Creamy Chicken and Herb Skillet (15 Minute Meal!)


Creamy Chicken and Herb Skillet is a crowd-pleasing, 15 minute chicken dinner recipe!

Creamy Chicken and Herb Skillet |

I’ve got a total Monday meal for you today.

You know how it goes on Monday evenings. Work’s been a bear and by the time dinner rolls around, cooking something elaborate pretty much sounds like the most awful thing on the planet (who, me? Dramatic?) Enter Creamy Chicken & Herb Skillet. 

This meal takes just 1 skillet and 15 minutes to make, and while you might have to stop by the store for 1 or 2 ingredients, I bet you’ve already got the rest on hand.

Creamy Chicken and Herb Skillet |

Chicken breasts are simply seasoned and sauteed then drizzled with a pan sauce made from spreadable herb cheese, chicken broth, lemon juice, and fresh herbs. This is a an awesome meal for springtime, or any season really, but the bright, herby flavors taste especially delicious around this time of year.

I’ve really gotten into using fresh herbs over the past year or so, as they’re a fantastic way to add lots of flavor to a dish for nearly no extra fat nor calories. Did you plant any herbs this spring? I’ve got oregano, sage, basil, thyme, and chives workin’ away!

Creamy Chicken and Herb Skillet |

Start the Creamy Chicken & Herb Skillet by sauteing 1lb chicken breasts that have been brushed with extra virgin olive oil and seasoned with salt & pepper in a large skillet over medium-high heat until cooked all the way through. Remove to plate then set aside.

Creamy Chicken and Herb Skillet |

Turn the heat down to medium then, in the same skillet, saute 1 large minced shallot in 1 Tablespoon extra virgin olive oil until softened, about 1 minute.

Creamy Chicken and Herb Skillet |

Next add 5oz spreadable herb cheese to the skillet.


I used Boursin spreadable cheese, but Laughing Cow or even herbed goat cheese would be fantastic. I love this stuff as it’s pre-seasoned and adds TONS of flavor to the dish for nearly no effort.

Creamy Chicken and Herb Skillet |

Next add 1/2 cup chicken broth and 1 Tablespoon lemon juice to the skillet.

Creamy Chicken and Herb Skillet |

Finally add 2 Tablespoons fresh chopped herbs and stir until smooth. I used chopped tarragon, but feel free to use any herb like basil, parsley, or chives. It really reawakens the herb flavor already in the cheese.

Creamy Chicken and Herb Skillet |

Place the chicken breasts onto plates then spoon the creamy herb sauce over the top. Pair with a veggie side, or piece of crusty bread, then serve!

Creamy Chicken and Herb Skillet |

Creamy Chicken and Herb Skillet

Serves 4


Creamy Chicken and Herb Skillet is a crowd-pleasing, 15 minute chicken dinner recipe!


  • 1lb chicken breasts, pounded thin
  • extra virgin olive oil, for brushing
  • salt & pepper
  • 1 Tablespoon extra virgin olive oil
  • 1 large shallot, minced
  • 5oz gluten-free spreadable herb cheese (like Boursin or Laughing Cow)
  • 1/2 cup gluten-free chicken broth
  • 1 Tablespoon fresh lemon juice (about 1/2 small lemon)
  • 2 Tablespoons chopped fresh tarragon, or basil, or parsley, or chives


  1. Brush both sides of chicken breasts with extra virgin olive oil then season both sides with salt and pepper. Cook in an olive oil or nonstick sprayed skillet over medium-high heat until no longer pink in the center then remove to a plate and set aside.
  2. Turn heat down to medium then add extra virgin olive oil and shallots. Saute until shallots are slightly softened, about 1 minute, then add herb cheese, chicken broth, and lemon juice. Stir until creamy then add in fresh herbs. Spoon sauce over cooked chicken then serve.

This recipe is courtesy of Iowa Girl Eats,

Creamy Chicken and Herb Skillet |

I served my creamy herb chicken with sauteed zucchini on the side. This is a summer staple for Ben and me – so glad it’s back!

Creamy Chicken and Herb Skillet |

All I did was cut a zucchini into thin slices, toss with extra virgin olive oil and McCormik’s Grill-Mates Veggie seasoning blend, then saute for 4-5 minutes in a hot skillet until softened.

Creamy Chicken and Herb Skillet |

Light, quick, and easy. Have a great week!

Creamy Chicken and Herb Skillet |

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  1. MMMM, this looks great. I might even serve with some mashed potatoes so I can enjoy more of that cream… :)

  2. Ana 05.20.2013

    Looks so good and easy!! YUMM!!

  3. OK, I’ve never heard anyone outside of Northern CA say “hella”. Where did you learn that?! :)

  4. I’m in Cali for the first time right now and everyone here says “hella good” when referring to food. Haha. I’m sure this meal is “hella” good and I love how quick and easy it is!!

  5. What a great recipe! I love how you used those zucchinis too… such a great summer vegetable!

  6. Boursin is one of my ABSOLUTE favorite cheeses! So so good! It makes great pasta sauce, but I’ve never thought of pouring it over chicken before! Seriously Kristin, you come up with the best ways to liven up chicken. Love it!

  7. This looks awesome! I have this (irrational?) fear of adding lemon juice to dairy and watching it curdle… Do you worry about that at all?

    • Stephany 05.23.2013

      My sauce seized up a bit after the lemon – next time I would do just a pinch at the end – regardless, my daughter is loving it!

  8. That herbed cheese is a secret ingredient in a lot of recipes :)

  9. This recipe looks great, I’ve just bookmarked it so that I can give it a try.

  10. Amy 05.20.2013

    This looks so good! I can’t even tell you how many recipes from IGE are part of my regular rotation. You are awesome.

  11. Tieghan 05.20.2013

    Looks so comforting and delicious! I need this meal!

  12. losing lindy 05.20.2013

    We planted basil, cilantro, parsley and oregano. It’s recipe looks amazing

  13. Jess 05.20.2013

    MMM, Kristin – I love Boursin! What a fantastic way to use it. I’ve only ever spread it on bread, and never thought to use it for a simple sauce like this. It’s too late to use this as a Monday dinner, but I think it will make a good Wednesday night dinner instead. ;)

  14. Cristina 05.20.2013

    Pretty awesome idea using the spreadable cheese, thank you!

  15. Stacy 05.21.2013

    Be careful with the soft cheeses girl. But this looks awesome and I can’t wait to try it once I have baby #2. Definitely going to pin this for a quick fix.

    • Iowa Girl Eats 05.21.2013

      Most soft cheeses (including this one) available at today’s grocery stores are made with pasteurized milk. I have yet to find an unpasteurized one at the store!

      • Morgan 05.21.2013

        This was one thing I was scared about, 9 months without goat or feta cheese, no way. But, to my surprise, I have only found a few specialty cheeses at Hy-vee that are not pasteurized. Awesome recipe- LOVE BOURSIN!!!

  16. Julia 05.21.2013

    What a great quick and easy meal for summer!

  17. I was totally expecting this to use heavy cream but I am pleasantly surprised! Must make.

  18. Dawn 05.21.2013

    Yummmmmm…. that chicken looks amazing. Browned so perfectly and the sauce!!!! I really need to try this…but my chicken will probably come out much less appetizing looking than yours – haha.

  19. Now this looks so delish! I love that it is a few easy steps and that zucchini is making my mouth water!

  20. Cat Yates 05.21.2013

    Uh, YUM! I love that cheese spread. But never thought to use it in a chicken dish, wow. Thanks for sharing!

  21. nessa 05.21.2013

    Looks very good! I love Boursin cheese, especially on pizza or pasta!

  22. Maria 05.21.2013

    Made this for my man tonight and he said, “This is the best meal you’ve made to date.” Oh yeah! Thanks!!

  23. richard bennett 05.21.2013

    Not only does this look good but except for the previous comment I actually tried the recipe. Being a thigh person I used thighs instead of breasts. It was great and the sauce is so good it is almost hard to believe that it was made in less than five minutes.

  24. […] Creamy Chicken and Herb Skillet […]

  25. AP 05.25.2013

    Eeek! I just saw you at the Whole Foods in Chicago! Guess I’m a groupie:) It reminded me that I’ve been wanting to make this chicken. So I picked up the ingredients and just made it for dinner… delicious. Makes A LOT of sauce so could probably double the chicken or half the sauce. I used white wine instead of the lemon juice to avoid the curdling… and as an excuse to open a bottle of wine :) Thanks for all the great recipes! Hope you enjoy your time in Chicago!!!

    • Iowa Girl Eats 05.27.2013

      Ahh, that’s so funny! We had been walking for the past 5 hours are were so. HUNGRY! Glad you enjoyed the chicken!

  26. […] recipe from A healthy adaptation by GreenLite […]

  27. Lea 05.29.2013

    I made this last night and it was TOTALLY AMAZING! I used an herbed goat cheese and then immediately emailed the link to all my friends. I usually really like your recipes but this one hit it out of the park!

  28. Just made this dish and it was SO good. We used laughing cow because it was cheaper than the boursin (and I was only cooking for the kids). We all LOVED it. Next time I think I’ll serve it on top of zucchini noodles. Just got a spiralizer and I’m dying to try it out!

  29. Hayley 06.24.2013

    Kristin, this is not only the fastest dinner I have made in a while, it’s also one of the yummiest. It’s so simple, but the flavors are perfect together. Thank you!! :)

  30. […] Source: Adapted slightly from Iowa Girl Eats. […]

  31. […] Chicken with Creamy Boursin Sauce –  from Kristin at Iowa Girl Eats […]

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  33. Julie 08.15.2013

    Thanks for another tasty dinner!

  34. […] – I’m going to try out a variation on this Creamy Chicken and Herb Skillet by using pork along with a side of garlic green […]

  35. Angela 09.18.2013

    They were out of the Boursin cheese at the store today so I had to get the Le Roule cheese with garlic & herbs. The cheese guy said it’s a little sweeter but it should work. Would you happen to know anything about this other cheese? Do you think it will be good?

  36. […] Source: Iowa Girl Eats […]

  37. […] – Pork Chops this way – most likely with green beans on the […]

  38. […] to poultry. I get nervous when I try new ones, not being sure if the pork will dry out. But this one worked with pork chops. And after the success with the above recipe, I’m thinking I can do […]

  39. […] Pork Chops w/ Boursin Sauce {a staple in our house} with Garlic Rosemary Mushrooms […]

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  41. […] Read more at […]

  42. Christine 07.20.2014

    This looks delicious! My only concern is I don’t like lemon…is the lemon juice really pronounced in the sauce that I will taste it?

    • Kristin 07.20.2014

      I don’t think it’s too pronounced but you could leave it out if you don’t love lemon!

  43. Debbie 07.21.2014

    Could you use Philidelphia Garlic Herb cream cheese if no Boursin cheese is available?

    • Kristin 07.22.2014

      I think that could work! I’d have some chicken broth on hand just in case you need to thin it out a bit.

  44. […] Caesar Salads Monday-Work Dinner at Kona Grill Tuesday-Quinoa, Black Bean and Corn Tacos Wednesday-Creamy Chicken and Herb Skillet with Zucchini Thursday-Easy Beef & Broccoli with Brown Rice Friday-Quick and Easy Pecan Crusted […]

  45. […] absolutely love this Chicken and Herb Skillet recipe and if you like chicken you’ll love it too! So simple and easy to do, from […]

  46. […] Adapted from Iowa Girl Eats […]

  47. Harvestland 12.18.2014

    Look at that sauce! This looks like it took way longer than fifteen minutes.

  48. clair 01.19.2015

    I tried this recipe! It was absolutely delicious! Definitely recommend trying this one out!!!

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