Creamy Chicken and Herbs

Quick And Easy Creamy Herb Chicken filled with so much flavor, ready and on your table in 15 minutes? YES!

This Creamy Herb Chicken will become your favorite chicken recipe! WITH no heavy cream and dairy free options and just over 300 calories per serve! How much easier could it get?

For another quick, good option, check out our butter shrimp with garlic recipe.

Creamy Chicken Recipe

Accidentally, this recipe is low-carb AND gluten-free, with just under 5g carbs per serving! What did we do? Picture this: Juicy, tender chicken breasts simmered in a flavourful, creamy herb sauce with a hint of garlic, HELLO! An easy weekday meal.

a reliable Sauce

So thick and creamy, this creamy herb sauce pairs perfectly with rice, pasta, or our personal favorite: mashed potatoes. To keep the entire meal low-carb, try it over cauliflower mash!

On the stove

First, you're going to season you chicken in ALL the herbs. For this recipe, we chose:

• Thyme
• Rosemary
• Parsley.

You can use Tarragon or Basil with Oregano if you prefer. Don't forget the salt and pepper!

Fry the chicken breasts in a skillet or pan over medium-high heat, then remove them from the pan, make the creamy sauce, and finally lick your fingers. See? E.A.S.Y.

We do not recommend using spreadable herb cheese for the creamy sauce. Make the sauce from scratch it's easy.

Sauté the aromatics in the same pan with extra virgin olive oil. This will take around 1 minute since the pan is already heated. Stir the milk (or heavy cream), season, and once it's boiling, add the cornstarch to thicken the cream.

Serve it with

This creamy herb chicken is a straightforward meal for a busy weeknight. Once you get the hang of making the sauce in the skillet, you can easily change the ingredients for other dinners. You can stir in Dijon for a creamy mustard chicken or deglaze with wine and mushrooms to make a creamy marsala.

If you prefer a lemon profile, you can use the same pan to make a quick garlic caper piccata or a simple lemon francese. The basic cooking steps are practically identical, so it saves a lot of time during the week.

Recipe FAQ's

You can use almond milk, coconut milk, or any other non-dairy milk alternative. These options keep the sauce creamy and cater to dietary preferences

Cook the chicken breasts until they are opaque and no longer pink inside. Using a meat thermometer, the internal temperature should reach 165°F (75°C)

Yes, this recipe is gluten-free as long as you use cornstarch and check that all other ingredients are gluten-free certified.

While the chicken itself can be frozen, the sauce may not hold up well to freezing due to the dairy content. It's best enjoyed fresh or refrigerated for a few days.

4.68 from 203 votes

Creamy Herb Chicken

What you need

• 4 chicken breasts pounded 1/2-inch thin
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon parsley fresh, chopped
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon salt to season
• 1/4 teaspoon pepper to season
• 4 cloves garlic minced, or 1 tablespoon minced garlic
• 1 cup milk or half and half
• 1/4 teaspoon salt to taste
• 1 teaspoon cornstarch mixed with 1 tablespoon water until smooth
• 1/4 teaspoon pepper to taste

Method

1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
2. Heat 1 tablespoon of oil in a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes per side, depending on thickness). Transfer to a plate; set aside.
3. To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
4. Stir in milk (or cream); season with salt and pepper, to taste.
5. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly.
6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.