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.
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!
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!
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!!!
Ahh, that’s so funny! We had been walking for the past 5 hours are were so. HUNGRY! Glad you enjoyed the chicken!
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.
Made this for my man tonight and he said, “This is the best meal you’ve made to date.” Oh yeah! Thanks!!
Looks very good! I love Boursin cheese, especially on pizza or pasta!
Uh, YUM! I love that cheese spread. But never thought to use it in a chicken dish, wow. Thanks for sharing!
Now this looks so delish! I love that it is a few easy steps and that zucchini is making my mouth water!
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.
I was totally expecting this to use heavy cream but I am pleasantly surprised! Must make.
What a great quick and easy meal for summer!
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.
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!
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!!!
Pretty awesome idea using the spreadable cheese, thank you!