Ingredients & Substitutions
Here I explain the best ingredients for my creamy garlic chicken recipe, what each one does, and substitution options. For measurements, see the recipe card.
How To Make Creamy Garlic Chicken
I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.
Don’t let the garlic brown much when sauteing, or your sauce will be bitter. My #1 tip! Keep the heat low enough and stir often to avoid much browning — see my picture above for a visual of how it should look when it’s time to add the broth. Avoid crowding the pan. Sear the chicken in batches if it doesn’t fit with spaces between the pieces. This is important for even (and quick) cooking and a nice sear. Use a meat thermometer. I highly recommend an internal temp of 170 degrees F for juicy chicken thighs. This is ideal for dark meat, but if you opt for chicken breasts, aim for 165 degrees F to avoid dry results. Lower the heat if needed. When browning the chicken, if it’s golden before it’s cooked through, just reduce the heat to finish cooking. If you want to serve this creamy garlic chicken over pasta or zucchini noodles, double the amount of sauce ingredients. This includes the butter, garlic, broth, wine, cream, and bay leaf. Then you can use the extra sauce for the noodles. If you omit the cream, shorten the simmer time. This way, you’ll still have enough sauce. It will be thin, but still garlicky! Want to add a little something? Try sauteing spinach or mushrooms with the garlic, or throw in some sun-dried tomatoes together with the cream.
Starches – To sop up any extra sauce, serve the chicken over mashed cauliflower (my personal fave) or mashed potatoes. Rice or my quick frozen cauliflower rice works the same way. You can even opt for Greek lemon potatoes, another dish inspired by my trip to Spain. It’s yummy over noodles as well, but I recommend doubling the sauce for those (see my tips above). Vegetables – For something that feels a little fancy but has simple prep, try my green beans almondine or roasted balsamic mushrooms. For everyday meals, I usually make air fryer broccoli or roasted asparagus while I’m cooking the creamy garlic chicken. Salad – If you want to balance the richness of this dish, serve it with my fresh kale salad or arugula salad.
Please enter your first name for your account. Your saved recipe will also be sent to your email. This was the first time my husband and I took a class like this in Europe, and it made me want to do it every time we visit a new place. Not only was it a lot of fun, I loved learning about how the locals prepare their food. I can’t wait to do it again!
