Creamy Chicken and Herb Skillet Recipe


  • 1.5 lbs boneless, skinless chicken breasts (thinly sliced or pounded for even cooking)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 tablespoon butter
  • 1 small shallot, minced (or 1/4 cup chopped onion)
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 2-3 tablespoons fresh herbs, chopped (choose from tarragon, basil, parsley, chives, thyme, or a combination)
  • 1 tablespoon lemon juice (optional, for extra brightness)


  • Prep the chicken: Evenly season the chicken breasts with salt, pepper, garlic powder, and onion powder. If they’re thick, slice them horizontally or pound them to an even thickness for faster, more consistent cooking
  • Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side, or until golden brown and cooked through. Remove the chicken from the pan and set aside on a plate.
  • Build the sauce: Melt the butter in the same skillet over medium heat. Add the minced shallot (or onion) and sauté for 1-2 minutes, or until softened and fragrant.
  • Deglaze (optional): For extra richness, add a splash of white wine to the pan and let it simmer for a minute to deglaze, scraping up any browned bits.
  • Add liquids: Pour in the chicken broth and heavy cream. Simmer gently for 4-5 minutes, or until the sauce begins to thicken slightly. Stir occasionally.
  • Flavor boost: Stir in the chopped fresh herbs and lemon juice (if using). Taste and adjust seasoning with additional salt and pepper if needed.
  • Finish the dish: Return the cooked chicken to the skillet and nestle it into the creamy sauce. Simmer for a minute or two more, just to warm the chicken through and allow the flavors to combine.
  • Serve and enjoy: Serve immediately over your favorite sides: rice, pasta, mashed potatoes, or with a crusty bread for dipping. Garnish with additional fresh herbs if desired.


  • Don’t overcrowd the pan: Work in batches if needed to ensure even browning of the chicken.
  • Herb variations: Explore different herb combinations and find your favorites!
  • Add-ins: Consider adding sliced mushrooms or a handful of baby spinach along with the shallots for extra flavor and nutrition.
  • Cream substitutions: For a lighter sauce, use half-and-half, or a mixture of milk and a tablespoon of cornstarch for thickening.


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