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This garlicky and creamy herb chicken recipe features tender pan-seared chicken breasts simmered in a rich sauce infused with garlic and a medley of dried herbs. It’s full of flavor and conveniently comes together in one skillet in just 30 minutes, making it perfect for busy weeknights.
This creamy garlic herb chicken dish epitomizes a hassle-free weeknight dinner, providing a quick, amazing meal without the mess of multiple pots and gadgets. It’s simplicity and deliciousness all cooked up in one pan!
Why I Love This Creamy Herb Chicken Recipe
- Big on Flavor: This creamy herb chicken is loaded with garlicky goodness, a rich herb blend, and melty cream cheese—every bite tastes like comfort.
- Fast & Fuss-Free: You can have this cozy dinner on the table in just 30 minutes, making it perfect for busy weeknights.
- One Skillet Wonder: Everything cooks in one pan, so cleanup is a breeze. Less mess, more time to enjoy your creamy chicken with herbs!
What You’ll Need
You don’t need anything fancy to make this creamy herb chicken—just a handful of simple pantry ingredients and a few fridge staples. Below is everything you’ll need with some suggested swaps, but you can find the full amounts and instructions in the recipe card at the bottom of the post.
For The Chicken
- Boneless, skinless chicken breasts: Boneless chicken cooks faster and stays juicy, but you could also use boneless chicken thighs or even turkey cutlets.
- Garlic powder: You can swap it with onion powder or a small amount of granulated garlic.
- Salt and freshly ground black pepper: Essential seasonings to bring out all the flavors. You can use sea salt, table salt, or kosher salt.
- Olive oil: Helps sear the chicken and adds richness. You can also use avocado oil, canola oil, or even butter.
For The Sauce
- Butter: Used to start the sauce and add flavor. Can be swapped with olive oil or ghee if needed.
- Garlic: I like to use fresh garlic, but garlic paste also works, or use ½ teaspoon garlic powder.
- All-purpose flour: Thickens the sauce to that creamy, silky texture. You can substitute with cornstarch (use half the amount), gluten-free flour, or arrowroot powder.
- 2% milk: Creates a light, creamy base for the sauce. Swap with whole milk for a richer result, or use a mix of milk and half-and-half.
- Low fat cream cheese (cubed): Adds body, tang, and creaminess to the sauce. Full-fat cream cheese, Neufchâtel, or mascarpone are great alternatives.
- Dried basil: Adds sweet, herby flavor. You can also use 1 tablespoon fresh chopped basil.
- Dried oregano: Earthy and peppery, it pairs perfectly with chicken. Sub with Italian seasoning or 1 tablespoon fresh oregano.
- Dried thyme: Brings in a warm, slightly woodsy note. Use 1½ teaspoons fresh thyme as a substitute.
- Parmesan cheese (shredded, optional): Adds a salty, nutty finish to the dish. Try Pecorino Romano or Asiago if you don’t have parm on hand.
- Chopped fresh parsley (optional): Fresh basil or chives work just as well.
How To Make Creamy Herb Chicken
- Season: Pound the chicken breasts to an even thickness and season them with garlic powder, salt, and pepper.
- Sear: Heat olive oil in a skillet, sear the chicken for 6 to 8 minutes per side or until done, and then set aside.
- Melt and Sauté: In the same skillet, melt the butter and sauté the garlic until fragrant.
- Make the Sauce: Sprinkle in the flour, stirring constantly for 20 seconds. Add milk while continuously whisking. Drop in the cream cheese cubes, whisking until melted and smooth. Stir in the basil, oregano, and thyme, allowing the sauce to simmer gently.
- Combine and Serve: Return the chicken to the skillet, spoon the sauce over, and let it heat through for a minute. Garnish with parmesan and parsley before serving your creamy herb chicken with a side of green goddess salad. Or mashed potatoes!
Katerina’s Recipe Tips
- Even Cooking: For uniform cooking and a perfect sear, pound the chicken breasts to an even thickness before seasoning and searing them.
- Don’t Rush the Sear: Allow the chicken enough time to sear undisturbed on each side. This ensures a good caramelization and locks in the juices.
- Low and Slow: When preparing the cream sauce, keep the heat at a medium-low setting to prevent the dairy from curdling, ensuring a smooth and velvety texture.
- Rest Before Serving: Let the chicken rest for 5 minutes before serving.
Serving Suggestions
While this recipe is packed with flavor, add a delicious side dish of garlicky steamed broccoli to make it a complete meal. It can be served with other sides, including my Caprese pasta, or keep it lighter with this pasta Carbonara with zucchini noodles.
Storing and Reheating
- Store the leftover chicken and sauce in separate airtight containers and refrigerate for 3 to 4 days.
- Reheat slowly over medium-low heat on the stove, stirring occasionally.
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Creamy Herb Chicken Recipe
This creamy herb chicken is a quick and flavorful one-skillet dinner made with pan-seared chicken breasts simmered in a rich, garlicky herb sauce.
Ingredients
For The Chicken
- 4 boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
For The Cream Sauce
- 1 tablespoon butter
- 3 cloves garlic, minced
- 2 teaspoons all-purpose flour
- 1 cup 2% milk
- 4 ounces low fat cream cheese, cut up into cubes
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- freshly shredded parmesan cheese, for garnish, optional
- chopped fresh parsley, for garnish, optional
Instructions
For The Chicken
- Prep. Pound the chicken breasts to an even thickness and then season them with garlic powder, salt, and pepper.
- Sear. Heat the olive oil over medium-high heat in a large skillet. Add the chicken to the skillet and cook undisturbed for 6 to 8 minutes. Flip the chicken breasts and continue to cook for about 6 more minutes or until cooked through.
- Set aside. Remove the chicken from the skillet and set aside.
For The Cream Sauce
- Cook the aromatics and flour. Return the skillet over medium heat and melt the butter. Stir in the garlic and cook for 15 seconds or until fragrant. Sprinkle the flour over the garlic and continue to stir constantly for 20 seconds.
- Make the sauce. Whisk in the milk. Add the cubes of cream cheese, and continue to whisk until the cream cheese melts.
- Season the cream sauce. Stir in the dried basil, oregano, and thyme, and let the sauce come to a slow simmer. Return the chicken breasts to the skillet and continue to cook for 1 minute, or until heated through.
- Finish and serve. Spoon the sauce over the chicken and garnish with parmesan cheese and parsley. Serve.
Equipment
Video
Notes
- Even Thickness: Pound the chicken breasts to the same thickness for consistent cooking and a great sear.
- Chicken Doneness: Use an instant-read meat thermometer to check for doneness and remove the chicken from the skillet when its internal temperature reaches 165˚F.
- Searing: Let the chicken sear without disturbance on each side to lock in juices and enhance flavor.
- Slow Cook the Sauce: Keep the heat at a medium or medium-low when making the cream sauce to avoid curdling and achieve a smooth texture.
- Store leftovers for 3 days in the fridge. If possible, store the sauce and chicken in separate containers.
Nutrition
Calories: 313kcal | Carbohydrates: 7g | Protein: 28g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 100mg | Sodium: 318mg | Potassium: 581mg | Fiber: 0g | Sugar: 4g | Vitamin A: 340IU | Vitamin C: 2.1mg | Calcium: 136mg | Iron: 1.1mg
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
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My husband and I love this dish!
That’s wonderful to hear you and your husband love the dish! Thank YOU! 🙂
I was a bit short on milk so I just added a bit of sour cream to make up the difference. I made this with 2 large breasts, steamed broccoli and penne-after I pulled the chicken, I tossed in the freshly drained pasta with a bit of the pasta “stock” to make a little extra sauce-I used fresh thyme, basil and dried rosemary, Italian seasonings and parsley. I love this. We have plenty of plans to make this in different ways! Awesome and easy!
I loved this. I have made it several times now. I do add more garlic (because we love our garlic). I double the sauce because I usually serve this with oven roasted baby potatoes. The biggest difference in mine is that I add fresh Parmesan to the sauce and mix it in (and add some over top). Soooo good!!!!
That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂