This Creamy Garlic Herb Chicken is one of the best chicken recipes! It so quick (ready in 25 minutes) and it really is just so easy to make! No marinating, no lengthy bake time, no waiting for a grill to preheat, just pan sear it in a skillet and finish it off that rich and creamy garlic herb sauce. This is how you do easy weeknight chicken dinners!
Easy Chicken Recipes
You can never have too many easy chicken recipes right? I’ve quickly lost count of how many I’ve shared on here because chicken is my go-to choice of protein and I prepare it for dinner probably 3 or more times per week.
It’s packed with protein, it has a mild flavor so the ways you can season it and cook with it are endless, it’s very lean, and it’s filling. My sister and I were actually talking about our top 5 foods we can’t live without and chicken would easily be one of mine.
Pan Seared Chicken
What’s your go-to method for cooking chicken? In the summer mine is usually grilling but until it warms up outside I’m all about that pan seared chicken. Also when I’m in a hurry to get dinner on the table I love this easy method.
So how do you pan sear chicken? It’s so easy! Here’s the process I like to use:
- Evenly pound the chicken breasts out to an even thickness using the flat side of meat mallet. Or alternately butterfly and halve 12 oz chicken breasts (cut right through their thickness into 2 portions).
- Preheat a large heavy bottom skillet over medium-high heat.
- Season both sides of the chicken with salt and pepper.
- Drizzle just enough olive oil into the preheated skillet (I’ve found 1 1/2 Tbsp works perfect for me).
- Add chicken breasts in an even layer then let cook, undisturbed until golden brown on bottom, about 6 – 7 minutes.
- I also like to cover the skillet with a splatter screen right after I add the chicken, it reduces the splattery oily mess.
- Flip the chicken and cook one the second side until chicken registers 165 in center, about 5 – 7 minutes (I highly recommend using an instant read thermometer, overcooked chicken breasts will be dry and tough).
- Then transfer to a plate, tent with foil and let rest a few minutes before serving so the juices can redistribute.
In my opinion this really is one of the best ways to cook chicken breasts because you get that nice golden brown exterior, plus it’s a good method to be able to attend them closely so they don’t overcook. And I love those tasty browned bits that I left behind from the chicken at the bottom of the pan, they add so much flavor to sauce, glazes, soups etc.
I like to pair this chicken with pasta for that extra sauce. Linguine, orzo, or angel hair are all good options – and feel free to add a little browned butter and parmesan too!
Then good veggie options are steamed asparagus or broccoli. I’m pretty boring and basic when it comes to sides for weeknight meals.
This chicken was inspired by one of my most popular recipes – Chicken with Garlic Herb Butter Sauce. This one is a similar idea in flavor but it has a rich creaminess thanks to a roux, milk, and just enough cream cheese.
I’ve already made this 3 times over the past few weeks and plan to make it many more!
I love that this is a recipe everyone in my family loves! Kids will likely finish it off without asking that question that’s always on repeat – “how many more bites do I have to eat?” Pour some of the sauce over their asparagus and they might finish it off without a single complaint :).
More of Chicken Recipes to Try
- Avocado Caprese Skillet Chicken
- Chicken with Spinach Artichoke Sauce
- Chicken with Mustard Cream Sauce
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Creamy Garlic Herb Chicken
- 4 (6 oz) boneless skinless chicken breasts,
- Salt and freshly ground black pepper
- 1 1/2 Tbsp olive oil
- 1 Tbsp butter
- 1 Tbsp minced fresh garlic (3 cloves)
- 2 tsp all-purpose flour
- 1 cup milk (anything but skim)
- 4 oz. cream cheese, diced into small cubes
- 1 tsp minced fresh thyme*
- 1 tsp minced fresh rosemary*
- 1 Tbsp minced fresh parsley (optional)
- Pound chicken evenly with the flat side of a meat mallet to 1/2-inch thickness.
- Heat skillet over medium-high heat then add oil.
- Season both chicken with salt and pepper.
- Place chicken in skillet and cook 6 - 7 minutes, or until golden brown on bottom, the flip and continue to cook until chicken breasts register 165 degrees in center, about 5 - 6 minutes longer.
- Transfer chicken to a plate, tent with foil to keep warm.
- Reduce burner to medium heat and melt butter in now empty skillet.
- Add in garlic and saute until just lightly golden, about 20 seconds. Add in flour and cook and stir constantly until just lightly golden, about 20 seconds.
- While whisking pour in milk, then add in diced cream cheese, rosemary and thyme. Season with a little salt and pepper to taste.
- Cook mixture whisking constantly to melt cream cheese, and let it come to a simmer.
- Return chicken to pan, spoon sauce over chicken.
- Sprinkle with parsley if desired and serve immediately.
- *Look for the poultry herb blend, which should have both thyme and rosemary, so you don't have to buy both separately.
- Recipe source: Cooking Classy