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This creamy herb chicken recipe has a rich yet fresh and bright cream sauce! It’s fast, easy, and uses everyday ingredients to make the ideal warmer weather dinner.

Try my Creamy Maple Chicken or Tarragon Chicken next for more simple chicken recipes that are sure to dazzle.

a skillet with chicken in a creamy herb sauce

Why you’ll love it

In under 30 minutes this chicken with a creamy herb sauce is on the table. You can make this dish year-round, but it especially shines during the summer for easy entertaining or a family meal. Fresh thyme, rosemary, and sage are the stars of the simple sauce.

If you’ve got fresh herbs from the garden, this is the ideal way to use them. I’ve been making this tender, creamy chicken recipe for a good while now, and everyone is always delighted with the ridiculously tasty sauce!

What you’ll need

  • Chicken – we’re using two boneless skinless chicken breasts cut it half lengthwise so they cook faster and more evenly
  • Garlic powder – along with salt & pepper, this seasons the cutlets directly for infusing plenty of flavor
  • Flour – for dredging and getting a nice crust on the chicken
  • Olive oil and butter – for sautéing
  • Dijon mustard – a smidgen of this gives the sauce a pop of savory flavor and dimension. It doesn’t make it taste mustard-y!
  • White wine – I recommend a dry white wine like sauvignon blanc or pinot grigio for an elegant touch
  • Poultry mix – it’s a standard mix of sage, thyme, and rosemary that perfectly complements chicken. Find it in the fresh herbs section of the grocery store. It’s typically refrigerated.
  • Heavy cream – what makes the sauce silky and irresistible
ingredients for creamy herb chicken in prep bowls

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How to make creamy herb chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying chicken in a skillet and making herb white wine sauce

Cut the chicken to make four thinner cutlets, and season them with salt & pepper and garlic powder. Dredge in flour. Pan fry until golden, then set aside. Add the wine and Dijon to the skillet, stir, and let it reduce.

returning chicken to a skillet and cooking it through in creamy herb sauce

Stir in the cream and finely chopped fresh herbs. Return the chicken to the pan, and let it simmer until the chicken is fully cooked and the sauce thickens up a bit. Season with extra salt & pepper if needed, and garnish with fresh parsley if desired.

Substitutions and variations

  • I don’t recommend subbing the heavy cream for a lower fat alternative. The sauce will be thinner, not taste as rich, and be more prone to curdling.
  • I like the classic poultry mix, but you can definitely get more creative with the herbs if you want. If you’ve got other fresh garden herbs, feel free to use them!
  • 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.

What to serve with creamy herb chicken

Leftovers and storage

  • Store any leftover herb chicken in an airtight container in the fridge for 3-4 days.
  • In a saucepan, reheat slowly until warmed through. Use a low heat so that the sauce doesn’t separate.
  • I don’t recommend freezing creamy sauces.
a plate with creamy herb chicken, green beans, and mashed potatoes

If you made this creamy chicken recipe with a herb sauce, leave a star rating and review below! Ask any questions not answered above. Find me on Instagram as well.

a skillet with chicken in a creamy herb sauce
5 from 20 votes

Creamy Herb Chicken

This creamy herb chicken recipe has a rich yet fresh and bright cream sauce! It's fast, easy, and uses everyday ingredients to make the ideal warmer weather dinner.
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4


  • 2 large chicken breasts
  • 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
  • Chopped fresh parsley optional, to taste


  • 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 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 few minutes (it should reduce quite a bit).
  • 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 as needed, and sprinkle the chopped parsley on top if using.


  • 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.


Calories: 424kcal, Carbohydrates: 4g, Protein: 26g, Fat: 31g, Saturated Fat: 17g, Cholesterol: 161mg, Sodium: 195mg, Potassium: 484mg, Sugar: 1g, Vitamin A: 1080IU, Vitamin C: 3mg, Calcium: 47mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

Leave a star rating and comment below!

This recipe was originally published on May 24, 2018. It’s been updated with new photos and better instructions but is the same great recipe!

Hi! Iā€™m Natasha.

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  1. Leanne says:

    5 stars
    My 5 year old LOVES this chicken dish. She devoured it and said it was the best dinner I ever made. If that’s not the ultimate compliment, I don’t know what is!

    1. Natasha says:

      That makes me so happy!! Thank you!

  2. Marissa says:

    5 stars
    Fantastic dish! I added it to the monthly rotation!

    1. Natasha says:

      Yay!! Thank you, Marissa!

  3. Patrick says:

    5 stars
    Didn’t have Dijon so I swapped it out with honey mustard. Only I didn’t want it to be too sweet so I did a little less. Came out exceptional. Tasty, creamy, just the right amount of spice, homey, and it didn’t take long to make at all. I also mixed my own poultry seasoning by using what was in the ingredients plus a little nutmeg and oregano. I’m so glad I found this recipe, thanks for posting it!

    1. Natasha says:

      I’m so happy it was a hit!! šŸ˜€ You’re very welcome, Patrick!

  4. Lori Alig says:

    5 stars
    Yummmmmmy! My whole family loved it. It passes the picky sister test.

    1. Natasha says:

      That’s great to hear! My sister is picky too! šŸ˜€

  5. Pat Donovan says:

    Why was the Campbell Soup not mentioned in the recipe?

    1. Natasha says:

      I have no idea what you’re talking about. There’s no Campbell’s soup in this recipe.