Quick Creamy Herb Chicken

Get ready to brighten up your dinner routine with this Creamy Herb Chicken.  A new classic for your table when you want something delicious, easy, and a little fancy without much fuss.  Tangy lemon, fresh rosemary, and thyme come together in a silky cream sauce that’ll have you licking your plate clean.  I’m keeping things simple, so you’ll only need one pan and zero stress.  Gather your favorite herbs and let’s whip up a meal that feels restaurant quality, even if you’re wearing sweats at home.  

I love to serve this with some potatoes and vegetables on the side.  My mashed potatoes and roasted green beans are always a perfect complement to this creamy herb chicken recipe.  I can’t wait for you to try this recipe.  Let me know what you think in the comments below!

Ingredients for this Quick Creamy Herb Chicken:

Chicken

4 thin-sliced chicken breasts.  You can buy the chicken already thinly sliced, or you can thin-slice it yourself.  It’s really easy!  

Garlic

4 garlic cloves, finely minced.  I prefer using fresh garlic whenever possible.  

Rosemary

1 1/2 tablespoons of fresh rosemary, minced.  If you don’t have access to fresh rosemary, you could substitute 2 teaspoons of dried rosemary instead.  Dried herbs are more concentrated than fresh, which is why you need less.  

Thyme

2 tablespoons of fresh thyme, minced.   If you don’t have access to fresh thyme, you could substitute 2 teaspoons of dried thyme instead. 

Lemon

1 large lemon.  You need both the zest and the juice.  So use a microplane grater and zest the lemon first.  Then cut the lemon in half and juice it.  You need about 2 tablespoons of fresh lemon juice.  If the lemon is small or doesn’t give you enough juice you may need another one.  

Heavy Cream

3/4 cup of heavy cream.  Heavy cream is often called “Heavy whipping cream”. This is what you need.  Milk or half and half doesn’t work as well.  

Chicken Stock

1/2 cup of chicken stock.  You can use stock or broth; either one is fine.  

Parlsey

2 tablespoons of fresh Italian flat-leaf parsley, minced.  The parsley is for garnish and to top the chicken once it has been plated.  Fresh Italian parsley will brighten and lighten the dish up.  

Step-by-Step Instructions

Step 1- Season chicken

Sprinkle both sides of the thin-sliced chicken breasts with salt and pepper.

Step 2-  Prepare the pan

Heat a drizzle of olive oil in a large skillet over medium-high heat.  Wait for the oil to shimmer before adding the chicken.

Step 3-  Cook chicken

Add seasoned chicken to the pan.  Cook for 3-4 minutes on each side until golden and cooked through.  Remove the chicken from the pan and set it aside.  If your pan isn’t big enough for all 4 pieces, cook them in two batches to avoid overcrowding the pan.  

Step 4- Sauté the garlic

Lower the heat a little to medium-low, add minced garlic to the pan, and cook for about 1 minute, stirring constantly so it doesn’t burn.  

Step 5-  Deglaze the pan

Pour in the chicken stock and scrape up those tasty brown bits from the bottom of the pan with a wooden spoon.

Step 6-  Make the sauce

Add heavy cream, lemon zest, lemon juice, rosemary, thyme, salt, and pepper.  Bring to a low boil, then reduce the heat and simmer for about 5 minutes until the sauce thickens a bit.  

Step 7- Return chicken to the pan

Place the chicken back into the pan, turning to coat in the sauce.  

Step 8- Finish cooking

Cover the pan and cook 5 minutes longer or until the chicken is fully cooked.

Step 9-  Serve

Remove cooked chicken to a serving dish, pour the creamy herb sauce over the top, and sprinkle with fresh parsley before serving.  Enjoy!  

When fresh herbs and a creamy sauce come together, it’s pure chicken dinner magic!  Especially on the busy weeknights when you need a win.  Meals like this are honestly some of my favorite things to make (and eat), and I hope you love this recipe as much as I do.  Here’s to more delicious, easy dinners that make even the craziest days a little more awesome!  

More Recipes To Try!

Easy Mashed Potatoes

Crispy Smashed Potatoes

Crispy Roasted Brussels Sprouts

Wild Rice Salad Recipe