Go Back
An overhead shot of Creamy Herb Chicken being cooked in a black cast-iron skillet, showing the sauce simmering around the chicken.

Creamy Herb Chicken (The Easiest 30-Minute Recipe!)

This Creamy Herb Chicken is the ultimate 30-minute, one-pan meal. Tender chicken breasts are smothered in a rich, savory cream sauce with garlic and fresh herbs. Perfect for a quick and easy weeknight dinner that the whole family will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each, pounded to even thickness
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 4 cloves garlic minced
  • 1/2 cup chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons fresh parsley chopped
  • 1 tablespoon fresh chives chopped
  • 1 teaspoon fresh thyme chopped

Equipment

  • 1 Large Skillet
  • 1 Tongs

Instructions
 

  1. Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Season generously on both sides with salt, pepper, and garlic powder.
  2. Sear the Chicken: In a large skillet over medium-high heat, melt the butter with the olive oil. Place the chicken in the skillet and cook for 5-7 minutes per side, until golden brown and cooked through. Remove the chicken and set it aside.
  3. Sauté Aromatics: Add the minced garlic to the same skillet and cook for about 30 seconds, until fragrant.
  4. Build the Sauce: Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Bring to a simmer and let it reduce slightly for about 2-3 minutes.
  5. Make it Creamy: Reduce the heat to low and stir in the heavy cream and grated Parmesan cheese. Whisk until the cheese is melted and the sauce is smooth. Be careful not to let the sauce boil after adding the cream.
  6. Add the Herbs: Stir in the fresh parsley, chives, and thyme. Season the sauce with salt and pepper to taste.
  7. Combine and Serve: Return the chicken breasts to the skillet, spooning the sauce over them. Let them simmer gently for a minute to warm through. Serve immediately.

Notes

Tip 1: For the best sear, make sure your skillet is hot before adding the chicken.
Tip 2: Use freshly grated Parmesan cheese for a smoother, better-melting sauce.
Tip 3: Let heavy cream sit at room temperature for 15-20 minutes before adding to the hot pan to prevent curdling.
QR Code linking back to recipe