Quick And Easy Creamy Herb Chicken so simple to make, you can have it ready to eat in 15 minutes? It might sound too good to be true but I assure you, this recipe is so darn easy, even I was surprised by how delicious it is!
This chicken recipe will no doubt become your new go-to dish after a long and busy day. With no heavy cream and dairy free options available, this dish weighs in at only 300 calories per serve. What else could you want?
CREAMY HERB CHICKEN
Significantly lighter on calories than our Creamy Dijon Chicken and our Easy Creamy Chicken Marsala, this recipe is low carb and gluten free with just under 5g of carbs per serve! What did I do?
Picture this: Juicy, tender chicken breasts, simmered in a flavourful and creamy herb sauce with a hint of garlic – HELLO easy weekday meal.
CREAMY HERB SAUCE
While some of our favourite dishes incorporate cream for a thick, velvety sauce like our Creamy Garlic Scallops and our Creamy Chicken Francese, this recipe requires no cream, making it much lighter on the waistline.
Despite having no cream, I still managed to achieve a beautiful, lush texture with aromatic herbs, chicken juice, garlic and cornstarch. This dish is a fantastic low calorie option for anyone craving something creamy, without the calorie allowance.
HOW TO MAKE CREAMY HERB CHICKEN
If you know me by now, you’d know I’m addicted to one pan creamy chicken recipes. We have Creamy Lemon Parmesan Chicken Piccata’s and Sun Dried Tomato Parmesan Chickens coming out of our ears around here! But another one pan dish can’t hurt right?
Just like those recipes, this whole thing is super easy and loaded with flavour. Using one pan allows us to recycle those herby, chicken juices to create a beautiful creamy sauce.
First, you’re going to season your chicken in all of the herbs. For this recipe, I used:
- Thyme
- Rosemary
- Parsley
You can use tarragon, or basil with Oregano if you prefer.
Then you’re going to fry said chicken breasts, remove them from the pan, make your creamy herb chicken sauce, and now for the best part – lick your fingers. See? E.A.S.Y.
Once you’re done, load your chicken onto a plate with some of your chosen sides and drench with creamy herb sauce.
WHAT TO SERVE WITH CREAMY HERB CHICKEN
One of the benefits that comes with making an extra saucy dish – you need something to soak up the sauce! I would recommend our Buttery Mashed Cauliflower to keep it low carb, or our Browned Butter Mashed Potato if you’re feeling a little naughty.
LOOKING FOR MORE CHICKEN RECIPES? TRY THESE!
Creamy Lemon Parmesan Chicken Piccata
Spinach Artichoke Stuffed Chicken
Creamy Sun Dried Tomato Parmesan Chicken
WATCH US MAKE THIS QUICK AND EASY CREAMY HERB CHICKEN RIGHT HERE!
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Creamy Herb Chicken
Ingredients
For The Chicken:
- 4 chicken breasts pounded ½-inch thin
- 2 teaspoons onion powder
- 1 teaspoon parsley fresh, chopped
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon salt to season
- ¼ teaspoon pepper to season
For The Sauce:
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- 1 teaspoon parsley fresh, chopped
- ½ teaspoon dried thyme
- 1 cup milk or half and half
- ¼ teaspoon salt to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water until smooth
- 2 teaspoons garlic powder
- ½ teaspoon dried rosemary
- ¼ teaspoon pepper to taste
Instructions
- Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
- Stir in milk (or cream); season with salt and pepper, to taste.
- Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
- Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
Notes
- If you don't like thyme or rosemary, substitute these with basil and oregano, or use tarragon.
- For a dairy free option, I find cashew milk the best in flavour. You can also use almond milk or rice milk. Yes, heavy cream can be substituted!
Curt says
Note make sure you season chicken with enough salt and pepper. Same for sauce. To us the sauce did not have enough base. I added a little butter and seasoning which really worked well.
I would suggest adding butter at the end or wine or demglaze at the beginning to give the sauce depth.
@Atl_radio_mom says
I absolutely LOVE this recipe and want to know if anyone has done this in the Instant Pot? And if not, I’d love to see a variation using the Instant Pot!
JC says
K – trying this one tonight. Looks great & simple enough for me, a guy, to do for a special Lady.
Thanks JC
Lacie says
I spent a decade being a vegetarian and a handful of years being plant-based, so this is my first chicken dish that is a consistent meal in the rotation. It’s so good!! Tastes amazing, is easy enough, and pairs great with so many different side dishes.
NeeNee says
Always tastes great but I have a question in regards to appearance.
Your sauce is white and looks great. Mine turns dark brown, I assume from the brown bits from cooking chicken.
Brown bits taste good but make the sauce look icky. Should I clean the pan before making the sauce? I’m not sure how much flavor I’d lose or if it’s even a significant amount.
Thanks.
KH says
So easy, worth buying parsley, and absolutely delicious. Thank you for a wonderful recipe!
cheri says
I made a couple of tweaks herb wise based on your recommendations, and used heavy cream, but this dish was absolutely delicious. Made me want to slap myself, lol. Starch heavy side of roasted creamer potatoes and sweet corn. My 16 yo dd said the chicken was seasoned perfectly and that I must add this to the meal rotation. Thank you so, so much.
Lestlie Bookes says
It tastes amazing! Just takes a while longer depending on how much you make i made 8 servings which took an hour and 20 minutes.