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A cast iron skillet with creamy garlic chicken swimming in sauce, garnished with chopped herbs, beside mashed potatoes, fresh parsley, garlic, and salt and pepper shakers.
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Creamy Garlic Chicken Recipe

Done with boring chicken dinners? Our quick roasted garlic hack creates the creamiest sauce that makes chicken exciting again - the kind that has you scraping every drop from the pan.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 299kcal
Author: Kita Roberts

Equipment

  • Air Fryer or oven
  • Aluminum foil
  • sharp knife
  • large skillet
  • Measuring cups & spoons
  • Whisk
  • cutting board
  • Tongs or spatula

Ingredients

  • 1 head garlic
  • 1 ½ teaspoons kosher salt
  • 2 Tablespoons avocado oil or your favorite neutral cooking oil, divided
  • 2 lbs boneless skinless chicken breasts 4 thick pieces
  • 1 teaspoon black pepper
  • ¼ cup salted butter ½ stick
  • 4 Tablespoons all-purpose flour
  • 1 cup whole milk
  • ½ cup heavy cream
  • 1 teaspoon chopped parsley for garnish

Instructions

Roast the garlic:

  • Preheat your air fryer to 400°F.
  • Use a sharp knife to cut the top ⅓ of the garlic off and place the bulb on a sheet of foil.
  • Drizzle with 1 Tablespoon of olive oil and ½ teaspoon of salt.
    A head of garlic with oil and salt sits on a sheet of aluminum foil, ready to be wrapped for roasting.
  • Tightly wrap the garlic in the foil and place it in the basket of your air fryer, and cook for 15 minutes.

Cook the chicken:

  • Remove the chicken from the package and pat it dry with paper towels.
  • Slice each chicken breast through the center lengthwise so you have 8 thin, wide, and flat pieces of chicken.
  • Liberally season both sides with salt.
    Four raw chicken breasts seasoned with salt and pepper are arranged on a metal baking tray against a light gray background.
  • Preheat a large skillet over medium heat. Add 1 tablespoon of the oil and swirl to coat. Let it preheat until it shimmers.
  • Add the chicken to the skillet and cook for 5-7 minutes until golden brown.
  • Flip and cook about 5 minutes longer, until the chicken reaches an internal temperature of 160°F with an instant-read thermometer.
  • Remove the chicken from the skillet and set it aside to rest.

Make the sauce:

  • Carefully remove the garlic from the air fryer and open the foil packet. Be careful, steam will escape quickly, and it will be hot.
  • Squeeze the garlic cloves from the head and give them a rough chop.
  • Add the butter to the skillet to melt completely, and deglaze the pan with a wooden spoon by scraping up any browned bits stuck to the bottom.
    A cast iron skillet with a roux and browned bits on the bottom sits on a light gray surface.
  • Whisk in the flour to make a roux, and cook for 1 minute.
  • Slowly add the milk, whisking to avoid any lumping. Then whisk in the heavy cream and garlic and simmer over low until it’s thick enough to coat the back of a spoon, about 7 to 10 minutes longer.
    A cast iron skillet containing a chicken sauce sauce being stirred with a wooden spatula on a gray countertop.

Serve:

  • Nestle the chicken back into the skillet with the sauce and let it simmer for 3 to 5 minutes to reheat.
    Cast iron skillet with browned chicken breasts in a creamy garlic sauce on a light gray surface.
  • Sprinkle with freshly chopped parsley and black pepper and serve the chicken with a big ladle of sauce on top.

Notes

  • Thin chicken option: If using thin chicken breasts, skip the slicing step.
  • Make ahead: Roast the garlic up to 2 days in advance and store it in the fridge.
  • Shortcut swap: Use 1 teaspoon garlic powder or granulated garlic in the sauce if you don’t have time to roast.
  • Check doneness: Use an instant-read thermometer and remove the chicken from the skillet when it reaches 160°F for juicy results. The internal temp will continue to rise as it rests. 
  • Adjust the sauce: If it gets too thick, whisk in a splash of milk or chicken broth.
  • Boost flavor: Deglaze the pan with ¼ cup white wine after the roux for extra depth.
  • Serving tip: Spoon the creamy sauce over mashed potatoes, rice, or pasta.
  • Storage note: Leftovers reheat best in a skillet with a splash of milk or broth to bring the sauce back together.

Nutrition

Serving: 1serving | Calories: 299kcal | Carbohydrates: 6g | Protein: 26g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 629mg | Potassium: 501mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 481IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg