Creamy Herb Chicken
Creamy Herb Chicken is a comforting dish that brings together tender chicken breasts cooked in a rich, creamy sauce filled with fresh herbs like thyme, parsley, and a hint of…
Tip: save now, cook later.Creamy Herb Chicken is a comforting dish that brings together tender chicken breasts cooked in a rich, creamy sauce filled with fresh herbs like thyme, parsley, and a hint of garlic. The sauce is smooth and luscious, coating the chicken perfectly and making every bite simply delicious.
I love making this recipe on busy weeknights because it feels fancy but comes together so easily. The herbs add a fresh, bright flavor that keeps the dish from feeling too heavy, and I like to use a mix of whatever fresh herbs I have on hand. It always feels like a little treat that’s both cozy and satisfying.
My favorite way to enjoy Creamy Herb Chicken is over a bed of steamed rice or alongside some roasted veggies. The sauce soaks up beautifully and makes every forkful melt in your mouth. It’s one of those meals that everyone at the table reaches for seconds, and I think it’s perfect for when you want something tasty without too much fuss.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless are best for even cooking. If you prefer, thighs work well too and stay juicy. Just adjust cooking time slightly.
Heavy cream: This gives the sauce its rich and creamy texture. For a lighter option, try half-and-half or full-fat coconut milk for a dairy-free choice.
Fresh herbs: Thyme, parsley, and chives add fresh, herbal notes. If you only have dried herbs, use a third of the fresh amount. They pack more concentrated flavor.
Dijon mustard: This is optional but adds a nice mild tang that brightens the sauce. If you don’t have it, a small splash of vinegar or lemon juice can help.
Red pepper flakes: For a gentle spicy kick. Leave them out if you prefer no heat.
How Do You Get a Perfect Golden Crust on Chicken?
Getting a nice golden crust is all about patience and heat control.
- Start with dry chicken—pat it thoroughly with paper towels to remove moisture.
- Season well with salt and pepper; this helps form the crust and brings out flavor.
- Heat your pan and fat (olive oil or butter) until hot but not smoking.
- Place the chicken gently in the pan and avoid moving it for 5-7 minutes. Let it naturally release when it’s ready to flip.
- Cook the other side similarly. This slow searing locks in juices and gives a delicious color.
Once your chicken is seared, you can finish it in the sauce for extra flavor and tenderness.
Equipment You’ll Need
- Large skillet – perfect for searing chicken and simmering the creamy sauce all in one pan.
- Wooden spoon – great for scraping up flavorful browned bits without scratching your skillet.
- Measuring cups and spoons – to get your herbs, broth, and cream just right.
- Chef’s knife – useful for mincing garlic and chopping fresh herbs quickly and safely.
- Tongs or spatula – help you turn the chicken easily without tearing the meat.
Flavor Variations & Add-Ins
- Swap chicken breasts for turkey cutlets for a leaner, milder option that cooks quickly.
- Add sautéed mushrooms for an earthy layer that pairs beautifully with the creamy sauce.
- Use basil or rosemary instead of thyme for a different herbal twist that changes the dish’s character.
- Stir in sun-dried tomatoes for a tangy, slightly sweet burst that complements the richness.
Creamy Herb Chicken
Ingredients You’ll Need:
- 2 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon fresh thyme leaves (or 1 tsp dried thyme)
- 1 tablespoon fresh parsley, chopped
- 1 tablespoon fresh chives, chopped (optional)
- 1 teaspoon red pepper flakes (optional, for a mild kick)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep and cooking time. You’ll sear the chicken, prepare the sauce, and combine everything quickly, so it’s great for a tasty meal when you want something flavorful but simple!
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Start by patting the chicken breasts dry with paper towels. This helps get a nice sear. Then sprinkle salt and freshly ground black pepper generously on both sides of the chicken.
2. Sear the Chicken:
Heat the olive oil or butter in a large skillet over medium-high heat. When the pan is hot, carefully place the chicken breasts in it. Let them cook for 5-7 minutes on each side until they develop a golden-brown crust and are cooked through. Remove the chicken from the pan and set it aside.
3. Make the Creamy Herb Sauce:
Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until you smell that lovely garlic aroma—be careful not to burn it! Pour in the chicken broth and use a wooden spoon to scrape up the tasty browned bits from the bottom of the pan. Stir in the heavy cream and Dijon mustard if you’re using it. Let the sauce simmer for 2-3 minutes until it thickens just a bit.
4. Add Herbs and Finish the Dish:
Now stir in the fresh thyme, parsley, chopped chives (if using), and red pepper flakes (if you’d like a bit of spice). Let it all cook together for another 2 minutes. Put the chicken breasts back into the skillet and spoon some of the sauce over them. Allow everything to cook together for 2-3 more minutes so the chicken soaks up those creamy herb flavors.
5. Serve and Enjoy!
Serve your creamy herb chicken hot, adding extra fresh thyme or parsley on top if you want it to look as fresh as it tastes. It’s perfect alongside mashed potatoes, rice, or steamed veggies. Enjoy your delicious meal!
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure to fully thaw the chicken in the fridge overnight before cooking. Pat it dry well to get that perfect sear.
Can I Substitute Heavy Cream?
You can use half-and-half or full-fat coconut milk for a lighter or dairy-free option, but the sauce may be less rich and creamy.
How Should I Store Leftovers?
Keep any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to heat evenly.
Can I Prepare This Dish Ahead of Time?
Absolutely! Prepare the sauce and chicken separately, then refrigerate for up to 2 days. Reheat together slowly on the stove before serving for best flavor.