Creamy Pan Fried Chicken
When you’re craving the ultimate comfort food, there’s nothing better than a plate of pan fried chicken. It’s crispy on the outside, tender inside, and drenched in a rich, creamy garlic sauce. The chicken pairs perfectly with sides like creamy mashed potatoes, sweet corn, and a fresh salad. I made this dish for Mother’s Day dinner, and my wife and the whole family loved it! The crispy texture of the chicken combined with the creamy sauce made it the perfect meal. It’s a simple yet delicious dish that makes any day feel special. Served together, it’s a true crowd-pleaser whether it’s a holiday or just a cozy evening at home.
How to Make Creamy Pan Fried Chicken
To make the creamy pan fried chicken, start with chicken breasts. Butterfly the chicken to make it thinner, which helps it cook faster and become tender. Once that’s done, season both sides of the chicken with salt, pepper, and a sprinkle of garlic powder. No need for exact measurements here; just season to taste.
Next, prepare the flour mixture by adding flour, a pinch of salt, pepper, and garlic powder in a bowl. Dredge each piece of chicken in the seasoned flour before cooking. Heat a skillet over medium high heat and add a combination of butter and oil. Once the butter is melted, carefully place the chicken in the skillet and cook until the chicken is golden brown on each side and has reached an internal temperature of at least 165°F.
When the chicken is cooked through, remove it from the pan and set it aside. In the same skillet, sauté minced garlic for a minute, then add chicken broth and whipping cream. Stir the mixture while adding smoked paprika, onion powder, garlic powder, salt, and pepper. Whisk until the sauce becomes smooth and thickened. If the sauce gets too thick, add a little extra chicken broth to reach your desired consistency. Serve this juicy, crispy chicken over a bed of mashed potatoes or rice, and pour the creamy sauce on top. For a perfect touch, garnish with dried parsley and enjoy!
Creamy Garlic Chicken Breast With Lemon
For a quick and easy weeknight dinner, nothing beats this creamy garlic chicken breast recipe. Start with boneless chicken breasts that are lightly floured and pan-fried in a little butter and oil. This gives the chicken a crispy and golden brown crust, while keeping it juicy and tender on the inside. The real magic happens when you add a garlicky, creamy sauce that coats the chicken perfectly, making each bite mouth-watering.
To enhance the flavor, toss in a bit of lemon garlic butter cream sauce or garlic cream sauce for an extra layer of richness. You can even throw in capers for a delightful tang, or use white wine for a more sophisticated touch. This recipe is customizable to suit your taste, and it’s the go-to choice for anyone looking for a quick, flavorful, and delectable meal. It’s also a family favorite that’ll have everyone coming back for more, and it’s packed with flavor that will definitely make you fall in love with it.
How to Store and Reheat
To store your creamy chicken and garlic sauce, place it in an airtight container and keep it in the fridge for up to 3 days. When you’re ready to reheat, simply reheat it on the stovetop over medium-low heat, adding a splash of heavy cream to make the sauce creamy again. This will help prevent the sauce from becoming too grainy. Avoid freezing this dish, as cream sauces tend to break down and don’t reheat as nicely when frozen. For best results, always warm it slowly and carefully to keep the delicious creamy sauce intact.
What makes this lemon garlic chicken recipe special?
What really sets this lemon garlic chicken recipe apart is the combination of butter, garlic, and lemon juice that bring out an irresistible flavor. The addition of heavy cream and chicken broth creates a creamy and rich sauce that coats the chicken perfectly. Tossing it in angel hair pasta adds another layer of texture and makes it feel like a complete meal. The red pepper flakes give just the right amount of kick, while parsley adds a fresh touch. The pasta-abilities are truly endless, and every bite feels like a restaurant-quality chicken dinner that’s been taken to the next level with amazing consistency.
How to Make Creamy Garlic Chicken with Lemon
- Sear the chicken: Heat olive oil in a hot skillet. Add the chicken breasts (or thighs) and sear them on both sides until browned and cooked through.
- Prepare the sauce: In the same skillet, whisk together chicken broth, lemon juice, garlic, and red pepper flakes for added flavor.
- Add butter and cream: Lower the heat and stir in butter until it melts, then slowly whisk in heavy cream to create a smooth, creamy sauce. Add lemon slices for extra lemon flavor.
- Finish with cheese and zest: Sprinkle in some parmesan cheese and lemon zest for added richness and flavor.
- Serve and enjoy: Serve the chicken with pasta, rice, or roasted potatoes, and garnish with fresh herbs like basil or a touch of garlic powder.
Store any leftovers in an airtight container in the refrigerator or freeze them for later!
What is the Secret to Moist Chicken Breasts?
The secret to moist chicken breasts lies in the cooking technique. Start with lightly floured chicken and pan fried it to golden perfection. The result is crispy on the outside, while remaining tender, juicy, and succulent on the inside. Many people have a bad reputation of chicken being dry or chalky, but this recipe ensures you get perfectly cooked chicken every time. With the right amount of flavour and a creamy sauce, the chicken stays moist and delicious, never hard to swallow or overcooked.
How to Cook Chicken Breasts
Step 1: Prep the Chicken
Start by cutting the chicken breasts in half horizontally to create fillets. This method reduces prep-time and makes the chicken cook faster. Thinner chicken pieces ensure an evenly cooked result, and you won’t need a meat mallet.
Step 2: Heat the Pan
In a pan, heat oil and butter together. This combination helps achieve a golden brown exterior while keeping the moist interior intact. The chicken bits left in the pan will add great flavour to the sauce later.
Step 3: Cook the Chicken
Once the pan is hot, place the fillets in and let them cook. Flip them halfway through for an even cook. The chicken will be done when both sides are browned and the chicken is cooked through. The same pan can be used to make your sauce for a seamless recipe.
COOKING WITH GARLIC
Cooking with garlic can transform a simple chicken breast recipe into something phenomenal. One of my favorite tricks is caramelizing garlic cloves in chicken stock for about 5-6 minutes on medium heat. This not only helps to soften the garlic but also brings out a natural sweetness without making it pungent.
I personally love adding a whole garlic head and some smashed garlic to balance the flavors. The secret to this recipe is that even though there is a lot of garlic, it doesn’t overpower the dish. Instead, it gives a beautiful, subtle hint of flavor, enhancing the chicken without being overwhelming. The addition of garlic makes the dish anything but a bland dish it’s truly a phenomenal experience.
How to Make Creamy Garlic Sauce
To make a creamy garlic sauce, start by simmering the smashed garlic cloves in chicken stock. Let them cook for a few minutes in a buttery pan with a bit of oil until they soften and caramelize. This brings out a subtle sweetness without the intense flavor that fresh garlic can have. For extra garlic flavor, you can finely chop or mince the garlic, but if you prefer a milder taste, just use whole garlic cloves.
As the garlic softens, the pan juices will add richness, creating a smooth, creamy texture perfect for chicken breasts. The onion can be added to deepen the flavor, and a final touch of butter will enhance the sauce. Don’t worry if you’ve never cooked with whole garlic cloves before they soften beautifully and relax their intense taste, giving your sauce a comforting, rich base that you’ll love.
Can you eat the garlic cloves?
When making a creamy pan-fried chicken, you may wonder if you can actually eat the garlic cloves. The answer is yes! During cooking, the garlic cloves are sautéed in butter and then simmered in the sauce, which removes any strong or overpowering garlic taste. What you’re left with is a subtle, delicious flavor that blends perfectly with the creamy sauce. I personally love spooning the garlic-infused cloves over the chicken right before serving. It adds a delightful, savory texture that complements the chicken breasts and the creamy sauce. Trust me, it’s a game-changer for your meal!
What to Serve With Creamy Garlic Creamy Garlic Chicken
When you make creamy garlic chicken, you want sides that complement the richness of the sauce. Here are some of the best options:
- Mashed potatoes or cauliflower mash are perfect for soaking up the extra sauce and pairing with the creamy garlic chicken.
- A bed of steamed rice or fluffy coconut rice adds a light base that balances the creamy dish.
- You can also serve it over pasta or noodles even zucchini noodles for a low-carb option.
- Roasted asparagus or sautéed garlic broccolini brings a nice, savory crunch to your plate.
- Add a fresh Caesar Salad or a simple side salad for a refreshing contrast.
There’s no wrong with any side, as these all pair beautifully with the chicken and sauce!
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Description
This creamy pan-fried chicken recipe combines tender chicken breasts with a rich, velvety sauce made from heavy cream or thickened cream. The sauce thickens naturally as the chicken simmers, creating a flavorful, creamy dish that's simple to make and incredibly satisfying.
Ingredients
Instructions
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Prepare the Chicken
- Start by seasoning the chicken breasts with salt, pepper, and a sprinkle of paprika if you prefer some extra flavor.
- Coat the chicken breasts lightly with flour to help create a crispy, golden-brown exterior when frying.
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Cook the Chicken
- Heat a large pan over medium heat and add olive oil and butter. Allow the butter to melt.
- Once the pan is hot, add the chicken breasts and pan-fry them for about 4-5 minutes per side or until they reach an internal temperature of 75°C (165°F) and are golden brown. Remove the chicken from the pan and set it aside.
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Sauté Garlic and Onion
- In the same pan, add the chopped onion and smashed garlic. Sauté for about 2-3 minutes until the onion softens and the garlic becomes fragrant. Be careful not to let it burn.
- If you're using whole garlic cloves, allow them to soften and release their subtle sweetness while cooking.
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Prepare the Creamy Sauce
- Add the chicken stock to the pan and bring it to a gentle simmer. Let it cook for 2-3 minutes to reduce slightly.
- Stir in the heavy cream (or whipping cream), and let it simmer for another 3-4 minutes until the sauce thickens. If you want a lighter version, you can use evaporated milk or half and half. Be careful not to let the sauce boil too rapidly to avoid curdling.
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Return the Chicken
- Once the sauce has thickened, add the chicken breasts back into the pan.
- Let them simmer in the sauce for an additional 5 minutes so the flour from the chicken can help thicken the sauce further.
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Serve
- Once the chicken is thoroughly coated and the sauce is creamy, plate the chicken and pour the rich, creamy sauce over the top.
- Serve and enjoy your creamy pan-fried chicken with your favorite side dishes!
Nutrition Facts
Servings 4
Serving Size 4
- Amount Per Serving
- Calories 520kcal
- % Daily Value *
- Cholesterol 130mg44%
- Sodium 850mg36%
- Potassium 700mg20%
- Total Carbohydrate 10g4%
- Dietary Fiber 2g8%
- Sugars 4g
- Protein 40g80%
- Vitamin A 15 IU
- Vitamin C 8 mg
- Calcium 6 mg
- Iron 10 mg
* Note: These values are approximations and may vary depending on the exact brands and ingredients used.
Note
This Creamy Pan Fried Chicken is a simple yet flavorful dish with garlic, butter, and a rich creamy sauce. It's easy to make, uses no cornstarch, and can be prepared with heavy cream or a lighter option like evaporated milk. Perfect for any occasion!
