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Fast and easy creamy herb chicken takes only 30 minutes to make. This is a delicious recipe that’s low on the calories and is creamy but without the heavy cream!
Hey there! This is Richa from My Food Story and this creamy herb chicken is rocking dinner times right now!
Because can you ever go wrong with juicy chicken breasts and a luscious creamy herb sauce that takes under 30 minutes to make? I didn’t think so.
This has become such a favourite with everybody already. Because that sauce is so lickable. I mean I go at it with a spoon once everyone’s finished and I’ve come very very close to licking the pan. Don’t judge me till you’ve tasted it.
This creamy herb chicken is a one pan dish. It starts with browning chicken breasts that are seasoned with garlic, oregano, salt and pepper. You quickly sear the chicken on both sides till its a nice golden brown and almost cooked through. Once the chicken is cooked, remove it from the pan and saute garlic and herbs. The sauce can be thickened with either cornstarch or all purpose flour and is flavoured with dried oregano and fresh basil. That combination of herbs is so perfect! But if you wanted to switch things up, you could always do rosemary and thyme or even tarragon. I love love love herb sauces! They have so much flavour with so few ingredients.
I love using chicken breasts here because they cook super fast, and if cooked well, can still remain juicy. But if you prefer, chicken thighs would be great too. The cooking time will be slightly longer though.
Trust me, this creamy herb chicken will become an all time dinner favorite. And you’ll never need more than 30 minutes to make it! Serve it with herb rice or mashed potatoes or even a side of buttery vegetables – either way this will be a hit!
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Easy Creamy Herb Chicken
For the Chicken
- Rub garlic, oregano, salt and pepper all over the chicken breasts and set aside for ten minutes.
- Heat butter and olive oil in a cast iron skillet, and add the chicken to the pan. Cook for 4-5 minutes on each side or till cooked through and no longer pink based on the size of the breasts. Once the chicken is cooked, transfer it to a plate and cover loosely with foil.
- In the same pan, heat the remaining butter and olive oil for the sauce and add the garlic. Saute the garlic for a minute till fragrant and add the flour. Cook the flour for a minute and slowly start whisking in the milk till the sauce thickens.
- Simmer the sauce for 2-3 minutes and add the oregano, basil, salt and pepper. Stir everything together and add the chicken breasts back to the pan. Simmer the chicken in the sauce for 2 minutes and turn off the flame. Serve hot.
Nutrition information is automatically calculated, so should only be used as an approximation.
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