh (optional but delicious)
• Salt & Pepper: To taste

Ingredient Swaps:

• Use chicken thighs instead of breasts for juicier, more flavorful meat
• Substitute half-and-half or milk for heavy cream (sauce will be thinner)
• Try Gruyere or mozzarella cheese for a different flavor profile
• Add sun-dried tomatoes for a tangy twist

How to Make Creamy Garlic Butter Chicken

Follow these simple steps to create this restaurant-worthy dish:

Step 1: Prepare the Chicken

Season both sides of the chicken breasts generously with salt, pepper, paprika, and Italian seasoning. This builds flavor from the start.

Step 2: Sear the Chicken

Heat 2 tablespoons of butter in a large skillet over medium-high heat. Once melted and sizzling, add the chicken breasts. Cook for 5-6 minutes per side until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the skillet and set aside on a plate.

Step 3: Make the Garlic Butter Sauce

In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant but not burnt.

Step 4: Create the Creamy Base

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Add the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese until melted and smooth.

Step 5: Add Spinach (Optional)

Toss in fresh spinach and let it wilt into the sauce, about 2 minutes. This adds nutrition and beautiful color.

Step 6: Finish the Dish

Return the chicken to the skillet, spooning the creamy sauce over the top. Let it simmer for 2-3 minutes to heat through and allow flavors to meld together.

Step 7: Serve

Plate the chicken with plenty of sauce and garnish with fresh parsley and extra Parmesan if desired. Serve immediately!

Pro Tips for Perfect Results

• Pound the chicken: Use a meat mallet to pound chicken breasts to even thickness for uniform cooking
• Don’t overcook: Use a meat thermometer to avoid dry chicken
• Fresh garlic is key: Pre-minced garlic doesn’t have the same punch
• Save the fond: Those browned bits in the pan are pure flavor
• Low and slow with cream: Don’t boil the sauce or it may separate

Common Mistakes to Avoid

Even simple recipes can go wrong. Here’s how to avoid the pitfalls:

• Burning the garlic: Garlic burns quickly, so watch it carefully and keep heat at medium
• Using cold cream: Let cream come to room temperature before adding to prevent curdling
• Overcrowding the pan: If your skillet is small, cook chicken in batches for proper browning
• Skipping the rest: Let chicken rest for 5 minutes after cooking to retain juices

Serving Suggestions and Pairings

Perfect Side Dishes:

• Serve over creamy mashed potatoes to soak up all that delicious sauce
• Pair with garlic butter rice or pasta for a carb-loaded comfort meal
• Add roasted vegetables like broccoli, asparagus, or green beans
• Try it with crusty bread for dipping into the sauce
• Serve alongside a fresh Caesar salad for a complete dinner

Variations to Try:

• Tuscan Style: Add sun-dried tomatoes and white beans
• Mushroom Lover’s: Sauté sliced mushrooms with the garlic
• Spicy Version: Add red pepper flakes or cayenne pepper
• Lemon Garlic: Squeeze fresh lemon juice before serving for brightness
• Low-Carb Option: Serve over cauliflower rice or zucchini noodles

Storing and Reheating Tips

Storing Leftovers: Transfer cooled chicken and sauce to an airtight container. Refrigerate for up to 3-4 days.

Reheating Instructions:

• Stovetop method: Reheat gently in a skillet over low heat, adding a splash of cream or broth to loosen the sauce
• Oven method: Place in a covered baking dish at 350°F for 15-20 minutes
• Microwave: Heat in 30-second intervals, stirring between, until warmed through

Freezing: This dish freezes well for up to 3 months. Store chicken and sauce separately in freezer-safe containers. Thaw overnight in the refrigerator before reheating.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are more forgiving and stay juicier. Cook them a bit longer (7-8 minutes per side) until they reach 175°F internal temperature.

How do I make this dairy-free?

Use coconut cream instead of heavy cream and nutritional yeast instead of Parmesan cheese. Replace butter with olive oil or vegan butter.

Can I make this ahead of time?

Yes! Cook the chicken and make the sauce, then store separately. Combine and reheat gently when ready to serve.

Why is my sauce too thin?

Let it simmer longer to reduce and thicken. You can also add a slurry of 1 tablespoon cornstarch mixed with 2 tablespoons cold water.

What’s the best way to know when chicken is done?

Use an instant-read thermometer. Chicken breasts are done at 165°F. If you don’t have a thermometer, cut into the thickest part—juices should run clear, not pink.

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Recipe Card: Creamy Garlic Butter Chicken

Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Calories: Approximately 425 per serving

Ingredients

• 4 boneless, skinless chicken breasts (about 1.5 lbs)
• 4 tablespoons butter, divided
• 6 cloves garlic, minced
• 1 cup heavy cream
• ½ cup chicken broth
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon Italian seasoning
• 1 teaspoon paprika
• 2 cups fresh spinach (optional)
• Salt and black pepper to taste
• Fresh parsley for garnish

Instructions

Prep the Chicken:

1. Pat chicken breasts dry with paper towels
2. Season both sides generously with salt, pepper, paprika, and Italian seasoning

Cook the Chicken: 3. Heat 2 tablespoons butter in a large skillet over medium-high heat 4. Add chicken and cook 5-6 minutes per side until golden and cooked through (165°F internal temperature) 5. Remove chicken from skillet and set aside on a plate

Make the Sauce: 6. Reduce heat to medium and add remaining 2 tablespoons butter to the same skillet 7. Add minced garlic and sauté for 1 minute until fragrant 8. Pour in chicken broth and scrape up any browned bits from the bottom of the pan 9. Add heavy cream and bring to a gentle simmer 10. Stir in Parmesan cheese until melted and smooth

Finish the Dish: 11. Add spinach (if using) and cook until wilted, about 2 minutes 12. Return chicken to the skillet 13. Spoon sauce over chicken and simmer for 2-3 minutes 14. Garnish with fresh parsley and serve immediately

Notes

• For extra-tender chicken, brine in saltwater for 30 minutes before cooking
• Make it keto-friendly by serving over cauliflower rice or zucchini noodles
• Double the sauce recipe if you want extra for drizzling over sides
• This recipe works great in a cast-iron skillet for even heat distribution

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Did you make this recipe? Leave a comment below and let us know how it turned out! We’d love to hear about any variations you tried.