How can I make creamy garlic butter chicken without heavy cream?

You can replace heavy cream with half-and-half to reduce fat while keeping a creamy texture. Another option is to use whole milk combined with a small amount of flour or cornstarch to thicken the sauce. Keep in mind these substitutes will result in a lighter sauce with slightly less richness compared to heavy cream.

What is the best way to cook chicken breasts so they stay moist in this recipe?

To keep chicken breasts tender, cook them over medium-high heat for a short time, preferably using thin-cut pieces for faster cooking. Searing both sides until golden and finishing in the sauce helps lock in moisture and infuses flavor. Avoid overcooking to prevent dryness.

Can I use chicken thighs instead of breasts in creamy garlic butter chicken?

Yes, boneless, skinless chicken thighs work well and provide extra juiciness and flavor. Because thighs are thicker and fattier, adjust the cooking time slightly longer to ensure they are fully cooked through without drying out.

What are some simple ways to customize creamy garlic butter chicken?

Popular additions include sautéed mushrooms, spinach, crispy bacon, or crumbled sausage to add texture and flavor. A squeeze of fresh lemon juice brightens the dish, while grated Parmesan cheese sprinkled on top adds richness.

Is creamy garlic butter chicken freezer-friendly and how should I reheat leftovers?

Yes, leftovers freeze well for up to two months. To reheat, thaw the dish overnight in the refrigerator and warm gently on the stovetop over low heat, stirring occasionally to maintain sauce consistency without drying it out. Avoid microwave reheating to preserve texture.

Creamy Garlic Butter Chicken Recipe With Parmesan Rotini

Ingredients

Scale

2 boneless, skinless chicken breasts (about 1.3 lbs or ~590 grams total)
1/2 teaspoon Italian seasoning
1/2 teaspoon salt, plus more to taste
1/4 teaspoon freshly cracked black pepper, plus more to taste
1/4 cup (about 30 grams) all-purpose flour
2 tablespoons olive oil
2 tablespoons butter, divided
1 whole garlic bulb (about 8–9 cloves), peeled and either smashed or minced
1 cup (240 ml) chicken broth
3/4 cup (180 ml) heavy cream
1/2 teaspoon garlic powder
Optional: 1 small yellow onion, peeled and chopped
Optional: 4 tablespoons grated Parmesan cheese (divided)
Fresh chopped parsley for garnish

Cook Mode Prevent your screen from going dark

Instructions

1. If using regular chicken breasts, fillet each into two thinner cutlets or use thin-cut chicken breasts.
2. Season the chicken with Italian seasoning, salt, and black pepper. In a shallow bowl, combine flour (and if desired, 2 tablespoons of Parmesan cheese), garlic powder, and a pinch of salt and pepper. Dredge the chicken in this mixture, shaking off excess flour.
3. Heat olive oil and 1 tablespoon butter in a large skillet over medium to medium-high heat. Cook the chicken for about 4-5 minutes on each side until golden brown and cooked through. Remove chicken and keep warm.
4. In the same skillet, add the remaining 1 tablespoon butter and optionally sauté the chopped onion until translucent (about 3-4 minutes). Add smashed or minced garlic and sauté for 2-3 minutes until fragrant and lightly browned, stirring frequently to avoid burning.
5. Pour in chicken broth and heavy cream, scraping the browned bits from the skillet bottom. Simmer for 8-10 minutes, allowing the sauce to reduce and thicken by about half. Stir in remaining Parmesan cheese if using, and adjust seasoning with salt and pepper to taste.
6. Return the chicken to the skillet and spoon sauce over the top. Cook for an additional 2 minutes to heat through and allow flavors to meld.
7. Garnish with fresh chopped parsley before serving.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Notes

🧈 Use thin-cut chicken breasts or chicken thighs as an alternative for juicier meat.
🥣 To thicken sauce further, add a roux (2 tablespoons flour + 1 tablespoon melted butter) or a slurry of 1 tablespoon cornstarch mixed with 1-2 tablespoons cold water.
🌱 For a lower-fat version, substitute heavy cream with half-and-half.

Author: Brandi Oshea
Prep Time: 10-15 minutes
Cook Time: 30-35 minutes
Cook Time: 30-35 minutes
Category: Main Course
Method: Sautéing
Cuisine: Italian-American
Diet: Non-Vegetarian

Nutrition

Serving Size: 1/4 of the recipe
Calories: 540 per serving
Sugar: 2g
Sodium: 800mg
Fat: 42g
Saturated Fat: 20g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 11g
Fiber: 1g
Protein: 28g
Cholesterol: 150mg