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A skillet of delicious Creamy Mushroom Chicken with spinach, served alongside a scoop of fluffy white rice.

Creamy Garlic Chicken

Succulent chicken breast pieces cooked to perfection and then enveloped in a rich, velvety garlic-infused cream sauce, creating a comforting and incredibly flavorful meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American, European
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1 tbsp olive oil
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper freshly ground
  • 1/2 tsp paprika optional, for color and mild flavor
For the Creamy Garlic Sauce
  • 2 tbsp unsalted butter
  • 4 cloves garlic minced
  • 1 tbsp all-purpose flour
  • 1/2 cup chicken broth low sodium
  • 1 cup heavy cream
  • 1/4 cup Parmesan cheese freshly grated, plus more for garnish
  • 2 tbsp fresh parsley chopped, for garnish
  • to taste salt
  • to taste black pepper freshly ground

Equipment

  • Air Fryer
  • Large Skillet
  • Whisk
  • Tongs

Method
 

Prepare the Chicken
  1. Pat the chicken breast pieces dry with paper towels. In a medium bowl, toss the chicken with olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and paprika (if using) until evenly coated.
  2. Preheat your air fryer to 375°F (190°C). Arrange the seasoned chicken in a single layer in the air fryer basket, ensuring not to overcrowd it. Cook for 10-15 minutes, shaking the basket halfway through, until the chicken is cooked through and lightly golden brown. Internal temperature should reach 165°F (74°C). Set aside.
Make the Creamy Garlic Sauce
  1. While the chicken cooks, melt butter in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
  2. Sprinkle the flour over the garlic butter and whisk constantly for 1 minute to create a roux.
  3. Gradually whisk in the chicken broth, making sure there are no lumps. Then, slowly whisk in the heavy cream. Bring the sauce to a gentle simmer, stirring frequently, and let it thicken slightly for 2-3 minutes.
  4. Remove the skillet from the heat. Stir in the 1/4 cup grated Parmesan cheese until melted and smooth. Season the sauce with salt and black pepper to taste.
Combine and Serve
  1. Add the cooked air-fried chicken pieces to the creamy garlic sauce in the skillet. Toss gently to coat the chicken evenly.
  2. Garnish with fresh chopped parsley and an extra sprinkle of Parmesan cheese, if desired. Serve immediately with pasta, rice, mashed potatoes, or a side of steamed vegetables.

Notes

For a spicier kick, add a pinch of red pepper flakes to the garlic while sautéing. You can also add spinach to the sauce for an extra vegetable boost; stir it in during the last minute of simmering until wilted. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk or broth if the sauce has thickened too much.