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!
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.
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 and seasoned with salt and pepper in a large skillet over medium-high heat until cooked 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!
Ingredients
- 4 chicken breasts, ~2lbs, pounded to an even thickness
- salt and pepper
- 1 Tablespoon extra virgin olive oil
- 1 large shallot, minced
- 5 oz gluten free spreadable herb cheese, Boursin recommended
- 1/2 cup chicken broth
- 1/2 lemon
- 2 Tablespoons chopped fresh tarragon, or basil, or parsley, or chives
Directions
- Heat a large skillet over medium-high heat then spray with nonstick spray. Season both sides of the chicken breasts with salt and pepper then saute for 3-4 minutes per side or until cooked through. Transfer to a plate then 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 a squeeze of lemon juice. Stir until creamy then add fresh herbs and stir to combine. Taste then add more lemon juice and/or salt and pepper if desired. Place chicken breasts onto plates then spoon the sauce on top and serve.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
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. ;)
We planted basil, cilantro, parsley and oregano. It’s recipe looks amazing
Looks so comforting and delicious! I need this meal!
This looks so good! I can’t even tell you how many recipes from IGE are part of my regular rotation. You are awesome.
This recipe looks great, I’ve just bookmarked it so that I can give it a try.
That herbed cheese is a secret ingredient in a lot of recipes :)
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?
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!
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!
What a great recipe! I love how you used those zucchinis too… such a great summer vegetable!
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!!
OK, I’ve never heard anyone outside of Northern CA say “hella”. Where did you learn that?! :)
Haha, Gwen Stefani, yo! ;)
Looks so good and easy!! YUMM!!
MMMM, this looks great. I might even serve with some mashed potatoes so I can enjoy more of that cream… :)