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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.
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
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- I use my trusty 10.25″ Le Creuset skillet for this recipe and many others.
- A sharp chef’s knife will help cut the chicken into smaller cutlets with ease and finely chop the herbs.
- Use an instant read meat thermometer to ensure the chicken is cooked to that perfect 165F.
- I love angled measuring cups for liquid ingredients.
How to make creamy herb chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
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.
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
- Rice, pasta like my Garlic Butter Noodles, Mashed Potatoes, or a classic Baked Potato would be great starchy sides.
- Some vegetable side dishes that would go well are my Easy Glazed Carrots, broccoli or Asparagus or green beans, and Roasted Cauliflower.
- Craving a salad to balance everything? Try mixed greens with my Homemade Italian Dressing.
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.
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.
Creamy Herb Chicken
- 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.
Nutrition information is automatically calculated, so should only be used as an approximation.
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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!