If you are craving a dish that feels like a comforting hug on a plate, then this Creamy Herb Chicken Recipe is exactly what you need. Picture tender, golden-brown chicken cutlets swimming in a luscious, velvety sauce enriched with fragrant fresh herbs and a splash of white wine. This recipe never fails to impress, effortlessly combining simple pantry staples with the magic of fresh herbs to create a rich, flavorful meal that’s perfect for both casual dinners and special occasions.
Ingredients You’ll Need
Gathering the right ingredients is half the joy of cooking, and this Creamy Herb Chicken Recipe uses straightforward, everyday items that come together to form something truly special. Each component plays a key role in bringing balance to the dish—from the aromatic herbs to the creamy texture and the subtle tang of Dijon mustard.
- 2 large boneless, skinless chicken breasts: The perfect protein base that cooks quickly and absorbs flavors beautifully.
- ½ teaspoon garlic powder: Adds a gentle, savory warmth without overpowering the herbs.
- Salt and pepper, to taste: Essential seasonings to enhance every bite.
- All-purpose flour, for dredging: Creates a light crust that helps thicken the sauce.
- 1 tablespoon olive oil: For a silky sear that locks in the chicken’s juices.
- 1 tablespoon butter: Boosts richness and adds to the sauce’s creamy texture.
- 1 teaspoon Dijon mustard: Gives the sauce a subtle tang and depth of flavor.
- ½ cup dry white wine or chicken broth: Adds acidity and deglazes the pan, creating the base of the sauce.
- 1 tablespoon chopped fresh poultry herb mix (sage, thyme, rosemary): Brings fragrant, earthy notes that elevate the dish.
- 1 cup heavy cream: Provides the luxurious smoothness that makes the sauce irresistible.
- Fresh parsley, chopped (optional, for garnish): Adds a fresh pop of color and brightness to finish the plate.
How to Make Creamy Herb Chicken Recipe
Step 1: Prepare Chicken
Begin by slicing the chicken breasts in half lengthwise to create thinner cutlets, which helps them cook evenly and quickly. Season them generously with garlic powder, salt, and pepper to infuse flavor right from the start. Then, lightly dredge each piece in all-purpose flour, shaking off any excess to ensure a delicate crust forms during cooking without becoming gummy.
Step 2: Cook Chicken
In a large skillet, heat the olive oil and butter over medium-high heat. The combination of the two fats lends a fantastic flavor and promotes beautiful browning. Once hot, add the chicken cutlets and cook for about 4 to 5 minutes on each side until they’re golden and cooked through. When done, transfer them to a plate and set aside—a crucial step to keep them juicy while you prepare the sauce.
Step 3: Reduce Wine or Broth
De-glaze the skillet by pouring in the white wine or chicken broth along with the Dijon mustard. Stir well to combine. Let this mixture bubble and reduce for a few minutes, concentrating the flavors and creating a slightly thickened base for the sauce that carries the essence of the chicken and herbs beautifully.
Step 4: Make Sauce and Simmer Chicken
Next, stir the heavy cream and freshly chopped herb blend into the skillet. Return the chicken cutlets to the pan and allow everything to simmer together gently for around 5 minutes. This lets the sauce thicken perfectly while the chicken finishes cooking to tender perfection. Keep an eye on the heat to avoid boiling; you want a soft bubble to meld those incredible flavors.
Step 5: Final Seasoning
Before serving, taste the sauce and adjust with additional salt and pepper as needed to bring all the elements into harmony. A sprinkle of fresh chopped parsley elevates the presentation and adds a bright, fresh note that nicely balances the creamy richness.
How to Serve Creamy Herb Chicken Recipe
Garnishes
Simple garnishes go a long way here. Fresh parsley is a classic choice, adding a splash of vibrant green and a subtle herbal freshness. If you want to push the envelope, try a few grated lemon zest flakes or a light sprinkle of Parmesan cheese to add complexity and visual appeal.
Side Dishes
This creamy herb chicken pairs like a dream with light, complementary sides. Think buttery mashed potatoes that soak up every drop of sauce, or roasted seasonal vegetables that add texture and color. For a lower-carb option, garlic sautéed spinach or steamed asparagus create a lovely balance without overwhelming the dish.
Creative Ways to Present
To impress guests or shake up your routine, try serving the chicken over a bed of creamy polenta or al dente pasta. Spoon extra sauce over the top, allowing it to cascade beautifully over the plate. For a casual touch, tuck slices into warm crusty bread for an elevated sandwich experience packed with flavor.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Herb Chicken Recipe keeps wonderfully in the fridge. Transfer it to an airtight container within two hours of cooking and store for up to 3 days. The sauce helps keep the chicken moist, but it’s best enjoyed soon to preserve the fresh herb flavors and creamy texture.
Freezing
If you want to freeze this dish, portion it out and place it in freezer-safe containers or bags. Freeze for up to 2 months. When freezing, be careful not to pack it too tightly so the sauce’s texture is maintained. Thaw overnight in the fridge for best results.
Reheating
Reheat Creamy Herb Chicken gently over low to medium heat on the stove, stirring occasionally to prevent the cream from separating. If microwaving, use a lower power setting and stir halfway through. Adding a splash of broth or cream can help revive the sauce’s creamy consistency.
FAQs
Can I use dried herbs instead of fresh for this recipe?
Absolutely. While fresh herbs provide the best aroma and flavor, a teaspoon of dried poultry herbs can be used as a convenient substitute. Just add them earlier in the cooking process so they have time to infuse the sauce.
What can I substitute for heavy cream?
If you need a lighter option, half-and-half or whole milk can work, though the sauce won’t be quite as rich or thick. To thicken, consider mixing in a small amount of flour or cornstarch dissolved in water while simmering.
Is it possible to make this dish gluten-free?
Yes! Simply swap the all-purpose flour with a gluten-free flour blend for dredging. Make sure any broth or other ingredients you use are certified gluten-free to keep the dish safe.
Can this recipe be doubled for a larger crowd?
Definitely. This Creamy Herb Chicken Recipe scales nicely. Just use a larger pan or cook the chicken in batches to avoid overcrowding, which can prevent proper browning.
What wine pairs best with Creamy Herb Chicken?
A crisp, dry white wine like Sauvignon Blanc or Chardonnay works beautifully both in the sauce and on the table. Their acidity cuts through the richness and complements the herbs perfectly.
Final Thoughts
This Creamy Herb Chicken Recipe is the kind of dish that feels lovingly homemade but looks and tastes like a gourmet celebration. Its gorgeous creamy sauce packed with fragrant herbs makes it a reliable crowd-pleaser and a quick weeknight hero. Give it a try—you’ll find yourself reaching for it again and again whenever you want something cozy, elegant, and downright delicious.
Print
Creamy Herb Chicken Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Creamy Herb Chicken recipe features tender chicken cutlets cooked to golden perfection and simmered in a rich sauce made from white wine, Dijon mustard, fresh herbs, and heavy cream. Ready in just 25 minutes, it’s a comforting and elegant dish perfect for a weeknight dinner or special occasion.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- All-purpose flour, for dredging
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Dijon mustard
- ½ cup dry white wine or chicken broth
- 1 tablespoon chopped fresh poultry herb mix (sage, thyme, rosemary)
- 1 cup heavy cream
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create thinner cutlets. Season both sides with garlic powder, salt, and pepper. Dredge each cutlet lightly in all-purpose flour, shaking off any excess to ensure a thin, even coating.
- Cook Chicken: Heat olive oil and butter in a skillet over medium-high heat. Add the floured chicken cutlets to the pan and cook them for about 4 to 5 minutes per side, or until they develop a golden brown crust and are cooked through. Once cooked, remove the chicken from the skillet and set aside.
- Reduce Wine (or Broth): In the same skillet, add the dry white wine or chicken broth along with the Dijon mustard. Stir well, and let the mixture bubble and reduce for a few minutes until it thickens slightly and intensifies in flavor.
- Make Sauce and Simmer Chicken: Stir in the heavy cream and chopped fresh herb mix (sage, thyme, rosemary). Return the chicken cutlets to the skillet and simmer gently for about 5 minutes. This allows the sauce to thicken and the chicken to finish cooking, absorbing the creamy herb flavors. Adjust the heat as needed to maintain a gentle simmer.
- Serve: Taste and adjust the seasoning with additional salt and pepper if necessary. Sprinkle with freshly chopped parsley for a bright, fresh garnish, and serve the creamy herb chicken immediately.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream or a non-dairy cream alternative.
- If white wine is not available, chicken broth works well and keeps the sauce flavorful.
- Use fresh herbs for the best flavor, but dried herbs can be substituted—use about one-third the amount if dried.
- Make sure not to overcrowd the skillet to get a good sear on the chicken cutlets.
- Leftover creamy herb chicken can be stored in an airtight container in the refrigerator for up to 3 days.
