If you are craving a dish that feels like a warm hug on a plate, let me introduce you to the Creamy Herb Chicken Recipe. This delightful meal perfectly balances tender chicken with a luxuriously smooth herb-infused cream sauce that’s bursting with flavor. It’s simple enough for a weeknight dinner but impressive enough to serve when friends come over. Every bite reminds you why comfort food is so cherished, all while sneaking in fresh herbs that brighten the dish beautifully. Get ready to make this recipe your new go-to when you want something creamy, savory, and utterly satisfying.
Ingredients You’ll Need
These ingredients are thoughtfully chosen for simplicity and essential flavor building. Each one plays a crucial role in developing the classic texture and rich taste you expect from a Creamy Herb Chicken Recipe, elevating it from everyday to standout with minimal fuss.
- 2 large boneless, skinless chicken breasts: These provide the tender, juicy protein base that carries the dish beautifully.
- ½ teaspoon garlic powder: Adds a mild, fragrant depth without overpowering the delicate herbs.
- Salt and pepper, to taste: Essential seasonings that bring out the natural flavors of the chicken and sauce.
- All-purpose flour, for dredging: Creates a light crust that helps thicken the sauce as you cook.
- 1 tablespoon olive oil: Gives a subtle fruitiness and helps sear the chicken evenly.
- 1 tablespoon butter: Enriches the pan sauce with creamy, golden goodness.
- 1 teaspoon Dijon mustard: Introduces a gentle tang that pairs beautifully with creamy textures.
- ½ cup dry white wine or chicken broth: Adds acidity and brightness, deglazing the pan and building complex flavor.
- 1 tablespoon chopped fresh poultry herb mix (sage, thyme, rosemary): These classic herbs lend their aromatic warmth, giving the sauce its signature taste.
- 1 cup heavy cream: The star ingredient ensuring the sauce’s luxurious, silky consistency.
- Fresh parsley, chopped (optional, for garnish): Offers a fresh, colorful pop that lifts the entire dish at the end.
How to Make Creamy Herb Chicken Recipe
Step 1: Prepare and Season the Chicken
Start by slicing the chicken breasts in half lengthwise to create thinner cutlets that cook quickly and evenly. Season these with garlic powder, salt, and pepper to infuse them with a savory base. Next, dredge the cutlets in all-purpose flour—it’s a simple step that creates a subtle crust and aids in thickening the sauce later on.
Step 2: Brown the Chicken Cutlets
Heat the olive oil and butter together in a skillet over medium-high heat. This combination offers both richness and a nice searing temperature. Carefully add the chicken cutlets and cook each side for about 4–5 minutes until they’re golden brown and cooked through. Then, remove the chicken and give your pan a moment to gather all those wonderful browned bits.
Step 3: Create the Flavorful Pan Sauce
Pour the dry white wine or chicken broth into the skillet, scraping up the browned fond—that’s where a ton of flavor hides! Stir in the Dijon mustard and let the mixture bubble for a few minutes until it reduces significantly. This step intensifies the sauce’s flavor and lays the foundation for that creamy goodness to come.
Step 4: Finish the Sauce and Simmer
Lower the heat and stir in the heavy cream along with your chopped fresh poultry herb mix—sage, thyme, and rosemary create a fragrant herbaceous profile that’s irresistible. Return the browned chicken to the skillet and gently simmer for about 5 minutes or until the sauce thickens and the chicken is perfectly cooked. Keep that simmer gentle to marry the flavors beautifully without curdling the cream.
Step 5: Final Seasoning and Garnish
Give your sauce a taste and adjust with extra salt and pepper if needed. For an inviting finish, sprinkle fresh chopped parsley on top. This adds a burst of color and a hint of brightness that complements the savory cream sauce perfectly. Serve this right away to enjoy the sauce at its creamiest and the chicken at its juiciest.
How to Serve Creamy Herb Chicken Recipe
Garnishes
Fresh parsley is a classic choice that brings a bright, herbal note and cheerful green color to your dish. You might also try a light dusting of freshly ground black pepper or a scattering of extra chopped herbs from your poultry mix to enhance the aroma and presentation.
Side Dishes
This Creamy Herb Chicken Recipe pairs wonderfully with a variety of sides. Think creamy mashed potatoes or buttery egg noodles that soak up the luscious sauce. For a lighter option, serve alongside sautéed green beans or a crisp garden salad for contrast in texture and color.
Creative Ways to Present
For an elegant dinner, plate the chicken on a mound of fluffy rice or a buttery polenta. Drizzle the sauce artistically around the plate and finish with edible flowers or microgreens for a stunning visual touch. Even serving it in shallow bowls with crusty bread on the side invites cozy, communal dining and plenty of sauce dipping!
Make Ahead and Storage
Storing Leftovers
Once cooled, place leftover chicken and sauce in an airtight container and store in the refrigerator for up to 3 days. The flavors actually deepen overnight, making for a delicious second-day meal.
Freezing
The Creamy Herb Chicken Recipe freezes well if you want to save some for later. Store it in a freezer-safe container or bag and freeze for up to 2 months. Keep in mind that cream sauces may change texture slightly after freezing, but gentle reheating helps bring it back.
Reheating
Reheat gently on the stovetop over low heat, stirring occasionally to prevent the cream from separating. Adding a splash of broth or cream can help restore the sauce’s silky consistency if it has thickened too much in the fridge.
FAQs
Can I use other herbs instead of sage, thyme, and rosemary?
Absolutely! While this fresh poultry herb mix is classic, you can experiment with herbs like tarragon, basil, or oregano. Each will bring its own unique flair to the Creamy Herb Chicken Recipe.
What can I substitute for the heavy cream?
If you want a lighter option, half-and-half or whole milk can work in a pinch, but the sauce won’t be quite as rich or thick. Coconut cream is also an option for a dairy-free twist, though it will add a slightly different flavor.
Is it necessary to dredge the chicken in flour?
Dredging the chicken helps develop a nice crust and thickens the sauce as it cooks. You can skip this step if you want a lighter sauce, but your Creamy Herb Chicken Recipe will have less richness and body.
Can I prepare this recipe without wine?
Yes! Chicken broth is a perfect substitute that still adds moisture and deglazing power without the alcohol, making this recipe family-friendly.
How do I know when the chicken is fully cooked?
Thinner cutlets usually cook through in about 4–5 minutes per side. Always check that the internal temperature reaches 165°F (74°C) or that the juices run clear before finishing the sauce.
Final Thoughts
This Creamy Herb Chicken Recipe is one of those rare dishes that feels like a special treat but comes together with surprising ease. Its tender chicken and rich herbaceous sauce delight the senses and warm the soul. I encourage you to give it a try—you might just find this comforting, flavorful meal joining your weekly rotation in no time!
Print
Creamy Herb Chicken Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Description
This Creamy Herb Chicken recipe features tender boneless chicken breasts cooked in a luscious sauce made with garlic, Dijon mustard, white wine, fresh herbs, and heavy cream. The dish combines savory flavors and smooth textures for a comforting yet elegant meal perfect for weeknights or special occasions.
Ingredients
Chicken and Seasoning
- 2 large boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- All-purpose flour, for dredging
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Dijon mustard
- ½ cup dry white wine or chicken broth
- 1 tablespoon chopped fresh poultry herb mix (sage, thyme, rosemary)
- 1 cup heavy cream
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Prepare the chicken: Cut chicken breasts in half lengthwise to create thinner cutlets. Season both sides with garlic powder, salt, and pepper. Dredge each cutlet in all-purpose flour, shaking off any excess flour to ensure an even coating.
- Cook the chicken: Heat olive oil and butter together in a skillet over medium-high heat until hot and melted. Add the floured chicken cutlets and cook them for about 4-5 minutes per side, or until each piece is golden brown and cooked through. Once cooked, remove the chicken from the skillet and set aside on a plate.
- Deglaze and create sauce base: Pour the dry white wine or chicken broth into the same skillet. Add the Dijon mustard and stir to combine, scraping any browned bits off the bottom of the pan. Allow the liquid to bubble and simmer for a few minutes until it reduces significantly and thickens slightly.
- Finish the creamy herb sauce: Stir in the heavy cream and chopped poultry herb mix (sage, thyme, rosemary) into the skillet. Return the chicken cutlets to the pan, nestling them into the sauce. Simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens and the chicken is heated through. Adjust the heat to maintain a gentle simmer without boiling.
- Season and serve: Taste the sauce and add additional salt and pepper as needed. Garnish with freshly chopped parsley if desired and serve the creamy herb chicken immediately to enjoy its rich and savory flavors.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a mixture of milk and sour cream, though the sauce will be less rich.
- Use chicken broth instead of white wine for a non-alcoholic version that still provides depth of flavor.
- Make sure to not overcook the chicken to keep it tender and juicy.
- Fresh herbs can be substituted with dried herbs, but use about one-third of the amount and add earlier during cooking to bloom their flavors.
- Serve over rice, mashed potatoes, or buttered noodles to soak up the creamy sauce.
