Creamy Garlic Chicken

This creamy garlic chicken is a fast weeknight dinner built around tender chicken breast, a garlicky pan sauce, Greek yogurt, Parmesan, and spinach. It is designed to be satisfying, simple, and ready in about 30 minutes.

Quick Recipe Facts

• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes
• Servings: 4
• Estimated nutrition (per serving): 40 g protein · 253 kcal

Why You’ll Love It

• Made in one skillet.
• Uses simple supermarket ingredients.
• Greek yogurt adds creaminess without needing a heavy cream-based sauce.
• Easy to pair with rice, potatoes, pasta, or vegetables.

Ingredients

• 600 g boneless, skinless chicken breast, sliced into cutlets
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt, plus more to taste
• Black pepper, to taste
• 4 garlic cloves, finely minced
• 180 ml low-sodium chicken stock
• 120 g plain Greek yogurt
• 30 g finely grated Parmesan
• 2 large handfuls baby spinach
• 1 teaspoon lemon juice

How to Make Creamy Garlic Chicken

1. Season the chicken

Pat the chicken dry and season with paprika, garlic powder, salt, and black pepper.

2. Sear the chicken

Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 4–5 minutes per side, or until cooked through. The thickest part should reach 74°C / 165°F. Transfer to a plate.

3. Build the sauce

Reduce the heat to medium. Add the garlic and cook for about 30 seconds. Pour in the chicken stock and scrape up any browned bits. Simmer for 2–3 minutes.

4. Make it creamy

Lower the heat. Stir a few spoonfuls of the warm pan liquid into the Greek yogurt, then stir the tempered yogurt into the skillet. Add Parmesan and spinach and cook gently until the spinach wilts. Do not boil vigorously.

5. Finish

Return the chicken to the skillet, spoon the sauce over the top, and finish with lemon juice.

Tips and Substitutions

• Use evenly sized chicken cutlets so they cook at the same speed.
• Keep the heat low after adding Greek yogurt to help prevent splitting.
• Baby kale can replace spinach.
• Use a little extra stock if the sauce becomes too thick.

Meal Prep and Storage

Cool leftovers promptly and refrigerate in an airtight container for up to 3 days. Reheat gently until piping hot throughout. Add a splash of stock before reheating if the sauce has thickened.

What to Serve With It

Serve with rice, roasted potatoes, pasta, or a simple vegetable side. For another fast dinner, try our High-Protein Chicken Pasta or Teriyaki Chicken Rice Bowl.

Recipe Summary

Creamy Garlic Chicken

Tender chicken breast in a creamy garlic sauce with Greek yogurt, Parmesan, and spinach.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Calories: 253

Ingredients Method Notes

Ingredients

  

• 600 g boneless, skinless chicken breast sliced into cutlets
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp salt plus more to taste
• black pepper to taste
• 4 cloves garlic finely minced
• 180 ml low-sodium chicken stock
• 120 g plain Greek yogurt
• 30 g Parmesan finely grated
• 2 large handfuls baby spinach
• 1 tsp lemon juice

Method

 

1. Pat the chicken dry and season with paprika, garlic powder, salt, and black pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Cook the chicken for about 4–5 minutes per side, or until cooked through. The thickest part should reach 74°C / 165°F. Transfer to a plate.
3. Reduce the heat to medium. Add the garlic and cook for about 30 seconds. Pour in the chicken stock and scrape up any browned bits. Simmer for 2–3 minutes.
4. Lower the heat. Stir a few spoonfuls of the warm pan liquid into the Greek yogurt, then stir the tempered yogurt into the skillet. Add Parmesan and spinach and cook gently until the spinach wilts. Do not boil vigorously.
5. Return the chicken to the skillet, spoon the sauce over the top, and finish with lemon juice.

Notes

Keep the heat low after adding Greek yogurt to help prevent the sauce from splitting. Nutrition is estimated from standard USDA reference ingredients and calculated per 1/4 recipe; brands and substitutions can change the values.