Name: Creamy Garlic Chicken One-Pot
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 lb chicken thighs (Thighs stay juicier than chicken breasts.); 4 cloves garlic, chopped (Heaped for maximum flavor.); 1 cup heavy cream (Can substitute with evaporated milk or full-fat coconut milk.); 1 cup chicken broth (Use low-sodium if preferred.); 1 tbsp Italian seasoning (Adds a nice depth of flavor.); 2 tbsp cooking oil (For browning the chicken.); 1 cup spinach or peas (Add near the end for a veggie boost.); 1 cup mushrooms, sliced (For extra flavor and texture.)

Ever have those days where you want a home-cooked meal but you absolutely refuse to deal with a mountain of dishes? Creamy Garlic Chicken One-Pot is truly the dinner superhero for busy nights and let me tell you, it has rescued me more than once. My fridge is nearly bare, patience is thin, but I still crave legit flavor. That’s exactly when I reach for this recipe. Creamy garlic sauce, juicy chicken, all in one skillet. You see where I’m going with this.

Ingredients and Variations

I gotta say, Creamy Garlic Chicken One-Pot does not judge you for missing an ingredient. At its heart, all you need is chicken (I usually use thighs—they stay juicier in my opinion), garlic (duh), heavy cream, and a splash of chicken broth. A few shakes of Italian seasoning and honestly, that’s a game-changer. My neighbor once tried it with Greek yogurt instead of cream—said it was tangy but kinda awesome. Wanna go gluten-free? Skip the flour. Prefer things greener? Spinach or peas are amazing added near the end. So here’s my philosophy: use what’s in your pantry. Can’t find cream? Evaporated milk will do. Add mushrooms for fun. Or, toss in a bell pepper if you’re feeling wild. See what combo sticks with your crew.

“I found this recipe last week and my picky kids actually licked their plates. It’s officially on repeat!” – Jess from Ohio

Creamy Garlic Chicken One-Pot: A Simple, Delicious Delight

How to Make This One Pot Creamy Garlic Chicken

Cooking this Creamy Garlic Chicken One-Pot is seriously easy. Some nights, I’ve done it while balancing a phone call and wrangling my dog—so trust me, you don’t have to be fancy here. First, grab a deep pan or skillet. Heat up some oil, season your chicken, and brown both sides. Don’t rush this, get a little golden crust going (tastes better, trust me). Chuck the chicken out for a hot second. Add a heap of chopped garlic, let it sizzle, then pour in a bit of broth to scrape up all the good browned bits.

Next up, in goes the cream and seasonings. Stir well, nudge the chicken back in, and let it simmer. Pretty soon your whole kitchen smells like a five-star restaurant. If you want the sauce thicker, let it bubble a few extra minutes. That’s it. It’s honestly less stressful than finding a good show on Netflix these days.

Recipe Tips

So, little tricks I’ve picked up after making Creamy Garlic Chicken One-Pot on autopilot: always let your chicken rest a few minutes before slicing, or you’ll lose all the juice. If your garlic is getting a bit toasty, turn the heat down—you don’t want burnt bits. And if you’re making pasta on the side, spoon some of the extra sauce over it. Want to feel like an overachiever? Sprinkle chopped parsley or chives on top. Sometimes I even stir in a pinch of chili flakes for a cozy little kick. My mom swears by shredded parmesan at the end. Oh and don’t rush. Good things take at least one good simmer.

How to Store

Packed up too much? Happens to me all the time. Cool your Creamy Garlic Chicken One-Pot leftovers and dump them into an airtight container. The sauce will keep happy in the fridge for up to three days—a week is pushing it, honestly. To reheat, try low heat on the stove (don’t blast it in the microwave unless you want weird texture). The sauce might thicken up, but a quick splash of milk or broth brings it back to life.

More Meals Under 30 Minutes

If fast and tasty is your language, this meal delivers. Pair it with:

Crusty bread on the side—it’s perfect for scooping up sauce.
Roasted veggies like broccoli or carrots, just toss ’em in the oven while the chicken cooks.
A side salad for crunchiness and freshness.
White rice or egg noodles, can’t go wrong with classics.
I once even stuffed this chicken into sandwich rolls for lunch the next day, no joke.

Common Questions

Q: Can I use chicken breasts instead of thighs?
A: Totally, just be careful not to overcook or they’ll dry out.

Q: Is this recipe spicy?
A: Nope, but you can toss in chili flakes if your taste buds want that.

Q: Can I freeze Creamy Garlic Chicken One-Pot?
A: The sauce can get weird after freezing, but you can try—just reheat it slowly.

Q: What’s the best pan to use?
A: A deep, wide skillet or Dutch oven does the trick. Less mess, more flavor.

Q: What if I’m out of cream?
A: Use evaporated milk, full-fat coconut milk, or a mix of milk and a bit of butter.

You’re Gonna Want To Try This

So that’s Creamy Garlic Chicken One-Pot—my top pick for those “I need dinner and I need it fast” nights. Real comfort, hardly any dishes, and endless ways to riff on it. Want even more ideas? Check out One Pan Creamy Garlic Chicken Breasts (Quick & Easy!) – The Chunky Chef and One Pot Creamy Garlic Chicken – Cook With Dana for a little extra inspiration. Trust me, this meal is way better than takeout and a hundred times easier than you think. Give it a shot—your weeknight self will thank you!