If you are tired of juggling three different pots just to cook dinner after a long day, oh boy, do I have a secret weapon for you! We are talking serious flavor payoff here with almost zero scrubbing later. This One-Pan Garlic Chicken is the answer to my prayers almost every Tuesday night. Seriously, the relief of watching everything cook beautifully together in just one large frying pan is unmatched. It proves that the quickest Dinner Ideas Recipes are often the most satisfying. Trust me, you’re going to want to add this to your rotation immediately!
Why This One-Pan Garlic Chicken is Your New Go-To Dinner Idea Recipes
If you are tired of juggling three different pots just to cook dinner after a long day, oh boy, do I have a secret weapon for you! We are talking serious flavor payoff here with almost zero scrubbing later. This One-Pan Garlic Chicken is the answer to my prayers almost every Tuesday night. Seriously, the relief of watching everything cook beautifully together in just one large frying pan is unmatched. It proves that the quickest Dinner Ideas Recipes are often the most satisfying. Trust me, you’re going to want to add this to your rotation immediately!
This recipe is basically instant gratification on a plate. It’s one of those recipes where you look at the short ingredient list and think, “No way this tastes this good!” But it does!
- It’s ready in about 30 minutes total. Talk about quick dinner ideas!
- The cleanup is almost nothing; everything cooks right where you want it.
- The sauce is unbelievable—creamy, savory, and just bursting with roasted garlic flavor.
For even more super simple supper ideas that keep the cleanup minimal, you absolutely must check out my easy weeknight southern spaghetti bake. But seriously, start here with the chicken. It’s a guaranteed win for the whole family.
Essential Ingredients for Perfect One-Pan Garlic Chicken
Okay, don’t freak out when you see this list—it looks long on paper only because I had to get super specific about the notes! But honestly, these are pantry staples for me. When you’re aiming for that rich, restaurant-quality sauce from just one pan, every ingredient plays a huge role in making this One-Pan Garlic Chicken sing.
You mostly need chicken, flour for that little bit of coating, plenty of garlic (use more if you dare!), and the creamy finishers. Here is what you need to gather up:
- 4 medium chicken breasts, skin removed, sliced crosswise into thick strips—don’t cut them too thin!
- 75 g plain flour—this is just for a light dusting, nothing heavy.
- 2 tbsp olive or rapeseed oil—for getting that initial sear going.
- 50 g unsalted butter—butter makes everything better, trust me.
- 10 small garlic cloves (or to taste)—yes, ten! They melt into the sauce beautifully.
- 250 ml hot chicken stock—hot stock helps everything cook faster.
- 100 ml double cream—this is where the magic happens for that creamy texture.
- 30 g Parmigiano-Reggiano, finely grated—use the real stuff, please!
- Small bunch of flat-leaf parsley, finely chopped (optional)—for a little pop of color at the end.
- Cooked rice and steamed green beans (optional, to serve)—perfect for soaking up all that sauce.
See? It’s simple stuff! Having the chicken cut exactly like I said ensures it cooks at the same rate as the sauce thickens, which is key for these kinds of Dinner Dishes.
Expert Tips for Making the Best One-Pan Garlic Chicken
Even though this is marketed as one of those lazy dinners, a couple of little tricks will take your One-Pan Garlic Chicken from good to absolutely unforgettable perfection. It’s all about controlling the heat and respecting the dredge! Following these small steps ensures this makes the cut for your favorite quick dinner ideas.
Achieving Golden Chicken Coating
When you coat your chicken strips in flour, don’t be shy about shaking off the excess! Really hit the sides of the bowl to get rid of the dusty coating. If you leave too much flour in the pan, it mixes with the oil and butter and ends up steaming the chicken instead of searing it. That’s the difference between tender, golden strips and pale, rubbery ones. Also, no overcrowding the pan—cook it in two quick batches if you need to!
Garlic Browning Control
This is crucial for the sauce base. When you drop those beautiful cloves into the melted butter, keep your eye on them! The goal is a light golden color, which brings out the garlic’s inherent sweetness. If you let them go brown or, heaven forbid, black, your entire sauce will taste bitter, and that ruins the creamy element we are going for. Keep the heat medium and turn them gently until they look happy. For more insights on getting garlic just right, I always check out my notes on when to saute garlic before adding to sauce. If you want to see how another kitchen handles one-pan magic, check out Bon Appétit’s recipe for roasted sesame chicken thighs!
Step-by-Step Instructions for Your One-Pan Garlic Chicken
Alright, let’s get cooking! This is where the magic of the One-Pan Garlic Chicken really comes together quickly. Remember, we want speed and flavor, so keep your heat ready but don’t rush the browning stages. I always have my stock measured out and hot before I even start frying the chicken; it just makes the transition seamless for these quick weeknight dinners.
Preparing and Initial Searing of the Chicken
First thing: Get those chicken strips into your shallow bowl and sprinkle them really well with the flour—don’t forget to season the flour itself! Now, you need a large frying pan over medium-high heat with your oil. Shake off any loose, powdery flour from the pieces and drop them in. We are looking for a quick sear, just 1 to 2 minutes per side until they look lightly golden all over. If your pan gets too crowded, stop and pull some chicken out; we need to sear, not steam it!
Building the Creamy Garlic Sauce Base
Once the chicken is nicely kissed by the heat, reduce the heat down just a touch to medium. Now, drop in your butter. When it’s melted, toss in all those peeled garlic cloves. Cook them gently for about 5 minutes. You want them softened and just turning lightly golden—stir them often! This step is vital for the sauce flavor. Once they are looking perfect, pour in that hot chicken stock and let it simmer down for about 10 minutes. This is where we scrape up all those wonderful browned bits from the bottom of the pan. If you need more easy-to-follow chicken recipes, I love my easy crockpot honey garlic chicken for another night.
Finishing the One-Pan Garlic Chicken Sauce
The sauce is about to come together! Pour in the double cream and stir it well. Then, let it simmer again for another 5 minutes until you see it start to thicken up slightly. Taste it now—add salt or pepper if needed. Stir in the grated Parmesan cheese until it melts right into the sauce. A scatter of fresh parsley on top makes it look amazing, and it’s ready to serve hot, maybe with some rice or pasta to soak up every last drop! Check out Simply Recipes’ one-pot chicken and orzo for another great way to streamline dinner.
Making One-Pan Garlic Chicken a Healthy Dinner Idea
You might think any dish with butter and cream isn’t exactly a health food, but hear me out! This One-Pan Garlic Chicken is actually a fantastic choice for those looking for Healthy Dinner Ideas. Since the chicken is lean protein, you’re starting strong. Plus, because everything cooks in one pan, you aren’t adding extra grease or oil just trying to manage multiple pots and pans!
The biggest trick for keeping this light is what you serve it with. I try to load up the sides to guarantee everyone gets their veggies. Skip the extra starchy sides sometimes and bulk it up with steamed green beans, like the recipe suggests, or even pan-sear some broccoli right there in the empty pan after you take the chicken out. You get tons of flavor and tons of nutrients without making another dirty dish. This really helps make it a balanced meal for the family.
If you’re curious about other ways to pack nutrients into your meals, you should read up on the health benefits of avocado chicken salad—another winner for me!
Ingredient Substitutions for One-Pan Garlic Chicken
Look, I totally get it. Sometimes you’re staring into the fridge, and you’re missing one tiny piece of the puzzle. No sweat! We can absolutely adapt this One-Pan Garlic Chicken recipe to what you have on hand, because flexibility is key for great Supper Ideas.
If you’re out of double cream, don’t panic. You can successfully sub in half-and-half, but you’ll need to simmer it a bit longer to get that thickness, or add a tiny bit of cornstarch slurry near the end. For the cheese, if Parmesan isn’t your jam, grating in some salty Pecorino Romano works just as well.
As for the chicken, thighs work great if you prefer dark meat, but you will need to add a couple of extra minutes to the initial searing time since they are usually thicker. If you want to explore other swaps, I wrote a fun piece on what can I substitute for breadcrumbs in salmon patties that has some great universal application tips!
Serving Suggestions for Easy Weeknight Dinners
You’ve finished the One-Pan Garlic Chicken—now what’s going on the plate? Since you have this amazing, rich, garlicky sauce, you absolutely need something to soak it all up! For super easy weeknight dinners, I keep it simple. Steamed green beans are always my go-to because they take almost no effort but add such a nice fresh crunch.
If you’re looking for something heartier, serve this over quick-cooking pasta, or even just some fluffy white rice. Honestly though, a thick slice of crusty bread on the side? Game over. You dip that bread right into the sauce left in the pan, and you don’t waste a drop. If you’re interested in mixing things up with some pasta sides, my ultimate guide to chicken pasta might give you a few more ideas for future nights!
Storing and Reheating Your One-Pan Garlic Chicken
Even though this One-Pan Garlic Chicken is so quick you barely need leftovers, who are we kidding? I always make sure to save some because the flavor deepens overnight!
You can definitely store leftovers in an airtight container in the fridge for up to three days. When you’re ready to eat, reheating on the stovetop is my top recommendation for keeping that sauce luscious. Just put the chicken and sauce mixture into a clean pan over low heat, stirring often until it’s warmed through. Be gentle!
If you’re in a real rush, the microwave works, but be sure to cover it loosely so the sauce doesn’t splatter everywhere, which defeats the purpose of the one-pan cleanup, right?
Frequently Asked Questions About One-Pan Garlic Chicken
I get a lot of questions about mixing and matching meals, and that’s totally normal! This One-Pan Garlic Chicken is so versatile, readers often ask how it fits into their specific weekly rotation. Here are the answers to the most common things I hear about this recipe, especially when planning easy Supper Ideas.
Can I make this recipe ahead of time for Lazy Dinners?
This is tricky, mostly because of that gorgeous cream sauce. If you make the whole thing ahead, the sauce can sometimes separate or look a little oily when you reheat it because of the butter and cream. For the best result on a truly lazy dinner night, cook the chicken strips first, set them aside, and make the sauce base (stock reduction). Then, refrigerate the chicken and sauce separately. When you are ready to eat, just gently reheat the sauce and return the cooked chicken to gently warm through. That keeps it tasting fresh!
What is the best way to ensure this is Kid Friendly Dinners?
My own little ones can be picky, so I totally have this covered for Kid Friendly Dinners. The easiest trick is simply dialing back the garlic. Use only 5 or 6 cloves instead of 10, or even skip adding any garlic during the 5-minute sauté step and just stir in a half teaspoon of garlic powder with the flour coating instead. You get the flavor hint without the intense garlic chunkiness. Also, substituting the double cream for half-and-half makes the sauce slightly lighter but still coats the chicken nicely.
Is this considered one of the best Cheap Dinners For A Family?
Absolutely! When you are looking for Cheap Dinners For A Family, the main protein source is key. Chicken breasts (especially if you buy them in bulk or watch for sales) are usually one of the most economical lean proteins out there. We keep the other ingredients simple—flour, stock, garlic, and cream are all budget-friendly pantry items. It tastes incredibly gourmet for what it costs per serving, making it a real winner for stretching the food budget!
If you need even more inspiration for making tonight’s meal simple, check out all my best dinner ideas here!
Share Your One-Pan Garlic Chicken Experience
I just *love* hearing from you all when you make these simple meals! If you loved this ridiculously easy One-Pan Garlic Chicken and it saved your weeknight, please give it a quick 5-star rating right down below. Snap a picture and tag us on social media—I want to see your creamy sauces! If you have any feedback or want to share your results, feel free to reach out via our contact page.
Happy cooking, everyone! Thanks for trusting me with your kitchen! — Hanna Foster, Adaptation Specialist at Recipes by Betty.
One-Pan Garlic Chicken
Equipment
- Shallow bowl
- Large frying pan
Ingredients
- 4 medium chicken breasts skin removed, sliced crosswise into thick strips
- 75 g plain flour
- 2 tbsp olive or rapeseed oil
- 50 g unsalted butter
- 10 small garlic cloves or to taste
- 250 ml hot chicken stock
- 100 ml double cream
- 30 g Parmigiano-Reggiano finely grated
- small bunch of flat-leaf parsley finely chopped (optional)
- cooked rice and steamed green beans (optional, to serve)
Instructions
- Put the chicken into a shallow bowl and sprinkle it with the flour. Season the chicken well. Heat the oil in a large frying pan over a medium-high heat. Shake off any excess flour from the chicken and fry it for 1 to 2 minutes until lightly golden all over. You might need to cook the chicken in batches.
- Reduce the heat to medium and add the butter. Peel the garlic cloves you plan to use and drop them into the pan. Cook for 5 minutes until the garlic turns lightly golden. Stir to prevent the chicken from burning.
- Pour in the stock and simmer for 10 minutes until the garlic is tender. Add the cream and cheese and simmer for another 5 minutes until the sauce thickens slightly. Taste the sauce and adjust the seasoning if needed. Scatter with the chopped parsley, if you are using it, and serve hot with rice and green beans, if you like.