The Best Christmas Eve Creamy Garlic Chicken – Quick and Easy

Christmas Eve calls for something warm, cozy, and a little special without turning the kitchen into a marathon. This Creamy Garlic Chicken checks all the boxes: tender pan-seared chicken, a silky garlic cream sauce, and just enough brightness to keep it balanced. It feels fancy but cooks in under an hour, so you can enjoy the evening instead of babysitting the stove.

Serve it with mashed potatoes, buttered noodles, or crusty bread to catch every drop of sauce. It’s the kind of dish that makes the table feel generous and welcoming.

What Makes This Creamy Garlic Chicken Special

This isn’t just another cream sauce—this one layers flavor with garlic cooked two ways: gently sautéed for sweetness and a little roasted finish for depth. A splash of white wine or chicken broth lifts the richness, while fresh thyme and lemon zest bring it to life.

The chicken is quickly pan-seared for a golden crust, then finished in the sauce for extra tenderness. It’s a crowd-pleaser that suits a holiday evening: comforting, a touch indulgent, and effortless to serve family-style.

Ingredients for Creamy Garlic Chicken

• 4 boneless, skinless chicken breasts (or 6 small thighs, boneless/skinless)
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8–10 garlic cloves, thinly sliced (reserve 2 cloves for grating or pressing)
• 1 small shallot, finely minced (optional but adds sweetness)
• 1/2 cup dry white wine (or chicken broth)
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream (or 2/3 cup cream + 2 tbsp mascarpone for extra silkiness)
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon lemon zest + 1–2 teaspoons lemon juice, to taste
• 1/4 cup freshly grated Parmesan (optional for savory depth)
• Fresh parsley, chopped, for garnish
• Red pepper flakes (optional, a pinch for gentle warmth)

Step-by-Step Instructions for Creamy Garlic Chicken

1. Prep the chicken. Pat the chicken dry. If the breasts are thick, slice horizontally to make cutlets or lightly pound to even thickness (about 1/2–3/4 inch).Season both sides with 1 teaspoon salt and the black pepper.
2. Preheat the pan. Heat a large skillet (stainless steel or cast iron) over medium-high. Add olive oil and 1 tablespoon butter.
3. Sear the chicken. When the butter foams, add the chicken in a single layer. Don’t overcrowd—work in batches if needed.Sear 4–5 minutes per side until golden and almost cooked through. Transfer to a plate; tent loosely with foil.
4. Soften the aromatics. Reduce heat to medium. Add the remaining 1 tablespoon butter.Stir in the sliced garlic and shallot with a pinch of salt. Cook 2–3 minutes until fragrant and lightly golden at the edges—avoid browning too dark.
5. Deglaze. Pour in the white wine (or broth). Scrape up browned bits with a wooden spoon.Simmer 1–2 minutes to reduce by about half.
6. Build the sauce. Add the chicken broth, cream, Dijon, thyme, and a small pinch of red pepper flakes if using. Simmer gently, stirring, for 3–5 minutes until slightly thickened. Avoid a hard boil to keep the sauce smooth.
7. Layer the garlic. Grate or press the remaining 2 cloves of garlic directly into the sauce for a fresh, bright note.Stir in the Parmesan if using.
8. Finish with lemon. Add lemon zest and 1 teaspoon lemon juice. Taste and adjust salt, lemon, and pepper. The sauce should be savory, lightly garlicky, and balanced.
9. Return the chicken. Nestle the chicken and any juices back into the pan.Simmer 3–4 minutes, spooning sauce over the top, until the chicken is cooked through (internal temp 165°F/74°C) and the sauce coats a spoon.
10. Garnish and serve. Sprinkle with chopped parsley. Serve immediately with mashed potatoes, buttered pasta, roasted potatoes, or steamed green beans.

Storage Instructions for Creamy Garlic Chicken

• Refrigerator: Cool, then store in an airtight container for up to 3 days.
• Reheating: Warm gently in a skillet over low heat with a splash of broth or cream to loosen. Avoid boiling to prevent splitting.
• Freezer: Cream sauces don’t freeze perfectly, but you can freeze for up to 2 months.Thaw overnight, reheat gently, and whisk to bring the sauce back together.

Health Benefits of Creamy Garlic Chicken

• Protein-rich: Chicken provides high-quality protein to keep you satisfied.
• Garlic goodness: Garlic offers antioxidants and potential immune support—timely for winter months.
• Balanced fats: Using cream in moderation, plus olive oil, creates satiety and flavor, helping smaller portions feel satisfying.
• Customizable: You can lighten the sauce with half-and-half or Greek yogurt swaps and add greens like spinach or kale for extra nutrients.

Common Mistakes to Avoid

• Overcrowding the pan: This prevents browning and leads to pale, steamed chicken. Sear in batches if necessary.
• Boiling the cream: A rolling boil can cause the sauce to split. Stay at a gentle simmer.
• Skipping seasoning: Taste and adjust salt, pepper, and lemon at the end.The right balance makes the sauce sing.
• Burning the garlic: If garlic turns dark brown, it turns bitter. Keep heat moderate and watch closely.
• Adding lemon too early: Add zest and juice once the sauce is mostly done to prevent curdling and to keep flavors bright.

Alternatives

• Protein swaps: Use boneless thighs for extra juiciness, turkey cutlets for a holiday twist, or salmon for a pescatarian option (reduce simmer time).
• Dairy tweaks: Replace some cream with half-and-half plus 1 teaspoon cornstarch whisked into cold broth for a lighter sauce.
• Herb variations: Try rosemary for a woodsy note, tarragon for anise-like elegance, or sage for a classic holiday vibe.
• Add vegetables: Stir in baby spinach, peas, sautéed mushrooms, or roasted broccoli near the end for color and texture.
• Gluten-free and low-carb: This dish is naturally gluten-free. Serve with cauliflower mash or zucchini noodles instead of pasta.
• No wine option: Use extra broth plus a teaspoon of white wine vinegar or lemon juice for brightness.

FAQ

Can I make this ahead of time?

You can sear the chicken and prep the aromatics a few hours ahead.

Make the sauce just before serving for the best texture. If you must make it fully ahead, reheat gently with a splash of broth or cream and whisk to smooth it out.

How do I keep the sauce from curdling?

Keep the heat at a gentle simmer, not a boil. Add lemon at the end, and reheat gently.

If the sauce separates, whisk in a tablespoon of cold cream off the heat to bring it back together.

What’s the best pan for this recipe?

A large stainless steel or cast-iron skillet is ideal for a good sear and even heat. Nonstick works too, but you may not get as much browning and fond for the sauce.

Can I use pre-minced garlic?

Fresh garlic tastes best here since it’s the star. If using jarred, reduce the amount slightly and add it later in the cooking process to prevent bitterness.

What sides go well with creamy garlic chicken?

Mashed potatoes, buttered egg noodles, polenta, or crusty bread are perfect.

Add a crisp salad or roasted green beans to balance the richness.

How can I make it lighter?

Use half cream and half low-sodium broth, and thicken with a teaspoon of cornstarch slurry at the end. Serve with a big side of steamed veggies or salad.

Does this work with bone-in chicken?

Yes, but sear the bone-in pieces, then finish in a 375°F (190°C) oven until nearly cooked before returning to the sauce. Cooking time will increase, so plan accordingly.

Can I add cheese without making it too heavy?

Yes, a modest amount of Parmesan (2–4 tablespoons) adds savoriness without overwhelming the sauce.

Add it off the heat and whisk until smooth.

Final Thoughts

Christmas Eve creamy garlic chicken brings warmth, ease, and just enough indulgence to feel festive. It’s reliable, adaptable, and always satisfying—exactly what you want on a cozy winter night with family and friends. Set it in the center of the table, pass the bread, and let the sauce do the talking.

If you make it once, it will likely become a holiday tradition.

Christmas Eve Creamy Garlic Chicken - Comforting, Festive, and Easy

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Ingredients

  

• 4 boneless, skinless chicken breasts (or 6 small thighs, boneless/skinless)
• 1 1/2 teaspoons kosher salt, divided
• 1/2 teaspoon black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 8–10 garlic cloves, thinly sliced (reserve 2 cloves for grating or pressing)
• 1 small shallot, finely minced (optional but adds sweetness)
• 1/2 cup dry white wine (or chicken broth)
• 1 cup low-sodium chicken broth
• 3/4 cup heavy cream (or 2/3 cup cream + 2 tbsp mascarpone for extra silkiness)
• 1 teaspoon Dijon mustard
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1/2 teaspoon lemon zest + 1–2 teaspoons lemon juice, to taste
• 1/4 cup freshly grated Parmesan (optional for savory depth)
• Fresh parsley, chopped, for garnish
• Red pepper flakes (optional, a pinch for gentle warmth)

Instructions

 

• Prep the chicken. Pat the chicken dry. If the breasts are thick, slice horizontally to make cutlets or lightly pound to even thickness (about 1/2–3/4 inch). Season both sides with 1 teaspoon salt and the black pepper.
• Preheat the pan. Heat a large skillet (stainless steel or cast iron) over medium-high. Add olive oil and 1 tablespoon butter.
• Sear the chicken. When the butter foams, add the chicken in a single layer. Don’t overcrowd—work in batches if needed. Sear 4–5 minutes per side until golden and almost cooked through. Transfer to a plate; tent loosely with foil.
• Soften the aromatics. Reduce heat to medium. Add the remaining 1 tablespoon butter. Stir in the sliced garlic and shallot with a pinch of salt. Cook 2–3 minutes until fragrant and lightly golden at the edges—avoid browning too dark.
• Deglaze. Pour in the white wine (or broth). Scrape up browned bits with a wooden spoon. Simmer 1–2 minutes to reduce by about half.
• Build the sauce. Add the chicken broth, cream, Dijon, thyme, and a small pinch of red pepper flakes if using. Simmer gently, stirring, for 3–5 minutes until slightly thickened. Avoid a hard boil to keep the sauce smooth.
• Layer the garlic. Grate or press the remaining 2 cloves of garlic directly into the sauce for a fresh, bright note. Stir in the Parmesan if using.
• Finish with lemon. Add lemon zest and 1 teaspoon lemon juice. Taste and adjust salt, lemon, and pepper. The sauce should be savory, lightly garlicky, and balanced.
• Return the chicken. Nestle the chicken and any juices back into the pan. Simmer 3–4 minutes, spooning sauce over the top, until the chicken is cooked through (internal temp 165°F/74°C) and the sauce coats a spoon.
• Garnish and serve. Sprinkle with chopped parsley. Serve immediately with mashed potatoes, buttered pasta, roasted potatoes, or steamed green beans.

Rosie

Sarah is a café cook and weeknight–recipe expert who specializes in simple, and healthy-ish meals. She creates recipes packed with flavor, perfect for anyone who wants great food without spending hours in the kitchen.