If you’re looking for a dish that is both comforting and elegant, the Creamy Herb Chicken Recipe is an absolute winner that will quickly become a beloved favorite. This recipe perfectly balances tender chicken cutlets with a luscious, herb-infused cream sauce that feels indulgent without being complicated. Each bite melds savory herbs, a hint of wine, and rich creaminess that will impress at family dinners or casual weeknights. Trust me, once you try this Creamy Herb Chicken Recipe, you’ll wonder how you ever lived without it!
Ingredients You’ll Need
The beauty of this Creamy Herb Chicken Recipe lies in its simplicity yet profound flavor. Each ingredient plays an essential role, whether it’s building the sauce’s velvety texture or layering in fresh herbaceous notes that brighten the dish beautifully.
- 2 large boneless, skinless chicken breasts: Cut into thinner cutlets for quick, even cooking and a tender bite.
- ½ teaspoon garlic powder: Adds a subtle garlicky warmth without overpowering the delicate cream sauce.
- Salt and pepper, to taste: Foundational seasonings that elevate every layer of flavor.
- All-purpose flour, for dredging: Creates a light crust on the chicken that also helps thicken the sauce.
- 1 tablespoon olive oil: Provides a fruity base for searing the chicken to a golden brown.
- 1 tablespoon butter: Adds richness and helps develop a beautiful pan sauce.
- 1 teaspoon Dijon mustard: Brings a tangy depth and sharpness that cuts through the creaminess.
- ½ cup dry white wine or chicken broth: Used for deglazing the pan and infusing the sauce with bright acidity or savory notes.
- 1 tablespoon chopped fresh poultry herb mix (sage, thyme, rosemary): These fresh herbs inject fragrant, earthy flavors that make this dish unforgettable.
- 1 cup heavy cream: The star of the sauce, making it luxuriously creamy and smooth.
- Fresh parsley, chopped (optional, for garnish): Adds a fresh pop of color and a mild peppery brightness to finish.
How to Make Creamy Herb Chicken Recipe
Step 1: Prepare the Chicken
Start by slicing your chicken breasts in half lengthwise to create cutlets that cook faster and ensure tenderness throughout. Season these cutlets generously with garlic powder, salt, and pepper, then give them a light dredge in all-purpose flour. This not only helps to form a delicate crust but will thicken the sauce beautifully later on.
Step 2: Cook the Chicken
Heat olive oil and butter together in a skillet over medium-high heat. This combo ensures a flavorful sear with a lovely golden crust. Place the chicken cutlets in the hot pan and cook for about 4 to 5 minutes per side until each piece is cooked through and perfectly browned. Once done, remove the chicken and set it aside to rest briefly.
Step 3: Reduce the Wine or Broth
To build the sauce, pour the dry white wine or chicken broth into the skillet, scraping up any browned bits left from the chicken — this is pure flavor gold! Add in the Dijon mustard and stir to combine. Let this mixture bubble away until it reduces significantly, concentrating those bright and savory tones.
Step 4: Make the Creamy Herb Sauce and Simmer the Chicken
Lower the heat to medium and stir the heavy cream along with the fresh chopped poultry herbs into the pan. Return your chicken cutlets to the skillet, nestling them into the sauce. Allow everything to simmer gently for about 5 minutes, giving the sauce time to thicken and the chicken to soak up those wonderful herbal, creamy flavors. Adjust the heat as needed to keep a steady, gentle simmer without boiling.
Step 5: Final Season and Serve
Before plating, taste your sauce and season with extra salt and pepper if needed. Sprinkle chopped fresh parsley over the top for a delightful burst of color and freshness. Serve immediately to enjoy all the luscious, creamy goodness at its best.
How to Serve Creamy Herb Chicken Recipe
Garnishes
Fresh parsley is the classic choice for garnishing this dish, providing a vibrant contrast to the cream sauce. You can also sprinkle a little lemon zest for a zesty twist, or add a minced garlic chive for an oniony kick that wakes up the palate.
Side Dishes
This Creamy Herb Chicken Recipe pairs magnificently with simple sides. Think fluffy mashed potatoes, buttery rice pilaf, or al dente pasta to soak up the sauce. For something green, sautéed asparagus, steamed broccoli, or a crisp garden salad add the perfect balance and freshness.
Creative Ways to Present
For an elegant touch, plate the chicken on a bed of creamy polenta or wild mushroom risotto, with a drizzle of the sauce around the plate to impress your guests. Or serve family-style with crusty bread to mop up every last drop of that dreamy cream sauce.
Make Ahead and Storage
Storing Leftovers
Store any leftover creamy herb chicken in an airtight container in the refrigerator for up to three days. The chicken will remain tender and the sauce flavorful, making for an easy next-day meal.
Freezing
You can freeze the cooked chicken with sauce in a freezer-safe container for up to two months. Just be aware the texture of cream sauces can change slightly after freezing, but reheated properly it still tastes fantastic.
Reheating
Reheat leftovers gently on the stovetop over low heat or in the microwave at medium power. Stir occasionally to prevent the cream sauce from separating, and if the sauce thickens too much, add a splash of milk or broth to loosen it back up.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay juicy. You may need to adjust cooking time slightly because thighs are a bit thicker.
What if I don’t have fresh herbs on hand?
Dried herbs can be used in a pinch, but reduce the quantity since they are more potent—start with about a teaspoon total. Fresh herbs really make a difference in flavor though!
Is there a non-alcoholic alternative to white wine?
Yes, chicken broth is a great substitute that keeps the sauce flavorful without the alcohol. Just choose a good-quality broth for the best taste.
Can I make this recipe dairy-free?
For a dairy-free version, try substituting the heavy cream with a coconut cream or a plant-based cream alternative, and use a dairy-free butter substitute. The result will be slightly different but still delicious.
How do I ensure the sauce doesn’t curdle?
Keep the heat moderate when adding the cream and avoid boiling once the cream is in. Gentle simmering and stirring help maintain a smooth, silky sauce.
Final Thoughts
I truly hope you give this Creamy Herb Chicken Recipe a try soon, because it’s one of those dishes that brings both comfort and a touch of elegance to your table without any fuss. It’s easy to make, full of flavor, and just downright delightful. Whether for a weeknight or entertaining guests, this recipe promises smiles and seconds—enjoy!
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 luscious sauce made from white wine, Dijon mustard, fresh herbs, and heavy cream. Ready in just 25 minutes, it’s a delightful and elegant meal perfect for weeknight dinners or special occasions.
Ingredients
Chicken
- 2 large boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- All-purpose flour, for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce
- 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 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 flour to avoid clumping.
- Cook Chicken: Heat olive oil and butter together in a skillet over medium-high heat until hot and melted. Add the chicken cutlets to the skillet and cook for about 4-5 minutes per side, until they turn golden brown and are cooked through. Remove the cooked chicken from the skillet and set aside on a plate.
- Reduce Wine (or Broth): To the same skillet, add the dry white wine or chicken broth along with Dijon mustard. Stir to combine and let the mixture simmer and bubble for a few minutes, allowing it to reduce significantly and concentrate the flavors.
- Make Sauce and Simmer Chicken: Stir in the heavy cream and chopped fresh poultry herbs into the skillet. Return the chicken cutlets back to the pan, spooning some sauce over them. Simmer gently for about 5 minutes until the sauce thickens slightly and the chicken is heated through. Adjust heat as necessary to maintain a gentle simmer without boiling.
- Serve: Taste and season the sauce with additional salt and pepper if needed. Garnish with chopped fresh parsley if desired. Serve immediately while the creamy herb sauce is warm and flavorful.
Notes
- Use dry white wine like Sauvignon Blanc or Chardonnay for best flavor; if preferred, chicken broth is a great non-alcoholic substitute.
- For a gluten-free version, substitute all-purpose flour with gluten-free flour or cornstarch for dredging.
- To lighten the dish, you may substitute heavy cream with half-and-half or a light cream alternative, but the sauce will be less rich.
- Make sure not to overcook the chicken cutlets to keep them juicy and tender.
- Fresh herbs can be adjusted based on availability, and dried herbs may be used in a pinch—just reduce quantity by half.
