Creamy Herb Chicken (Printable)

Tender chicken in a rich, creamy herb sauce ready in 40 minutes

# What You'll Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables & Aromatics

02 - 2 cloves garlic, minced
03 - 1 small onion, finely chopped

→ Dairy

04 - 1 cup heavy cream
05 - 2 tablespoons unsalted butter

→ Liquids

06 - 1/2 cup chicken broth

→ Herbs

07 - 1 tablespoon fresh parsley, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 1 tablespoon fresh basil, chopped
10 - 1 teaspoon fresh thyme leaves

→ Seasonings

11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper

→ Optional

13 - 1 tablespoon olive oil

# How To Make:

01 - Generously season both sides of each chicken breast with salt and black pepper, pressing gently to help adhesion.
02 - In a large skillet over medium-high heat, melt the butter with the olive oil until shimmering.
03 - Place seasoned chicken breasts in the hot pan. Cook for 6-8 minutes on each side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
04 - Reduce heat to medium. Add chopped onion and minced garlic to the same skillet. Sauté for 2-3 minutes until onions are translucent and fragrant.
05 - Pour in chicken broth, using a wooden spoon to scrape up any browned bits from the bottom. Allow to simmer for 2 minutes.
06 - Lower heat to medium-low. Stir in heavy cream, fresh parsley, chives, basil, and thyme. Simmer gently for 3-4 minutes, stirring occasionally, until sauce thickens slightly.
07 - Return chicken breasts to the skillet, spooning the cream sauce generously over each piece. Cook for 2-3 minutes until chicken is heated through.
08 - Transfer to serving plates, garnish with additional fresh herbs if desired. Serve immediately while hot.

# Expert Tips:

01 -
  • The creamy sauce comes together in minutes but tastes like it simmered all afternoon
  • Fresh herbs make everything taste brighter and more expensive than it really is
  • One pan means less cleanup and more time enjoying your meal
02 -
  • Do not let the cream come to a rolling boil or it might separate and become grainy
  • Let the chicken rest for a few minutes before serving so the juices redistribute throughout the meat
  • The sauce continues to thicken as it stands off the heat, so remove it from the pan while it still looks slightly loose
03 -
  • Pat the chicken completely dry before seasoning to ensure a proper golden sear
  • Use fresh herbs whenever possible because they make a noticeable difference in the final dish
  • Warm your plates in the oven for a few minutes so the sauce stays silky longer

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