Creamy Herb Chicken

Creamy Herb Chicken is a simple, comforting dish that brings together tender chicken breasts cooked in a rich, creamy sauce filled with fresh herbs like parsley, thyme, and rosemary. The…

By Willow • February 21, 2026 • Reading time: 6 min

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Creamy Herb Chicken is a simple, comforting dish that brings together tender chicken breasts cooked in a rich, creamy sauce filled with fresh herbs like parsley, thyme, and rosemary. The sauce is silky and flavorful, coating each piece of chicken perfectly, making every bite cozy and satisfying.

I love making this dish when I want something that feels special but isn’t complicated. The fresh herbs give the sauce a bright, homey touch, and the cream makes it so smooth and gentle on the palate. It’s one of those meals I come back to when I want comfort food but also something a little fresh and green.

My favorite way to serve Creamy Herb Chicken is over a bed of fluffy rice or buttery mashed potatoes to soak up all the sauce. It’s also great alongside roasted vegetables or a simple green salad for a balanced meal. I find it’s always a hit at the dinner table, whether it’s a weeknight dinner or a casual weekend meal with friends.

Key Ingredients & Substitutions for Creamy Herb Chicken

Chicken Breasts: Using boneless, skinless chicken breasts keeps the dish quick and lean. If you prefer, thighs work well too and add a bit more flavor and juiciness.

Heavy Cream: This makes the sauce rich and smooth. For a lighter version, try half-and-half or coconut cream for a dairy-free option.

Fresh Herbs: Fresh parsley, thyme, and basil bring brightness and aroma. Dried herbs can work but use less since they’re more concentrated. I like fresh for the best flavor.

Dijon Mustard: Optional, but I recommend it for a little tang and depth. If you don’t have it, a small splash of white wine vinegar works too.

How Do You Get the Chicken Perfectly Cooked and the Sauce Smooth?

Cooking chicken breasts evenly without drying them out can be tricky. Here’s how I do it:

• Pat chicken dry—this helps it brown better.
• Cook over medium-high heat to get a nice golden crust, about 5-7 minutes per side.
• Don’t overcrowd the pan; give chicken space to sear.

For the sauce, the key is gentle simmering:

• Sauté garlic just until fragrant to avoid bitterness.
• Deglaze the pan with broth to lift all the tasty browned bits.
• Stir in cream slowly and keep the heat moderate to prevent curdling.
• Add herbs at the end to preserve their fresh flavor.

Finishing with lemon juice brightens everything up just before serving.

Equipment You’ll Need

• Large skillet – perfect for browning chicken and making the creamy sauce all in one pan.
• Wooden spoon – helps scrape up those tasty browned bits when deglazing without scratching your pan.
• Measuring spoons – to get your herbs and mustard just right for balanced flavor.
• Knife and cutting board – for chopping garlic and fresh herbs easily and safely.
• Lemon squeezer (optional) – makes it easier to get fresh lemon juice without seeds.

Flavor Variations & Add-Ins

• Swap chicken breasts for turkey cutlets for a leaner or holiday-inspired dish.
• Add sliced mushrooms into the sauce for an earthy touch and extra texture.
• Stir in sun-dried tomatoes with the herbs to bring a sweet and tangy pop.
• Use smoked paprika or red pepper flakes for a little smoky heat when you want more kick.

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
• 3 cloves garlic, minced

For the Sauce:

• 1 cup heavy cream
• ½ cup chicken broth
• 1 teaspoon Dijon mustard (optional)
• 1 tablespoon fresh parsley, chopped (plus extra for garnish)
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried thyme)
• 1 tablespoon fresh basil, chopped (optional)
• Juice of half a lemon

How Much Time Will You Need?

This dish takes about 25 minutes to prepare and cook. You’ll spend around 10 minutes seasoning and cooking the chicken, then about 10-15 minutes making the creamy sauce and combining everything. It’s a quick and delicious meal you can enjoy any night!

Step-by-Step Instructions:

1. Prepare and Cook the Chicken:

Pat the chicken breasts dry with paper towels to help them brown nicely. Season both sides generously with salt and black pepper. Heat olive oil or butter in a large skillet over medium-high heat until it shimmers. Place the chicken in the hot skillet and cook for about 5-7 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

2. Make the Creamy Herb Sauce:

Lower the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until you smell the aroma but before it turns brown. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits stuck to the pan—that’s extra flavor! Stir in the heavy cream and Dijon mustard (if using). Let the sauce simmer gently for 2-3 minutes until it thickens slightly.

3. Combine and Finish:

Stir the chopped parsley, thyme, and basil into the sauce. Return the chicken breasts to the skillet and spoon some sauce over them. Let everything cook together for another 2-3 minutes so the chicken heats through and absorbs the sauce flavors. Finally, squeeze fresh lemon juice over the chicken and sauce, give it one last stir, and sprinkle with extra parsley. Serve right away, with your favorite sides like rice or veggies.

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 they brown nicely in the skillet.

Can I Substitute Heavy Cream with Something Lighter?

Absolutely! For a lighter sauce, try using half-and-half or whole milk, but keep in mind the sauce may be less rich and creamy. Coconut milk is a great dairy-free alternative too, though it will add a subtle coconut flavor.

How Should I Store Leftovers?

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat to prevent the sauce from separating, stirring occasionally.

Can I Prepare This Dish Ahead of Time?

Yes! You can cook the chicken and prepare the sauce separately ahead. Reheat them together on the stove, adding a splash of chicken broth or cream if the sauce has thickened too much.