Creamy Herb Chicken is a comforting dish that brings together tender chicken breasts cooked in a rich, creamy sauce filled with fresh herbs. The sauce has a smooth texture with bursts of flavor from ingredients like garlic, thyme, and parsley, making each bite both satisfying and fresh. It’s the kind of meal that feels homemade and soothing without being complicated.
I love how this recipe comes together quickly, yet tastes like you’ve spent hours on it. The herbs brighten up the creaminess, so it never feels heavy, and that balance keeps me coming back to this dish again and again. When I make it, I usually sprinkle a bit extra fresh parsley on top—just because a little green always makes a meal look happier and more inviting.
My favorite way to serve Creamy Herb Chicken is with a side of roasted vegetables or garlic mashed potatoes to soak up all that gorgeous sauce. It’s also a great dish to bring to a casual dinner with friends because it feels cozy and a little fancy at the same time, but honestly, it’s perfect for any night you want something warm and delicious with minimal fuss.
Key Ingredients & Substitutions
Chicken breasts: Boneless and skinless works best for even cooking. If you prefer dark meat, thighs can be used but watch cooking time as they cook faster.
Mushrooms: Button or cremini mushrooms are great here. If you want, you can swap for portobello for a meatier texture.
Sun-dried tomatoes: These add a nice tang but are optional. If you don’t have them, a few cherry tomatoes or even roasted red peppers can add color and flavor.
Heavy cream: This makes the sauce rich and smooth. For a lighter option, use half-and-half or coconut milk, though texture and flavor will change slightly.
Fresh herbs: Rosemary, thyme, and parsley give the sauce a fresh feel. If you don’t have fresh, dried herbs work—just use less as they’re more concentrated.
Parmesan cheese: Adds a salty, nutty flavor and helps thicken the sauce. Pecorino Romano or Grana Padano are fine substitutes.
How Do I Make a Creamy Herb Sauce That’s Smooth and Flavorful?
Making a good creamy sauce means cooking slowly and layering flavors. Here’s how to do it:
- After cooking the chicken, use the same pan for the sauce—that leftover browned bits add deep flavor.
- Add butter first, then garlic and mushrooms; cooking mushrooms until tender and golden helps bring out their taste.
- Deglazing with chicken broth lifts those tasty bits off the pan bottom.
- Add cream, mustard, and herbs, then simmer gently to let the sauce thicken without curdling. Stir in Parmesan last for added richness and smoothness.
Keep the heat low during simmering and stir often. This step is key to prevent the cream from breaking and to blend all the flavors nicely.
Equipment You’ll Need
- Large skillet – perfect for browning chicken and making the sauce all in one pan.
- Sharp knife – for slicing mushrooms and chopping herbs cleanly.
- Cutting board – keeps your workspace tidy while prepping ingredients.
- Wooden spoon or silicone spatula – great for stirring the sauce without scratching your pan.
- Measuring cups and spoons – help you add the cream, broth, and herbs accurately.
Flavor Variations & Add-Ins
- Swap chicken breasts for turkey cutlets for a leaner option with similar cook time.
- Add spinach or kale near the end of cooking for a boost of color and nutrients.
- Use goat cheese instead of Parmesan for a tangy twist in the sauce.
- Include a pinch of red pepper flakes if you like a little heat with your creamy herbs.
Creamy Herb Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 8 oz (about 225g) mushrooms, sliced
- 1/2 cup sun-dried tomatoes, chopped (optional)
- 1 cup heavy cream
- 1/2 cup chicken broth
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh rosemary, chopped (plus sprigs for garnish)
- 1 tablespoon fresh thyme leaves
- 2 tablespoons fresh parsley, chopped
- 1/4 cup grated Parmesan cheese
- 1 tablespoon butter
How Much Time Will You Need?
This dish takes about 30 minutes total. You’ll spend 10 minutes preparing ingredients, 12 minutes cooking the chicken and mushrooms, and about 8 minutes simmering the creamy herb sauce with the chicken to blend all the flavors.
Step-by-Step Instructions:
1. Season and Cook the Chicken:
Sprinkle salt and pepper generously over both sides of the chicken breasts. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5-6 minutes each side until golden and fully cooked. Remove the chicken and set aside.
2. Cook Garlic, Mushrooms, and Sun-Dried Tomatoes:
In the same skillet, melt the butter. Add minced garlic and sliced mushrooms. Cook for about 5 minutes until mushrooms soften and brown slightly. Stir in sun-dried tomatoes if using, cooking for another 1-2 minutes.
3. Make the Creamy Herb Sauce:
Pour chicken broth into the skillet to deglaze, scraping up browned bits on the pan’s bottom. Stir in heavy cream, Dijon mustard, chopped rosemary, thyme, and parsley. Bring to a gentle simmer.
4. Add Parmesan and Combine:
Stir in Parmesan cheese and cook for 3-4 minutes until the sauce thickens. Return the cooked chicken breasts to the skillet, spoon sauce over them, and simmer together for 3-5 minutes to blend flavors.
5. Serve and Garnish:
Garnish with fresh rosemary sprigs and extra chopped parsley if you like. Serve your creamy herb chicken hot alongside mashed potatoes, rice, or steamed veggies.
Can I Use Frozen Chicken for This Recipe?
Yes! Just make sure the chicken breasts are fully thawed before cooking. Thaw them in the fridge overnight or use the cold water method for faster thawing. Pat them dry to avoid excess moisture in the pan.
Can I Make This Dish Ahead of Time?
Absolutely! You can cook the chicken and prepare the sauce up to a day in advance. Store separately in airtight containers in the fridge and reheat gently on the stove, adding a splash of broth or cream if the sauce thickens too much.
What Can I Substitute for Heavy Cream?
If you want a lighter sauce, use half-and-half or whole milk with a tablespoon of flour to help thicken. Coconut milk is a dairy-free option, though it will add a subtle coconut flavor.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to ensure even warming and prevent the sauce from separating.