Creamy Grilled Chicken

This quick and creamy garlic chicken dish is perfect for both entertaining guests and whipping up a fast weeknight dinner. A delighted reader even hailed it as “one of the best things I have ever eaten!!!” Originally a hit on the blog, it influenced the direction of S&L towards easy comfort food. Don’t be surprised by the double dose of garlic – both garlic powder and a whole head of garlic are intentional. The combination adds layers of garlic flavor without overwhelming the dish.

What Ingredients do you need?

  • Chicken – we’re using two large boneless, skinless chicken breasts cut in half lengthwise to cook faster and more evenly, so it remains tender and melt-in-your-mouth
  • Flour – for a tasty crust on the exterior of the cutlets, and it also helps thicken the sauce
  • Olive oil and butter – for sautéing 
  • Garlic cloves – use an entire head of garlic. Don’t worry if you don’t have the exact same number of cloves as I used. It’s not precise.
  • Chicken broth – for the savory base of the sauce
  • Lemon juice – a little bit of acidity for balance
  • Garlic powder – for a different garlicky aspect! It’s a staple in my pantry.
  • Heavy cream – it’s what makes the sauce luxuriously rich

How to make Grilled Creamy Chicken?

Cut the chicken breasts into four cutlets, season with salt & pepper, and coat with flour. Pan fry until golden, and then take them out of the skillet. Lightly brown the garlic cloves in the same pan.

Add the broth, lemon juice, and garlic powder to the skillet. Let it up bubble for a few minutes until the liquid has reduced somewhat. Pour in the cream, and return the chicken to the pan to cook until it reaches 165F inside and the sauce thickens. Garnish with parsley if desired.

If you made this creamy garlic chicken recipe, leave a star rating and comment below! Questions the post didn’t answer? Let me know. You can find me on Instagram and showcase your creations with #byplaincanvas.

xoxo, Joe

Creamy Grilled Chicken


  • 2 large boneless skinless chicken breasts

  • Salt & pepper to taste

  • Flour for dredging

  • 1 tablespoon olive oil

  • 2 tablespoons butter divided

  • 1 whole head garlic cloves peeled

  • 1/2 cup chicken broth or stock

  • 1/2 teaspoon lemon juice

  • 1/4 teaspoon garlic powder

  • 1 cup heavy/whipping cream

  • Parsley chopped (optional)


  • Cut the chicken in half lengthwise so you have 4 smaller cutlets. Generously season them with salt & pepper and coat them in the flour.
  • Add the olive oil and 1 tbsp of the butter to a skillet over medium-high heat. Once the pan is hot, sauté the chicken for 4-5 minutes/side or until it’s nice and golden. Take the chicken out of the pan and set it aside.
  • Reduce the heat to medium (or even med-low if using cast iron), and add the rest of the butter to the pan. Let it melt and then add the garlic cloves. Cook them for 3-4 minutes, stirring often, until they’re lightly browned on the outside.
  • Add the chicken broth, lemon juice, and garlic powder to the pan. Let it bubble for around 4 minutes or until the liquid is noticeably reduced.
  • Stir in the cream and add the chicken back into the pan. Let it cook for another 5 minutes or so, until the sauce is reduced and the chicken is cooked through. Serve with freshly chopped parsley if you wish.

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