Creamy Garlic Butter Chicken Recipe
This Italian-inspired creamy garlic butter chicken features tender chicken breasts bathed in a luxurious sauce of fresh garlic, butter, and cream that comes together in under 30 minutes. The rich, silky sauce clings to each piece of chicken, creating a restaurant-quality dish that pairs beautifully with pasta, rice, or crusty bread for soaking up every drop.
Ingredients
- 4 boneless, skinless chicken breasts (about 600g / 1.3 lbs)
- 60g / 4 tablespoons unsalted butter, divided
- 8 cloves garlic, minced
- 240ml / 1 cup heavy cream
- 120ml / ½ cup dry white wine
- 30g / ¼ cup grated Parmigiano-Reggiano cheese
- 2 tablespoons fresh lemon juice
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried Italian oregano
- 2 tablespoons extra virgin olive oil
- Fresh parsley, chopped, for garnish
Instructions
-
Pat the chicken breasts dry with paper towels and season both sides generously with salt, pepper, and oregano. This ensures proper browning and even seasoning throughout the meat.
-
Heat olive oil and 15g (1 tablespoon) of butter in a large skillet over medium-high heat until the butter is foaming. Place the chicken breasts in the pan without moving them for 5-6 minutes until golden brown on the bottom.
-
Flip the chicken breasts and cook for another 4-5 minutes on the second side until golden. Transfer the cooked chicken to a plate and set aside; do not worry if the chicken is not fully cooked through at this stage.
-
Reduce heat to medium and add the remaining 45g (3 tablespoons) of butter to the pan. Once melted, add the minced garlic and sauté for 1-2 minutes, stirring constantly, until fragrant but not browned.
-
Deglaze the pan by pouring in the white wine, scraping up any browned bits from the bottom with a wooden spoon. Let the wine simmer for 2 minutes to reduce slightly and concentrate the flavors.
-
Pour in the heavy cream and stir until the sauce is smooth and well combined. Bring the sauce to a gentle simmer and season with salt and pepper to taste.
-
Return the chicken breasts to the skillet, nestling them into the creamy sauce. Simmer for 6-8 minutes, turning the chicken occasionally, until the internal temperature reaches 165°F (74°C) and the sauce has thickened slightly.
-
Remove from heat and stir in the lemon juice and grated Parmigiano-Reggiano cheese. The lemon brightens the sauce and the cheese adds a subtle umami depth.
-
Transfer the chicken to serving plates and spoon the creamy garlic butter sauce generously over each piece. Garnish with fresh chopped parsley and serve immediately with pasta, rice, or bread.
Substitutions
- Heavy cream can be replaced with crème fraîche or a mixture of Greek yogurt and milk (1:1 ratio) for a lighter version
- Parmigiano-Reggiano can be substituted with Pecorino Romano for a sharper, more peppery flavor
- For a dairy-free option, use coconut cream and nutritional yeast instead of heavy cream and Parmigiano-Reggiano
- Dry white wine can be replaced with chicken broth or additional lemon juice if preferred
Tips
- Do not skip the step of browning the chicken on both sides before simmering in the sauce; this develops a flavorful crust that adds depth to the final dish
- For extra richness and silkiness, finish the sauce with a knob of cold butter swirled in just before serving; this technique is called 'monter au beurre' in French cuisine
- If the sauce seems too thin after cooking, simmer it for an additional 2-3 minutes uncovered to allow more liquid to evaporate and the sauce to concentrate
- Fresh lemon juice should be added at the very end to preserve its bright flavor and prevent it from becoming bitter during prolonged cooking
This dish draws inspiration from Italian cucina moderna, blending the Italian tradition of butter-based sauces with garlic, which has been a cornerstone of Mediterranean cooking for centuries. The addition of cream and wine reflects the northern Italian influence, particularly from Piedmont and Lombardy, where such sauces complement simple proteins like chicken and veal.
Frequently Asked Questions
How long does Creamy Garlic Butter Chicken Recipe take to make?
Creamy Garlic Butter Chicken Recipe takes about 30 minutes total — 10 minutes of prep and 20 minutes of cooking — and makes 4 servings.
What can I substitute in Creamy Garlic Butter Chicken Recipe?
You can adapt it easily: Heavy cream can be replaced with crème fraîche or a mixture of Greek yogurt and milk (1:1 ratio) for a lighter version; Parmigiano-Reggiano can be substituted with Pecorino Romano for a sharper, more peppery flavor; For a dairy-free option, use coconut cream and nutritional yeast instead of heavy cream and Parmigiano-Reggiano.
How should I store leftover Creamy Garlic Butter Chicken Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
Loading comments...