This Creamy Garlic Chicken is the latest recipe I’ve added to our dairy-free comfort food collection. Picture sautéed chicken coated in a creamy sauce all perfumed with garlic and savory flavor. It’s beyond delicious and so easy to make too! It’s naturally gluten-free and dairy-free, but there’s also a heavy cream option listed as well. This recipe is simple enough for a weeknight dinner, but stunning enough to serve for date-night or entertaining.
This recipe is my latest answer to the ever-present question, ‘What’s for dinner’? It’s the perfect comfort food that’s healthy as well. And it’s just as good for a family dinner, or for an at-home date night.
It’s simple and creamy but light enough for spring meals as well, especially when you pair it with roasted asparagus. As the name ‘garlic chicken’ suggests, there’s lots of garlic in this dish.
But it’s not at all overwhelming because the garlic is lightly browned first, then simmered into creamy submission. There’s also a subtle balance added with just a touch of Italian seasoning to round out all the flavors.
Ingredients for this Creamy Garlic Chicken
- Chicken – I used large chicken breasts, (8 oz each) cut into half lengthwise to make 4 chicken breasts about 1 – 1 1/2″ thick. You could also use boneless skinless chicken thighs as well.
- Cassava flour – or regular all-purpose flour, or Einkorn wheat flour all work here. The chicken is dredged in the flour and then pan-fried. And as it simmers in the sauce, that bit of flour thickens it perfectly. You could also try sprinkling a tablespoon or so of tapioca starch over the chicken breasts if you don’t have any of the flours listed. I wouldn’t personally recommend gluten-free flours as they often add a weird bean-like taste to the final dish.
- Garlic – As mentioned above, there’s a lot of garlic in this recipe. You’ll see below the recipe calls for a whole head, and that’s not a misprint! You’ll find that the garlic flavor isn’t as strong as you might think once it’s been thoroughly simmered. Also, I like to cut the cloves in half lengthwise so they can completely soften in the sauce.
- Seasonings – I add just a touch of garlic powder, (I know… more garlic, but trust me!) and some Italian seasoning. These both round out the flavors of the sauce and make sure you don’t taste the coconut milk.
- Coconut milk – canned coconut milk is what makes this garlic chicken creamy. And you definitely don’t taste the coconut flavor with everything else going on here. However, if you want to go all out, you can sub in heavy creamy here as well!
- Chicken stock – homemade chicken stock will always give you the best flavor. But if you’re looking for store-bought, try and find a brand with low sodium.
let’s make this recipe step by step
Step 1: First we’ll prep all the ingredients and cut the chicken breasts in half lengthwise.
Step 2: Next the chicken is dredged in the flour and pan-fried just to brown each side. You don’t need to cook it all the way through at this point. It will finish cooking in the sauce at the end.
Step 3: Then we’re going to lightly brown the halved garlic cloves in melted ghee or olive oil. The browning adds lots of ‘roasted garlic’ flavor to the final sauce.
Step 4: After the garlic is browned, you’ll add the seasonings along with the liquids.
From here the most crucial part of the recipe is to keep the sauce at a slow simmer. This allows the garlic to fully soften and not be overwhelming, and the sauce to reduce.
Step 5: The final step is to simmer the chicken in the sauce until the chicken is done in the center. I like to sprinkle a touch of chopped parsley over the top for a bright pop of color, and a touch of fresh flavor.
Ways to serve this
- Serve this creamy garlic chicken with Oven Roasted Broccoli, Roasted Carrots, Brussels Sprouts, or Garlic Green Beans.
- This dish is particularly good with my Air Fryer Asparagus or Perfect Roasted Asparagus.
- For a stovetop option, try my Sautéed Green Beans and/or Garlic Butter Mushrooms.
- Add a side dish of my Best Mashed Potatoes, Mashed Sweet Potatoes, or Creamy Mashed Cauliflower.
- Add something fresh like my Italian Chopped Salad or Apple Spinach Salad.
Freshly cooked pasta, steamed rice, and mashed potatoes all go well with garlic chicken. You’ll also find my extra side dish serving suggestions below.
Yes but with reservations because it can cause the sauce to break. Your best bet is to thaw it overnight in the fridge then reheat adding a touch of water if needed to help the sauce stay together.
- To Store – place any leftovers into an airtight container and refrigerate for up to 4 days.
- Reheat – by placing the leftovers into a skillet and warming over low to medium heat until heated through. You may need to add a touch of water depending on how much sauce you have.
- Freeze – place any leftovers into an airtight container and store them in the freezer for up to 6 months. The sauce may break as you thaw it or reheat it, I add a touch more water to help bring it back together.
More comfort food chicken recipes
- Creamy Tuscan Chicken
- Pizza Chicken
- Gluten Free Chicken Parmesan
- Roast Chicken and Vegetables
- Instant Pot Chicken and Rice
I really hope you enjoy this creamy garlic chicken recipe. And if you do get a chance to make it, I hope you’ll leave me a comment/rating below. I always love hearing from you here! Also for lots more dairy free dinner recipes, check out the recipe index.
Creamy Garlic Chicken
- 1 pound boneless skinless chicken breasts - 2, cut in half lengthwise
- 1/4 cup cassava flour - all purpose, or Einkorn flour
- 1 tbsp olive oil
- 2 tbsp ghee - butter, or olive oil
- 1 bulb garlic - peeled and clove cut in half lengthwise
- 1/2 tsp garlic powder
- 1/2 tsp Italian seasoning
- 1 cup chicken broth or stock - low sodium
- 1 can coconut milk - 13.5 oz or 1 1/2 cups heavy cream
- 1/2-1 tsp sea salt - to taste it will vary depending on chicken stock
- 1/4 tsp ground black pepper - to taste
- Chopped fresh parsley for optional garnish
- Preheat a large, 12″ skillet over medium high heat. Meanwhile dredge the 4 pieces of chicken in the cassava flour.
- When the pan is hot, add the tablespoon of olive oil and 2 of the chicken breasts. Cook to brown each side, 2-3 minutes per side, then remove them from the pan and set them aside. Repeat with the remaining 2 chicken breasts.
- Lower the heat to medium low, then add the ghee or additional olive oil to the pan along with the halved garlic cloves. Cook for 2-3 minutes stirring as the garlic cloves begin to turn light brown.
- Then add the garlic powder, Italian seasoning, chicken stock, and coconut milk to the pan. Bring the mixture to a boil, scraping up the browned bits from the bottom of the pan.
- Reduce the heat to maintain a light simmer, and cook until the garlic cloves are completely softened, 15-20 minutes. The sauce will reduce by about 1/2.
- When the garlic is done, add the chicken breasts back to the pan and simmer until they’re done in the center, 6-8 minutes, turning once in the middle of the cooking time.
- Garnish with a sprinkling of fresh parsley and serve.