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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.
simple and delicious
so simple and delicious
My husband prefers bone in/skin on split chicken breast over thighs. This would take longer to cook as opposed to boneless thighs. Do you think I could increase the simmer time to cook the chicken breast without scalding the sauce or changing the consistency too much?
Hi, I tried this recipe last night, it was so easy and DELICIOUS! The whole family loved it, it’s always a good sign when everyone asks for seconds!
I used heavy cream instead of yogurt, and skin-on drumsticks as I couldn’t find boneless thighs.
We loved the sauce over rice, and I wondered how to increase the amount of sauce without changing the taste / consistency… Would we add more quantities of all the liquids? Or just the broth? Thanks!
Hi Lisa, yes, this is an amazing recipe, you should try yogurt the next time it makes it even better. You can just double the sauce! Thanks for trying my creamy garlic chicken recipe!
I haven’t tried this recipe yet, but I will be. However I do have a suggestion for those having a problem with the yogurt. Put the yogurt in a bowl and gradually add the broth, whisking constantly. When you add it to the pan it doesn’t curdle or separate.
Hi Polly thanks for the idea.
Don’t have whole garlic is minced okay?
Yes.
I gave this a try. Chicken with garlic is pretty much a staple in my house. It came out pretty well and was easy enough to execute, but there seems to be a problem with using yogurt. What I found was that the milk solids didn’t dissolve and left a coarse pebbly residue in the sauce that defied all attempts to break them down or reduce them. They didn’t impact the flavor profile, but were not visually appealing. I don’t cook with yogurt that much, did I do something wrong?
Hi Keith, hmmm, was your yoghurt fresh? It sounds like it cuddles. You can add it and stir in after turning off the heat or you can just use whipping cream.
i used sour cream n it came out amazing!
I have never used sour cream I will have to try! :)
Looks great! I’m going to try this tonight. Do you cook the chicken through when it first goes in the pan, or do you just brown it and then let it cook through during the simmering process later in the recipe?
Yeah, let it cook through through the simmering.
Hi! Your recipe is such a big hit at my dinner party… so much so I myself didnt get a chance to taste it! Have to cook this again.
I substituted yogurt with buttermik though.
P.s Love your Vietnamese chicken recipe too. Yummy!
Hi Intan, thanks so much. Buttermilk is a great idea but next time try with yogurt, this creamy garlic chicken is so good!
Really want to try your recipe, but due to a dairy allergy, can I omit the yogurt or is there a non dairy substitute?
You can try my garlic chicken recipe: https://rasamalaysia.com/garlic-chicken/
Try using lactose free sour cream, tastes like regular sour cream without the dairy.