Cheesy Garlic Chicken – Comforting, Creamy, and Easy

If you’re craving something cozy, cheesy, and downright satisfying, this Cheesy Garlic Chicken is exactly what you want. It’s tender chicken smothered in a creamy garlic sauce, topped with melted cheese that bubbles and browns in the oven. The flavors are rich but balanced, and the prep is simple enough for a weeknight.

You’ll get that restaurant-style finish without fuss or fancy steps. Serve it with pasta, rice, or crusty bread to soak up every drop of the sauce.

Why This Recipe Works

This recipe leans on a few smart techniques that deliver maximum flavor with minimal effort. Browning the chicken first builds a savory base, then the garlic and cream bring in warmth and richness.

A blend of cheeses melts into a silky sauce that clings to the chicken without getting oily. Baking at the end sets the topping and creates that irresistible, golden finish. It’s hearty, straightforward, and reliable every time.

What You’ll Need

• 4 boneless, skinless chicken breasts (about 1.5–2 pounds)
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon Italian seasoning (or a mix of dried oregano and basil)
• 1/2 teaspoon smoked paprika (optional, for color and depth)
• 2 tablespoons olive oil
• 3 tablespoons unsalted butter
• 6–8 cloves garlic, minced (about 2 tablespoons)
• 1 tablespoon all-purpose flour (to lightly thicken the sauce)
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream (or half-and-half for a lighter version)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 2 tablespoons chopped fresh parsley (or 1 teaspoon dried)
• Juice of 1/2 lemon (optional, to brighten the sauce)

Step-by-Step Instructions

1. Prep the chicken: Pat the chicken breasts dry with paper towels. If they’re thick, slice them horizontally into cutlets or pound to an even thickness. Season both sides with salt, pepper, Italian seasoning, and smoked paprika.
2. Sear for flavor: Heat olive oil in a large oven-safe skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side until golden. The chicken doesn’t need to be cooked through yet. Transfer to a plate.
3. Build the garlic base: Lower the heat to medium. Add the butter to the same skillet. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Don’t let it brown.
4. Thicken the sauce: Sprinkle in the flour and whisk for 30 seconds. Slowly pour in the chicken broth while whisking to smooth out any lumps. Simmer for 2 minutes to slightly reduce.
5. Make it creamy: Stir in the heavy cream. Let the sauce bubble gently for 2–3 minutes, then add the Parmesan. Whisk until the cheese melts and the sauce looks glossy. Taste and adjust salt and pepper.
6. Add brightness: If using, squeeze in the lemon juice. This small touch cuts the richness and highlights the garlic flavor.
7. Return the chicken: Nestle the seared chicken into the sauce. Spoon some sauce over each piece so it’s well coated.
8. Top with cheese: Sprinkle mozzarella over the chicken. If your skillet isn’t oven-safe, transfer everything to a baking dish first.
9. Bake to finish: Place under a 425°F (220°C) oven for 8–10 minutes, or until the cheese is melted and bubbly and the chicken reaches 165°F (74°C) internally. Broil for 1–2 minutes at the end for a golden top.
10. Garnish and serve: Sprinkle with parsley. Serve hot with your choice of sides—pasta, mashed potatoes, rice, or steamed greens all work well.

Storage Instructions

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of broth or cream to loosen the sauce.
• Freezer: You can freeze cooked chicken in sauce for up to 2 months, though the dairy may separate slightly. Thaw overnight in the fridge, then reheat slowly and whisk to bring the sauce back together.
• Make-ahead: You can sear the chicken and make the sauce a day ahead. Assemble with cheese and bake right before serving.

Health Benefits

• Lean protein: Chicken breast provides high-quality protein that supports muscle repair and keeps you full.
• Calcium from cheese: Parmesan and mozzarella add calcium, which supports bone health. A little goes a long way in flavor.
• Garlic goodness: Garlic contains antioxidants and compounds linked to heart health. It also adds bold flavor without extra calories.
• Flexible richness: Using half-and-half instead of heavy cream and controlling portion sizes keeps the dish satisfying without overdoing it.

Pitfalls to Watch Out For

• Overcooking the chicken: Dry chicken ruins the dish. Sear briefly, finish in the oven, and check for 165°F (74°C).
• Burning the garlic: Garlic cooks fast. Keep the heat moderate and stir constantly after adding it to butter.
• Broken sauce: High heat can cause dairy to separate. Simmer gently and add cheese gradually while whisking.
• Under-seasoning: Cream and cheese need seasoning to shine. Taste the sauce before baking and adjust salt and pepper.
• Too thick or too thin: If the sauce thickens too much, whisk in a splash of broth. If it’s thin, simmer a bit longer before baking.

Variations You Can Try

• Spinach and sun-dried tomato: Stir in a handful of chopped sun-dried tomatoes and 2 cups of fresh spinach before baking.
• Bacon mushroom: Sauté sliced mushrooms in the pan after searing the chicken. Add crisped bacon bits on top with the mozzarella.
• Herb-forward: Swap Italian seasoning for fresh thyme and rosemary. Add a splash of white wine with the broth.
• Spicy kick: Add red pepper flakes to the garlic butter and use a pepper jack–mozzarella blend.
• Lighter option: Use half-and-half and part-skim mozzarella. Serve with roasted vegetables or zucchini noodles.
• Gluten-free: Replace flour with 1 teaspoon cornstarch whisked into the broth before adding to the pan.

FAQ

Can I use chicken thighs instead of breasts?

Yes. Boneless, skinless thighs stay juicy and are more forgiving. Sear them well and add a few extra minutes in the oven until they reach 175°F (80°C) for the best texture.

What cheeses work best?

Mozzarella gives you that melty stretch, while Parmesan adds salty depth.

You can also use provolone for extra melt or Gruyère for nuttiness. Avoid pre-shredded cheese if possible, as it can be grainy.

How do I avoid a greasy sauce?

Balance is key. Measure the cream, whisk in the Parmesan slowly, and keep the heat at a gentle simmer.

If the sauce looks oily, whisk in a splash of broth to bring it back together.

Can I make this on the stovetop only?

Yes. After adding the mozzarella, cover the skillet and let it melt over low heat for 3–4 minutes. You’ll miss the browned top, but it will still be creamy and delicious.

What can I serve with Cheesy Garlic Chicken?

It’s great with buttered noodles, mashed potatoes, rice, or crusty bread.

For something lighter, pair it with roasted asparagus, a green salad, or steamed broccoli.

Is there a dairy-free option?

You can use a dairy-free creamer and a plant-based mozzarella, plus nutritional yeast in place of Parmesan. The flavor will be different but still tasty and creamy.

Can I add vegetables directly to the sauce?

Absolutely. Peas, baby spinach, or blanched broccoli florets work well.

Add them right before baking so they keep some color and texture.

Final Thoughts

Cheesy Garlic Chicken is the kind of meal that feels special but doesn’t demand much from you. It’s built on familiar ingredients, comes together quickly, and delivers big comfort. With a few simple steps and a hot oven, you’ll have tender chicken and a sauce worth swiping from the pan.

Keep this one in your weeknight rotation and riff on it with your favorite add-ins. It’s a crowd-pleaser you’ll make again and again.