Creamy Herb Chicken
Creamy Herb Chicken is a comforting dish that mixes tender chicken breasts with a rich, creamy sauce full of fresh herbs like parsley, thyme, and rosemary. The sauce is silky…
By Ava
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Reading time: 6 min
Tip: save now, make later.
Creamy Herb Chicken is a comforting dish that mixes tender chicken breasts with a rich, creamy sauce full of fresh herbs like parsley, thyme, and rosemary. The sauce is silky and flavorful, making every bite feel cozy and satisfying. It’s one of those meals that feels special but is really simple to make.
I love making this dish when I want something that feels homemade and fresh without spending hours in the kitchen. Adding fresh herbs really lifts the flavor, and the cream makes the sauce smooth and gentle. I usually use whatever herbs I have on hand, which means this recipe can easily change depending on the season or what I’m craving.
My favorite way to enjoy Creamy Herb Chicken is served over a bed of fluffy rice or alongside roasted veggies, soaking up every bit of that delicious sauce. It’s a great dinner to make when friends come over because it’s both impressive and cozy, a total crowd-pleaser in my experience.
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless breasts keeps the dish lean and simple. If you want more flavor, try thighs instead—they stay juicy even if slightly overcooked.
Herbs (Parsley, Dill, Thyme): Fresh herbs give a bright, natural flavor. If you don’t have fresh, dried herbs work fine. Just use about one-third the amount since they’re more concentrated.
Heavy Cream: This makes the sauce creamy and rich. For a lighter version, try half-and-half or coconut milk, but the sauce might be thinner.
Parmesan Cheese: Adds depth and slight saltiness. If you don’t have Parmesan, Pecorino Romano or Asiago can work. You can also skip it for a dairy-free version.
Dijon Mustard (Optional): Adds a touch of tanginess. If you don’t have Dijon, regular yellow mustard or a splash of vinegar can brighten the sauce.
How Do I Cook Chicken So It’s Tender and Golden?
Cooking chicken breasts just right can be tricky. Too high heat dries them out; too low heat and they won’t get that golden crust.
- Pat the chicken dry before seasoning to help it brown better.
- Heat olive oil in the pan on medium-high until shimmering but not smoking.
- Cook the chicken without moving it for 5-7 minutes per side. This helps develop a nice golden crust.
- Use a meat thermometer if you have one; the internal temperature should be 165°F (75°C).
- Rest the chicken for a few minutes after cooking to keep juices locked in.
What’s the Best Way to Make a Smooth, Creamy Herb Sauce?
Making the sauce creamy involves combining the broth and cream without curdling and enhancing flavor with herbs.
- After cooking the chicken, sauté garlic briefly to avoid bitterness.
- Add broth to loosen browned bits on the pan—this adds flavor depth.
- Lower heat before adding cream to prevent curdling.
- Whisk in Dijon mustard and Parmesan while stirring gently until smooth.
- Add herbs last to keep their fresh flavor intact.
- Let the sauce simmer briefly with the chicken so it thickens and flavors meld.
Equipment You’ll Need
- Large skillet – perfect for browning chicken and making the sauce all in one pan.
- Wooden spoon or silicone spatula – gentle on the skillet and great for stirring the sauce.
- Measuring cups and spoons – to get your herbs, cream, and broth just right.
- Sharp knife and cutting board – for chopping garlic and fresh herbs easily.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless thighs for a more tender, juicy result.
- Add sautéed mushrooms or spinach for extra veggies and texture.
- Mix in a teaspoon of smoked paprika or a pinch of cayenne for a smoky or spicy kick.
- Stir in crumbled goat cheese or cream cheese instead of Parmesan for a different creamy twist.
Creamy Herb Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 1 teaspoon paprika
- 2 tablespoons olive oil
For the Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard (optional)
- 2 tablespoons fresh parsley, finely chopped
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
- 1/2 teaspoon red pepper flakes (optional, for slight heat)
- 1/4 cup grated Parmesan cheese (optional, for richness)
How Much Time Will You Need?
This recipe takes about 20 minutes in total: 10 minutes for prepping and seasoning the chicken, about 14 minutes for cooking (browning the chicken and then simmering in sauce). It’s a quick and cozy meal!
Step-by-Step Instructions:
1. Prepare and Season the Chicken:
Start by patting the chicken breasts dry with a paper towel. Sprinkle both sides evenly with salt, black pepper, and paprika for color and flavor.
2. Cook the Chicken:
Heat olive oil in a large skillet over medium-high heat until hot. Add the chicken breasts and cook without moving them for about 5-7 minutes per side, until each side is golden brown and the chicken is cooked through. Remove the chicken from the skillet and set aside.
3. Make the Herb Cream Sauce:
Using the same skillet, add the minced garlic and sauté for about 30 seconds until aromatic. Pour in the chicken broth and scrape any brown bits off the bottom of the pan with a wooden spoon — these add great flavor! Lower the heat to medium and stir in the heavy cream, Dijon mustard (if using), and Parmesan cheese until the sauce becomes smooth and creamy. Add the parsley, dill, thyme, and red pepper flakes, stirring well to combine.
4. Simmer and Finish:
Return the chicken breasts to the skillet, spooning some of the sauce over the top. Let everything simmer gently for 3-5 minutes until the sauce thickens slightly and the chicken is warmed through.
5. Serve and Enjoy:
Plate the chicken with a generous drizzle of the creamy herb sauce. Garnish with extra fresh herbs if you like. This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables for a complete, comforting meal.
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to fully thaw the chicken breasts in the fridge overnight before cooking. Pat them dry well to ensure a nice, golden crust when you cook them.
Can I Substitute Heavy Cream with Something Lighter?
Absolutely! You can use half-and-half or whole milk for a lighter sauce, but the sauce will be less rich and a bit thinner. To thicken, you can simmer a bit longer or add a small slurry of cornstarch mixed with water.
How Do I Store Leftovers and Reheat?
Store leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce creamy.
Can I Make This Dish Ahead of Time?
Yes! You can prepare the sauce and cook the chicken a day ahead. Keep them refrigerated separately and combine to warm through before serving for the best texture and flavor.