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.
This is my go to weeknight dinner. It’s so easy and good. Everyone I make it for loves it. PERFECT!!!! Thanks for sharing this
I used lemon zest instead of juice, added fresh dill, and I also cooked with butter. Phenomenal and so simple!
I’m not making this yet, but I suspect I will soon, because it looks delicious! I’m actually thinking about making this with the sauce by itself and cooking chicken whenever I want it – heating up the sauce everytime. I know that probably wouldn’t be as good as making it fresh, but college life is as college life does.
Great for Keto (uber low carb) as well – the zuccini carb content is super low as it is high in fibre…..
Tryed it with goat cheese, worst thing I ever tasted.. do not try it with the goat cheese!
I didn’t see Grill Mates Veggie seasoning in my store so I bought the Weber Veggie seasoning. Hope it’s not too spicy! I’ll let you know.
Very NICE and beautifully presented! Am not an experienced cook, but I CAN do this and I WILL. This really does look fantastic, and you can’t beat the EASE.
I made this sans lemon juice with broccoli & leftover rice. Dee-lish-sush!
Way to go girl. The sauce is “Awaome Sauce”. I had a couple of breast (Ho Humm), stumbled across this, made it and the rest is…. There is no rest! My wife was into the sauce befor we ate and about 1/2 of it disappeared before the meal hit the plates. Definately going to make this up again and again. Thanx!
Ahh, that is…awesome! ;) Thank you so much for the feedback!
I tried this two weeks ago. it really was very easy to make. very simple ingredients, and it tasted just perfect.
thank you so much for the recipe! we loved it!
This was absolutely delicious and easy to make!!! Thumbs up!!!
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!
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.