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.
Molly 04.25.2015
I tried this tonight and it was so, so delicious. Super easy to cut in half for a solo dinner. Thanks for this! You gave me a new classic weeknight meal!
Creamy Chicken and Herb Skillet 04.18.2015
[…] Find the recipe at iowagirleats.com […]
Michelle Blake 04.17.2015
I fixed this frontrunner tonight and it was a big hit. I used fresh parsley since that is what I had on hand. I must-have any problem with the lemon juice. Sauce was delicious.
Nancy Taylor 03.20.2015
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!
Alina 03.15.2015
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.
Meal Plan {3/16 - 3/20} 03.14.2015
[…] Monday: Creamy Chicken and Herb Skillet […]
Amber Jones 02.24.2015
My sauce came ooutttoo thin can i add flour to thicken it up?
mj 02.15.2015
We made this tonight with a small side of pasta (a nod to the cold weather). Really excellent!
Rachel 02.10.2015
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!
Vicky 02.09.2015
Sorry if this is a silly question but what is chicken broth? Is this the same as stock?
Kristin 02.17.2015
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. :)
clair 01.19.2015
I tried this recipe! It was absolutely delicious! Definitely recommend trying this one out!!!
Harvestland 12.18.2014
Look at that sauce! This looks like it took way longer than fifteen minutes.
Bravo!
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Debbie 07.21.2014
Could you use Philidelphia Garlic Herb cream cheese if no Boursin cheese is available?
Kristin 07.22.2014
I think that could work! I’d have some chicken broth on hand just in case you need to thin it out a bit.
Christine 07.20.2014
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?
Kristin 07.20.2014
I don’t think it’s too pronounced but you could leave it out if you don’t love lemon!
Creamy Chicken and Herb Skillet Recipe - Your Heaven for healthy food | Paleo Recipes and Easy to cook Desserts - Foodie.com 03.23.2014
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