Need a dinner that’ll make your whole house smell incredible? This creamy garlic chicken is pure comfort food magic that turns a simple weeknight into something special.
Here’s what makes this dish so addictive – that entire garlic bulb gets sweet and mellow in the air fryer, then gets squeezed into the most incredible cream sauce that coats tender, juicy chicken. This is the kind of soul-warming dish that has you going back for seconds before you’ve even finished your first bite.
We’ve been obsessed with this recipe because it delivers maximum comfort in just 30 minutes. Our quick air fryer trick roasts the garlic while you sear the chicken – it’s pure efficiency for when you need something hearty and satisfying.
🔪 Ingredients
- Garlic
- kosher salt, divided
- Avocado oil – or your favorite neutral cooking oil
- Boneless, skinless chicken breasts – about 4 thick pieces
- Black pepper
- Salted butter
- All-purpose flour
- Whole milk & Heavy cream
- Chopped parsley, for garnish
Equipment
- Air fryer or oven
- Aluminum foil
- Sharp knife
- Large skillet
- Measuring cups & spoons
- Whisk
- Cutting board
- Tongs or spatula
📝 Step-by-Step Instructions For Creamy Garlic Chicken
Roast the Garlic
- Preheat the air fryer to 400°F.
- Slice the top ⅓ off the garlic bulb. Place on foil, drizzle with 1 tablespoon oil and ½ teaspoon salt, then wrap tightly.
- Air fry for 15 minutes. Carefully open the foil (watch for steam). Squeeze out the softened cloves and roughly chop.
Cook the Chicken
- Pat chicken dry with paper towels. Slice each breast lengthwise to make 8 thin, wide cutlets.
- Season both sides generously with the remaining salt and black pepper.
- Heat 1 tablespoon oil in a large skillet over medium heat until shimmering.
- Add chicken and cook 5–7 minutes per side, until golden and the internal temperature reaches 165°F with an instant-read thermometer.
- Transfer chicken to a plate and set aside.
Make the Sauce
- In the same skillet, melt butter, scraping up any browned bits with a wooden spoon.
- Whisk in flour and cook 1 minute to form a roux.
- Slowly whisk in milk, then heavy cream, stirring until smooth.
- Add the roasted garlic and simmer over low heat, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 7–10 minutes.
Serve
- Nestle the chicken back into the skillet, spoon sauce over top, and let it simmer 3–5 minutes to reheat.
- Garnish with parsley and freshly cracked black pepper. Serve hot with a big ladle of sauce.
🔁 Substitutions & Variations
- Use chicken thighs or turkey cutlets instead of chicken breasts.
- Stir in Parmesan for a nutty, cheesy sauce.
- Garnish with fresh basil, chives, or tarragon instead of parsley.
- Try almond milk for a lighter option.
💡 Meat Nerd Tips
- Roast garlic ahead of time—it keeps for 2–3 days in the fridge.
- No air fryer? Use the oven at 400°F for 30–35 minutes.
- Swap roasted garlic for 1 teaspoon garlic powder to save time.
- Deglaze the pan with ¼ cup white wine before adding milk and cream for extra flavor.
🍽️Serving Suggestions
- Serve over mashed potatoes, pasta, or rice to soak up the sauce.
- Pair with roasted or steamed broccoli, green beans, or asparagus.
- For a low-carb option, serve with cauliflower mash or zucchini noodles.
- Add a side of garlic bread or a crisp green salad.
🧊 Leftovers and Storage
- Store leftovers in an airtight container in the fridge for 3 to 4 days. Reheat gently in a skillet with a splash of milk to loosen the sauce.
- Freeze for up to 2 months. Thaw overnight in the fridge, then reheat and whisk the sauce to bring it back together.
Have you tried this recipe? Do us a favor and rate the recipe card with the ⭐ ⭐ ⭐ ⭐ ⭐ and drop a comment to help out the next reader.
Done with boring chicken dinners? Our quick roasted garlic hack creates the creamiest sauce that makes chicken exciting again – the kind that has you scraping every drop from the pan.
Prevent your screen from going to sleep
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Aluminum foil
-
sharp knife
-
large skillet
-
Measuring cups & spoons
-
Whisk
-
cutting board
-
Tongs or spatula
Roast the garlic:
-
Preheat your air fryer to 400°F.
-
Use a sharp knife to cut the top ⅓ of the garlic off and place the bulb on a sheet of foil.
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Drizzle with 1 Tablespoon of olive oil and ½ teaspoon of salt.
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Tightly wrap the garlic in the foil and place it in the basket of your air fryer, and cook for 15 minutes.
Cook the chicken:
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Remove the chicken from the package and pat it dry with paper towels.
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Slice each chicken breast through the center lengthwise so you have 8 thin, wide, and flat pieces of chicken.
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Liberally season both sides with salt.
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Preheat a large skillet over medium heat. Add 1 tablespoon of the oil and swirl to coat. Let it preheat until it shimmers.
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Add the chicken to the skillet and cook for 5-7 minutes until golden brown.
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Flip and cook about 5 minutes longer, until the chicken reaches an internal temperature of 160°F with an instant-read thermometer.
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Remove the chicken from the skillet and set it aside to rest.
Make the sauce:
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Carefully remove the garlic from the air fryer and open the foil packet. Be careful, steam will escape quickly, and it will be hot.
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Squeeze the garlic cloves from the head and give them a rough chop.
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Add the butter to the skillet to melt completely, and deglaze the pan with a wooden spoon by scraping up any browned bits stuck to the bottom.
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Whisk in the flour to make a roux, and cook for 1 minute.
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Slowly add the milk, whisking to avoid any lumping. Then whisk in the heavy cream and garlic and simmer over low until it’s thick enough to coat the back of a spoon, about 7 to 10 minutes longer.
Serve:
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Nestle the chicken back into the skillet with the sauce and let it simmer for 3 to 5 minutes to reheat.
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Sprinkle with freshly chopped parsley and black pepper and serve the chicken with a big ladle of sauce on top.
- Thin chicken option: If using thin chicken breasts, skip the slicing step.
- Make ahead: Roast the garlic up to 2 days in advance and store it in the fridge.
- Shortcut swap: Use 1 teaspoon garlic powder or granulated garlic in the sauce if you don’t have time to roast.
- Check doneness: Use an instant-read thermometer and remove the chicken from the skillet when it reaches 160°F for juicy results. The internal temp will continue to rise as it rests.
- Adjust the sauce: If it gets too thick, whisk in a splash of milk or chicken broth.
- Boost flavor: Deglaze the pan with ¼ cup white wine after the roux for extra depth.
- Serving tip: Spoon the creamy sauce over mashed potatoes, rice, or pasta.
- Storage note: Leftovers reheat best in a skillet with a splash of milk or broth to bring the sauce back together.
Serving: 1serving | Calories: 299kcal | Carbohydrates: 6g | Protein: 26g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 629mg | Potassium: 501mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 481IU | Vitamin C: 3mg | Calcium: 63mg | Iron: 1mg
❓ Creamy Garlic Chicken Recipe FAQs
Roast garlic in the oven at 400°F for 30–35 minutes wrapped in foil.
Yes, it refrigerates well for 3–4 days and freezes up to 2 months.
The combo of roasted garlic, flour, milk, and cream creates a smooth, rich sauce.
Swap half the cream for milk, and use chicken breasts with Greek yogurt as garnish instead of butter-heavy sauce.
