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High Protein Creamy Garlic Chicken Skillet - Comforting, Quick, and Satisfying

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts (about 3–4 small breasts) or cutlets
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika (optional, for color and warmth)
  • 1–2 tablespoons olive oil or avocado oil
  • 1 tablespoon unsalted butter (optional, for searing)
  • 4–6 cloves garlic, finely minced
  • 1 small shallot or 1/4 small onion, finely chopped
  • 1 tablespoon flour or cornstarch (for thickening)
  • 1 cup low-sodium chicken broth
  • 1/2 cup heavy cream (or half-and-half for lighter)
  • 1/3 cup plain Greek yogurt (2% or 5%)
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon lemon juice, plus zest from 1/2 lemon
  • 1–2 tablespoons chopped fresh parsley or chives
  • Red pepper flakes (optional, to taste)

Method
 

  1. Prep the chicken: If using thick breasts, slice horizontally to make cutlets. Pat dry. Season both sides with salt, pepper, garlic powder, and smoked paprika.
  2. Sear for color: Heat a large skillet over medium-high. Add oil (and butter if using). Sear chicken 3–4 minutes per side until golden. Remove to a plate; it will finish cooking in the sauce.
  3. Sauté aromatics: Lower heat to medium. Add a drizzle of oil if the pan is dry. Cook shallot for 1–2 minutes until softened. Stir in minced garlic and cook 30–45 seconds, just until fragrant. Don’t let it brown.
  4. Build the base: Sprinkle flour over the aromatics and stir for 30 seconds. Slowly whisk in chicken broth until smooth, scraping up any browned bits.
  5. Add cream and cheese: Stir in heavy cream and Parmesan. Simmer 2–3 minutes until slightly thickened.
  6. Finish with yogurt and lemon: Remove pan from heat briefly. Whisk in Greek yogurt, lemon juice, and zest until silky. Return to low heat. Season with a pinch of salt and pepper. Add red pepper flakes if you like heat.
  7. Nestle and cook through: Add chicken (and any juices) back to the skillet. Simmer on low 3–5 minutes until the chicken reaches 165°F and the sauce coats a spoon.
  8. Herb it up: Stir in parsley or chives. Taste and adjust salt, pepper, and lemon.
  9. Serve: Spoon sauce over chicken. Great with steamed broccoli, sautéed spinach, roasted potatoes, rice, or cauliflower rice.