Creamy Garlic Chicken Skillet
This creamy garlic chicken skillet is an easy 30-minute entrée that is restaurant-quality delicious! Juicy, golden brown chicken thighs are smothered in a rich and garlicky cream sauce that tastes amazing with a variety of sides.
Servings: 4 servings
Calories: 555kcal
Equipment
Ingredients
Chicken
- 4-6 chicken thighs boneless
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 cup all purpose flour
- 2 tablespoons cooking oil I use avocado oil
For the Sauce
- 2 tablespoons butter
- 5 cloves garlic diced or minced
- 1 cup chicken broth
- 3/4 cup heavy cream
- 2 teaspoons Dijon mustard
- 1 teaspoon garlic powder
- 1/4 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes optional
Instructions
- Combine the Italian seasoning, salt, and pepper, then coat each piece of chicken evenly. I actually add the chicken to a small mixing bowl, and toss with the seasonings. Next, add the flour and toss to coat well.
- Heat a skillet over medium heat. Once hot, add the oil and place the chicken in the skillet. Cook for about 5 minutes, or until crispy and the chicken releases easily from the pan. Flip and cook the other side until crispy and cooked through. Remove from the skillet.
- Reduce the heat to medium-low and add the butter and garlic. Cook for 1–2 minutes, until fragrant.
- Add the chicken broth, heavy cream, Dijon mustard, garlic powder, salt and pepper and crushed red pepper flakes. Stir frequently and let the sauce simmer until it reduces by about half. I do like to taste the sauce, carefully, and add a bit of salt and pepper if needed.
- Add the chicken back into the skillet and simmer on low until heated through.
Notes
- You can use chicken breast or bone-in thighs in place of boneless thighs. It will take a bit longer to cook breasts or bone-in thighs, so adjust the cooking time accordingly.
- I recommend checking the internal temperature of your chicken using a digital thermometer. You want to reach 165°F to ensure it's safe to eat.
- It takes about 15 minutes to reduce the sauce. If you prefer it thicker, whisk in 2 tablespoons of flour right after you add the chicken broth, then add the rest of the sauce ingredients.
- Don't wash or scrape your skillet between searing the chicken and cooking the sauce! The process of scraping those crusty bits of chicken into the broth is called deglazing, and it adds richness and flavor to your sauce.
- Be careful not to boil the sauce, as that can cause it to curdle or split. You want to gently simmer it over medium-low heat so the liquid can be reduced without overheating the cream.