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

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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.