There are some meals that just wrap you in a hug, and for me, this Creamy Garlic Herb Chicken is one of them. It’s the kind of dinner we turn to on a drizzly Tuesday when we need a lift, or on a Saturday night when we want something that feels a bit special without spending hours in the kitchen. This is my go-to recipe when I need something quick but impressive. The magic lies in its simplicity and the depth of flavour you can achieve in one pan, with tender chicken bathed in a rich, velvety sauce that’s singing with garlic and fragrant herbs.

What makes this dish a constant in our rotation is the sauce. It’s not just creamy; it has layers of flavour built from the very start. We begin by searing the chicken to create a golden-brown crust, leaving behind delicious caramelised bits in the pan. These little bits, known as ‘fond’, are the secret foundation for an incredible sauce. When we deglaze the pan and build the creamy sauce on top of that, it picks up all that savoury chicken essence. The result is a profoundly flavourful sauce that clings beautifully to every piece of chicken and whatever you choose to serve alongside it.

This is a recipe for anyone who appreciates a hearty, flavourful meal that comes together in about 30 minutes. It works beautifully for a family dinner – my kids always ask for extra sauce for their potatoes – but it’s also sophisticated enough to serve when you have friends over. It’s a versatile dish that truly delivers on its promise of a delicious, satisfying meal.

Recipe Overview

This Creamy Garlic Herb Chicken recipe features pan-seared chicken breasts simmered in a luscious garlic and herb cream sauce. The flavour is rich and savoury, with a prominent garlic backbone, earthy notes from thyme and rosemary, and a final flourish of freshness from parsley. After testing this a few times, I found that using a combination of dried herbs in the sauce for depth and fresh herbs at the end for brightness gives the most balanced and aromatic result.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Creamy Garlic Herb Chicken Recipe

• Genuinely Rich Flavour: The taste is wonderfully complex. You get the savoury, golden chicken, the pungent warmth of freshly minced garlic, the woody notes of thyme and rosemary, all brought together by a silky double cream sauce made extra savoury with a hint of salty Parmesan cheese.
• Ready in Under 30 Minutes: From prepping the chicken to serving, this entire meal is on the table in about half an hour, making it an ideal choice for busy weeknights when you still want a proper home-cooked meal.
• A Truly Flexible Recipe: This recipe is a fantastic starting point. You can easily add a large handful of fresh spinach at the end until it wilts, or sauté some sliced mushrooms after the chicken comes out of the pan. A splash of dry white wine to deglaze the pan before the stock also adds a lovely acidity.
• Great for a Cosy Night In: While it’s straightforward enough for a weeknight, this dish feels special. It’s ideal when you want a restaurant-quality meal at home, perhaps for a date night or a quiet weekend dinner.
• Family Tested and Approved: This is one of those dinners that always gets compliments in my house. There are never any leftovers, and the request for “more sauce, please!” is a constant. If you love one-pan meals like this, my Creamy Chicken And Rice Recipe One Pot Meal is another one that everyone seems to love.

Creamy Garlic Herb Chicken Recipe

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, high-quality ingredients to let the flavours shine. When it comes to the Parmesan, I always recommend buying a block of authentic Parmigiano-Reggiano and grating it yourself. The pre-grated versions often contain anti-caking agents that can prevent the sauce from becoming perfectly smooth.

• 4 medium chicken breasts (about 600g total), sliced in half horizontally to create thinner cutlets
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 4-5 cloves garlic, finely minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 120ml good-quality chicken stock
• 250ml double cream
• 50g Parmesan cheese, freshly grated
• 2 tbsp fresh parsley, finely chopped
• 1/2 tsp salt, or to taste
• 1/4 tsp black pepper, freshly ground

Marcus’s Tip: Don’t be shy with the garlic! The recipe calls for 4-5 cloves, but I often use a whole head if I’m feeling it. The cream mellows the flavour, so it becomes aromatic and sweet rather than sharp.

How to Make Creamy Garlic Herb Chicken Recipe

The process for this garlic herb chicken is all about building flavour in one pan. We’ll sear the chicken first, use the pan drippings to create a flavourful base, and then gently simmer everything together until it’s perfect.

1. Prepare the Chicken: Pat the chicken cutlets dry with a paper towel. This is crucial for getting a good sear. Season both sides generously with the salt and black pepper.
2. Sear the Chicken: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once shimmering, add the chicken cutlets in a single layer (work in batches if necessary to avoid overcrowding). Cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
3. Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same pan. Once it has melted, add the minced garlic and cook for about 1 minute, stirring constantly until fragrant. Be careful not to let it burn, as it will become bitter.
4. Build the Sauce Base: Sprinkle the dried thyme and rosemary into the pan and stir for another 30 seconds to toast the herbs. Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up all the delicious browned bits from the bottom. I find this step is absolutely essential for a deep, savoury sauce.
5. Make it Creamy: Let the stock simmer for 2-3 minutes to reduce slightly. Lower the heat and pour in the double cream, stirring to combine. Bring the sauce to a gentle simmer (do not boil) and let it cook for 3-4 minutes, until it begins to thicken.
6. Add the Cheese: Remove the pan from the heat and stir in the freshly grated Parmesan cheese until it has completely melted and the sauce is smooth. This is also the point where I taste the sauce and adjust seasoning if needed.
7. Bring it All Together: Return the seared chicken and any accumulated juices from the plate back into the pan with the sauce. Spoon some of the sauce over the chicken.
8. Final Simmer and Serve: Place the pan back over a low heat and let everything simmer gently for another 1-2 minutes, just to heat the chicken through. Garnish with the freshly chopped parsley and serve immediately.

Tips From My Kitchen

• Temperature is Key: To prevent the garlic from burning, make sure you lower the heat before adding it to the pan. A gentle sizzle is what you’re looking for, not an aggressive fry. This coaxes out its sweet, aromatic flavour.
• The Resting Step: I learned that letting the cooked chicken rest on a plate while you make the sauce is more than just a holding step. It allows the juices to redistribute, ensuring the chicken stays incredibly tender and moist when you add it back to the sauce.
• Prep Ahead for Ease: You can prepare parts of this dish in advance. The chicken can be sliced and seasoned, and the garlic and parsley can be chopped hours ahead of time. Store them in separate airtight containers in the fridge until you’re ready to cook.
• Storing Leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan over low heat, adding a splash of milk or stock to loosen the sauce if it has thickened too much.

Delicious Variations to Try

One of the best things about this creamy chicken recipe is how easily you can adapt it. Here are a few variations we enjoy at home:

• A Bit of a Kick: Add 1/4 to 1/2 teaspoon of red pepper flakes along with the garlic for a gentle, warming heat that cuts through the richness of the cream.
• Add Some Greens: Stir in a couple of large handfuls of fresh spinach into the sauce just before you add the chicken back in. Let it wilt for a minute or two. Sun-dried tomatoes also add a lovely tangy-sweet element.
• Try a Different Protein: This sauce works wonderfully with other proteins. Try it with pan-seared pork medallions, juicy prawns, or even firm white fish fillets like cod or haddock. Just adjust the cooking time accordingly.

What to Serve With Creamy Garlic Herb Chicken

You need something to soak up every last drop of that magnificent sauce. It’s a key part of the experience! If you’re looking for a dessert to follow this meal, our Lemon Crumb Bars provide a lovely zesty contrast.

• Creamy Mashed Potatoes: The classic pairing. The fluffy potatoes are the perfect vehicle for the rich, savoury sauce.
• Crusty Bread: A simple baguette or sourdough, warmed in the oven, is essential for mopping up the pan.
• Steamed or Roasted Vegetables: Tenderstem broccoli, green beans, or asparagus provide a fresh, vibrant contrast to the creamy dish. For a heartier side, you could even serve it with something like our Stuffed Bell Peppers.
• Wine Pairing: A crisp, unoaked Chardonnay or a Sauvignon Blanc complements the creamy sauce beautifully. For red wine lovers, a light-bodied Pinot Noir works well too.

Frequently Asked Questions

Creamy Garlic Herb Chicken

A quick and delicious one-pan meal featuring tender, pan-seared chicken cutlets smothered in a rich, velvety garlic and herb cream sauce. Perfect for a satisfying weeknight dinner.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 590

Ingredients Method Notes

Ingredients

  

• 4 medium chicken breasts about 600g total, sliced in half horizontally to create thinner cutlets
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 4-5 cloves garlic finely minced
• 1 tsp dried thyme
• 1/2 tsp dried rosemary crushed
• 120 ml good-quality chicken stock
• 250 ml double cream
• 50 g Parmesan cheese freshly grated
• 2 tbsp fresh parsley finely chopped
• 1/2 tsp salt or to taste
• 1/4 tsp black pepper freshly ground

Method

 

1. Prepare the Chicken: Pat the chicken cutlets dry with a paper towel. This is crucial for getting a good sear. Season both sides generously with the salt and black pepper.
2. Sear the Chicken: Heat the olive oil in a large frying pan or skillet over a medium-high heat. Once shimmering, add the chicken cutlets in a single layer (work in batches if necessary to avoid overcrowding). Cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken from the pan and set it aside on a plate.
3. Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same pan. Once it has melted, add the minced garlic and cook for about 1 minute, stirring constantly until fragrant. Be careful not to let it burn, as it will become bitter.
4. Build the Sauce Base: Sprinkle the dried thyme and rosemary into the pan and stir for another 30 seconds to toast the herbs. Pour in the chicken stock to deglaze the pan. Use a wooden spoon to scrape up all the delicious browned bits from the bottom. I find this step is absolutely essential for a deep, savoury sauce.
5. Make it Creamy: Let the stock simmer for 2-3 minutes to reduce slightly. Lower the heat and pour in the double cream, stirring to combine. Bring the sauce to a gentle simmer (do not boil) and let it cook for 3-4 minutes, until it begins to thicken.
6. Add the Cheese: Remove the pan from the heat and stir in the freshly grated Parmesan cheese until it has completely melted and the sauce is smooth. This is also the point where I taste the sauce and adjust seasoning if needed.
7. Bring it All Together: Return the seared chicken and any accumulated juices from the plate back into the pan with the sauce. Spoon some of the sauce over the chicken.
8. Final Simmer and Serve: Place the pan back over a low heat and let everything simmer gently for another 1-2 minutes, just to heat the chicken through. Garnish with the freshly chopped parsley and serve immediately.

Notes

Serve this chicken over pasta, rice, or with mashed potatoes to soak up the delicious sauce. It also pairs well with steamed asparagus or green beans.

I really hope you give this Creamy Garlic Herb Chicken recipe a try. It’s a dish filled with warmth and flavour that has brought a lot of joy to our dinner table, and I hope it does the same for yours. It’s a testament to how a few simple ingredients, cooked with a bit of care, can create something truly special. Let me know how it turns out for you in the comments below – I always love hearing from you! Happy cooking.