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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! I’m Natasha.

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5 from 20 votes

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  1. Cindy says:

    5 stars
    I made this tonight, it was yummy. Thanks for the recipe!

    1. Natasha says:

      You are very welcome, Cindy!!

  2. Becky says:

    5 stars
    I made this tonight for a very picky family and we all LOVED it. I had to modify a bit due to not having the right ingredients. I used regular mustard instead of dijon; I used chicken broth instead of wine and I didn’t have poultry seasoning so I used a mixture of dried thyme, parsley and rosemary. Made with a side of rice and green beans. My kiddo who never eats green beans ate them because the sauce was drizzled on top. Will be in our rotation for sure.

    1. Natasha says:

      I’m so glad you were able to adapt it and it was a hit! I appreciate your review, Becky. πŸ˜€

  3. Ashley says:

    5 stars
    Made this for dinner and was told this needs to be a keeper!

    1. Natasha says:

      That’s what I like to hear! πŸ˜€

  4. DF says:

    5 stars
    Yum. Easy and delicious. Thank you

    1. Natasha says:

      You’re very welcome!!

  5. SankaPanda says:

    5 stars
    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.

    1. Natasha says:

      I’m so glad it was a hit!! πŸ™‚

  6. Bobbi says:

    Can this be made dairy free?

    1. 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.

    2. Libby Schurlknight says:

      5 stars
      Bobbi….My son’s GF is dairy allergic and I’ve been using lots of great plant based items. Country Crock makes an amazing “whipping cream”. It has the texture, consistency and even whips like real heavy cream.
      Silk makes Next Milk which works for things that require milk. So Delicious makes an amazing milk called Wondermilk. You’d never know it’s not milk.
      Now, if only someone would make an alternative to cream of chicken and cream of mushroom soup! πŸ™‚

  7. 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!

    1. Natasha says:

      Well that’s great!! Sounds delicious!

  8. Lynn says:

    5 stars
    Really good, tasty, easy recipe. Top notchπŸ™

    1. Natasha says:

      Thanks so much, Lynn!!

  9. Gloria Billings says:

    5 stars
    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.

    1. Natasha says:

      So happy you enjoyed it!! πŸ™‚ 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.

  10. 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.

    1. 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. πŸ™‚ 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.