This Creamy Chicken with Herbs is SO SIMPLE TO MAKE. You can cook, and have it plated and ready to eat in 15 minutes! It might sound too good to be true but I assure you, this recipe is so darn easy and delicious it’s almost magical!
This chicken recipe will no doubt become your go-to dish after a long and busy day when you’ll hope for a comforting, steaming meal. With no heavy cream and dairy-free options available, it’s only 300 calories per serve. For another quick, delicious option, check out our Garlic Butter Shrimp recipe. What else could you want?
What Sets This Creamy Chicken With Herbs Apart?
What makes my Creamy Chicken With Herbs better than any other recipe out there? It’s all about the perfect blend of simplicity and flavor. While some of my favorite dishes incorporate cream for a thick, velvety sauce like my Creamy Garlic Scallops and Creamy Chicken Francese, this recipe requires no cream, making it much lighter on the waistline. Can you actually believe that this Creamy Chicken is low carb and gluten-free with just under 5g of carbs per serve?
Despite having no cream, I still 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. Picture this: Juicy, tender chicken breasts, simmered in a flavorful and creamy herb sauce with a hint of garlic – HELLO easy weekday meal.
Creamy Chicken With Herbs: Key Ingredients
The secret to this Creamy Chicken With Herbs lies in its key ingredients. Each one plays a crucial role in creating a luscious, flavorful sauce and tender, juicy chicken. Let’s explore what makes this recipe stand out:
- Chicken Breasts: Choose high-quality chicken breasts and pound them to ½-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: Please see Recipe Card at the bottom for a full list of ingredients and measurements.
Additions And Substitutions
When it comes to Creamy Chicken With Herbs, simplicity and ease are the stars. Even if you don’t have every ingredient on hand, don’t stress—there are plenty of tasty alternatives that will ensure the flavors remain rich and satisfying:
- 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 Spinach: For a boost of greens, toss in a handful of fresh spinach during the last few minutes of cooking. The spinach wilts beautifully into the creamy sauce and adds a nutritious touch.
- Experiment with Mushrooms: Sauté some sliced mushrooms along with the garlic for an earthy flavor. Mushrooms add a lovely texture and depth to the dish without overpowering the main ingredients.
- 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.
Perfect Creamy Chicken With Herbs: Step-By-Step
Ready to create a delectable Creamy Chicken With Herbs? Follow these simple steps with images to guide you through the process. You’ll achieve a flavorful, creamy chicken dish with aromatic herbs, garlic, and a smooth sauce that’s sure to impress and satisfy.
- Coat Chicken Breasts: Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
- Cook Chicken Breasts: Heat oil in a large pan or skillet over medium-high heat. Cook chicken breasts until opaque and no longer pink inside. Transfer to a plate; set aside.
- Sauté Garlic and Herbs: In the same pan, heat another 2 teaspoons of olive oil. Sauté garlic, parsley, thyme, and rosemary for about 1 minute, until fragrant.
- Stir in Milk: Stir in milk (or cream) and mix well. Allow the sauce to blend with the sautéed herbs and garlic, infusing it with their flavors. Season with salt and pepper to taste.
- Thicken Sauce: Bring to a boil and add the cornstarch mixture to the center of the pan. Quickly stir until the sauce thickens slightly. Reduce heat and simmer gently for a minute to thicken the sauce more.
- Return Chicken: Return the chicken to the skillet, nestling it in the creamy herb sauce. Allow it to reheat and absorb the flavors. Sprinkle with extra herbs if desired for freshness. Serve immediately, ensuring each piece is coated in the luscious sauce.
And there you have it—your Creamy Chicken With Herbs is ready to be enjoyed! This dish is perfect for those busy weeknights when you crave something comforting and delicious. If you loved this recipe, be sure to check out some of my other favorites like the Creamy Dijon Chicken or the Easy Creamy Chicken Marsala. Alternatively, how about a Creamy Chicken Francese or Chicken Piccata? Each of these dishes brings a unique twist to your dinner table, making meal times a delightful experience. Happy cooking!
Recipe FAQ’s
You can use almond milk, coconut milk, or any other non-dairy milk alternative. These options keep the sauce creamy and cater to dietary preferences
Cook the chicken breasts until they are opaque and no longer pink inside. Using a meat thermometer, the internal temperature should reach 165°F (75°C)
Yes, this recipe is gluten-free as long as you use cornstarch and check that all other ingredients are gluten-free certified.
While the chicken itself can be frozen, the sauce may not hold up well to freezing due to the dairy content. It’s best enjoyed fresh or refrigerated for a few days.
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.