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Creamy Herb Chicken

A comforting and flavorful dish featuring seared chicken in a creamy herb sauce, perfect for weeknight dinners and special occasions.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Comfort Food
Calories: 600
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts (about 1 1/2 pounds) thinly sliced or pounded to even thickness
  • Salt and black pepper to taste
  • 2 tablespoons olive oil or avocado oil olive oil adds a fruity note
  • 2 tablespoons unsalted butter adds a nutty aroma as it browns
  • 4 cloves garlic, minced swap for shallots for subtler sweetness
  • 1 cup low-sodium chicken broth use vegetable broth for vegetarian option
  • 1 cup heavy cream or half-and-half for a lighter option
  • 1/2 cup grated Parmesan cheese pecorino Romano works for a sharper finish
  • 2 tablespoons Dijon mustard optional, for brightness
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary reduce for gentler flavor
  • 1 teaspoon lemon zest enhances freshness
  • Pinch of red pepper flakes optional, for warmth

Method
 

Preparation
  1. Pat the chicken dry and season both sides generously with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat until it shimmers.
  3. Add the chicken and sear 3 to 4 minutes per side until golden and cooked through (internal temperature 165°F). Transfer to a plate and tent loosely with foil to rest.
Cooking
  1. Reduce heat to medium and add the butter to the same pan. As it melts and bubbles, it will release a warm, nutty aroma.
  2. Add the minced garlic and red pepper flakes. Sauté for about 30 seconds until fragrant but not browned.
  3. Pour in the chicken broth to deglaze, scraping up the caramelized bits.
  4. Stir in the cream, Parmesan, and Dijon mustard. Let the sauce simmer gently until slightly thickened, about 3–5 minutes.
  5. Add the parsley, thyme, rosemary, and lemon zest. Taste and adjust seasoning with salt and pepper.
  6. Return the chicken to the pan, spooning sauce over each breast. Simmer for another 2 minutes to marry flavors.
  7. Serve immediately with a spoonful of sauce, and garnish with extra parsley and a squeeze of lemon if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or freeze for up to 2 months.