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Juicy, perfectly seared chicken in a rich, herb-infused cream sauce—ready in just 30 minutes. This Creamy Herb Chicken is your new go-to weeknight dinner for restaurant-quality flavor without the fuss.
Creamy Herb Chicken
You really can’t beat an easy chicken recipe for convenience or for crowd-pleasing ability. This flavorful, tasty dish is astonishingly good. Perhaps best of all, it’s ready in only thirty minutes!
Don’t forget to check out our recipe tips below, either!
Ingredient Notes
- Chicken Breasts: Cut them in half horizontally for even cooking. This also helps them stay juicy because they cook faster, reducing the risk of drying out.
- Garlic: Use freshly minced garlic for the best flavor. If your garlic turns bitter, it means it cooked too long or at too high a heat—just 30 seconds is enough.
- Italian Seasoning: This is a blend, so if you don’t have it, a quick DIY version is a mix of oregano, basil, rosemary, and thyme. Fresh is even better, but use less because it’s more potent.
- Sour Cream: This can curdle if added to a very hot sauce. To prevent this, let the sauce cool slightly or whisk the sour cream separately with a little of the warm sauce before adding it in.
- Cornstarch Slurry: Only use this if your sauce is too thin. Mix it well with cold water before adding, or you’ll get clumps. Also, add it slowly—it thickens quickly.
- Lemon Juice: Fresh is best, but if you’re using bottled, reduce the amount slightly since it’s more acidic and can overpower the sauce.
How to Make Creamy Herb Chicken
Prep the Chicken: Slice each chicken breast in half for even cooking. Season well and dredge in flour, shaking off the excess.
Sear the Chicken: Heat oil in a skillet over medium-high heat. Sear fillets 4-5 minutes per side until golden and cooked through. Set aside.
Make the Sauce: In the same skillet, sauté garlic, parsley, thyme, rosemary, and basil until fragrant (30-40 seconds).
Build the Creamy Sauce: Stir in half & half, sour cream, and lemon juice. Season to taste. Add cornstarch mixture if needed to thicken.
Combine and Serve: Return chicken to the skillet, spoon sauce over the top, and garnish with fresh parsley if desired.
Recipe Tips
- You can use small chicken breasts, but if you choose to do so, we recommend using 3-4 rather than 2.
- Use 1 ½ cups heavy cream instead of half & half/sour cream if need be. Let it bubble gently and reduce for up to ten minutes to thicken it up before adding the chicken. Alternatively, thicken it up with corn starch mixture.
- Want to use some bacon? Cook 6 strips of thick-cut bacon low and slow in the skillet. Then remove the bacon, saving the drippings. Wipe your pan clean and cook the chicken in the bacon drippings for extra flavor. Then roughly chop your crispy bacon and sprinkle it on top before serving.
Mistakes to Avoid
| Mistake | Why It’s a Problem | How to Fix It |
|---|---|---|
| Overcrowding the Pan | Prevents browning and makes the chicken steam | Use a larger skillet or cook in batches |
| Skipping the Sear | Misses out on deep flavor and crispy texture | Pat chicken dry and sear at high heat first |
| Using Cold Chicken | Causes uneven cooking and longer cook times | Let chicken sit at room temperature for 15-20 mins |
| Adding Cream Too Quickly | Can cause the sauce to break | Lower the heat before adding cream |
| Burning the Garlic | Turns the sauce bitter and ruins the flavor | Sauté garlic for just 30 seconds until fragrant |
| Not Reducing the Sauce | Leaves you with a thin, watery sauce | Let it simmer for a few minutes to thicken |
What to Serve with Creamy Herb Chicken
- Potatoes. Roasted Potatoes, Mashed Potatoes, Greek, Potato Wedges, Scalloped, Grilled, Skillet, whatever you like!
- Roasted Vegetables. We recommend Broccoli, Roasted Asparagus, Air Fryer Green Beans, or Carrots.
- Pasta. You can go for Buttered Noodles, Garlic Parmesan Pasta, Creamy Herb Pasta, Mushroom Ravioli.
- Or everybody’s favorite, Air Fryer Garlic Bread with Cheese!
Storage
- Any leftovers will keep in an airtight container in the fridge for up to three days. You could also freeze your leftovers for up to three months. Leftovers freeze surprisingly well!
- If you’re reheating from frozen, be sure to thaw overnight in the fridge. Then bake your leftovers in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
More Chicken Breast Recipes to Try!!!
- Hummus Crusted Chicken
- Oven Baked Chicken Breast
- Creamy Garlic Chicken Breasts
- Smothered Chicken
- Lemon Pepper Chicken
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! We will be happy to hear from you!
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Creamy Herb Chicken
Ingredients
For The Chicken
- 2 large boneless and skinless chicken breasts
- Salt and pepper, as needed
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 2 teaspoons Italian seasoning
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
For The Sauce
- 1 tablespoon olive oil
- 1 tablespoon minced garlic, about 4 cloves garlic
- 1 teaspoon fresh chopped parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1 1/2 cup half and half
- 3/4 cup sour cream
- 2 teaspoon lemon juice
- Salt and ground black pepper, to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water, until smooth ( use only if needed)
- Fresh Parsley, to garnish, optional
Instructions
Chicken
- Cut each chicken breast in half lengthwise to make 4 fillets. Season the fillets on both sides with salt, pepper, onion powder, garlic powder and Italian seasoning. Dredge in flour and shake off excess.
- Heat oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, or until no longer pink inside. Work in batches not to overcrowd the skillet. Transfer to a plate.
Sauce
- In the same skillet, heat 1 tablespoon olive oil, add the garlic together with parsley, thyme, rosemary and basil, and cook until fragrant, about 30-40 seconds.
- Stir in half & half, sour cream and lemon juice. Season with salt and pepper to your liking. Bring to a simmer, add the cornstarch mixture ( ONLY if NEEDED)) and stir until sauce has thickened slightly. Reduce the heat and simmer for 1-2 minutes.
- Return the chicken to the skillet. Garnish with fresh parsley if desired.
- Enjoy!
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was absolutely delicious! The chicken was so tender, and the creamy herb sauce had the perfect balance of flavors. My family kept going back for seconds!
So happy to hear that, Samantha! Nothing beats a rich, flavorful sauce. Thanks for trying it!