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Creamy Garlic Chicken - crazy delicious skillet chicken with creamy garlic sauce. Perfect with pasta and dinner is ready in 20 mins.
Garlic Chicken
Garlic Chicken is one of the best and most delicious recipes with pantry ingredients. If you have a lot of garlic, frozen chicken, chicken broth, plain yogurt (or whipping cream), white wine, etc., you should be making this utterly amazing recipe for dinner!
Combine the ingredients together and you will have the most amazing and absolutely scrumptious creamy garlic chicken.
The recipe is inspired by this rustic chicken with garlic gravy recipe, but I used yogurt to make the creamy sauce.
If you don’t have plain yogurt at home, you can certainly use whipping cream.
Bone-In Or Boneless Chicken Thighs
For the chicken, I used skin-on and bone-in chicken thighs, but I deboned the thighs.
This will ensure that you get the best of the chicken thighs: moist, tender, crispy on the bottom but not dry, with skin and without bones.
Learn how to debone chicken thighs with my picture guide and video.
This is similar to how I made my chili lime chicken and chipotle lime chicken. That’s the way go to with chicken thighs, trust me on that – deboned and skin-on!
This Is a One Pan Chicken Recipe
This is a super easy one skillet chicken recipe. I love using my cast-iron skillet but you can use any pans (stainless steel or non-stick).
I finished the creamy garlic chicken off with 1 minute of broiling in the oven to give the chicken skin little chars, which is an optional step.
This creamy garlic chicken is delightful with some pasta, and they are done in about 20 minutes and you have only one pan to clean. Bon appetit!
Frequently Asked Questions
This recipe is only 420 calories per serving.
What To Serve With Creamy Garlic Chicken
For an easy and wholesome weeknight dinner, I recommend the following recipes:
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Other Recipes You Might Like
- Creamy Garlic Mushroom Chicken (Instant Pot)
- Instant Pot Creamy Chicken Piccata
- Creamy Lemon Garlic Chicken
Creamy Garlic Chicken
Ingredients
- 20 oz (570g) chicken thighs, skin-on and deboned
- 2 tablespoons olive oil
- 15-20 cloves garlic
- 1/2 cup chicken broth
- 1/3 cup white wine
- 1/4 cup plain yogurt
- 3 sprigs thyme, optional
- salt , to taste
- ground black pepper
- 1 pinch paprika
- chopped parsley
Instructions
- Season the chicken with salt and pepper.
- Heat a skillet (preferably cast iron) over medium heat and add 1 tablespoon of olive oil. Pan-fry the chicken until both sides are crispy and nicely browned. Remove the chicken from the skillet and set aside.
- Discard the chicken fat from the skillet. Add the remaining olive oil and sauté the garlic until light brown. Return the chicken to the skillet, followed by the chicken broth, white wine, and yogurt. Lower the heat and let it simmer.
- Add the thyme (if using), salt, pepper, and paprika. Reduce the sauce slightly. Remove from heat, garnish with parsley, and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I think I’ve posted a pic of my attempt. Served on a bed of tagliatelle with julienned Chinese cabbage, red pepper, mangetout, beans and soaking up some of the sauce. Super. Will have to make a few adjustments next time, more garlic, less broth, as portions were smaller. Delicious. TU.
Awesome thanks for trying my recipe!! :)
I’m really tired of recipes for chicken thighs!!! My husband won’t eat them, and, in my area, they cost more than boneless skinless chicken breasts. While some chicken recipes are adaptable to any chicken parts, I’m seeing tons of them for thighs that need skin for the browning early in the process–not going to happen in my house unless I’m widowed soon.
You can use chicken breasts for this recipe.
Plesse post the boneless chicken breast version of this dish
Hi Linda, I do not have a boneless chicken breast version of this recipe. You can use breasts by following this recipe.
I agree! I don’t really like chicken thighs all that much but I’m nervous about cooking chicken breasts without a proper recipe because I’m worried about them being too dry.
The cooking method is the same, just replace chicken thighs with chicken breasts.
Good lord.
Don’t like? Don’t use.