Creamy Chicken With Herbs

Quick And Easy Creamy Herb Chicken filled with so much flavor, ready and on your table in 15 minutes? YES!

This Creamy Herb Chicken will become your favorite chicken recipe! WITH no heavy cream and dairy free options and just over 300 calories per serve!  How much easier could it get?

For another quick, delicious option, check out my butter shrimp with garlic recipe.

Creamy Chicken Recipe

Accidentally, this recipe is low-carb AND gluten-free, with just under 5g carbs per serving! What did I do? Picture this: Juicy, tender chicken breasts simmered in a flavourful, creamy herb sauce with a hint of garlic, HELLO! An easy weekday meal.

The BEST Sauce

So thick and creamy, this creamy herb sauce pairs perfectly with rice, pasta, or my personal favorite: mashed potatoes. To keep the entire meal low-carb, try it over cauliflower mash!

Creamy Chicken With Herbs: Key Ingredients

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• Chicken Breasts: Choose high-quality chicken breasts and pound them to 1/2-inch thin for even cooking and tenderness. Fresh, organic chicken tends to have a better flavor and texture, making them perfect for absorbing the delicious sauce in this recipe.
• Garlic: Both fresh minced garlic and garlic powder add depth and aromatic richness to the sauce. Look for firm, plump garlic cloves with tight skins. Fresh garlic will give your dish a more vibrant flavor.
• Parsley: Fresh, chopped parsley adds a burst of color and a fresh, herbaceous note that balances the creaminess of the sauce. Opt for bright green, crisp parsley. Avoid any bunches with yellowing or wilting leaves.
• Thyme and Rosemary: These dried herbs bring a warm, earthy flavor to the dish. Thyme and rosemary are classic companions to chicken and contribute to the aromatic complexity of the sauce. Ensure your dried herbs are fresh and aromatic, not musty or dull.
• Cornstarch: Used as a thickening agent, cornstarch ensures the sauce has a smooth, creamy consistency without the need for heavy cream. Make sure to mix it well with water until smooth before adding to avoid any lumps.

Note: See the recipe card for the full list of measurements and ingredients

Additions And Substitutions

When it comes to Creamy Chicken With Herbs, don’t stress; there are plenty of alternatives that will give you the same flavors.

• Swap Chicken Breasts for Thighs: If you prefer, you can use boneless, skinless chicken thighs instead of breasts. Thighs are more forgiving and stay juicier, adding an extra level of tenderness to your dish.
• Add Fresh Ingredients: Toss in a handful of fresh spinach during the last few minutes of cooking. The spinach wilts into the creamy sauce and adds a nutritious touch. Add some fresh herbs too, like basil or tarragon.
• Experiment with Mushrooms: Sauté some sliced mushrooms along with the garlic for an earthy taste. Mushrooms add my favorite thing to add texture and depth to the dish without overpowering the main ingredients, similar to what happens when cooking the marry me chicken pastry recipe.
• Use Dairy-Free Milk Alternatives: If you’re dairy-free, swap out the milk for almond milk, coconut milk, or another preferred non-dairy alternative. These options keep the sauce creamy while catering to dietary preferences.

How to Make Creamy Chicken

First, you’re going to season you chicken in ALL the herbs. For this recipe, I chose:

• Thyme
• Rosemary
• Parsley.

You can use Tarragon, or Basil with Oregano if you prefer. Don’t forget the salt and pepper!

Fry the chicken breasts in a skillet or pan over medium-high heat, then remove them from the pan, make the creamy sauce, and finally lick your fingers. See? E.A.S.Y.

I do not recommend using spreadable herb cheese for the creamy sauce. Make the sauce from scratch it’s very easy.

Sauté the aromatics in the same pan with extra virgin olive oil. This will take around 1 minute since the pan is already heated. Stir the milk (or heavy cream), season, and once it’s boiling, add the cornstarch to thicken the cream.

What To Serve With

This creamy herb chicken is a straightforward meal for a busy weeknight. Once you get the hang of making the sauce in the skillet, you can easily change the ingredients for other dinners. You can stir in Dijon for a creamy mustard chicken or deglaze with wine and mushrooms to make a creamy marsala.

If you prefer a lemon profile, you can use the same pan to make a quick garlic caper piccata or a simple lemon francese. The basic cooking steps are practically identical, so it saves a lot of time during the week.

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