I first tried this honey garlic cream chicken on a wet Tuesday when I needed something fast, comforting, and a little special. It delivers sweet honey, a savory garlicky cream sauce, and a touch of heat from chili flakes — all spooned over golden seared chicken. It’s a weeknight favorite that feels restaurant-worthy without a lot of fuss.
Why you’ll love this dish
This recipe hits a lot of home-cooked sweet spots: it’s quick, uses pantry staples, and produces a silky sauce that clings to the chicken. Make it when you want an elevated dinner without long prep — families love it, date nights tolerate the spice, and it scales up nicely for guests.
“A perfect weeknight winner: rich, cozy, and surprisingly simple. My kids asked for seconds — and I didn’t mind.” — a quick note from the test kitchen
What makes it special: the honey balances the savory garlic and Parmesan, while a splash of chicken broth keeps the cream sauce light enough to finish in the oven with the chicken. It’s comforting but not heavy, so it pairs well with vegetables or a simple starch.
How this recipe comes together
Overview before you start: you’ll season and sear the chicken to build color and flavor, sauté garlic in the same pan, then deglaze with chicken broth and add cream. A touch of honey and chili flakes creates a sweet-heat base. Return the chicken to the sauce, bake briefly until cooked through, then finish by stirring in butter and Parmesan for a glossy, thickened sauce.
This method keeps cooking simple and minimizes dirty pans because you use an oven-safe skillet from stove to oven. Expect about 10–15 minutes active stove time and 20 minutes in the oven.
What you’ll need
- 2 boneless, skinless chicken breasts
- 2 tbsp olive oil (or avocado oil for higher smoke point)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary (substitute: 1 tsp Italian seasoning or 1/2 tsp fresh rosemary, chopped)
- 1/2 cup heavy cream (for lighter version, use half-and-half + 1 tbsp flour to thicken)
- 1/2 cup chicken broth (low-sodium if preferred)
- 2 cloves garlic, minced (about 1 tsp)
- 1 tbsp honey (maple syrup or agave can work)
- 1/4 tsp chili flakes (adjust to taste)
- 1 tbsp butter (optional for extra gloss)
- 1/2 cup Parmesan cheese, grated (use Pecorino for sharper flavor)
- Fresh basil for garnish
Notes: If your chicken breasts are very thick, slice them horizontally into cutlets or pound to even thickness so they cook evenly. Grated Parmesan melts better than pre-shredded for a silkier sauce.
Step-by-step instructions
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, and dried rosemary.
- Heat the olive oil in an oven-safe skillet over medium-high heat. When hot, add the chicken and sear 3–4 minutes per side until golden brown. Remove the chicken to a plate briefly.
- Reduce the heat to medium. Add the minced garlic to the skillet and sauté about 1 minute until fragrant — don’t let it burn.
- Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan to deglaze.
- Stir in the honey and chili flakes. Return the chicken to the skillet, spoon a little sauce over each piece, then cover the skillet (or use foil).
- Transfer the skillet to the oven and bake for 20 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
- Remove from the oven. Stir in the butter and grated Parmesan until the sauce is smooth and slightly thickened. Taste and adjust seasoning.
- Garnish with fresh basil and serve warm.
What to serve it with
Best pairings: garlic mashed potatoes or buttery egg noodles to soak up the sauce, or a simple lemony rice pilaf for a brighter contrast. For vegetables, steamed green beans, roasted asparagus, or sautéed spinach add color and cut the richness. For an elegant plate, slice the chicken and arrange it over polenta with sauce spooned over the top.
Wine pairing: a medium-bodied Chardonnay or a light Pinot Noir complements the cream and honey flavors.
Storage and reheating tips
Refrigeration: cool to room temperature and store in an airtight container within 2 hours of cooking. Keeps 3–4 days in the fridge.
Freezing: place cooled dish in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: warm gently over low heat on the stove, stirring so the cream doesn’t separate. If sauce looks thin, simmer for a few minutes to reduce, or whisk in a teaspoon of cornstarch mixed with cold water to thicken. In the microwave, reheat in short bursts (30–45 seconds), stirring between intervals. Always reheat until the chicken reaches 165°F (74°C).
Food safety: use an instant-read thermometer to verify the chicken hits 165°F (74°C). Discard any leftovers left out over 2 hours.
Pro chef tips
- Even sear matters: don’t move the chicken too soon while searing; a good crust adds flavor and helps keep juices inside.
- Room temperature chicken sears more evenly. Let breasts sit 10–15 minutes before cooking.
- Control the garlic: add it after searing to avoid bitter overcooked garlic.
- Sauce rescue: if the sauce splits, remove from heat and whisk in a small knob of cold butter to bring it back together.
- Make ahead: sear the chicken, cool, then refrigerate the cooked pieces and sauce separately. Reheat combined in the oven for 10–12 minutes for easier weeknight prep.
Creative twists
- Low-carb: skip starchy sides and serve over zucchini noodles or cauliflower mash.
- Cream swap: use Greek yogurt (tempered to avoid curdling) with a splash of milk for a tangier, lighter sauce.
- Herb-forward: add fresh thyme and a squeeze of lemon at the end for brightness.
- Mushroom version: sauté sliced mushrooms after the garlic for an earthy boost.
- Spicy-sweet: swap the chili flakes for Sriracha or a tablespoon of sambal for a bolder kick.
- Vegetarian riff: replace chicken with thick cauliflower steaks or seared tofu; cook similarly but reduce oven time for cauliflower.
Your questions answered
Q: Can I use bone-in chicken?
A: Yes, but increase oven time and check temperature near the bone; bone-in pieces will take longer (about 30–35 minutes) to reach 165°F (74°C).
Q: What if my sauce is too thin?
A: Simmer uncovered on the stove to reduce it, or whisk in a tiny slurry of 1 tsp cornstarch + 1 tbsp cold water and simmer until thickened.
Q: Can I make this dairy-free?
A: Substitute full-fat coconut milk for heavy cream and use a dairy-free butter alternative. Replace Parmesan with nutritional yeast for a cheesy note, though flavor will differ.
Q: How long does it take from start to finish?
A: About 35–45 minutes total: 10–15 minutes active prep/stove work, plus 20 minutes baking.
Conclusion
If you enjoy creamy, garlicky sauces with a hint of sweetness, this honey garlic cream chicken is an easy way to get dinner on the table that feels special. For alternate approaches to creamy chicken with similar comforting flavors, see this detailed take on creamy garlic chicken from Budget Bytes and another honey-garlic-focused recipe at RecipeTin Eats for inspiration and variation.
- Creamy Garlic Chicken – Budget Bytes: https://www.budgetbytes.com/creamy-garlic-chicken/
- Honey Garlic Chicken Breast – RecipeTin Eats: https://www.recipetineats.com/honey-garlic-chicken/
Honey Garlic Cream Chicken
Ingredients
Main Ingredients
- 2 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil (or avocado oil for higher smoke point)
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried rosemary substitute: 1 tsp Italian seasoning or 1/2 tsp fresh rosemary, chopped
- 1/2 cup heavy cream for lighter version, use half-and-half + 1 tbsp flour to thicken
- 1/2 cup chicken broth low-sodium if preferred
- 2 cloves garlic, minced about 1 tsp
- 1 tbsp honey maple syrup or agave can work
- 1/4 tsp chili flakes adjust to taste
- 1 tbsp butter optional for extra gloss
- 1/2 cup Parmesan cheese, grated use Pecorino for sharper flavor
- to taste pieces Fresh basil for garnish
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Pat the chicken dry with paper towels. Season both sides with salt, pepper, and dried rosemary.
Cooking
- Heat the olive oil in an oven-safe skillet over medium-high heat. When hot, add the chicken and sear 3–4 minutes per side until golden brown. Remove the chicken to a plate briefly.
- Reduce the heat to medium. Add the minced garlic to the skillet and sauté about 1 minute until fragrant — don’t let it burn.
- Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the pan to deglaze.
- Stir in the honey and chili flakes. Return the chicken to the skillet, spoon a little sauce over each piece, then cover the skillet (or use foil).
- Transfer the skillet to the oven and bake for 20 minutes, or until the thickest part of the chicken reaches 165°F (74°C).
- Remove from the oven. Stir in the butter and grated Parmesan until the sauce is smooth and slightly thickened. Taste and adjust seasoning.
- Garnish with fresh basil and serve warm.
