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.
I tried it and it was a hit with my family. The sauce was amazing. I used herbed goat cheese since I already had it. Perfect. Will definitely make again!
Just made this tonight, super easy. The only thing I would do differently next time is add less chicken stock, it turned out a little too watery. But tasted great regardless! Thanks for the recipe.
My sauce came ooutttoo thin can i add flour to thicken it up?
We made this tonight with a small side of pasta (a nod to the cold weather). Really excellent!
I made this recipe last night. The only change was that I used basil instead of tarragon…omg. SO. DELICIOUS! Fiance and I loved it! This one is definitely a keeper. Thank you for sharing!
Sorry if this is a silly question but what is chicken broth? Is this the same as stock?
Not a silly question at all! Stock is usually made with the bones, while broth is made with the meat. You can pretty much use them interchangeably. :)
I tried this recipe! It was absolutely delicious! Definitely recommend trying this one out!!!
Look at that sauce! This looks like it took way longer than fifteen minutes.
Bravo!
Could you use Philidelphia Garlic Herb cream cheese if no Boursin cheese is available?
I think that could work! I’d have some chicken broth on hand just in case you need to thin it out a bit.
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?
I don’t think it’s too pronounced but you could leave it out if you don’t love lemon!
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?
I think it will work just fine! :)
Thanks for another tasty dinner!
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!! :)