There’s something magical about a skillet full of tender chicken simmering in a rich, buttery garlic cream sauce — it feels like a warm hug on a plate. This Creamy Garlic Butter Chicken is the ultimate comfort food: rich, flavorful, and shockingly easy to make in just one pan. Whether you’re cooking to impress or craving something soul-satisfying after a long day, this dish delivers pure joy in every bite. Serve it with rice, pasta, or just mop up that luscious sauce with crusty bread — no judgment here.

PREP TIME	COOK TIME
10 MIN	25 MIN

Ingredients:

500g boneless chicken thighs or breasts (skinless)

Salt and black pepper to taste

1 tsp paprika (optional, for color)

1 tbsp olive oil

2 tbsp unsalted butter

5–6 cloves garlic, finely chopped

1 cup heavy cream (or fresh cream)

½ cup chicken broth or water

¼ cup grated parmesan cheese (optional, for extra richness)

1 tsp Italian seasoning or mixed herbs

Fresh parsley or coriander (for garnish)

Equipments:

Large non-stick skillet or frying pan

Wooden spoon or silicone spatula

Sharp kitchen knife

Cutting board

Measuring cups and spoons

Mixing bowl (for seasoning the chicken)

Ladle (for serving sauce)

Step-by-Step Guide

Step 1: Prepare the Chicken for Searing

• Place 500g boneless, skinless chicken (thighs or breasts) on a clean cutting board.
• Pat both sides of each piece dry with paper towels — this helps achieve a golden, crispy sear.
• Season both sides generously with salt, freshly cracked black pepper, and 1 tsp paprika for added color and subtle smokiness.
• Set aside at room temperature for 10 minutes. This allows the chicken to cook evenly later.

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Step 2: Sear the Chicken to Lock in Juices

• Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat.
• Once the oil is hot and shimmering, gently place the chicken into the pan in a single layer.
• Let it cook undisturbed for 4–5 minutes on the first side. You want a deep golden crust to form.
• Flip the chicken carefully using tongs and cook for another 4–5 minutes on the second side.
• Once both sides are nicely browned, transfer the chicken to a plate. It doesn’t need to be fully cooked yet — it will finish in the sauce.

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Step 3: Make the Garlic Butter Base

• Lower the heat to medium and in the same skillet (do not wipe it out — the browned bits add flavor), add 2 tablespoons of unsalted butter.
• Once melted, add 5–6 finely chopped garlic cloves.
• Sauté gently for 1 minute, stirring continuously until the garlic becomes fragrant and slightly golden — not browned.
• This forms the rich, aromatic base of the sauce.

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Step 4: Deglaze the Pan & Create Creamy Sauce

• Add ½ cup chicken broth (or water) to the skillet.
• Use a wooden spoon or spatula to scrape up all the flavorful brown bits (called fond) stuck to the bottom of the pan.
• Let it simmer for 1–2 minutes to reduce slightly.

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Step 5: Add the Cream & Cheese

• Pour in 1 cup heavy cream (or full-fat fresh cream for Indian kitchens).
• Stir gently until it blends with the broth into a smooth sauce.
• Add ¼ cup grated parmesan cheese (optional, but adds richness and slight umami).
• Simmer the sauce on low heat for 2–3 minutes, stirring occasionally, until slightly thickened.

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Step 6: Season the Sauce

• Add 1 tsp Italian seasoning or a mix of dried oregano, thyme, and basil.
• Taste the sauce — adjust salt and pepper as needed.
• The sauce should now be creamy, fragrant, and lightly herbed.

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Step 7: Simmer the Chicken in Sauce

• Return the seared chicken pieces to the skillet. Nestle them into the sauce gently.
• Spoon some sauce over each piece to coat it well.
• Cover with a lid and let it simmer on low heat for 5–7 minutes, or until the chicken is fully cooked and tender.
• If you’re unsure, cut into one piece — it should be juicy and no longer pink inside.

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Step 8: Finish with Garnish & Serve Hot

• Turn off the heat. Sprinkle with fresh chopped parsley (or coriander if you prefer).
• Optional: Drizzle a small spoon of melted butter on top for shine.
• Serve immediately with your favorite side — it’s especially great with mashed potatoes, butter rice, pasta, or warm garlic naan.

Chef’s Notes & Cooking Tips

• Use Chicken Thighs for Best Flavor:
• Chicken thighs stay juicier than breasts and absorb the creamy sauce beautifully without drying out.
• Don’t Skip the Sear:
• Searing the chicken gives it that golden crust and locks in flavor. Make sure the pan is hot and the chicken is dry before placing it in.
• Deglaze Like a Pro:
• After searing, those brown bits (fond) stuck to the pan are flavor bombs — deglaze with broth or water and scrape well for maximum taste.
• Cream Substitutions:
• No heavy cream? Use full-fat milk mixed with a little cornflour (1 tsp) or use fresh malai (Indian households) for a similar effect.
• Cheese is Optional but Magical:
• Parmesan cheese adds nutty richness, but you can skip it if unavailable — the garlic butter and herbs carry the flavor.
• Add Heat If You Like:
• For a mild kick, add ½ tsp chili flakes or a dash of cayenne to the sauce while simmering.
• Make It Ahead:
• This dish reheats beautifully. Just reheat on low flame and add a splash of cream or water to loosen the sauce.

Serving Suggestions

• Garlic Herb Rice:
• Spoon the creamy garlic butter chicken over warm, fluffy basmati or jasmine rice tossed in butter and herbs — perfect for soaking up that luscious sauce.
• Mashed Potatoes:
• Classic pairing! Creamy mashed potatoes create a rich, buttery base that complements the garlicky cream sauce beautifully.
• Crusty Bread or Dinner Rolls:
• Toasted garlic bread or soft dinner rolls are ideal for dipping into the sauce. No drop left behind!
• Steamed or Roasted Veggies:
• Serve with roasted broccoli, sautéed green beans, or baby carrots for a balanced meal.
• Pasta Bowl Twist:
• Toss cooked penne or fettuccine directly into the sauce with sliced chicken on top — a creamy pasta version with zero effort.
• Indian Fusion Side:
• Pair with jeera rice or warm butter naan for a fun Indo-Western twist — perfect for the Desi dinner table!

Nutrition Information (Estimated):

Nutrient	Amount (approx.)
Calories	520 kcal
Protein	35 g
Carbohydrates	5 g
Sugars	1.5 g
Fat	38 g
Saturated Fat	19 g
Fiber	0.3 g
Sodium	320 mg
Cholesterol	140 mg