Lu-Ann Simon December 3, 2025

This post may contain affiliate links, please see our Disclosure for details.

Creamy Herb Chicken

Name: Creamy Herb Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 1/2 pounds boneless skinless chicken breasts, pounded to even thickness or cut into large cutlets; 1 teaspoon kosher salt, plus extra to taste; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil; 2 tablespoons unsalted butter; 4 cloves garlic, minced; 4 slices turkey bacon, chopped (optional); 1 small shallot, finely chopped, or 1/4 cup finely chopped onion; 1 cup low sodium chicken broth; 1 cup heavy cream or 3/4 cup heavy cream plus 1/4 cup milk for a lighter finish; 1 tablespoon Dijon mustard; 1 teaspoon lemon zest and 1 tablespoon lemon juice; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh thyme leaves, chopped, or 1 teaspoon dried thyme; 2 tablespoons fresh chives, snipped; 1/4 cup grated Parmesan cheese (optional); 1 tablespoon chopped fresh tarragon or basil (optional)

Jump to Recipe·Print Recipe

There is nothing quite like the gentle hiss of chicken hitting a hot skillet, the room filling with the scent of garlic and fresh herbs as a creamy sauce slowly comes together. Creamy Herb Chicken is one of those dishes that feels like a warm kitchen hug, perfect for a weeknight when you want comfort without fuss, or for a cozy weekend dinner when friends linger at the table. It pairs beautifully with simple sides and keeps well, so you can enjoy the leftovers the next day. If you like rich, saucy chicken dinners, you might also enjoy a lighter pasta companion like this creamy chicken sausage orzo for a similar cozy vibe.

Why This Creamy Herb Chicken Works

This dish hits a few key notes that make it reliably satisfying. Tender chicken sears to a golden brown, then simmers in a velvety herb-flecked sauce that balances richness with bright, aromatic flavors. The cream tames the garlic and mustard while fresh herbs lift the whole dish, so each bite feels decadent but not heavy.

Reasons you will want to make this often

Comforting creamy sauce that clings to each forkful
Fresh herbs add brightness and visual appeal
Quick to make, yet impressive enough for guests

The textures play together nicely, crisped edges of the chicken contrasting with the silky sauce, and the whole meal comes together in under an hour which makes it a practical favorite.

Ingredients and Key Notes

A few simple ingredients do the heavy lifting here, and you can adapt them to what you have on hand. Swap in turkey bacon for a lighter, leaner touch if you want a smoky element, and choose full fat cream for the richest sauce or half and half to keep it lighter. Chicken broth adds savory depth, and a touch of Dijon mustard brightens the sauce without adding tangy bite.

Ingredients

1 1/2 pounds boneless skinless chicken breasts, pounded to even thickness or cut into large cutlets
1 teaspoon kosher salt, plus extra to taste
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons unsalted butter
4 cloves garlic, minced
4 slices turkey bacon, chopped, optional for a smoky note
1 small shallot, finely chopped, or 1/4 cup finely chopped onion
1 cup low sodium chicken broth
1 cup heavy cream or 3/4 cup heavy cream plus 1/4 cup milk for a lighter finish
1 tablespoon Dijon mustard
1 teaspoon lemon zest and 1 tablespoon lemon juice
2 tablespoons fresh parsley, chopped
1 tablespoon fresh thyme leaves, chopped, or 1 teaspoon dried thyme
2 tablespoons fresh chives, snipped
1/4 cup grated Parmesan cheese, optional for a savory finish
1 tablespoon chopped fresh tarragon or basil, optional for a more herbaceous turn

Notes

Use boneless chicken breasts or thighs depending on preference, breasts give a clean, lean bite, thighs are juicier.
Turkey bacon adds smoky, crisp texture without pork, include it if you like a touch of smoke.
Fresh herbs are recommended, but dried will work if you have no fresh options.

How to Cook Creamy Herb Chicken

Prepare the chicken, patting each piece dry and seasoning both sides with salt and pepper. Dry chicken sears better and gives a golden crust that adds great flavor and texture.
Heat a large skillet over medium high heat, add olive oil and 1 tablespoon butter. When the fat shimmers, add the chicken and cook until golden brown, about 4 minutes per side depending on thickness. The edges should look caramelized and the chicken should release easily from the pan.
Remove the chicken to a plate and tent loosely with foil. There should be a light brown fond in the pan, that concentrated flavor will build the sauce.
In the same skillet, add the chopped turkey bacon if using, and cook until crisp, about 3 minutes, stirring so it browns evenly. The smoky aroma will lift the pan. Remove bacon and set aside with the chicken.
Add the remaining butter and the shallot, sauté until translucent, about 1 minute, then add the minced garlic and cook until fragrant, about 30 seconds. The garlic should smell sweet and nutty, not burned.
Pour in the chicken broth and use a wooden spoon to scrape up brown bits from the bottom of the pan, let the broth reduce by half, about 2 to 3 minutes. This concentrates the savory flavors.
Stir in the cream and Dijon mustard, bring the mixture to a gentle simmer, and let it thicken for 3 to 5 minutes until it coats the back of a spoon. The sauce should feel silky and slightly thickened.
Add lemon zest and juice, fresh herbs, and grated Parmesan if using, then return the chicken and cooked turkey bacon to the pan. Spoon sauce over the chicken and simmer gently for 3 to 5 minutes to finish cooking and meld flavors. The internal temperature of chicken should reach 165 F for safety.
Taste and adjust seasoning with salt and pepper, and finish with a scattering of fresh chives for color and a bright oniony note. Serve the chicken spooned with plenty of sauce, the herbs and bacon peeking through.

Prep ~ 10 minutes, Cook ~ 25 minutes, Total ~ 35 minutes, Servings ~ 4, Kcal ~ 480 per serving (estimate)

Make-Ahead and Prep Tips

If you want to shorten dinner time on a busy night, do some of the work earlier in the day. Pound or slice the chicken and season it, then store it covered in the refrigerator for up to 24 hours. Chop the shallot, mince the garlic, and snip the herbs into an airtight container so they are ready to go.

You can crisp the turkey bacon ahead and refrigerate it in a paper towel lined container for up to two days; add it at the end to preserve texture. Make the sauce ahead without adding the cream, keep it refrigerated, and finish by briefly reheating with cream and herbs to bring it back to life. For an even quicker assembly, try serving this with a pre-made side such as mashed potatoes or a pasta like our Garlic Butter Chicken Bites with Creamy Parmesan Pasta for a complete meal.

Storing and Reheating

Store leftover Creamy Herb Chicken in an airtight container in the refrigerator for up to 3 days. If you plan to freeze, remove the herbs and dairy-forward sauce from the chicken first, since cream can change texture after freezing. Freeze the chicken portions in a shallow airtight container for up to 2 months, and freeze sauce separately if possible.

To reheat gently, thaw frozen portions in the refrigerator overnight, then warm on the stove over low heat, adding a splash of chicken broth or milk to loosen the sauce. For refrigerated leftovers, reheat in a skillet over low to medium heat, covered, stirring occasionally until warm, or heat in a 325 F oven until warmed through about 10 to 15 minutes. A freshness cue to watch for is aroma, the dish should still smell bright and herby, not sour or overly heavy.

Perfect Pairings

Buttered egg noodles, the sauce clings to the strands for a comforting plate
Steamed green beans or roasted asparagus for a crisp, green contrast
Creamy mashed potatoes to soak up every last bit of sauce
A simple lemony arugula salad to cut through the richness
One pan rice dishes for an easy weeknight pairing, try this one pan creamy parmesan chicken rice when you want something all-in-one

Variations and Swaps

Mushroom and Herb Creamy Chicken, sauté sliced cremini or button mushrooms with the shallot for an earthy, meaty addition.
Sun Dried Tomato and Basil, fold in chopped sun dried tomatoes and extra basil for a Mediterranean lift.
Lightened Version, swap half the heavy cream for unsweetened almond milk or use 3/4 cup half and half instead to reduce calories while keeping creaminess.
Dijon and Honey Twist, add a teaspoon of honey to the Dijon mustard for a subtle sweet balance that plays well with thyme.
Paprika and Smoked Turkey Bacon, boost smoky flavor with smoked paprika and use turkey bacon to keep it pork free.
Chicken Thighs instead of Breasts, use bone on or boneless thighs for richer flavor and more forgiving cooking times.
Add a green finish, stir in a handful of baby spinach at the end until just wilted for color and extra nutrients.
Make it gluten free by using cornstarch slurry instead of flour for any thickening and ensuring broth is gluten free.

All these variations keep the dish free from wine, alcohol, and pork, while letting you tailor the flavors to your pantry and preferences.

Pro Tips for Best Results

Pat chicken very dry before searing, moisture prevents a good crust.
Do not overcrowd the pan, give pieces space so they brown instead of steam.
Use medium high heat to get a golden sear, then lower to finish cooking through.
Check doneness with a thermometer, target 165 F in the thickest part of the chicken.
Let the chicken rest a few minutes after cooking so juices redistribute.
Finish with fresh herbs and lemon for bright contrast to the rich cream.

Frequently Asked Questions

What cut of chicken is best for Creamy Herb Chicken?
Boneless skinless chicken breasts give a clean look and lean bite, while boneless thighs offer a juicier, more forgiving option. Either works well, just adjust cooking time if pieces are thicker.

Can I make the sauce without heavy cream?
Yes, you can substitute half and half or use a combination of milk and a small amount of cornstarch to thicken. The texture will be lighter, and you may want to reduce the heat and stir constantly to avoid curdling.

Is turkey bacon a good swap for regular bacon?
Turkey bacon crisps and adds a smoky note while being leaner than traditional pork bacon, and it fits dishes where you want that flavor without pork. Crisp it in the pan first and add it back for texture.

How do I prevent the sauce from splitting?
Keep the sauce at a gentle simmer rather than a rolling boil after adding the cream, and add a little warm broth if it seems too thick. If it starts to separate, whisk in a small spoonful of mustard or a splash of warm broth to bring it back together.

Can I freeze Creamy Herb Chicken?
You can freeze the cooked chicken, though the cream-based sauce may change texture after freezing. For best results, freeze the chicken and sauce separately, or plan to refresh the sauce when reheating.

How long will leftovers keep in the fridge?
Store in an airtight container for up to 3 days. Reheat gently to preserve texture, and discard if the dish develops an off smell or slimy appearance.

Final Thoughts

Creamy Herb Chicken is a dependable weeknight hero and a warm, welcoming dinner for company, with a sauce that feels indulgent and herbs that keep it fresh. It is flexible enough to adapt to what you have in the pantry, whether that means adding turkey bacon for smoky crunch, switching to thighs for extra juiciness, or pairing it with buttery noodles. Try it when you want a meal that looks and tastes like effort, but comes together quickly, and enjoy the way the kitchen fills with herby, garlicky warmth.

Creamy Herb Chicken

Author: anastasia-rice
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free, Dairy Optional

Print Recipe

Description

A comforting dish featuring tender chicken simmered in a velvety herb-flecked sauce that balances richness with brightness from fresh herbs.

Instructions

Season both sides of the chicken with salt and pepper.
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add the chicken and cook for about 4 minutes per side until golden brown. Remove and set aside.
If using, add turkey bacon to the same skillet and cook until crisp, about 3 minutes. Remove and set aside.
Add the remaining butter and shallot to the skillet, sauté for 1 minute, then add garlic and cook until fragrant, about 30 seconds.
Pour in chicken broth and reduce by half, about 2 to 3 minutes.
Stir in cream and Dijon mustard, let simmer for 3 to 5 minutes until thickened.
Add lemon zest, lemon juice, fresh herbs, and Parmesan, then return chicken and turkey bacon to the pan.
Spoon sauce over chicken and simmer gently for another 3 to 5 minutes until chicken is cooked through (165°F).
Adjust seasoning with salt and pepper, and finish with fresh chives before serving.

Notes

Use either chicken breasts or thighs based on preference. Store leftovers in the refrigerator for up to 3 days. Pair with noodles, green beans, or mashed potatoes for a complete meal.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Skillet
Cuisine: American