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Million Dollar Creamy Garlic Chicken - Rich, Comforting, and Weeknight Easy

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless, skinless chicken breasts (or 6 small cutlets)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, but recommended)
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 6–8 garlic cloves, minced (about 2 tablespoons)
  • 1 tablespoon all-purpose flour
  • 3/4 cup low-sodium chicken broth
  • 3/4 cup heavy cream
  • 2 ounces cream cheese, softened and cubed
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon Dijon mustard
  • 1 tablespoon lemon juice, plus zest of 1/2 lemon (optional, for brightness)
  • 1/4 teaspoon red pepper flakes (optional, for gentle heat)
  • 2 tablespoons chopped fresh parsley or chives, for garnish

Method
 

  1. Pound or slice for even cooking: If your chicken breasts are thick, slice them horizontally into cutlets or lightly pound to 1/2–3/4 inch thickness. This helps them cook evenly and stay juicy.
  2. Season the chicken: Pat dry. Mix salt, pepper, garlic powder, and smoked paprika. Sprinkle evenly on both sides.
  3. Get a good sear: Heat olive oil in a large skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and almost cooked through. Transfer to a plate and tent with foil.
  4. Build the flavor base: Lower heat to medium. Add butter to the skillet. Stir in minced garlic and cook 30–45 seconds until fragrant. Don’t brown it.
  5. Thicken the sauce: Sprinkle in flour and stir for 30 seconds. Slowly add chicken broth, whisking to smooth out any lumps and scraping up browned bits.
  6. Make it creamy: Reduce heat to medium-low. Stir in heavy cream, cream cheese, Parmesan, Dijon, and red pepper flakes. Simmer gently 2–3 minutes until the sauce is silky. If it’s too thick, add a splash more broth.
  7. Add brightness: Stir in lemon juice (and zest if using). Taste and adjust with a pinch of salt or pepper as needed.
  8. Finish the chicken: Return chicken and any juices to the pan. Spoon sauce over the pieces and simmer 2–3 minutes until the chicken reaches 165°F internally and the sauce coats the back of a spoon.
  9. Garnish and serve: Sprinkle with fresh parsley or chives. Serve over mashed potatoes, pasta, buttered rice, or crusty bread to catch every drop of sauce.