Christmas Chicken in Creamy Garlic Sauce Recipe: Festive Comfort in One Skillet

The holidays should sparkle, not stress your apron strings.

If your oven has Grinch energy this season, this Christmas Chicken in Creamy Garlic Sauce will win it over.

We’ll brown juicy chicken thighs and slather them in a satin-smooth garlic cream that clings to everything like tinsel on a tree.

That’s why pantry staples shine here, and the result feels festive without demanding a culinary degree.

Equipment

Must-haves

• 12-inch heavy skillet or sauté pan with a lid
• Tongs
• Sharp knife
• Cutting board

Nice-to-haves

• Whisk
• Wooden spoon
• Meat thermometer (for “am I actually cooked?” moments)

Ingredients

• 4 bone-in, skin-on chicken thighs (about 1.5–1.75 lb)
• 2 tbsp olive oil
• 4 garlic cloves, minced
• 1 cup chicken stock
• 1/2 cup dry white wine (or extra stock)
• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tbsp all-purpose flour
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/2 tsp salt (to taste)
• 1/4 tsp black pepper (to taste)
• 1/4 cup grated Parmesan (optional)
• 1 tbsp lemon juice (optional)
• 1/4 cup dried cranberries (optional, for festive color)
• 2 tbsp chopped parsley, for garnish

Pro tip: Let the chicken come closer to room temperature before hitting the pan so you don’t chase a cold center with a screaming hot pan.

This recipe leans on a gentle simmer, so your sauce stays silky. That’s the plan; no drama, just decadence.

Instructions

1. Pat the chicken dry with paper towels and season generously with salt and pepper.
2. Heat olive oil in the skillet over medium-high. Add chicken, skin-side down, and cook until the skin is crisp and golden, about 5–6 minutes. Flip and cook another 3–4 minutes. Remove chicken and set aside.
3. Lower heat to medium. Add butter to the same pan, then stir in minced garlic and cook until fragrant, about 30 seconds.
4. Sprinkle in flour and whisk to make a light roux. Cook 1 minute to lose the raw flour taste.
5. Pour in white wine (or stock) and scrape up the browned bits from the bottom. Let it reduce for 1–2 minutes.
6. Stir in chicken stock, thyme, and rosemary. Bring to a gentle simmer and reduce slightly to concentrate the flavors.
7. Return the chicken to the pan. Simmer until the meat is cooked through (internal temp about 165°F) and juices run clear, 8–10 minutes. If you’re using a thermometer, this is its moment to shine.
8. Stir in the cream. Simmer gently until the sauce thickens to a glossy coat on the back of a spoon. If you’re feeling fancy, add Parmesan and whisk until melted. Taste and adjust salt.
9. Finish with lemon juice and cranberries (if using). A quick 1–2 minute simmer brightens the sauce and adds festive sparkle. Garnish with parsley and serve hot.

That’s your cue to pretend you’ve been simmering all day—this sauce does the heavy lifting for you.

For a gigantic flavor payoff, keep the pan at a gentle simmer and don’t boil the cream—nobody invited grainy sauce to the party.

Good to Know

This dish works beautifully with mashed potatoes, roasted vegetables, or crusty bread to mop up every last silky swirl. It’s Christmas dinner in one skillet—no sleigh required.

If you want extra punch, add a splash of cranberry sauce or a handful of toasted pine nuts for crunch. The sauce loves a little contrast as much as you love a good pun at the table.

Variations

• Use bone-in chicken breasts instead of thighs for a lighter, quicker version. It’s not as forgiving, but kids love it!
• Add sautéed mushrooms with the garlic for an earthy, autumn-westival twist.
• Make it dairy-free by using coconut cream or cashew cream and a touch more stock.

Serving Suggestions

• Serve with mashed potatoes or buttered noodles to soak up every drop of sauce.
• Pair with roasted Brussels sprouts or green beans for a holiday-green plate.
• Garnish with extra parsley and a lemon wedge for a bright finish.