Creamy Herb Chicken
Creamy Herb Chicken is a simple and comforting dish that brings together tender chicken breasts cooked in a luscious creamy sauce filled with fresh herbs. The sauce has a smooth,…
Tip: save now, cook later.Creamy Herb Chicken is a simple and comforting dish that brings together tender chicken breasts cooked in a luscious creamy sauce filled with fresh herbs. The sauce has a smooth, velvety texture that pairs perfectly with the savory flavors of garlic, thyme, and parsley. It’s the kind of meal that feels both special and homey at the same time.
I love making this chicken when I want something that’s quick but still feels like a little treat. One of my favorite tricks is to use a mix of fresh and dried herbs, which gives the sauce a great depth of flavor without much effort. Plus, the cream keeps everything rich and satisfying even on busy weeknights.
Serving this dish over a bed of rice or alongside steamed veggies makes for an easy, all-in-one meal. I also like to drizzle a bit of the leftover sauce over mashed potatoes or crusty bread to soak up every last drop. It’s the kind of recipe that’s always a hit and makes dinner feel warm and cozy.
Key Ingredients & Substitutions for Creamy Herb Chicken
Chicken Breasts: Boneless and skinless are easiest to cook evenly and quickly. If you prefer dark meat, thighs work well too, just adjust cooking time.
Heavy Cream: This makes the sauce rich and smooth. For a lighter option, try half-and-half or coconut milk, though the sauce will be thinner.
Garlic: Fresh garlic shines here. If you’re short on time, garlic powder can be a quick substitute—use about 1/2 teaspoon.
Herbs: Dried Italian herbs are handy, but fresh herbs add a bright, lively flavor. Mixing rosemary, thyme, and parsley is a great combo. Feel free to customize with your favorites.
Dijon Mustard: Optional, but it adds a nice tang and depth. If you don’t have Dijon, a little yellow mustard or mustard powder can work.
How Do You Make the Sauce Creamy and Flavorful Without It Splitting?
Making a creamy herb sauce can feel tricky, but a few simple steps help it turn out smooth and tasty.
- After cooking chicken, lower heat before adding garlic—this stops it from burning and turning bitter.
- When adding chicken broth, scrape the pan gently to lift those flavorful browned bits—they boost taste.
- Pour in heavy cream slowly while stirring; avoid high heat to prevent the cream from curdling.
- Simmer gently to allow sauce to thicken nicely, usually about 3-5 minutes—patience is key.
- If using mustard, add it gradually and taste as you go to balance sharpness with creaminess.
Equipment You’ll Need
- Large skillet – perfect for searing chicken and making the creamy sauce all in one pan.
- Wooden spoon – great for scraping up browned bits without scratching your skillet.
- Measuring cups and spoons – to get your cream, broth, and herbs just right.
- Sharp knife – makes chopping garlic and herbs quick and easy.
- Tongs – helpful for flipping chicken without losing the crust.
Flavor Variations & Add-Ins
- Swap chicken breasts for pork chops for a different but similar cooking time and rich taste.
- Add sautéed mushrooms to the sauce for an earthy touch and extra texture.
- Stir in a handful of spinach or kale near the end for a fresh, green boost.
- Replace Italian herbs with fresh dill or tarragon for a lighter, more aromatic flavor.
How to Make Creamy Herb Chicken
Ingredients You’ll Need:
- 4-5 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil or butter
- 3-4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 tablespoon Dijon mustard (optional)
- 1 tablespoon fresh lemon juice
- 2 teaspoons dried Italian herbs or a mix of fresh herbs (such as rosemary, thyme, basil, parsley)
- Fresh basil leaves, for garnish
- Lemon wedges, for garnish
How Much Time Will You Need?
This recipe takes about 25 minutes from start to finish. You’ll spend about 10-15 minutes preparing and cooking the chicken, plus 5-10 minutes to make the creamy herb sauce and finish the dish.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Start by seasoning both sides of the chicken breasts with salt and pepper. Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken breasts and cook them for 5-7 minutes on each side until they’re golden brown and cooked through. When done, remove the chicken from the skillet and set it aside.
2. Make the Herb Cream Sauce:
Lower the heat to medium and add the minced garlic to the same skillet. Sauté the garlic until you can smell its aroma, about 1 minute. Next, pour in the chicken broth and use a wooden spoon to scrape up any delicious browned bits stuck to the pan.
Stir in the heavy cream, Dijon mustard if you’re using it, lemon juice, and your dried or fresh herbs. Let the sauce simmer gently for 3-5 minutes, until it thickens just a little.
3. Combine and Serve:
Return the cooked chicken breasts to the skillet, spooning some of the sauce over them. Let everything warm together for 2-3 minutes so the flavors blend nicely.
Before serving, garnish your creamy herb chicken with fresh basil leaves and lemon wedges. This dish pairs wonderfully with mashed potatoes, rice, or your favorite vegetables. Enjoy warm!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to remove excess moisture for better browning.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, though it will be less rich and may not thicken as much. Adding a small amount of flour or cornstarch can help thicken it.
How Should I Store Leftovers?
Store any leftover creamy herb chicken in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or in the microwave to avoid breaking the sauce.
Can I Make This Dish Ahead of Time?
Yes, you can cook the chicken and sauce separately, then combine and reheat before serving. Just keep them refrigerated and rewarm gently to maintain the sauce’s creaminess.
