This Creamy Herbed Chicken is the kind of cozy, flavor-packed dinner that feels special but comes together with everyday ingredients. Juicy chicken and a silky herb sauce make this a weeknight winner you’ll want on repeat!
Table of Contents
What is Creamy Herbed Chicken?
Creamy chicken with herbs is a stovetop skillet dish where seasoned chicken is seared until golden and then finished in a rich, velvety sauce infused with garlic, herbs, and a touch of citrus. The result is tender meat coated in a smooth sauce that clings to every bite, creating a comforting meal that feels both hearty and fresh at the same time.
What makes this dish stand out is the balance of flavors. The herbs add warmth and depth, the lemon brightens everything up, and the creamy base pulls it all together into something that tastes like it took hours to make, even though it doesn’t. It’s the perfect combination of easy technique and impressive results!
Ingredients You’ll Need
Chicken
- Chicken – We prefer to use boneless, skinless chicken breast for this recipe because they soak up the flavors of the other ingredients perfectly.
- Seasonings – Dried oregano, garlic powder, salt, and black pepper are used to coat the chicken.
- Oil – We love the bold flavor of olive oil, but avocado oil also works well to help sear the chicken and prevent it from sticking to the pan.
Creamy Sauce
- Garlic Cloves – Fresh, whole cloves work best.
- Herbs and Seasonings – Paprika, fresh parsley, dried rosemary, dried oregano, and fresh rosemary create layers of herbaceous flavor!
- Milk – We recommend using whole milk, but two percent will also work. We do not recommend using skim milk, because it won’t yield the thick, creamy consistency we’re looking to achieve.
- Cornstarch and Water – Mixed together, these form a sort of slurry that thickens the sauce.
- Lemons – Use fresh lemon juice and lemon zest to lighten up some of the heaviness of the fats and add a bright taste.
- Parmesan Cheese – Use a block of fresh Parmesan, and grate it yourself for the perfect finished touch!
Flavor-Boosting Tip: Use the freshest herbs you can find for the best-tasting chicken!
How to Make Creamy Herbed Chicken
- Season the Chicken. Sprinkle both sides of the chicken with the oregano, garlic, salt, and pepper.
- Sear. Heat the oil in a large skillet over medium heat, and cook both sides of the chicken just until they’re lightly browned. Remove the meat from the pan, and set it aside on a plate.
- Sauté. Add more oil to the skillet along with the paprika, garlic, oregano, rosemary, and parsley. Sauté just until fragrant, stirring continuously. Add the milk, and stir to combine.
- Thicken. In a small bowl, whisk the cornstarch and water until smooth. Then, stir it into the sauce along with the lemon juice and lemon zest.
- Continue to Cook. Add the chicken back to the skillet, and spoon the sauce on top, covering it completely. Let the mixture simmer until the chicken is cooked all the way through. You’ll know it’s ready when the chicken feels firm, the juices run clear, and the internal temperature has reached safe doneness.
- Garnish. Let the chicken rest briefly to keep it moist. Then, sprinkle Parmesan and rosemary on top and serve.
Variations on Creamy Garlic Herb Chicken
- Spinach – Stir in fresh spinach near the end for extra color and nutrients. It wilts quickly and blends perfectly with the creamy sauce.
- Chicken Thighs – Boneless thighs stay juicy and delicious in the sauce.
- Dairy-Free – Substitute a plant-based cream or unsweetened dairy-free milk and skip the Parmesan for a lactose-free version.
- Mushrooms – Sauté sliced mushrooms before adding the sauce for earthy flavor and extra heartiness. They pair beautifully with the herbs and garlic!
- Spices – Add crushed red pepper flakes for a little kick of heat.
- Pasta – Toss cooked pasta directly into the sauce for an even heartier meal.
- Herbs – Swap in thyme, Italian seasoning, or basil, depending on what you have available.
- Sauce Thickness – If you prefer a thinner sauce, add a little bit more milk or a splash of chicken broth. For a thicker sauce, allow it to simmer longer or add extra Parmesan cheese.
Can I Store Leftovers?
The sauce may thicken slightly as it sits, but it reheats well with a splash of milk to loosen it back up. This dish can also be made ahead and gently reheated before serving.
Store leftovers in the refrigerator for up to 4 days in an airtight container.
Freeze for up to 2 months, though the sauce texture may change slightly when thawed. Reheat it slowly while stirring to bring it back together.
Common Questions about Creamy Herb Chicken
Yes! This recipe uses milk instead of heavy cream, and the cornstarch helps create a creamy texture without needing extra fat.
Keep the heat at medium or medium-low and avoid boiling the sauce aggressively. Stirring frequently also helps maintain a smooth texture. If your sauce does break, remove the chicken and whisk in some warm milk to try to bring it back together.
Yes! You can cook it in advance and gently reheat it with a splash of milk to restore the creamy consistency.
So many sides pair well with this dish! Try rice, pasta, mashed potatoes, roasted vegetables, or crusty bread for soaking up the sauce.
More Chicken Recipes
If you love chicken dinners that are both easy and satisfying, you’re going to want to make these recipes that are packed with flavor and perfect for busy nights!
Garlic Parmesan Chicken Drumsticks with Potatoes
Baked Chicken Breasts with Feta
Creamy Herbed Chicken
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Ingredients
- 2 chicken breasts sliced in half and pounded thin
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- Salt to taste
- Black pepper to taste
For the sauce
- 2 garlic cloves grated
- 1 teaspoon paprika
- 2 tablespoons fresh parsley chopped
- 1 teaspoon dried rosemary
- 1/2 teaspoon oregano
- 1 1/2 cup milk of choice
- 2 teaspoons cornstarch
- 1 tablespoon water
- Fresh rosemary for garnish
- 2 tablespoons olive oil
- 2 tablespoons Parmesan cheese
- 1 tablespoon fresh lemon juice
- 2 teaspoons lemon zest
Instructions
- Sprinkle both sides of the chicken with oregano, garlic powder, salt and pepper.2 chicken breasts, 1 teaspoon oregano, 1 teaspoon garlic powder, Salt to taste, Black pepper to taste
- In a large skillet on medium-high heat, add olive oil.2 tablespoons olive oil
- Cook chicken on both sides, just until browned. Remove from the pan.
- Return the pan to the stove and set it on medium heat. Add 1 tablespoon olive oil, paprika, garlic, oregano, rosemary, and parsley. Stir for 1 minute or until garlic is fragrant.2 garlic cloves, 1 teaspoon paprika, 1 teaspoon dried rosemary, 1/2 teaspoon oregano, 2 tablespoons fresh parsley
- Add milk and turn the heat to medium-low.1 1/2 cup milk of choice
- In a small bowl combine cornstarch and water. Add to the sauce.2 teaspoons cornstarch, 1 tablespoon water
- Add lemon juice and zest.1 tablespoon fresh lemon juice, 2 teaspoons lemon zest
- Return the chicken back to the pan. Make sure it is covered in the sauce.
- Cook for 10-12 minutes or until chicken is cooked through.
- Sprinkle with as much or as little Parmesan cheese as you like and garnish with fresh rosemary.2 tablespoons Parmesan cheese, Fresh rosemary
- Store in an airtight container in the fridge for 3-4 days.
Video
Equipment
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I used cream instead of milk and added mushrooms and shredded silver beet and served over noodles. very nice
We’re so glad you were able to make it work for you, Faye! Thank you for trying it out and taking the time to leave a review. 😊
Xo,
Alia & Radwa
Wasn’t creamy. Chicken tasted great but the sauce was disappointing.
I would give 5 stars if the recipe turned out creamy but I believe the recipe called for very little starch. When you watch the video is appears they added a lot more than what is written.
You can definitely adjust the ingredients to suit your preferences!
Xo,
Alia & Radwa
What kind of milk did you use? Do you use half and half or heavy whipping cream or something else ?
We typically use whole milk!
Xo,
Alia and Radwa
This was a delicious, fast evening meal! I added 2 cups of sliced baby bella mushrooms to the skillet with the garlic and herbs.
Made this the other night for dinner over some pasta and it was delicious! Super easy and quick to make. Fantastic for a work night dinner.
Made this recipe, and my family loved it! I used cream for the “milk” and served it over potato gnocchi. So delicious and so easy!
Sounds amazing! Love that you served this over gnocchi! xo, Alia & Radwa
Made this for dinner last night, served it over sticky rice with a side of broccoli. It was SO good that we are having it again tonight! Easy, healthy dinner( if you use low fat milk, which I did) that tasted like I worked all day at it!
Love that you are having it again! Thanks for giving it a try! xo- Alia & Radwa