A Creamy Herb Chicken with an incredibly flavorful rub, and covered in a herbaceous silky cream sauce. This is one chicken dish that is impressive and is sure to become a family favorite.
Creamy Herb Chicken
I look forward to making any recipe where everything gets cooked in one skillet, and this is one of them. Who doesn’t love a dish where the mess is kept to a minimum? The chicken is amazingly flavorful with the rub, and that delightfully creamy herb sauce is everything you want. In my opinion, it’s best served over rice or spaghetti because the sauce will seep into everything making it extra delicious.
This one-pan dinner can be made in under 30 minutes, making it ideal for any weeknight meal. Your family will be drooling when they see that golden pan fried chicken smothered in lots of silky cream. It’s quick and easy to make and that’s especially how I like to cook during the week.
Ingredients You’ll Need
- Chicken breasts – I used chicken breasts that were boneless and skinless.
- Garlic powder – I’ve used garlic powder to rub on the chicken. It is garlicky but vastly different than fresh chopped garlic. It tastes sweeter and much less assertive than fresh garlic. For some additional zip, a bit of onion powder would also work here.
- Paprika – Use paprika because it will give some fruitiness and a little bitter taste.
- Italian seasoning – I often use my Italian seasoning but store bought works good as well. This provides a lot of different flavors to your dish.
- Olive oil – Olive oil is used to pan fry the chicken, giving it that nice brown color.
- Garlic cloves – Fresh minced garlic is best for our delicious creamy sauce.
- Herbs – I used fresh chopped dill and parsley for the sauce.
- Cream – You can use either a heavy cream of around 30% MF or half and half for the sauce. I don’t recommend substituting with 1 cup milk as it’s quite thin. The thicker cream used, the creamier the sauce will be.
- Salt/Pepper -Add fresh ground black pepper and salt to taste for both the rub and the sauce.
How To Make Creamy Herb Chicken
- Pound the chicken: Pound the chicken breasts to about ½-inch thickness by placing them in between two pieces of plastic wrap or parchment paper.
- Make the dry rub: In a small bowl combine the garlic powder, paprika, Italian seasoning, salt and pepper.
- Season the chicken: Season the chicken breasts on both sides with the dry rub.
- Cook the chicken: Heat the olive oil in a large pan over medium-high heat. Add the chicken breasts and cook for about 5 minutes per sides until cooked through and no longer pink inside. Transfer the chicken breasts to a plate.
- Make the sauce: In the same skillet sauté garlic for 30 seconds until aromatic. Add the dill and parsley and stir. Pour in the heavy cream, season with salt and pepper and stir. Bring to a boil then reduce heat and simmer for another minute.
- Combine chicken and sauce: Return chicken back to the skillet and spoon some some sauce over the chicken. Cook chicken breasts in this mixture for another minute until it heats through.
- Garnish and serve: Garnish the chicken with more herbs and serve immediately.
What Can I Serve With Creamy Herb Chicken?
I prefer to serve this Creamy Herb Chicken recipe with spaghetti, only because the sauce seeps into the spaghetti for extra flavor. However, I’ve also cooked up some mashed potatoes and vegetables like my Air Fryer Vegetables to go alongside it. You could also serve it over rice.
Can I Use Other Herbs For The sauce?
Yes, other extra herbs that you prefer could be substituted in the sauce. Sprinkle rosemary, sage, oregano, thyme, marjoram, basil or tarragon. The only caution to this is to ensure the flavors are complimentary to each other and the chicken rub.
What Vegetables Go Well With Chicken?
Many vegetables go well with chicken such as carrots, peas, asparagus, broccoli or corn.
Expert Tips
- Although I used chicken breasts, try boneless, skinless chicken thighs. Remember the cooking time will need to be reduced some because they are smaller in size.
- Don’t be afraid to experiment with different herbs and seasonings.
- Fry the chicken in butter instead of olive oil for a deeper richness.
- For a more calorie friendly sauce, substitute some of the cream with chicken broth.
- For a thicker sauce, mix a teaspoon cornstarch with a tablespoon water. Add a little at a time to the hot sauce while stirring until the consistency you’re looking for is achieved.
Leftovers
Store any leftovers in the fridge for 3-4 days in a tightly covered container. Freezing is not recommended because of the cream, as it will change consistency once thawed.
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Creamy Herb Chicken
Equipment
Ingredients
For Chicken
- 4 chicken breasts
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
- 2 tablespoons olive oil
For Sauce
- 3 cloves garlic minced
- 2 tablespoons fresh dill chopped
- 1 tablespoon fresh parsley chopped
- 1 cup heavy cream or half and half
- ½ teaspoon salt or to taste
- ½ teaspoon pepper or to taste
Instructions
- Flatten the chicken: Pound the chicken breasts to about ½-inch thickness by placing them in between two pieces of plastic wrap or parchment paper.
- Make the dry rub: In a small bowl combine the garlic powder, paprika, Italian seasoning, salt and pepper.
- Season the chicken: Season the chicken breasts on both sides with the dry rub.
- Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5 minutes per sides until cooked through and no longer pink inside. Transfer the chicken breasts to a plate.
- Make the sauce: In the same skillet add the garlic and cook for 30 seconds until aromatic. Add the dill and parsley and stir. Pour in the heavy cream, season with salt and pepper and stir. Bring to a boil then reduce heat and simmer for another minute.
- Combine chicken and sauce: Add the chicken back to the skillet and spoon some some sauce over the chicken. Cook for another minute until chicken heats through.
- Garnish and serve: Garnish the chicken with more herbs and serve immediately.
Tips & Notes:
- Although I used chicken breasts, try boneless, skinless chicken thighs. Remember the cooking time will need to be reduced some because they are smaller in size.
- Don’t be afraid to experiment with different herbs and seasonings.
- Fry the chicken in butter instead of olive oil for a deeper richness.
- For a more calorie friendly sauce, substitute some of the cream with chicken broth.
- For a thicker sauce, mix a teaspoon cornstarch with a tablespoon water. Add a little at a time to the hot sauce while stirring until the consistency you’re looking for is achieved.
- Store any leftovers in the fridge for 3-4 days in a tightly covered container. Freezing is not recommended because of the cream, as it will change consistency once thawed.
