Easy Weeknight Recipes: Creamy One-Pan Garlic Chicken (30 Minutes)

Recipe Overview — A Reliable Go-To for Busy Weeknights

When people search for easy weeknight recipes, they’re usually looking for one thing: dinner that works without stress. This creamy one-pan garlic chicken is exactly that kind of recipe. It’s designed for evenings when you’re short on time, energy, or patience—but still want something warm, satisfying, and homemade.

I’ve cooked this dish more times than I can count, especially on nights when I need dinner on the table fast. It uses simple ingredients, one pan, and a method that’s forgiving even if your attention is split between cooking and everything else happening at home.

Why This Easy Weeknight Recipe Works

• One pan, less cleanup: Everything happens in a single skillet.
• Quick but flavorful: Searing builds flavor fast, while the sauce comes together in minutes.
• Flexible: Works with chicken breasts or thighs and adapts easily to what’s in your fridge.
• Tested for real life: I’ve adjusted the heat, timing, and sauce ratios to avoid common weeknight mistakes like dry chicken or split sauce.

This is the kind of recipe you can memorize after a few tries—and that’s exactly what makes it perfect for weeknights.

Ingredients You’ll Need

Main Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts or thighs
• 1 tbsp olive oil
• 2 tbsp butter
• 4 garlic cloves, minced
• ¾ cup (180 ml) cooking cream or heavy cream
• ½ cup (120 ml) chicken stock (low sodium)
• ½ tsp salt, plus more to taste
• ¼ tsp black pepper
• ½ tsp paprika (optional, for warmth)

Ingredient Substitutions & Swaps

• Chicken thighs: Juicier and more forgiving if overcooked slightly.
• Dairy-free: Use full-fat coconut milk and olive oil instead of butter (flavor will change slightly).
• Lighter option: Half-and-half works, but simmer gently to avoid splitting.
• No fresh garlic: Use 1½ tsp garlic paste or ¾ tsp garlic powder in a pinch.

Equipment Needed

• Large skillet or sauté pan (10–12 inches / 25–30 cm)
• Tongs or a spatula
• Measuring cups and spoons

A heavy-bottomed pan helps maintain even heat, which matters for both searing and sauce consistency.

Creamy One-Pan Garlic Chicken

🍽️ Prep: 5 mins 👩‍🍳 Cook: 25 mins ⏱️ Total: 30 mins 🍞 Yields: 4

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts or thighs
• 1 tbsp olive oil
• 2 tbsp butter
• 4 garlic cloves, minced
• ¾ cup (180 ml) cooking cream or heavy cream
• ½ cup (120 ml) chicken stock (low sodium)
• ½ tsp salt
• ¼ tsp black pepper
• ½ tsp paprika (optional)

Instructions

1. Pat chicken dry and season evenly with salt, pepper, and paprika.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
4. Lower the heat, add garlic, and cook for 30 seconds until fragrant.
5. Add chicken stock, scraping up browned bits, then stir in cream.
6. Simmer gently for 3–4 minutes until slightly thickened.
7. Return chicken to the pan and simmer 5–7 minutes until cooked through.

Notes

Keep the heat gentle once cream is added to avoid splitting. If the sauce thickens too much, add a splash of chicken stock.

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Step-by-Step Instructions

Step 1 — Prepare the Chicken

Pat the chicken dry with paper towels. This step matters more than it sounds—dry chicken sears properly instead of steaming. Season both sides evenly with salt, pepper, and paprika.

Step 2 — Sear for Flavor

Heat olive oil and butter over medium-high heat. Once the butter is melted and lightly foaming, add the chicken in a single layer.

 Cook for 4–5 minutes per side, until golden brown. You should see a deep, lightly crisp surface—not pale or grey. Remove the chicken and set it aside.

Step 3 — Build the Garlic Cream Sauce

Lower the heat to medium. Add garlic to the same pan and cook for about 30 seconds, just until fragrant. If it browns, it’s too hot—pull the pan off the heat briefly.

Pour in chicken stock and scrape up the browned bits from the bottom. This is where most of the flavor lives. Stir in the cream and let it simmer gently for 3–4 minutes until slightly thickened.

Step 4 — Finish and Check Doneness

Return the chicken to the pan, spooning sauce over the top. Simmer for 5–7 minutes, until the chicken is cooked through and the sauce coats the back of a spoon.

The chicken should feel firm but springy when pressed, and the sauce should look glossy—not thin or separated.

Visual, Texture, and Timing Cues

• Chicken sear: Golden with darker edges, not pale
• Garlic aroma: Fragrant but not sharp or burnt
• Sauce texture: Thick enough to cling, loose enough to spoon
• Total cook time: About 25–30 minutes from start to finish

Real-World Cooking Tips (From Testing This Recipe)

• Don’t rush the sear. That initial browning prevents a bland sauce later.
• If the sauce thickens too much, add a splash of stock—not water—for balance.
• Taste at the end. Cream sauces often need a final pinch of salt to shine.

After testing this several times, I’ve found medium heat is safer than high once the cream goes in.

Common Mistakes and How to Avoid Them

• Dry chicken: Overcooking after it goes back into the pan. Once it’s done, stop simmering.
• Split sauce: The heat is too high, or the cream is boiled aggressively. Keep it at a gentle simmer.
• Flat flavor: Skipping the pan-scraping step removes depth.

Easy Variations and Adaptations

Lemon Garlic Version

Finish with 1–2 tsp fresh lemon juice for brightness.

Mushroom Cream Sauce

Sauté 1 cup (70 g) sliced mushrooms after removing the chicken, then continue with the sauce.

Spicy Weeknight Twist

Add chili flakes or a small spoonful of chili paste to the sauce.

Make-Ahead, Storage, and Reheating

• Refrigerate: Up to 3 days in an airtight container
• Reheat: Gently on the stovetop over low heat, adding a splash of stock or cream
• Freezing: Possible, but cream sauces may change texture slightly when thawed

Serving Suggestions

• Steamed rice or mashed potatoes
• Pasta or buttered noodles
• Simple green vegetables like broccoli or green beans
• Crusty bread to soak up the sauce

Nutrition Context

This dish provides protein from the chicken and fats from the cream and butter. Pairing it with vegetables or whole grains can help balance the meal. Portion size matters, especially with rich sauces.

How This Fits into a Collection of Easy Weeknight Recipes

This recipe works well alongside:

• Other one-pan dinners
• 30-minute chicken recipes
• Simple skillet meals
• Cream-based sauces made from pantry staples

It’s a solid foundation you can build on all week.

Final Thoughts — Making Weeknight Cooking Easier

Easy weeknight recipes should reduce stress, not add to it. This creamy garlic chicken is dependable, flexible, and forgiving—the kind of dish you can rely on when time is tight but expectations are still high. Once you make it a few times, it becomes less of a recipe and more of a routine.

FAQs

Can I use chicken thighs instead of breasts?

Yes. Thighs stay juicier and are more forgiving if slightly overcooked.

How do I know when the chicken is done without a thermometer?

It should feel firm but springy, and the juices should run clear when sliced.

Can I make this ahead for meal prep?

Yes. Store in the fridge and reheat gently to keep the sauce smooth.

What can I use instead of cream?

Half-and-half or coconut milk both work, though the flavor and thickness will change slightly.

Can I double this recipe for a family?

Yes, but sear the chicken in batches to avoid overcrowding the pan.

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