Pan-seared chicken breasts prepared with a creamy, garlicky herb sauce. Flavorful, quick weeknight dinner prepared in one pan and in 30 minutes!
One pan meals are my jam, as you know. When you add chicken breasts and cream sauce to the equation, we are well on our way to a new favorite recipe.
Simple, but delicious one pan meals are my absolute go-to during the week because the less the cleanup, the sooner the Netflix marathons can begin.
This Creamy Garlic Herb Chicken is packed with flavor, thanks to the garlic and herbs, and with a delicious side dish of, say, Garlicky Steamed Broccoli, you’re getting a full-on meal in no time.
Creamy Garlic Herb Chicken can certainly be served with other sides, including One-Pot Caprese Pasta OR, keep it lighter with Pasta Carbonara with Zucchini Noodles.
HOW TO MAKE CREAMY CHICKEN BREASTS
- The chicken breasts are pan seared in a skillet before we make the sauce. This should take no longer than 15-ish minutes.
- The creamy sauce in this dish is prepared in the same pan where we cooked the chicken, adding in all the delicious browned bits to the herb sauce.
- In as far as the herbs, depending on what I have on hand, I’ve previously used a combination of rosemary, or thyme, as well as basil and/or oregano.
This chicken was inspired by one of my popular recipes – Creamy Garlic Basil Chicken. This one is a similar to that one, but prepared with chicken breasts, herbs, and cream cheese.
The more involved part of the recipe is just the stirring around to make the creamy sauce. SO worth it!
MORE EASY CHICKEN RECIPES
- One Skillet Creamy Lemon Chicken with Asparagus
- Creamy Lemon Chicken Piccata
- Creamy Pesto Chicken
- Creamy Garlic Sauce Chicken
- Spinach Artichoke Chicken
ENJOY!
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TOOLS AND INGREDIENTS USED IN THIS RECIPE
Creamy Garlic Herb Chicken Recipe
Ingredients
- 1 pound (about 4) boneless skinless chicken breasts
- 1/2 teaspoon garlic powder
- salt and fresh ground pepper, to taste
- 2 tablespoons olive oil
- 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
- 1/2 teaspoon dried thyme
- freshly shredded parmesan cheese, for garnish (optional)
- chopped fresh parsley, for garnish (optional)
Instructions
- Season chicken breasts with garlic powder, salt, and pepper.
- Heat olive oil over medium-high heat in a large skillet.
- Add chicken to the skillet and cook for 6 to 8 minutes, undisturbed.
- Flip the chicken breasts and continue to cook for about 6 more minutes, or until thoroughly cooked through.
- Remove chicken from skillet and set aside.
- Return skillet to heat and melt the butter.
- Stir in garlic and cook for around 30 seconds, or until fragrant.
- Sprinkle flour over garlic, and continue to stir constantly for 20 seconds.
- Whisk in milk.
- Add cream cheese, and continue to whisk until cream cheese melts.
- Stir in basil, oregano, and thyme; let sauce come to a slow simmer.
- Return chicken to the skillet and continue to cook for 1 minute, or until heated through.
- Spoon sauce over chicken.
- Sprinkle with parmesan cheese and parsley.
- Serve.
Video
Notes
Nutrition
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.
One pan meals are my jam too! This looks delish and probably making this for dinner.
What a fantastic recipe! Made it this evening for dinner. My son, who only eats select foods gobbled it up! Next time, i will chunk up the chicken and double the sauce so I have enough for the rice. Definitely a make again recipe. Thanks for sharing!
Delicious! I added a little chicken broth and a tad more seasoning to the sauce it was so yummy. Very quick and easy weeknight meal!
This was so yummy, I shredded the chicken into the cream sauce and poured it over penne
Oh wow, that sounds SO GOOD! Very happy you enjoyed it! 😀
I made this tonight and it was absolutely fantastic. It was so easy and relatively quick to make, which I love. Even my 2 1/2 year old son gobbled it up. Because I made pasta to go with it, there wasn’t quite as much sauce as we would have liked, so next time I make it, I think I’ll make more of the sauce. Thanks for this delicious recipe. It’s a keeper!
this has become one of my favorite dishes to make!! I’m not a fan of chicken so I’ve just been making it into pasta sauce! I add some spinach and extra of the seasoning and it is amazzzinngg!!! Thanks for the great recipe!
*I forgot to say i make this as a pasta!!! And that i add tomatoes too!
This was delish!
I played around with it the second time of making it and added mushrooms, onions and fried bacon pieced to it and poured it over cooked Barilla Veggie Rotini nooodles and OMG it was so good! A couple of the fire guys came by the house to ask hubby a question and so I fed them too… they all loved it!
The idea of this dish was perfect… the taste not so much
Very flavorful, creamy, and delicious! We also made the suggested garlicky steamed broccoli and a pine nut couscous to go with it.
That’s great! I am very happy you enjoyed it! THANK YOU! 🙂
thank you for your ideas. I didn’t have cream cheese so I used sour cream. didn’t get as thick but that didn’t matter. I didn’t have garlic so I used chopped onion and creole seasoning where applicable. this was an amazing dinner. cast iron skillet highly recommended, this was so perfect. sauce was also good when drizzled over asparagus. thank you
That’s great! I am very glad you enjoyed it! Thank YOU! 🙂