Hearty & Delicious: The Perfect Creamy Garlic Chicken
Hello there friends, I’m so excited to share with you my recipe for the most amazing Creamy Garlic Chicken you’ll ever taste. This dish is the perfect combination of juicy chicken, creamy garlic sauce, and a touch of spice that will make your taste buds dance with joy.
Creamy Garlic Chicken is a classic dish that’s been around for ages, but my version takes it to a whole new level. The key to making this dish stand out is using fresh, high-quality ingredients and taking the time to cook everything just right.
My recipe starts with juicy chicken breasts that are seasoned to perfection. Then, we cook the chicken until it’s golden brown. But the real star of the show is the creamy garlic sauce that we’ll be making from scratch.
We’ll start by sautéing some fresh garlic in butter until it’s fragrant and golden brown. Then, we’ll add in some heavy cream, shallots, mushrooms, and spinach. We’ll let that simmer for a few minutes until it’s thick and creamy, then pour it over our perfectly cooked chicken.
I guarantee that once you try my Creamy Garlic Chicken recipe, it’ll become a staple in your household. It’s easy to make, packed with flavor, and sure to impress your family and friends.
So, let’s get cooking!
Creamy Garlic Chicken Recipe: An Irresistible Dish Your Family Will Love!
Hello friends, Creamy Garlic Chicken can be a last minute dinner delight! Super quick and delicious to make for your entire family! I make this with added Mushrooms and Spinach to give it a fuller flavor! Give this Creamy Garlic Chicken a try and I promise you won't be disappointed! Your friends and family will love it too!
1large Chicken Breast about 16 ounces (or 2 smaller breast)
2tablespoonsClarified Butter
2tablespoonsShallots chopped shallots
4ouncesMushrooms sliced
2cupsSpinach Leaves chopped
2tablespoonsGarlic chopped
½cupChicken Stock
¼cupHeavy Whipping Cream
Salt and Pepper to taste
For the Potatoes:
2tablespoonsClarified Butter
1large Baking Potato, sliced into 2/8 thick slices
1tablespoonParsley chopped
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Recipe Instructions
Prepare the Chicken:
Slice the chicken breast in half like the chef did in the video. In a lasagna pan, add the flour, salt and pepper and cheese mix well and dredge the chicken on both sides.
In a frying pan, heat some clarified butter, when hot add the chicken and cook until golden brown on both sides. Remove the chicken and reserve.
In the same pan add the shallots and cook until light golden brown. Add the mushrooms and sauté until they release their water.Add the spinach and cook for a couple minutes. Add the garlic and when fragrant add the chicken stock. Cook for a couple minutes and add the cream. Salt and pepper to taste.
Prepare the Potatoes:
In a sauté pan, heat the clarified butter. When hot, add the sliced potatoes and season with salt and pepper. Cover and cook at low heat until golden brown on both sides and cooked through. Sprinkle with parsley and serve.
Equipment - You can find the items below at our online store!
Frequently Asked Questions About Creamy Garlic Chicken
1) What vegetables can I add to the Creamy Garlic Chicken?
You can add vegetables such as broccoli, bell peppers, or mushrooms to the dish. Simply sauté them along with the garlic before adding the chicken broth and cream.
2) How can I thicken the sauce if it’s too thin?
If you find the sauce to be too thin, you can thicken it by mixing 1-2 teaspoons of cornstarch with an equal amount of cold water, then stirring it into the simmering sauce until it reaches your desired consistency. To learn more click here How to Thicken A Sauce
3) What side dishes pair well with Creamy Garlic Chicken?
4) Can I make Creamy Garlic Chicken ahead of time and reheat it later?
Yes, you can make the dish ahead of time and store it in the refrigerator for up to 3 days. Reheat it gently over low heat on the stovetop, adding a splash of chicken broth or cream to loosen the sauce if needed.
5) Can I freeze Creamy Garlic Chicken for later use?
Yes, you can freeze Creamy Garlic Chicken in an airtight container for up to 3 months. Thaw it overnight in the refrigerator before reheating on the stovetop.
6) Can I use chicken thighs instead of chicken breasts for this recipe?
Yes, you can use boneless, skinless chicken thighs as a substitute for chicken breasts. Just make sure to adjust the cooking time accordingly, as thighs may take slightly longer to cook.
7) Is it possible to make Creamy Garlic Chicken dairy-free?
Yes, you can make a dairy-free version by substituting the butter with olive oil or a dairy-free butter alternative and replacing the heavy cream with a non-dairy cream or coconut milk.
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.8 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
A Delicious Braised Chicken Recipe Are you looking for a delicious weekday dinner recipe that your whole family will love? If so, you'll want to try my Braised Chicken…
16 Comments
chad
on February 11, 2025 at 1:13 pm
“…to give it a fuller flavor!…”
AND thus you have used my last name ina way that was intended: “Fuller”.
Yes your recipes give me (Chad Fuller) a deeper more complex, fuller way to prepare my meals! Most merican dishes lay flat compared to the expansive way your treatments go. Not only that but in the last 3 yrs or so I’ve seen you expertly modify the french techniques to our culture. We can gain their benefits but still ‘stays in our lane’ culturally. Showing how you can continue to grow in later age, still offering who U R, what U have – to the public. I award you the Chef Magnifique Medal of Honor! May we all congratulate U for this~
Many thnx. BTW: it is said my last name comes from Francia (possibly even in the year 800 & Charlemagne’s family) and a French/German (I wish more as ur own Italian/French) background !
Jesse T Chenoweth
on August 20, 2025 at 12:49 pm
Is it wrong that I deep fried the potatoes and put a whole garlic bulb in this?
I made this last night. Fantastic!!!
Nice garlic flavor but we could still taste the chicken! Will definitely be making this again.
Vincent Shakir
on May 22, 2024 at 10:01 pm
Chef – I’m a long-time subscriber and absolutely LOVE your channel. Thank you for all that you do. It’s amazing to see a chef that loves what he does and desires to share love in each dish. I worked in restaurants, pubs and fine dining in New York City and Los Angeles for years, and I even owned a restaurant myself for a while. I have NEVER encountered a chef that is as wonderfully enamored with the culinary arts as yourself.
ONE NOTE for this recipe:
It was my wife’s turn to run to the market for groceries today and I sent her this link. NEITHER the flour NOR the cheese is in the ingredient list for the recipe.
We were both upset when she got home and I was ready to start cooking. Luckily we already had all of the items for your Chicken OSCAR dish…so we cooked that tonight and it was DELIGHTFUL!!!
Thank you again, Chef. You are such a blessing!
Matt howell
on September 30, 2024 at 8:58 am
As Vincent said, the ingredients list is incomplete-flour and cheese not mentioned-which was a bit annoying.
Chad
on February 11, 2025 at 2:24 pm
One should all ways read a recipe over 1st B4 preparing it. It is important to do so as U will “have a rd map’ in mind as U do the mise en place’ (we use knife to correctly slice or dice or mince, etc called put in place/have ready) all incidents and place ready to add to dish in its time and method. (You will C the china men w/lill ‘cups’ of their ingredients readied on counter, the frenchmen, the itailian woman, etc). This is a creative process & 1 may wish to B relaxed & planful as going along.
Many of us enjoy watching the vid 1st, then read the recipe. (I read recipe 1st to see if I want it, then watch Chef as I enjoy him). Doing so can remind U “This guy may B in his 6th or 7th decade.. ‘old’, man ! Those guys can forget stuff.” I know as I am 72 y/o aahahahaa
Lastly, plez prepare a meal the 1st time just as the author does – he suggests substitutions if wanted. I do not. If I make again then changes are/may B made. If U do not make as written U have no confidence in the chef U have chosen to try. U have come to the wrong chef to try their recipe. It is not his/hers it is yours. B open to new things?!?
Derek
on July 18, 2023 at 9:45 pm
Mae it tonight – Loved it! Thank you
Joanne Vance
on July 17, 2023 at 2:12 am
Excellent dish!!! We all enjoyed it. Thank you.
Owsley
on July 9, 2023 at 7:58 pm
Two quick comments…1.) the ingredient list is missing the cheese in the chicken batter. 2.) the recipe does not mention adding butter in the finish. These additions would improve the outcome.
Love the channel, love the recipes! I have learned so much and my cooking skills are many levels better having watched the Chef!
Jose Hernandez
on May 18, 2023 at 7:33 pm
Chef….anther amazing dish I cooked for my girlfriend. She loved it. I told her I could “rub the sauce all over her body🤣🤣. I actually used the leftover sauce with some penne pasta…it was delicious. Thank you.
nicolas khayat
on May 10, 2023 at 10:13 pm
Chef Jean Pierre love your recipes , any chance adding a cassoulet recipe ?
Chef Jean-Pierre
on May 18, 2023 at 7:13 pm
Yes! We’ll do it soon! 😊
Chad
on February 11, 2025 at 2:05 pm
We’ve (he’s?) got it now ! Not just that – but 2 ways.
One for merican culture (pace of life, ingrediants, intentionality of ‘cook’, etc)
AND
one for those interested in the francophile life-style (sit w/ friends, family, possibly neighbors, for a MEAL, not just to eat/re-fuel).
PJ
on April 30, 2023 at 9:03 am
Made this yesterday and it was delicious! Such a simple recipe, but so flavorful. Thank you Chef!
Sarah
on April 28, 2023 at 2:50 pm
Hello Chef,
The ingredient list is missing the cheese, but it is mentioned in the recipe.
Love your recipes!
chad
on February 11, 2025 at 1:59 pm
& “flour” but we know to watch and then copy recipe
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“…to give it a fuller flavor!…”
AND thus you have used my last name ina way that was intended: “Fuller”.
Yes your recipes give me (Chad Fuller) a deeper more complex, fuller way to prepare my meals! Most merican dishes lay flat compared to the expansive way your treatments go. Not only that but in the last 3 yrs or so I’ve seen you expertly modify the french techniques to our culture. We can gain their benefits but still ‘stays in our lane’ culturally. Showing how you can continue to grow in later age, still offering who U R, what U have – to the public. I award you the Chef Magnifique Medal of Honor! May we all congratulate U for this~
Many thnx. BTW: it is said my last name comes from Francia (possibly even in the year 800 & Charlemagne’s family) and a French/German (I wish more as ur own Italian/French) background !
Is it wrong that I deep fried the potatoes and put a whole garlic bulb in this?
I made this last night. Fantastic!!!
Nice garlic flavor but we could still taste the chicken! Will definitely be making this again.
Chef – I’m a long-time subscriber and absolutely LOVE your channel. Thank you for all that you do. It’s amazing to see a chef that loves what he does and desires to share love in each dish. I worked in restaurants, pubs and fine dining in New York City and Los Angeles for years, and I even owned a restaurant myself for a while. I have NEVER encountered a chef that is as wonderfully enamored with the culinary arts as yourself.
ONE NOTE for this recipe:
It was my wife’s turn to run to the market for groceries today and I sent her this link. NEITHER the flour NOR the cheese is in the ingredient list for the recipe.
We were both upset when she got home and I was ready to start cooking. Luckily we already had all of the items for your Chicken OSCAR dish…so we cooked that tonight and it was DELIGHTFUL!!!
Thank you again, Chef. You are such a blessing!
As Vincent said, the ingredients list is incomplete-flour and cheese not mentioned-which was a bit annoying.
One should all ways read a recipe over 1st B4 preparing it. It is important to do so as U will “have a rd map’ in mind as U do the mise en place’ (we use knife to correctly slice or dice or mince, etc called put in place/have ready) all incidents and place ready to add to dish in its time and method. (You will C the china men w/lill ‘cups’ of their ingredients readied on counter, the frenchmen, the itailian woman, etc). This is a creative process & 1 may wish to B relaxed & planful as going along.
Many of us enjoy watching the vid 1st, then read the recipe. (I read recipe 1st to see if I want it, then watch Chef as I enjoy him). Doing so can remind U “This guy may B in his 6th or 7th decade.. ‘old’, man ! Those guys can forget stuff.” I know as I am 72 y/o aahahahaa
Lastly, plez prepare a meal the 1st time just as the author does – he suggests substitutions if wanted. I do not. If I make again then changes are/may B made. If U do not make as written U have no confidence in the chef U have chosen to try. U have come to the wrong chef to try their recipe. It is not his/hers it is yours. B open to new things?!?
Mae it tonight – Loved it! Thank you
Excellent dish!!! We all enjoyed it. Thank you.
Two quick comments…1.) the ingredient list is missing the cheese in the chicken batter. 2.) the recipe does not mention adding butter in the finish. These additions would improve the outcome.
Love the channel, love the recipes! I have learned so much and my cooking skills are many levels better having watched the Chef!
Chef….anther amazing dish I cooked for my girlfriend. She loved it. I told her I could “rub the sauce all over her body🤣🤣. I actually used the leftover sauce with some penne pasta…it was delicious. Thank you.
Chef Jean Pierre love your recipes , any chance adding a cassoulet recipe ?
Yes! We’ll do it soon! 😊
We’ve (he’s?) got it now ! Not just that – but 2 ways.
One for merican culture (pace of life, ingrediants, intentionality of ‘cook’, etc)
AND
one for those interested in the francophile life-style (sit w/ friends, family, possibly neighbors, for a MEAL, not just to eat/re-fuel).
Made this yesterday and it was delicious! Such a simple recipe, but so flavorful. Thank you Chef!
Hello Chef,
The ingredient list is missing the cheese, but it is mentioned in the recipe.
Love your recipes!
& “flour” but we know to watch and then copy recipe