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.
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!
Jocelyn (Grandbaby Cakes) 05.21.2013
Now this looks so delish! I love that it is a few easy steps and that zucchini is making my mouth water!
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.
Erin @ The Spiffy Cookie 05.21.2013
I was totally expecting this to use heavy cream but I am pleasantly surprised! Must make.
Julia 05.21.2013
What a great quick and easy meal for summer!
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!!!
Cristina 05.20.2013
Pretty awesome idea using the spreadable cheese, thank you!
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. ;)
losing lindy 05.20.2013
We planted basil, cilantro, parsley and oregano. It’s recipe looks amazing
Tieghan 05.20.2013
Looks so comforting and delicious! I need this meal!
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.
Jan @ Sprouts n Squats 05.20.2013
This recipe looks great, I’ve just bookmarked it so that I can give it a try.
Jane | Not Plain So Jane 05.20.2013
That herbed cheese is a secret ingredient in a lot of recipes :)
Megan (The Lyons' Share) 05.20.2013
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!
Katie @ Blonde Ambition 05.20.2013
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!
Heather @ Health, Happiness, and Hope 05.20.2013
What a great recipe! I love how you used those zucchinis too… such a great summer vegetable!
Ashley @ Wishes and Dishes 05.20.2013
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!!
Sarah | The Cyclist's Wife 05.20.2013
OK, I’ve never heard anyone outside of Northern CA say “hella”. Where did you learn that?! :)
Iowa Girl Eats 05.20.2013
Haha, Gwen Stefani, yo! ;)
Ana 05.20.2013
Looks so good and easy!! YUMM!!
Pamela @ Brooklyn Farm Girl 05.20.2013
MMMM, this looks great. I might even serve with some mashed potatoes so I can enjoy more of that cream… :)