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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.
Can this be modified to cook in the instant pot? If so how would you advise to modify the recipe to suit the instant pot?
Thank you for this recipe. Its easy to make and tastes fantastic. I made it with sour cream instead of yogurt the 2nd time round and the family agrees that it taste more flavourful with sour cream. We are love this and will be making this often. We had it with white rice and can’t wait to try it with pasta.
Awesome, I will try sour cream! Thanks for trying the creamy garlic chicken.
Hi Bee,
Can i replace the white wine to red wine or chinese( sau xing wine )?
Thanks in advanced.
Lee
I did not debone thighs so they took way longer to cook. I need to learn this.
Sorry, the sauce was not at all creamy. Used plain yogurt like you said.
I mixed the broth, wine and yogurt together then added to skillet. Not sure what I did wrong.
Hi Helen, it’s not the super creamy sauce but it tastes delicious. If you want super creamy, you can use heavy whipping cream. :)
I made your recipe exactly as written and it was quick and delicious. This will be on regular rotation at my house. Thank you!
Thanks Elaine for trying my creamy garlic chicken.
Why discard the flavorful chicken fat (schmaltz) then add back (comparatively) bland olive oil? Schmaltz is a traditional cooking fat that carries great flavor, especially when using skin-on bone-in thighs. More garlic – garlic and savory foods are made for each other. I used sour cream, a traditional route to a creamy sauce. And I spooned the sauce over fresh pasta.
Delicious.
I don’t mind the chicken fat but many think it’s not healthy and olive oil is healthier. :)
The subject of healthy oil is one that can be discussed all day. Olive oil is good in small amounts, but it is not the most healthy oil. Olive oil is a long chain triglyceride, and is polyunsaturated.. If is not the first press of virgin oil, or is processed, then it will contain transfat. The fact is that olive oil is 22 % omega 6 which is not healthy for your heart. Chicken fat will be more saturated oil but saturated oil is not unhealthy. God created chickens, and he intended for us to eat the chickens. God did not make a mistake. Coconut oil is the healthiest oil and it is mostly saturated, and a medium chain triglyceride, and contains only 2% omega 6. The idea that saturated oil is not healthy is not based on research but only in theory. You have heard of fake news, now you know that there is fake research.
Hi John, thanks for your information!
Hi John, I consider myself to know a little more than the average person about healthy eating (not the standard advise we are given though!) however when it comes to oils I get confused so much and really struggle. I certainly agree that coconut oil is the best but my partner is not so keen on it so when cooking for us both I struggle. Your information is great! could you please advise me how I can explain to my partner in a simple way how bad sunflower oil, rapeseed oil and all the other so called healthier oils are? he has even bought “healthy olive oil spread” this week that has palm oil and rapeseed oil in and I think it is awful however when he asks me to explain I go blank. He has just been diagnosed with high blood pressure and high cholesterol and says he will no longer eat butter although I feel that’s the healthiest. Any advise welcome.
Hi, first of all: I Love the recipe. Thank you so much for sharing! You saved many family dinners again and again with your recipes: this one was a huge hit with both my husband and son, and they are SO picky.
That’s why the other day I tripled the servings for the creamy garlic chicken, because it wasn’t enough for my family, problem was, even though I double checked every ingredient the sauce turned out liquid and with no flavour. Was it because I tried to cook everything at once? I did try to simmer it a long time, on a huge skillet, but it wasn’t the same. Should I cook as the recipe says, and when finished do it again, as “batches”? Also, I’ve been wondering, are the measurments US cups? All this time I used imperial cups…thank you very much for your time.
Hi Cris, thanks for being a fan and thanks for loving my recipes. My recipes are all in US cups measurement. I think imperial is a lot more. For triple portion, use double the recipe. Try it. I hope it works out for you! :)
I’ve notice that with most of your recipes containing chicken, you recommend “deboned, skin-on” (LOVE chicken thighs) how would you debone them though? Also my boyfriend isn’t a big fan so I’m usually making boneless skinless chicken breast, however, I slice each one down the middle so it’s not so thick. Should the recipe come out just as good or are there any small changes I should make?
Hi Kassandra, yes, because I love the skin and I don’t love chicken breasts. So I debone and leave skin on the thighs. Here is the video on how to debone: https://www.666630.xyz/how-to-debone-chicken-thighs/. Slicing the chicken breasts to be thinner is a good idea. Chicken breast will be dryer so don’t overcook them. :)
I don’t see any cooking times on your recipes. They look so delicious I’d love to try them but have no idea how long to cook them. Like this recipe you say to simmer the chicken but you don’t say how long. 10 minutes? 20 minutes? I wish I knew. I’d also like to try your garlic potatoes but again, there is no amount of time to cook them for!
I’ve asked the same question but have also been ignored. I’m not sure why she is against providing times.
Tried this tonight and unfortunately we did not like it. The sauce was more liquid than creamy. Was really forward to this dish but was disappointed.
I am sorry that you didn’t like this creamy garlic chicken recipe. Did you use yogurt or cream? I prefer lightened up version of creamy so it’s not so rich.