I’ve got a total Monday meal for you!
You know how it goes on Monday evenings — work’s been a bear and by the time dinner rolls around, cooking anything elaborate pretty much sounds like the most awful thing on the planet (who, me? Dramatic?) Enter Creamy Chicken and Herb Skillet.Â
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.
What’s Inside
Chicken breasts are simply seasoned then sauted, and then drizzled with a luscious yet easy pan sauce made from spreadable herb cheese, chicken broth, lemon juice, and fresh herbs. This is SUCH a great way to jazz up a plain ol’ pack of chicken breasts. You’d never in a million years guess its so easy to make by the way it tastes, and is so delicious that its definitely company worthy.
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!
How to Make This Recipe
Start by sauteing chicken breasts that have been pounded to an even thickness then brushed with extra virgin olive oil and seasoned with salt and pepper in a large skillet over medium-high heat until cooked all the way through. Remove to plate then set aside.
Turn the heat down to medium then saute minced shallot in extra virgin olive oil until softened, about 1 minute.
Next add 5oz spreadable herb cheese to the skillet.
I like 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.
Next add chicken broth and lemon juice to the skillet.
Finally add fresh chopped herbs for a burst of freshness, then stir until smooth. I like chopped tarragon, but feel free to use any herb like basil, parsley, or chives. It really reawakens the herb flavor already in the cheese.
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. So easy, right?! I hope you love this simple yet scrumptious chicken breast recipe – enjoy!
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Creamy Chicken and Herb Skillet
Description
Creamy Chicken and Herb Skillet is a crowd-pleasing, 15 minute chicken dinner recipe that's easy to whip up any night of the week!
Ingredients
- 4 small chicken breasts, pounded thin
- extra virgin olive oil, for brushing
- salt and pepper
- 1 Tablespoon extra virgin olive oil
- 1 large shallot, minced
- 5oz gluten free spreadable herb cheese (like Boursin)
- 1/2 cup chicken broth
- 1 Tablespoon fresh lemon juice (about 1/2 small lemon)
- 2 Tablespoons chopped fresh tarragon, or basil, or parsley, or chives
Directions
- Brush both sides of chicken breasts with extra virgin olive oil then season both sides with salt and pepper. Cook in an extra virgin 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.
- 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 fresh herbs and stir to combine. Place chicken breasts onto plates then spoon the sauce on top and serve.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
This was yummy and easy! I just had a 4 oz honey goat cheese, but that worked fine. Instead of a shallot, I used some red onion I had left over from another meal. And then for the fresh herbs I used a bit of tarragon, oregano, rosemary, and sage. And a tiny bit of parsley, since I didn’t have much of that. I was afraid the tarragon would lend a licorice flavor (I don’t have much experience cooking with it, but I have it in my garden) but it was fine. Oh, and I cooked it in bacon grease :-)
Sounds FABULOUS, Marie! Love the mix of herbs, and the goat cheese swap. :)
Thx for this recipe making it tomorrow night. :). Would you happen to know the nutritional info for us counting macros? Thx so much and love the recipes you provide!
Hi Maurisa! I totally understand! I don’t use a recipe nutrition calculator plugin on my site because I can’t verify them to be accurate and I’d hate to steer someone who is eating with a medical issue in mind (diabetes, for example) wrong.
This was so simple but so good! I did the chicken breasts in the airfryer because i was feeling especially lazy.
We are getting SO tired of chicken lately and this recipe was not only fast, simple and easy to make….but it had SO much flavor! I made asparagus and noodles for sides and the sauce over it all was DELICIOUS! Thank you for all your wonderful recipes!
Oh gosh I can TOTALLY relate, Robin! Glad this was a nice little change up for you! :D
This was absolutely delicious! Made recipe exactly as written, and it was perfect. Thank you for the recipe!
I made this last night and my daughter who does not like chicken breasts commented: “I have to say this is BOM DIGITY good. I really like this Mom.”
Woo!! Always love a verbal affirmation from the kids! Great job, Mom!
Quick easy and delicious. Would have liked more instruction on how to cook the chicken.
This recipe is amazing! I served it with broccoli and biscuits :) The family loved it! Thank you!
This is currently my favorite recipe of all time. Thank you for sharing!
Made this for company and it made me look like a professional. That sauce is amazing over the chicken
Yess!!! Love hearing that, Ann!!
I keep Ravi g about this recipe to everyone. So easy and delicious! I love how fancy it seems when it’s so cinch to prepare!
[…] Next ===> Full Recipes […]
[…] This chicken skillet recipe makes four servings in 15 minutes, only using a few ingredients, most of which you may already have in your kitchen, and one skillet, which is perfect for a quick and easy dinner at the end of the day. To top it off, this recipe is also gluten-free! You can check out the full recipe at: https://iowagirleats.com/2013/05/20/creamy-chicken-and-herb-skillet/. […]
This is so delicious! It is definitely going in my family’s recipe rotation. Yum!
This was yummy! I used garden vegetable cream cheese and added a bell pepper seasoning! Delicious! I did not add lemon to my sauce…. my family ate it all! No left overs!
This was so delicious! Such good flavors and loved the fresh herbs. I’ve never used tarragon and I really liked it! Served with zucchini and rice to soak up the extra sauce. YUM.
Perfect! I’m so glad you gave the recipe, and tarragon, a chance! I often forget how tasty it is!