Name: Skillet Chicken with Creamy Herb Sauce Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 4 boneless, skinless chicken breasts (or thighs if preferred); 2 tablespoons olive oil; 2 tablespoons butter; Salt and freshly ground black pepper, to taste; 4 cloves garlic, minced; 1 cup chicken broth; 1 cup heavy cream (or half-and-half for a lighter version); 1 teaspoon Dijon mustard (optional); 1 teaspoon dried thyme (or 1 tablespoon fresh thyme); 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped); ½ teaspoon onion powder; ¼ teaspoon paprika; ½ teaspoon cornstarch (optional, for thickening); 2 tablespoons chopped parsley (for garnish); Lemon wedges, for serving (optional)

Description

This comforting chicken recipe combines juicy, golden-seared chicken with a velvety, herb-infused cream sauce that’s simple yet elegant. It’s perfect for cozy weeknight dinners or when you want to impress guests with minimal effort. Every bite bursts with the earthy aroma of herbs and garlic, balanced by a rich, creamy texture that makes this dish truly unforgettable.

Ingredients

Scale

4 boneless, skinless chicken breasts (or thighs if preferred)
2 tablespoons olive oil
2 tablespoons butter
Salt and freshly ground black pepper, to taste
4 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream (or half-and-half for a lighter version)
1 teaspoon Dijon mustard (optional)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped)
½ teaspoon onion powder
¼ teaspoon paprika
½ teaspoon cornstarch (optional, for thickening)
2 tablespoons chopped parsley (for garnish)
Lemon wedges, for serving (optional)

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Instructions

Pat the chicken dry with paper towels and season both sides with salt, pepper, and paprika.
Heat olive oil and butter in a large skillet over medium-high heat until hot and shimmering.
Add the chicken and sear for 5–6 minutes on each side until golden and cooked through (165°F / 74°C internal temperature). Remove the chicken and set aside.
Lower the heat to medium, then add minced garlic. Sauté for 30 seconds until fragrant, being careful not to burn it.
Pour in chicken broth and scrape up the browned bits from the bottom of the skillet to deglaze the pan.
Stir in heavy cream and Dijon mustard, then add thyme, rosemary, onion powder, and a pinch of salt and pepper.
Let the sauce simmer gently for 3–4 minutes until it starts to thicken. If you prefer a thicker sauce, dissolve cornstarch in one tablespoon of water and whisk it into the sauce.
Return the chicken to the skillet, spooning the sauce over each piece. Simmer for another 3–5 minutes so the chicken absorbs the flavors.
Garnish with chopped parsley and, if desired, a squeeze of lemon juice for brightness.
Serve hot with mashed potatoes, rice, or steamed vegetables.

Notes

For best flavor, use fresh herbs whenever possible.
You can substitute chicken thighs for a juicier result—just adjust the cooking time.
If the sauce becomes too thick, thin it with a splash of chicken broth or milk.
To make it dairy-free, use coconut cream and plant-based butter.
Store leftovers in an airtight container for up to 3 days and reheat gently on the stove.

Prep Time: 10 minutes
Cook Time: 25 minutes