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+ servings
creamy herb chicken breasts in a black skillet.
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5 from 1 vote

Creamy Herb Chicken

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner, Main Course
Cuisine: American
Servings: 4
Calories: 538kcal


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


  • 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.


  1. 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.
  2. Don't be afraid to experiment with different herbs and seasonings.
  3. Fry the chicken in butter instead of olive oil for a deeper richness.
  4. For a more calorie friendly sauce, substitute some of the cream with chicken broth.
  5. 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.
  6. 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.


Serving: 1serving | Calories: 538kcal | Carbohydrates: 5g | Protein: 50g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 226mg | Sodium: 869mg | Potassium: 939mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1300IU | Vitamin C: 5mg | Calcium: 69mg | Iron: 1mg