Winner, winner, chicken dinner. Nothing beats an easy and delicious one-pot chicken dinner for the entire family, especially it’s doused in a rich, buttery and creamy sauce!
Garlic and butter do wonders to simple ingredients, and there is no exception to chicken. The key is to make a delicious sauce and chicken broth plus heavy whipping cream will be your answer to this recipe.
TIPS ON HOW TO COOK CREAMY GARLIC BUTTER CHICKEN
- Use your favorite chicken parts. I like chicken quarters as they are juicier. Cut up the thighs and drumsticks so it takes shorter time to cook through the chicken.
- Always pan-fry the chicken with the skin side down first. The fat from the skin will coat your skillet with grease so the chicken won’t stick to the skillet.
- Discard the chicken fat from the skillet before making the sauce!
- You may use skinless and boneless chicken if you like: breasts and thighs.
- Garlic, lots of garlic. When it comes to garlic, the more is definitely merrier.
- Cream. I used heavy whipping cream but you can opt for whipping cream for lower calories.
CREAMY GARLIC BUTTER CHICKEN PASTA
Serve the garlic butter chicken with plain spaghetti. All you have to do is cook the spaghetti to al dente, and scoop the chicken and sauce onto the pasta. Dinner is ready in 20 minutes and there is only one pot to clean.
OTHER RECIPES YOU MIGHT LIKE
- Honey Garlic Salmon in Foil
- Spaghetti Carbonara
- Chicken Thigh Recipes (Baked Chicken Thighs)
Creamy Garlic Butter Chicken
Creamy Garlic Butter Chicken with golden brown pan-fried chicken thighs and drumsticks in a rich and creamy sauce. This one-skillet chicken dinner is ready in 20 minutes and pairs well with pasta!
Ingredients
- 1 1/2 lbs chicken quarters, cut and separate the thighs and drumsticks
- Salt
- Ground black pepper
- 4 tablespoons unsalted butter, melted
- 15 cloves garlic peeled and top trimmed off
- 1 cup chicken broth
- 1/4 cup heavy whipping cream
- 2 tablespoons grated Parmesan cheese
- 3 dashes cayenne pepper
- 1/4 teaspoon salt or more to taste
- 1 tablespoon chopped parsley
Instructions
- Season both sides of the chicken with salt and pepper. Pan fry the chicken on a skillet, skin side down on medium heat until both sides turn crispy and golden brown. Set the chicken aside and discard the oil from the skillet.
- Add the melted butter and to the skillet and add the garlic and saute. Add the chicken broth, heavy whipping cream and Parmesan cheese. Stir to combine well. Add the chicken, cayenne pepper, salt and lower the heat to simmer, turning the chicken a couple of times so they are completely cooked through.
- Add the chopped parsley. Stir, turn off the heat and serve immediately with plain spaghetti.
Nutrition Information
Yield
6Serving Size
6Amount Per Serving Calories 448Total Fat 31gSaturated Fat 13gTrans Fat 0gUnsaturated Fat 16gCholesterol 188mgSodium 511mgCarbohydrates 4gFiber 0gSugar 1gProtein 38g
Related Posts
Spaghetti Carbonara
Honey Garlic Salmon In Foil
Garlic Parmesan Spaghetti
Reader Interactions
Comments
Trackbacks
-
[…] : https://easyweeknight.com/creamy-garlic-butter-chicken/ Creamy Garlic Butter […]
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Lime? Not in the ingredients. On the other hand, parmesan cheese isn’t anywhere to be found in the directions either. Also, when do you are the cayenne?
Hi Joni, so sorry about the omissions and error. The recipe of this creamy garlic butter chicken has been corrected.
Step two
Lovely
I added basil and white pepper it was fabulous. Next time I am going to add some mushrooms to it I think they’d be yummy in it.
Yes, Garlic and Mushrooms sound like heaven. Thanks fro trying this recipe.
So easy and soooo delicious! Thank you for an awesome recipe. I added some mushrooms with the garlic because they needed used up. Thank you!!!
Yummy. Mushrooms are great for this creamy garlic butter chicken.
I made this the other day and it was delicious, I added a bag of Brussel sprouts cut in half after adding the chicken. I also removed the chicken from the pan and then mixed the noodles with the sauce.
Hi Polly, sounds very yummy. Thanks for trying my Creamy Garlic Butter Chicken.
Can you use pet milk or condensed milk?
I don’t think so. Please follow the recipe. Thanks!
This was a tasty quick dish. I added a chopped onion and used evaporated milk. Turned out great. I’ll be making it again. Thank you for sharing.
Thanks for trying my recipe!
Did you mean pan fry the chicken? Because your directions say pan dry the chicken.
Hi Kazy, yes, so sorry for the typo and thanks for letting me know. It’s updated.
This was delicious. Added half and half instead of heavy cream. Also removed skin and browned chicken
Thighs in the butter . Also added 2 T flour to thicken a little. Served with a rice quinoa mix to which
I added mushrooms and onions. All so good with steamed broccoli. Will make again for sure
Thank for a super easy but super tasty recipe. For us chicken lovers
Hi Nonie, thanks for trying this recipe!!
So, you made a completely DIFFERENT recipe!
Hi! Making this as I am typing it! Thanks for sharing! I notice that there is an email to sign up and get more recipes email for free. Does this come from you?
Yes!
Can I used boneless chicken thighs
Yes you can!
Can’t wait to try this. Was just wondering how long do you usually cook your chicken in the sauce? I guess I missed it in the recipe. Thanks!
You cook for a few minutes or until the chicken is cooked through.
About how long does it take to cook through? I am assuming to NOT cover the pan?
5 minutes or so, and yes you can cover the pan.
Made this for lunch today. It was the bomb! I will definitely be keeping this recipe and revisiting it. I sautéed thin sliced zucchini and small pieces of cauliflower with it instead of serving over pasta. I don’t write reviews very often, but had to say thank you for this. My mouth is happy.
P.S. I posted a link to your recipe on my facebook.
That’s awesome thanks so much!
Making this tonight and can’t wait to try. I was wondering if I could use minced garlic instead of whole cloves.
You can use minced garlic but it’s best to use whole cloves for the best flavors.
Good afternoon. I made this couple weeks ago was delicious. Am making again tonight. We barely had enough lector lunch next day. Very quick I am using it as a Christian meeting night meal. Can prep,get cleaned up and have ready when housemate gets home. Thank you
Bob (love to cook and bake) White
hate autocorrect. Meant to say barely had enough for lunch the next day.
Lol. I understand.
Hi Bob, thanks for trying my recipe!
Can I use minced garlic instead of whole cloves? How much?
It’s best to use whole cloves.
I used county gravy with milk and I add mushroom with the garlic, Parmesan cheese , I top it off with bake crescent rolls top off with melted butter and basil over the rolls , mighty mighty good!
That’s awesome. Sounds yummy!
I made this for lunch today. I also added mushrooms and flour to thicken. No cayenne but it was still so delicious. There were so much sauce so I made it with potato on separate dish and baked coz the sauce is really creamy and delicious. Be careful on the adding of salt. It was already salty due to chicken broth and cheese. I made a mistake there coz I did not taste it first. But was able to adjust by adding little sugar and water. Thanks for this recipe! Will surely make some again!😊
Awesome thanks for trying my recipe!
Hi just i am new on your site. Being diabetic i want to learn more with beans like lentils, kidney beans etc. I turn them into flour and put in soupe. Just learn to make falafel. Thanks dede
I am sorry bit I am not familiar with beans and lentils. Sorry I can’t help you!
Could you do this in a crockpot? How long would you suggest to cook it in a crock pot?
Yes, you can. Just add all the ingredients and cook for 3-4 hours. You have to pan-fry the chicken first.
My chicken thighs were really thick so I couldn’t get them done in the time allotted in the recipe. However, they were delicious!
Please cook longer if you have bigger chicken thighs.
The chicken came out delicious. My husband and kids really like it. Thank you for the recipe
Awesome!
I made this last night, however I did like the sauce. But, I like my chicken thighs cooked where the meat literally falls off the bone. Cooking the chicken this way, that does not happen. I will tweak this and make again. Thanks for the recipe!!
So good! I will definitely be adding this to my meal rotation. I did remove the skin, and added some steamed broccoli to the sauce. Happy tummy 🙂
All my skin stuck to the bottom of the pan. 🙁
The recipe specifically said “The fat from the skin will coat your skillet with grease so the chicken won’t stick to the skillet.” so I didn’t add any oil, but was I supposed to???
Otherwise the recipe was very good.
It means that your skillet is not heated enough. Make sure it’s fully heated. Add some oil if in the future if it doesn’t work well.
This was delicious. I baked around 8 bone in chicken thighs in the oven, then made the sauce on the stove and doubled it. Then I added the thighs to the sauce. My husband devoured it.
Awesome!😊