Creamy Herb Chicken

Why you’ll love it

In under 30 minutes this chicken with a creamy herb sauce is on the table. You can make this dish year-round, but it especially shines during the summer for easy entertaining or a family meal. Fresh thyme, rosemary, and sage are the stars of the simple sauce.

If you’ve got fresh herbs from the garden, this is the ideal way to use them. I’ve been making this tender, creamy chicken recipe for a good while now, and everyone is always delighted with the ridiculously tasty sauce!

What you’ll need

• Chicken – we’re using two boneless skinless chicken breasts cut it half lengthwise so they cook faster and more evenly
• Garlic powder – along with salt & pepper, this seasons the cutlets directly for infusing plenty of flavor
• Flour – for dredging and getting a nice crust on the chicken
• Olive oil and butter – for sautéing
• Dijon mustard – a smidgen of this gives the sauce a pop of savory flavor and dimension. It doesn’t make it taste mustard-y!
• White wine – I recommend a dry white wine like sauvignon blanc or pinot grigio for an elegant touch
• Poultry mix – it’s a standard mix of sage, thyme, and rosemary that perfectly complements chicken. Find it in the fresh herbs section of the grocery store. It’s typically refrigerated.
• Heavy cream – what makes the sauce silky and irresistible

How to make creamy herb chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

Cut the chicken to make four thinner cutlets, and season them with salt & pepper and garlic powder. Dredge in flour. Pan fry until golden, then set aside. Add the wine and Dijon to the skillet, stir, and let it reduce.

Stir in the cream and finely chopped fresh herbs. Return the chicken to the pan, and let it simmer until the chicken is fully cooked and the sauce thickens up a bit. Season with extra salt & pepper if needed, and garnish with fresh parsley if desired.

Substitutions and variations

• I don’t recommend subbing the heavy cream for a lower fat alternative. The sauce will be thinner, not taste as rich, and be more prone to curdling.
• I like the classic poultry mix, but you can definitely get more creative with the herbs if you want. If you’ve got other fresh garden herbs, feel free to use them!
• I haven’t made this recipe with dried herbs, but you could definitely use a dried herb blend (try Italian seasoning or Herbs de Provence) or individual dried herbs. Just be sure to start with small amounts, taste, and go from there since some herbs taste more concentrated when dried.