Name: Creamy Herb Chicken Recipe for Easy Dinner
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; Salt and black pepper, to taste; 2 tablespoons olive oil or butter; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; 1 teaspoon Dijon mustard; 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves); 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped); 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped); 1/2 cup grated Parmesan cheese (optional); Fresh chopped parsley, for garnish

I share a quick, flavorful dinner idea where tender, juicy chicken is seared and then bathed in a velvety herb-cream sauce—perfect for simple weeknight cooking.

Why I’ll Love This Recipe

I absolutely love how effortlessly this dinner comes together—sear the chicken, whisk up the creamy herb sauce, and dinner is ready in about 30 minutes. The sauce is rich yet bright with fresh or dried thyme, rosemary, and parsley, making each bite deeply satisfying. And I’m always drawn to meals that feel indulgent but still come together quickly.

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts
Salt and black pepper, to taste
2 tablespoons olive oil or butter

For the Sauce:

3 cloves garlic, minced
1 cup heavy cream
½ cup chicken broth
1 teaspoon Dijon mustard
1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped)
½ cup grated Parmesan cheese (optional, for extra richness)
Fresh chopped parsley, for garnish

Directions

Season the Chicken: Pat the chicken breasts dry, then season both sides generously with salt and black pepper for depth of flavor.
Cook the Chicken: In a hot skillet, heat olive oil or butter over medium-high. Once it’s hot, add the chicken and cook 6–7 minutes per side until golden and cooked through (internal temperature 165°F / 75°C). Then set the chicken aside.
Make the Sauce: Sauté minced garlic in the same skillet just until fragrant—about 30 seconds—being careful not to burn it. Pour in the chicken broth and scrape up the flavorful browned bits from the pan.
Add Cream and Herbs: Stir in heavy cream, Dijon mustard, thyme, rosemary, parsley, and the Parmesan (if using). Let the sauce simmer gently for 3–5 minutes until it thickens.
Combine Chicken and Sauce: Return the chicken to the skillet, coating it well with the creamy sauce, and heat everything together for another 2–3 minutes so the flavors meld.
Serve and Garnish: Sprinkle fresh parsley atop and serve hot—great over mashed potatoes, rice, or alongside steamed veggies.

Servings and Timing

Servings: This recipe serves 4 people (based on using 4 chicken breasts).
Timing: It takes about 30 minutes total: a few minutes to prep and brown the chicken, then a few more minutes for the creamy, herb-infused sauce to come together.

Variations

Sometimes swap in chicken thighs instead of breasts—they stay juicier and have richer flavor. Just increase cooking time to about 8–10 minutes per side depending on thickness.
For a lighter version, replace the heavy cream with half-and-half or whole milk mixed with a tablespoon of cornstarch for thickness.
For a dairy-free spin, use full-fat coconut milk, which still gives great creaminess and adds a subtle, tasty twist.

Storage/Reheating

Store leftovers in an airtight container in the fridge—they stay good for up to 3 days. Reheat gently on the stovetop over low heat or microwave in short bursts, stirring occasionally to preserve the creamy texture.

FAQs

How can I tell when the chicken is perfectly cooked without a thermometer?
Look for a golden-brown exterior and ensure that juices run clear when cutting into the thickest part. If it’s translucent or has pink juices, it needs more time.

Can I make this completely ahead of time?
Yes—you can fully cook both the chicken and sauce ahead of time, store them separately, then reheat the sauce gently and return the chicken just before serving to keep the textures fresh.

What’s a good side to serve this with?
I love it over mashed potatoes for the extra creaminess—it also pairs well with rice or a colorful mix of steamed or roasted vegetables for a well-rounded plate.

Is there a lighter version of the sauce that still tastes good?
Absolutely. Use half-and-half or whole milk thickened with a bit of cornstarch for a lower-fat alternative. Coconut milk works too—just keeps things creamy and adds depth.

Can I freeze leftovers?
I don’t recommend freezing because dairy-based sauces may separate when thawed. It’s best to enjoy this dish fresh within three days of cooking.

Conclusion

I find this creamy herb chicken recipe wonderfully comforting, flavorful, and time-efficient. It always hits the spot when I want something that feels special with minimal effort. I hope this article format matches your needs—just let me know if you’d like any tweaks or additions!