This creamy herb chicken is fast, easy, and uses everyday ingredients. It comes together in under 30 minutes - the whole family will love this weekday favorite!
Another creamy chicken recipe coming 'atcha - this time it's chicken with a creamy herb sauce. The sauce is ridiculously tasty.
What kind of herbs to use in this easy herb chicken recipe?
I used the standard poultry mix of sage, thyme, and rosemary, but you can definitely get more creative if you want.
If you've got fresh herbs in the garden, this is the perfect recipe to use them up.
I haven't made this recipe with dried herbs, but you could definitely use a dried herb blend (try Italian seasoning or Herbs de Provence) or individual dried herbs. Just be sure to start with small amounts, taste, and go from there since some herbs taste more concentrated when dried.
How to make creamy herb chicken (overview):
Sprinkle the chicken pieces with salt, pepper, and garlic powder; dredge in flour and sauté in the butter and oil. Cook for 4-5 minutes/side or until the chicken is golden. Remove the chicken from the pan and make the sauce by adding the Dijon, wine (or chicken broth) to the pan, followed by the cream and herbs. Add the chicken back in and cook for a few more minutes. (Full ingredients & instructions are in the recipe card below)
What to serve with creamy herb chicken
Rice, mashed potatoes (ok, any kind of potatoes), veggies (try broccoli or carrots!), or pasta all go well with this creamy chicken recipe.
Try these 30-minute chicken recipes:
Will you make this creamy garlic and herb chicken breast recipe? Let me know in the comments below!
Creamy Herb Chicken
Ingredients
- 2 large chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Dijon mustard
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon chopped poultry herb mix (sage/thyme/rosemary)
- 1 cup heavy/whipping cream
Instructions
- Cut chicken in half lengthwise; sprinkle both sides with the garlic powder and salt & pepper, then dredge the chicken in the flour so it's completely coated.
- Add the olive oil and butter to a skillet over medium high heat. Add the chicken in when the pan is hot. Cook the chicken for 4-5 minutes/side or until it's nice and golden, then take the chicken out of the pan and set aside.
- Add the white wine and mustard to the pan and stir thoroughly. Let it bubble for a couple of minutes.
- Stir in the cream and herbs and add the chicken back into the pan. Let it simmer for another 5 minutes or so (you may need to turn the heat down), until the chicken is cooked though and the sauce is thickened. Season with extra salt & pepper if needed.
Notes
- You can find poultry herb mix in the fresh herbs section of the grocery store (often refrigerated).
- I recommend chopping the herbs as finely as possible for a smoother sauce.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
DF says
Yum. Easy and delicious. Thank you
Natasha says
You're very welcome!!
SankaPanda says
I made it this week using the same dried herbs and it was delicious. Served with mashed potatoes, honeyed carrots and baby mixed salad greens. Will definitely keep preparing. Thank you for posting. Will try with fresh herbs next time.
Natasha says
I'm so glad it was a hit!! 🙂
Bobbi says
Can this be made dairy free?
Natasha says
Hi! You could do some experimenting, but I don't test my creamy recipes to be dairy-free. I know Silk brand makes a whipping cream alternative.
Miranda says
Just want to say that my boyfriend and I are vegetarians and this turned out amazing with whole baby bella mushrooms instead of chicken! Also of course, used a dry white wine instead of chicken broth.
We still seasoned the same and floured but did not fry in the same way due to their already super soft texture! Paired with some fresh lemony English Peas and Asparagus which paired very nicely with the heavy sauce. An incredible meal and we both want to make it again soon!
Natasha says
Well that's great!! Sounds delicious!
Lynn says
Really good, tasty, easy recipe. Top notch🙏
Natasha says
Thanks so much, Lynn!!
Gloria Billings says
I just made this tonight and it was fantastic. I'll definitely make it again. I used chicken broth in place of wine. I pounded the chicken breasts to make them thinner, maybe about 1/2 inch thick. I made mashed potatoes with Yukon Gold potatoes and added sour cream and a pat of butter. What a treat. I thought about how much it would cost to have this meal in a nice restaurant. Heavy cream is rather expensive but if you want a special meal, and you can afford that splurge, this is a great recipe.
Natasha says
So happy you enjoyed it!! 🙂 I think whipping cream (what I typically use here in Canada) is a bit less expensive, at least here. It's a similar fat content.
Samantha says
Do you usually post calorie counts? I thought I could typically find them on your recipes? This looks so good, but I'm a big calorie counter.
Natasha says
Hi! Many of the newer recipes (like from this year) do have calorie counts, and I've periodically been going back and adding them to select older recipes as I have time or if someone asks. I just updated this recipe for you so it now includes the nutrition info. 🙂 I have a bit of a love/hate relationship with calorie counts. It makes me sad to think that some people may be triggered by a number and it may deter them from enjoying some of my recipes. At the end of the day, life is about balance, and calorie counts are just tools... but some people have an emotional connection to that number. Also, keep in mind that they're just estimates (any label or online recipe is never 100% accurate), ingredients vary, and unless you're perfectly weighing stuff out, it's just a guideline really.
Kayla says
Can you substitute half and half for the heavy cream?
Natasha says
I don’t recommend it. The sauce will be thinner and more prone to curdling. You may need to tweak it to thicken it up if you do try.
Kat says
Made this tonight and loved it! Quick, easy, simple, and delicious. Used Trader Joe’s 21 Seasoning Salute instead of fresh herbs and substituted chicken broth for the wine. Thank you for sharing!
Natasha says
I'm so happy it worked out!! I need to try that herb blend!
Alysse McBride says
Hi Natasha!
I made this dish the other night and paired it with brown sugar glazed carrots and mashed potatoes from scratch! Omg! Amazing! Love this chicken dish! It has become one of my favorites! I wanted to lick the dish! Lol! My fiancé said the leftovers the next day were delicious as well! Thanks so much!!!! Made my night!
Natasha says
That's awesome!! I'm so glad you two enjoyed it!
Diane says
I made this for dinner tonight, both my husband and I loved it. One thing though, where does the butter come into play? I didn’t see it in the instructions and ended up just putting it in with the stock and mustard. It turned out amazing so we’ll definitely make it again.
Natasha says
It's in step 2 🙂 But where you added it is totally fine. I'm so glad you liked it!
Sarah M says
Hi Natasha! I am not a fan of Dijon mustard but you use it in a fair amount of your recipes. Is there a suitable alternative that I can use? Mustard in general is one of the very few ingredients that steer clear of.
Natasha says
Hi! I would just leave it out in cases like these where it isn’t a large amount. I don’t find you can really taste it in sauces... it’s kinda like when you add a small amount of anchovy and it gives that extra bit of umami flavor. But I totally get it if it’s one of your most hated ingredients haha. ♥️
Sarah M says
Good rule of thumb - thanks! I made the ‘meatballs in a cream sauce’ and I could really taste the Dijon since it called for 2 tbls. Can I leave out there as well? Or would I need an alternative?
Natasha says
I think you could probably leave it out there as well. 🙂
Shelby says
I made this tonight for my boyfriend and I and it’s amazing! So much flavor and would definitely make again. We paired it with asparagus.
Natasha says
That’s awesome! Thanks so much for letting me know! ❤️❤️
Mary says
Made this a couple of weeks ago, and my husband and I agreed that it was one of the best meals I’d ever made...and I cook a LOT. Added sautéed mushrooms and fresh spinach to the sauce. I’m making it again this weekend for my daughter and her boyfriend.
Natasha says
Oh that’s wonderful! ♥️
Nancy says
Made this tonight and used dried Italian seasoning and doubled the recipe and it turned out delicious. Hard to go wrong with this recipe—it was excellent!! Thank you.
Natasha says
So happy you liked it!! 🙂
Jesse says
I made this creamy herb chicken recipe last night it turn out really good my family like it and I used the fresh garlic in the recipe .
Natasha says
Awesome!!
Hanan says
Can you double the sauce?
Natasha says
Sure, I don't see why not. You may need to add a little more flour to keep the same consistency, though.
Paula says
Could you brown chicken pieces and then put this in the oven to cook?
Natasha says
Hi Paula! You could try, but I haven't tested it so I can't really speculate on oven temperature or cooking time. Just be careful not to have the oven too hot because the sauce is likely to separate. And the chicken doesn't need too long or it will overcook.
try_me says
its a yes from me
try_me says
it is amazing and the sauce is tasty :]
Natasha says
Thanks!!
Lyndsey says
wow so good! just made for a special saturday night dinner over parmesan risotto. my husband said “best meal i ever made”!
Natasha says
That's awesome!!! So happy it worked out. 🙂
Lauren says
I was looking for a way to use the remaining heavy cream I had bought for an Italian dish, and this recipe caught my eye. It was so good and a family pleaser! I didn’t have the herbs, so I used some garlic and red pepper flakes for seasoning. As the chicken simmered in the sauce, I topped it with some fresh Parmesan and let it melt into the chicken. We had rice and brocolli for sides. I will definitely make again. Thank you for sharing ❤️
Natasha says
So happy you liked it!! 🤗
Jessica Burgess says
I am LOVING this recipe. Thank you so much for featuring it on my chicken breasts recipes blog post!! It looks fantastic. (Jessica from the Mediavine FB group!) XO
Natasha says
Thanks so much, Jessica! And thank you for selecting my recipe for your roundup. 🙂
Caroline hill says
Made this with chicken broth it was amazing 👌
Natasha says
Excellent!! So glad it worked!
Shelly says
And where does the "flour for dredging " come into play?
Natasha says
My apologies, Shelly. Just updated the recipe to fix that omission. It's in step 1.
Jennifer Farley says
I love how quickly this comes together! Making this for dinner tonight.
Natasha says
Hope you love it!!
Naomi says
Love a good weeknight chicken recipe. Our boys would love this!
Natasha says
Thank you!! Let me know if you do make it for them. 🙂
Matt Robinson says
Love this for a quick and easy weeknight dinner
Natasha says
Thanks, Matt!
Mary Ann | The Beach House Kitchen says
This looks amazing Natasha! I'd want to smother the sauce over everything!
Natasha says
Thanks so much!! That sauce is really good! 😉