Pin It There was a Tuesday night when I had nothing planned and a pound of chicken in the fridge that needed using. I tossed the pieces in a little flour, browned them fast, and started building a sauce with whatever I had. The garlic hit the butter and filled the whole kitchen with that unmistakable smell, the kind that makes you hungry even if you just ate. What started as a pantry save became something I now make on purpose, over and over.
I made this for my sister once when she came over tired from work, and she ate two servings without saying much, just nodding between bites. Later she texted asking for the recipe, which is how I knew it was a keeper. Sometimes the best compliment is when someone is too busy eating to talk.
Ingredients
- Boneless, skinless chicken breasts or thighs, cut into 1 inch pieces: Thighs stay a little juicier, but breasts work beautifully if you dont overcook them, I use whichever is on sale.
- Salt and black pepper: Season the chicken before it hits the pan so the flavor gets into the meat, not just on top.
- All purpose flour: Just enough to give the chicken a light coating that helps the sauce cling and adds a tiny bit of body to the cream.
- Olive oil and unsalted butter: The oil keeps the butter from burning, and the butter adds richness you cant get from oil alone.
- Garlic cloves, minced: Six cloves sounds like a lot until you taste it, then it sounds just right, use fresh for the best flavor.
- Chicken broth: This deglazes the pan and picks up all those browned bits, which is where half the flavor lives.
- Heavy cream: The backbone of the sauce, it thickens as it simmers and turns silky without any fuss.
- Grated Parmesan cheese: Adds a salty, nutty depth that makes the sauce taste more complex than it really is.
- Dried Italian herbs: A blend of basil, oregano, and thyme works perfectly, or use whatever Italian seasoning you have in the cupboard.
- Crushed red pepper flakes: Optional, but a pinch adds a gentle warmth that balances the richness of the cream.
- Fresh parsley, chopped: A handful at the end brightens everything up and makes it look like you tried harder than you did.
Instructions
- Prep the Chicken:
- Season the chicken pieces with salt and pepper, then toss them in the flour until each one has a light, even coating. Shake off any excess so the flour doesnt clump in the pan.
- Sear the Chicken:
- Heat the olive oil and 1 tablespoon of butter in a large skillet over medium high heat until the butter stops foaming. Add the chicken in a single layer and let it cook undisturbed for 4 to 5 minutes per side until golden and cooked through, then remove it and set it aside.
- Cook the Garlic:
- Lower the heat to medium and add the remaining butter and minced garlic to the same pan. Stir constantly for about a minute until the garlic smells amazing but hasnt turned brown, because burnt garlic is bitter and theres no coming back from it.
- Deglaze with Broth:
- Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits stuck to the bottom of the pan. Let it simmer for 2 minutes while those bits dissolve into the liquid.
- Build the Sauce:
- Stir in the heavy cream, Parmesan, Italian herbs, and red pepper flakes if using. Let the sauce simmer gently for 3 to 4 minutes, stirring occasionally, until it thickens just enough to coat the back of a spoon.
- Finish the Chicken:
- Return the chicken to the skillet and let it simmer in the sauce for 2 to 3 minutes, turning the pieces so they get coated and heated through. Taste the sauce and add more salt or pepper if it needs it.
- Garnish and Serve:
- Sprinkle the chopped parsley over the top and serve hot, with rice, pasta, mashed potatoes, or a hunk of crusty bread to soak up every drop of sauce.
Pin It One night I served this over mashed potatoes and my husband used a spoon to get every last bit of sauce off his plate. He looked up and said it tasted like something from a restaurant, which made me laugh because it took less time than ordering takeout. That is when I realized comfort food doesnt have to be complicated, it just has to taste like you care.
What to Serve It With
This chicken is rich and saucy, so it loves anything that can soak up the cream. I usually go for pasta, rice, or mashed potatoes, but it is also incredible with crusty bread or even over a pile of roasted vegetables. One time I served it with buttered egg noodles and it disappeared so fast I wished I had doubled the recipe. Keep it simple and let the sauce do the work.
How to Store and Reheat
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat beautifully on the stove over low heat with a splash of broth or cream to loosen the sauce. I do not recommend the microwave because the cream can separate and get grainy, but if you are in a hurry, use 50 percent power and stir it halfway through. It is also great cold straight from the fridge if you are standing at the counter and no one is watching.
Ways to Make It Your Own
You can swap the Parmesan for Pecorino Romano if you want a sharper, saltier bite, or stir in a handful of spinach at the end for color and a little green. A squeeze of lemon juice right before serving brightens the whole dish and cuts through the richness in a way that feels fancy but takes two seconds. If you want it spicier, double the red pepper flakes, and if you want it dairy free, use coconut cream and vegan Parmesan, it will taste different but still delicious.
- Add sun dried tomatoes for a sweet, tangy contrast to the creamy sauce.
- Toss in mushrooms with the garlic for extra umami and texture.
- Use bone in, skin on thighs if you have more time, they stay even juicier and the skin crisps up beautifully.
Pin It This is one of those recipes that feels like a warm hug at the end of a long day, the kind you make when you want something good without a lot of fuss. I hope it becomes a regular in your kitchen the way it has in mine.
Recipe FAQs
- → Can I use chicken thighs instead of breasts?
Yes, chicken thighs work wonderfully in this dish. They're more forgiving and stay moist during cooking. The cooking time may be slightly longer, so ensure they're cooked through before moving to the sauce step.
- → How do I prevent the sauce from breaking?
Avoid high heat once you add the cream. Keep the temperature at medium and stir gently. If the sauce seems to separate, remove it from heat briefly and whisk in a tablespoon of cold cream to stabilize it.
- → Can this be made dairy-free?
Absolutely. Substitute heavy cream with coconut cream or cashew cream, and use dairy-free Parmesan alternative. The flavor profile will be slightly different but equally delicious and creamy.
- → What's the best way to store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of broth if the sauce has thickened. You can also freeze for up to 2 months.
- → Can I add vegetables to this dish?
Yes, sauté mushrooms, spinach, or bell peppers before adding the garlic, or stir in frozen peas during the final simmering step. Fresh vegetables add nutrition and texture without affecting the cooking time significantly.
- → Is this gluten-free?
It can be made gluten-free by using gluten-free flour to coat the chicken and ensuring your chicken broth is certified gluten-free. All other ingredients are naturally gluten-free.