Creamy Herb Chicken

Name: Creamy Herb Chicken
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 large boneless skinless chicken breasts; 3 tablespoons unsalted butter (divided); 2 teaspoons oil; salt and pepper; 1 shallot (sliced thin); 3 tablespoons flour; 1½ cups chicken stock (or vegetable broth); 2 tablespoons heavy cream; 2 teaspoons fresh thyme (Note 1); 2 teaspoons fresh chopped sage (Note 1); 2 teaspoons fresh chopped rosemary (Note 1)

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This creamy herb chicken takes 30 minutes and combines tender, juicy chicken with a rich, herby sauce.

close up top down of chicken in skillet.

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Why you will love this
Ingredients
Step-by-step instructions
Storing and reheating
Recipe FAQs
Related recipes
📖 Recipe Card
💬 Comments

Why you will love this

This creamy herb chicken brings all of the comfort food vibes we love. The sauce is packed with delicious herb flavor.
One pan and 30 minutes keep dinner quick and easy.
Just a handful of ingredients are needed, and most are pantry staples.
Serve with mashed potatoes with cream cheese to soak up all of the delicious sauce.
Round out your plate with lemon pepper green beans or honey-roasted carrots.

If you love chicken with gravy, be sure to try Creamy Chicken and Vegetables with Mashed Potatoes.

Ingredients

Chicken breasts - Boneless skinless chicken breasts cook quickly which makes them ideal for a 30-minute skillet meal.
Herbs - I love using fresh thyme, sage, and rosemary. Parsley, tarragon, or dill are also great options. If using dried herbs, use ⅓ of the amount (generally 1 tablespoon fresh = 1 teaspoon dried).
Shallots provide a mild onion flavor. Yellow onion can be substituted.
Heavy cream - Just 2 tablespoons adds a bit of richness to the sauce without making it heavy. Can be omitted if preferred.

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Step-by-step instructions

Please see the recipe card for complete instructions and ingredient amounts.

Preheat a skillet over medium heat. Cut one chicken breast in half horizontally through the middle to create two thinner pieces. Repeat with the second chicken breast.
Season the chicken with salt and pepper. Add butter and oil to the skillet and add the chicken.

sliced chicken and browing chicken in skillet.

Cook for 3-4 minutes until brown. Flip and cook for another 3-4 minutes.
Transfer the chicken to a plate and set aside. Add 2 tablespoons of butter and the shallots to the skillet. Cook for 2-3 minutes until soft.

Add flour and stir to incorporate with the fat in the pan.
Let cook for a minute to cook out the raw flour taste.

Slowly whisk in chicken stock and cream. Add fresh herbs.
Cook for 3-4 minutes to thicken. Add the chicken back to the pan along with any accumulated juices.

making sauce and adding chicken back to simmer.

Cover and simmer for 5-7 minutes until the chicken reaches an internal temperature of 165 degrees. The cooking time will depend on the size and thickness of the chicken breasts.
Taste the sauce and season with salt and pepper if needed. Serve with fluffy mashed potatoes so all of the wonderful sauce doesn't go to waste!

Storing and reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on low in a covered skillet until warmed through.

Individual portions reheat well in the microwave. Slice the chicken before reheating to avoid overheating and drying out the chicken.

Recipe FAQs

What herbs and spices go best with chicken?

Sage, rosemary, and thyme are popular choices to pair with poultry. But, any of your favorite herbs can be used. Try tarragon, basil, parsley, dill, oregano, or marjoram. Chicken also pairs well with a variety of spices: try garlic or onion powder, paprika (sweet or smoked), chili powder, cumin, or cayenne.

What goes well with chicken?

Chicken is extremely versatile and can be paired with so many different side dishes. From potatoes, rice, and pasta to warm vegetables and cold salads, the options are endless. Try hash brown casserole, lemon caper pasta, roasted cauliflower gratin, and kale apple slaw.