Chicken with Brandy Cream Sauce is an easy one-pan dinner with tender chicken breasts simmered in a rich, creamy sauce. That bottle of brandy in the back of the cabinet is finally getting its moment. Don’t let the name fool you – this recipe is surprisingly simple and a great way to turn an ordinary chicken dinner into something a little different. Serve it over mashed potatoes, rice, or noodles and let the sauce do the heavy lifting.

Serves: 4
Prep Time: 3 minutes
Cook Time: 15 -20 minutes

Ingredients:

2 boneless, skinless chicken breasts
salt and pepper
1 Tbsp olive oil
1 Tbsp butter
3 garlic cloves, minced
1 cup Brandy (or white wine)
½ cup heavy cream
¼ cup chicken broth

raw chicken, brandy, garlic, cream, salt, pepper, and chicken broth on a counter

Get the full printable instructions with measurements at the bottom of the post in the recipe card.

Can I Substitute the Brandy?

Brandy gives this sauce its signature flavor, so that’s our first choice. If you don’t have any on hand, white wine is a great substitute. Want to skip the alcohol altogether? Use chicken broth instead. Most of the alcohol cooks off as the sauce simmers, but if you prefer to avoid alcohol completely, chicken broth is the better option. The sauce will still be rich and creamy, but the flavor will be a little different.

🍽️ Make It a Meal:

Cheesy Green Beans – So good, you might forget they’re vegetables.
Baked Potato – A classic for a reason.
Easy drop biscuits – Bisquick and beer… who knew?
Mashed Potatoes – Perfect for soaking up every last bit of that creamy sauce.

Step-by-Step Directions:

Step 1: Slice each chicken breast in half to make two thinner chicken pieces. I find it helpful to lay my hand flat across the top of it and place my knife on the thin side of the breast right where it’s starting to get thicker. Add a bit of salt and pepper to each side.

a hand using a small knife to slice a chicken breast into two thinner pieces

Step 2: Heat a large skillet over medium-high heat with olive oil and butter. Place the chicken pieces into the skillet to brown being careful not to overcrowd the pan. You may need to brown in two batches. Cook for about 3-4 minutes until nicely browned, then flip to other side and continue cooking until the chicken is 165º F and browned on each side (about another 4 minutes). Place the chicken pieces on a clean plate.

boneless skinless chicken breasts browning in a skillet with olive oil and butter

Step 3: After reducing the heat to medium, add the garlic and stir for about 30 seconds or until it’s fragrant. Then, carefully pour in the brandy or white wine (be especially careful if there’s an open flame!). Keeping the heat at medium, scrape any bits from the pan and bring the brandy or wine to a boil letting it cook for a few minutes.

brandy being poured into a hot skillet with minced garlic

Step 4: Pour in the cream and chicken broth and let it cook for a few minutes to thicken. Add the chicken pieces and any juice from the plate back to the pan and cook for 3-4 minutes, or until the chicken is heated through. Enjoy this quick and delicious chicken dish with plenty of sauce!

cream being poured into a skillet with brandy and garlic

chicken in brandy cream sauce in a skillet on a stove top

Simply Made Suggestions:

No need to splurge on the brandy. We use E&J, and it works great in this recipe.
Pound the chicken to an even thickness for more even cooking.
Don’t rush the sauce. Let it simmer for a few minutes so it has time to thicken and the flavors come together.
Scrape up the browned bits from the skillet after adding the brandy. That’s where a lot of the flavor comes from.
This recipe doubles easily if you’re feeding a crowd or planning for leftovers.
Pound the chicken to an even thickness for more even cooking.

Before you go . . .

If this creamy chicken dinner hit the spot, we’ve got plenty more easy family favorites waiting for you. Browse our Chicken Dinner Recipes for more one-pan meals, comforting casseroles, and weeknight dinners that keep things simple without sacrificing flavor.

Chicken with Brandy Cream Sauce

a skillet with cooked chicken in a creamy sauce

Easy Chicken with Brandy Cream Sauce is a one-pan dinner with tender chicken breasts simmered in a rich, creamy sauce. Made with simple ingredients, it's the kind of comfort food that's easy enough for any night of the week.

Beth

Prep Time 3

Cook Time 18

Total Time 21

Servings

Ingredients

2 boneless skinless chicken breasts (about 1 pound)
salt and pepper (to taste)
1 Tbsp olive oil
1 Tbsp butter
3 garlic cloves (minced)
1 cup Brandy (or white wine)
½ cup heavy cream
¼ cup chicken broth

Instructions

Slice each chicken breast in half to make two thinner chicken pieces. I find it helpful to lay my hand flat across the top of it and place my knife on the thin side of the breast right where it’s starting to get thicker. Add a bit of salt and pepper to each side.
Heat a large skillet over medium-high heat with olive oil and butter. Place the chicken pieces into the skillet to brown being careful not to overcrowd the pan. You may need to brown in two batches. Cook for about 3-4 minutes until nicely browned, then flip to other side and continue cooking until the chicken is 165º F and browned on each side (about another 4 minutes). Place the chicken pieces on a clean plate.
After reducing the heat to medium, add the garlic and stir for about 30 seconds or until it's fragrant. Then, carefully pour in the brandy or white wine (be especially careful if there's an open flame!). Keeping the heat at medium, scrape up any bits on the bottom of the skillet and bring the brandy or wine to a boil letting it cook for a few minutes.
Pour in the cream and chicken broth and let it cook for a few minutes to thicken. Add the chicken pieces and any juice from the plate back to the pan and cook for 3-4 minutes, or until the chicken is heated through. Enjoy this quick and delicious chicken dish with plenty of sauce!