Creamy Garlic Chicken Ramekins Recipe (Easy Baked Individual Servings)

Tender chicken breasts smothered in a rich, garlicky parmesan cream sauce and baked to golden perfection in individual ramekins. This cozy 40-minute dinner serves 4 with juicy results every time, pairing beautifully with mashed potatoes or crusty bread to soak up every drop of that irresistible sauce. Perfect for weeknight comfort or impressing guests with elegant single-serve portions.

Why You’ll Love This Creamy Garlic Chicken Ramekins Recipe

Imagine biting into crispy-edged chicken atop a velvety pool of caramelized garlic cream, all portioned just right in its own little ramekin. The whole garlic cloves soften and sweeten during baking, infusing everything with deep flavor without overwhelming sharpness. It’s naturally low-carb friendly, customizable for dietary needs, and leftovers reheat like a dream. Readers rave about the make-ahead ease, letting you assemble ahead and pop in the oven for fresh-from-the-oven magic.

This recipe scales effortlessly for two or a crowd. The sauce thickens beautifully in the oven, creating a bubbly, golden top that begs for a sprinkle of fresh parsley. Even picky eaters dig in thanks to the familiar chicken-and-cream comfort with a gourmet twist.

Ingredients for Creamy Garlic Chicken Ramekins

Gather these simple pantry staples for 4 hearty ramekin servings (about 8-10 oz ramekins each):

• 4 boneless, skinless chicken breasts (about 1.5 lbs total, pounded to even 1/2-inch thickness for quick cooking)
• 10-12 whole garlic cloves, peeled (use a whole bulb for max flavor)
• 1 cup heavy cream (or half-and-half for lighter version)
• 1/2 cup freshly grated parmesan cheese (plus extra for topping)
• 1 cup low-sodium chicken broth
• 2 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 tablespoons all-purpose flour (or cornstarch for gluten-free)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon paprika (smoked for extra depth)
• Salt and black pepper, to taste
• Fresh parsley, chopped (for garnish)
• Optional add-ins: 1/2 cup spinach or mushrooms stirred into sauce

These yield about 450 calories per ramekin, packed with 35g protein to keep you satisfied.

Flat lay of ingredients including chicken breasts, whole garlic cloves, cream, parmesan, and ramekins, ready for creamy garlic chicken magic.

How to Make Creamy Garlic Chicken Ramekins (Step-by-Step)

Prep takes 15 minutes, bake 25 for foolproof results. Use oven-safe ramekins greased with a pat of butter.

1. Preheat oven to 375°F (190°C). Pat chicken dry, season both sides generously with salt, pepper, paprika, and Italian seasoning. Dredge lightly in flour, shaking off excess.
2. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden-brown crust forms. Remove to a plate; don’t worry if not fully cooked inside.
3. In the same skillet, add remaining butter and oil. Toss in whole garlic cloves and sauté 2-3 minutes until lightly golden and fragrant (stir to avoid burning). Sprinkle in remaining flour, whisk 1 minute to cook out raw taste.
4. Slowly pour in chicken broth while whisking to deglaze pan bits. Add heavy cream and parmesan; simmer 3-5 minutes until sauce thickens to coat a spoon. Taste and adjust salt/pepper. Stir in optional spinach until wilted.
5. Divide sauce evenly among 4 greased ramekins. Nestle a chicken breast on top of each, spooning extra sauce over. Sprinkle with more parmesan.
6. Bake 20-25 minutes until chicken reaches 165°F internally, sauce bubbles, and tops are golden. For crispy edges, broil 1-2 minutes at end. Rest 5 minutes, garnish with parsley.

Pro tip: Room-temperature ramekins prevent cracking; tent with foil if tops brown too fast.

Sizzling skillet of golden seared chicken breasts for creamy garlic chicken ramekins.

Four ramekins filled with creamy garlic sauce topped with chicken, ready for the oven.

Tips for Perfect Creamy Garlic Chicken Ramekins

Start with quality chicken at room temperature for even cooking. Sear hot and fast for that flavor-locking crust, but avoid overcrowding the skillet. If sauce seems thin pre-bake, whisk in a slurry of 1 tsp cornstarch + 1 tbsp water. For bolder garlic, roast cloves first at 400°F for 10 minutes. Test doneness with a thermometer, not time, for juicy results.

Make it dairy-free by swapping coconut cream and nutritional yeast. Double the garlic if you’re a fan; it mellows beautifully. Leftovers shine brightest reheated low-and-slow.

Serving Suggestions and Toppings

Serve straight from ramekins for fun, no-fuss presentation. Pair with garlic mashed potatoes, roasted green beans, or buttered egg noodles to mop up sauce. A simple green salad with lemon vinaigrette cuts the richness.

Top with chopped parsley, red pepper flakes for heat, lemon zest for brightness, or crispy pancetta bits. Crusty sourdough on the side is non-negotiable for dipping.

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Finished ramekins fresh from oven, bubbly with golden cheese crust and parsley garnish.

Storage, Freezing, and Reheating

Fridge leftovers in ramekins covered with plastic wrap up to 4 days. Reheat in 350°F oven 15 minutes or microwave covered on 50% power 2-3 minutes, stirring sauce halfway.

Freeze assembled unbaked ramekins (foil-covered) up to 2 months. Thaw overnight in fridge, bake as directed adding 5-10 extra minutes. Cooked portions freeze well in airtight containers too.

Variations and Substitutions

Chicken thighs stay extra juicy; use bone-in for more flavor (add 5 bake minutes). Go keto by skipping flour dredge. Spicy version: Add 1/4 tsp cayenne to sauce. Veggie boost: Mushrooms, broccoli, or sun-dried tomatoes stirred in.

One-pan shortcut: Bake all in a small casserole if ramekins scarce. Air fryer adaptation: Sear first, then air fry ramekins at 380°F for 15 minutes.

Nutrition Information (Per Ramekin)

Approximate values: 450 calories, 35g protein, 30g fat (15g saturated), 10g carbs, 2g fiber, 4g sugar. High in vitamin A, calcium from cheese, and immune-boosting garlic. Calculations based on standard ingredients; adjust for subs.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes, boneless thighs work great for juicier results. Same cooking time since they’re thinner.

Is this recipe gluten-free?
Swap flour for a cornstarch slurry in sauce and rice flour for dredging. Check broth label.

How do I make it dairy-free?
Use full-fat coconut milk for cream, vegan parmesan or nutritional yeast. Still ultra-creamy.

What size ramekins should I use?
8-10 oz (1 cup) oval or round work best for single servings. Standard custard ramekins are ideal.

Can I prep this ahead?
Absolutely, assemble through step 5, cover, and refrigerate up to 24 hours. Bake fresh.

Love these creamy garlic chicken ramekins? Rate it 5 stars below and share your tweaks in the comments, like favorite add-ins or sides. Pin for easy dinners and subscribe for more cozy recipes like creamy Tuscan chicken or garlic butter shrimp. Enjoy every garlicky bite!

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