This creamy herb chicken is a lovely, quick dinner option with tender chicken cooked in a velvety sauce made from fresh herbs and cream. It’s rich in flavor and super satisfying!
I love how fast this meal comes together—just sear the chicken, whip up the sauce, and voilà! Perfect for those busy nights when you still want something special.
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are easy to cook and tender. If you’re looking for a quicker option, try using chicken thighs, as they are very flavorful and stay juicy.
Heavy cream: This gives the sauce its rich, creamy texture. If you’re watching calories or want a lighter version, you can substitute with half-and-half or use a full-fat coconut milk for a dairy-free option.
Herbs: Fresh herbs always add a bright flavor! If you don’t have fresh thyme, rosemary, or parsley, dried herbs work well too. A rule of thumb is to use one-third the amount of dried herbs as fresh.
Parmesan cheese: It adds a nice savory touch. You can replace it with any hard cheese like Pecorino Romano or even nutritional yeast if you’re vegan for a cheesy flavor!
How Do You Achieve Perfectly Cooked Chicken?
Cooking chicken can be tricky, but it helps to ensure it’s juicy and tender. Start by patting the chicken dry; this helps with the browning. Heat your oil or butter in a hot skillet before adding the chicken.
- Cook each side until golden brown, about 6-7 minutes, based on thickness. Don’t flip it too often!
- Use a meat thermometer to check: 165°F means it’s done.
- Let the chicken rest for a few minutes before cutting to keep it juicy.
How to Make Creamy Herb Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- Salt and black pepper, to taste
- 2 tablespoons olive oil or butter
For the Sauce:
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
- 1/2 cup grated Parmesan cheese (optional, for extra richness)
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This creamy herb chicken will take about 30 minutes to prepare and cook. You’ll spend a few minutes seasoning and browning the chicken, then just a little more time creating the creamy sauce. Before you know it, dinner will be served!
Step-by-Step Instructions:
1. Season the Chicken:
Start by patting the chicken breasts dry using paper towels. This helps them sear better. Season both sides generously with salt and black pepper, making sure to coat them well for flavor.
2. Cook the Chicken:
In a large skillet, heat olive oil or butter over medium-high heat. Once hot, carefully add the chicken breasts. Cook them for about 6-7 minutes on each side until they are golden brown and cooked through (the center should reach 165°F or 75°C). Once done, remove the chicken from the skillet and set it aside on a plate.
3. Make the Sauce:
In the same skillet, add the minced garlic. Sauté for about 30 seconds, just until fragrant—be careful not to let it burn! Then, lower the heat to medium-low and pour in the chicken broth. Use a wooden spoon to scrape up the browned bits at the bottom of the pan; this adds great flavor to your sauce.
4. Add the Cream and Herbs:
Next, stir in the heavy cream, Dijon mustard, thyme, rosemary, parsley, and Parmesan cheese (if you’re using it). Mix everything together and let the sauce simmer gently for about 3-5 minutes until it thickens up slightly.
5. Combine Chicken and Sauce:
Return the cooked chicken breasts to the skillet. Spoon the creamy herb sauce over the chicken to coat it well. Let everything heat together for another 2-3 minutes, so the chicken warms through and absorbs some of that delicious flavor.
6. Serve and Enjoy!
Finally, garnish your creamy herb chicken with freshly chopped parsley. Serve hot over a bed of mashed potatoes, rice, or alongside steamed vegetables for a complete meal. Enjoy your tasty dinner!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great alternative, offering more flavor and staying juicy. Just adjust cooking times slightly, as thighs may take a bit longer than breasts—aim for about 8-10 minutes per side depending on thickness.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk mixed with a tablespoon of cornstarch to thicken it. For a dairy-free alternative, full-fat coconut milk works wonderfully and adds a nice flavor!
How Do I Store Leftovers?
Store any leftover creamy herb chicken in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stove over low heat or in the microwave, stirring occasionally to maintain creaminess.
Can I Make This Dish Ahead of Time?
You can prep the chicken and the sauce ahead of time! Just cook the chicken and make the sauce, then refrigerate them separately. When ready to serve, simply reheat the sauce, add the chicken, and warm through before serving.
