Name: Creamy Pan-Fried Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless chicken breasts, butterflied; 2 teaspoons salt; 1 teaspoon black pepper; 1 cup all-purpose flour (for dredging); 2 tablespoons olive oil; 2 tablespoons butter; 3 cloves garlic, minced; 1 cup chicken broth; 1 cup heavy cream; 1/2 teaspoon onion powder; 1/2 teaspoon dried thyme; Optional: chopped parsley for garnish

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Creamy Pan-Fried Chicken is the ultimate comfort dish—crispy golden chicken cutlets smothered in a rich, savory cream gravy, all made in one skillet. It’s simple, satisfying, and just what I reach for when I need something warm and filling without a lot of fuss.

Why You’ll Love This Recipe

I love how this recipe takes everyday ingredients and turns them into something special. The chicken comes out perfectly golden and juicy, and the creamy gravy ties it all together with just the right amount of richness. It’s great for a quick weeknight dinner or a cozy weekend meal—and the best part? Everything happens in one pan, so cleanup is easy too. Creamy Pan-Fried Chicken

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

4 boneless chicken breasts, butterflied
2 teaspoons salt
1 teaspoon black pepper
1 cup all-purpose flour (for dredging)
2 tablespoons olive oil
2 tablespoons butter
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
½ teaspoon onion powder
½ teaspoon dried thyme
Optional: chopped parsley for garnish

Directions

I start by seasoning the chicken breasts with salt and pepper on both sides.
I dredge each piece lightly in flour, shaking off the excess.
In a large skillet, I heat olive oil and butter over medium heat until hot.
I add the chicken and cook for 4–5 minutes per side until golden brown and cooked through. Then I transfer it to a plate and set it aside.
In the same skillet, I add the minced garlic and sauté for 30 seconds until fragrant.
I pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
I stir in the heavy cream, onion powder, and thyme, bringing it to a simmer. I let it cook for 3–4 minutes until it thickens slightly.
I return the chicken to the pan, spoon the sauce over the top, and let everything simmer together for 2 more minutes.
I garnish with chopped parsley before serving.

Servings and timing

This recipe serves 4 people. It takes about 10 minutes to prep and 20 minutes to cook, for a total of 30 minutes.

Variations

Sometimes I add a splash of white wine to the sauce for a bit more depth. I’ve also added mushrooms or spinach to make it heartier. If I want a lighter version, I swap the heavy cream for half-and-half or even coconut cream. For extra flavor, I use Italian seasoning or smoked paprika in the dredge.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat with a splash of broth or cream to keep the sauce smooth. It also reheats well in the microwave—just cover and heat in 30-second bursts, stirring between each. Creamy Pan-Fried Chicken

FAQs

Can I use chicken thighs instead of breasts?

Yes, I’ve used boneless chicken thighs and they come out incredibly juicy. Just adjust the cooking time slightly based on thickness.

How do I make the sauce thicker?

If I want a thicker gravy, I whisk in a teaspoon of flour or cornstarch mixed with water and let it simmer until it reaches the right consistency.

Can I make this dairy-free?

For a dairy-free version, I use plant-based butter and coconut cream instead of heavy cream. It still turns out creamy and rich.

What’s the best side dish for this?

I usually serve it with mashed potatoes, pasta, or rice to soak up the sauce. Roasted veggies or steamed green beans also pair really well.

Can I freeze this dish?

I don’t recommend freezing it with the cream sauce—it can separate when reheated. But I sometimes freeze the cooked chicken on its own and make the sauce fresh.

Conclusion

Creamy Pan-Fried Chicken is one of those easy, comforting meals that always hits the spot. It’s packed with flavor, made with pantry staples, and perfect for any night of the week. Once I’ve tasted the crispy chicken smothered in that silky gravy, it’s hard not to add this recipe to my regular rotation.