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This pan-cooked creamy chicken is my favorite comfort food when things get hectic—the smooth sauce makes the chicken super tender and flavorful, plus it’s really easy to whip up.
The first time I tried making it, I wasn't sure about the roux. Now, after long workdays, this is my go-to, and whenever the family comes over, it’s a hit.
Tasty ingredients list
- Chicken breast: main highlight here, try to use fresh. Don’t pick thick pieces so it cooks right through.
- Onion powder: brings out all those yummy flavors and makes the sauce richer.
- Paprika (smoked is great!): throws some smokiness into the mix.
- Heavy cream: gives everything that silkiness—fresh is best if you can grab it.
- Chicken broth: homemade is amazing, otherwise a good quality store one is fine.
- Fresh chopped garlic: really boosts the sauce—grab the freshest you can.
- Olive oil: adds taste and helps everything seal in when frying.
- Butter: for a buttery, luxe touch—skip margarine if you can.
- Flour: creates that crispy layer on the chicken and thickens the sauce.
- Garlic powder: deepens the flavor, try swapping in actual garlic if you’re a fan.
- Salt and pepper: gives that base savory kick, and cracking some fresh pepper makes a difference.
Easy steps
- Finish up and serve:
- Pop the chicken into the sauce, let it all warm through together, and get that sauce nice and sticky on the meat. Time to serve—hot and fresh!
- Mixing liquids and spices:
- Slowly add broth and cream while whisking so it’s all smooth, then sprinkle in your salt, pepper, garlic and onion powders, and your paprika. Let it keep bubbling and thickening on the stove.
- Making the sauce base:
- With the fond left over, quickly fry up the chopped garlic until you smell it, toss in some flour, and stir until it’s golden and a bit thick. This sets up the flavor base.
- Pan fry the chicken:
- Warm a big skillet over medium, melt butter with some olive oil, then lay in the coated chicken. Brown each side for about 5 minutes. Rest them out of the pan for a sec when done.
- Coat the chicken:
- Mix flour, salt, pepper, and garlic powder in a shallow bowl, then flip the chicken around in it till all sides are covered. That’s how you get a good crust.
- Prep the chicken breasts:
- Slice them lengthwise so they’re flatter and cook quicker, then season both sides well with salt, pepper, and a bit of garlic powder.
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Good to know
Packed with protein and will keep you full
That creamy sauce really makes it feel like a treat
Kiddos love it, so do adults—definitely a family favorite
Smoked paprika’s the key for me. That flavor totally makes the sauce unique. I’ll never forget the first time I made it thick with my sister and we laughed so hard—making this always brings those fun moments back.
Storing leftovers
This keeps in the fridge up to three days—just seal it tight. The sauce thickens as it chills, so when you reheat toss in a splash of cream or broth and it'll turn smooth again. Store the chicken and stuff like rice or noodles in separate containers.
Swap outs
If chicken’s not your thing, sub in turkey breast or even pork tenderloin. Can’t do lactose? Either grab lactose-free cream or use oat cream blended with broth. You can use chili powder instead of paprika for heat, or choose a mild, smoky-free version for kiddos.
Serving ideas
I love having it alongside mashed potatoes, pasta, or some roasted veggies. Sprinkle over a bit of fresh parsley to give it a burst of color. Grab a chunk of baguette to soak up that sauce—it’s perfect!
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Little kitchen story
Creamy chicken dishes are big in southern Germany and Austria. They tend to use sauces with roux for celebrations and everyday meals. It was always on the table at my house if we expected guests because it was easy and everyone enjoyed it.
Recipe FAQs
- → How do I keep the chicken super juicy?
Pound the chicken first, then give it a quick sear in really hot oil. That keeps everything extra soft and juicy inside.
- → Can I swap in different cuts instead of chicken breast?
Yep, chicken thighs or even turkey breast both work great with this creamy garlic sauce.
- → What makes that sauce so creamy?
A simple mix of flour, broth, and heavy cream brings that smooth, rich texture you want.
- → What sides go great with it?
Mash up some potatoes, grab noodles, or spoon it over rice. All go awesome with creamy garlic sauce.
- → Can I make this in advance and reheat it?
Sure! Pop it in the fridge sealed up, then gently warm when you're hungry again. Works just fine.