There are some dinners that just feel like a warm hug in a bowl, and this Creamy Garlic Herb Chicken is precisely that. It’s the kind of meal we turn to after a long day when we want something truly satisfying without spending hours in the kitchen. It features tender, golden-brown chicken breasts bathed in a luscious, savoury sauce that’s rich with garlic and fresh herbs. The aroma alone is enough to bring everyone to the table.

I make this at least once a week – it’s become a family favourite. The beauty of this dish lies in its elegant simplicity. The sauce comes together in the very same pan you cook the chicken in, which means all those delicious, caramelised bits get scraped up and incorporated, building a deep, rich flavour that tastes like it’s been simmering all day. It’s a stellar weeknight dinner that feels special enough for a quiet weekend meal, too.

This creamy garlic herb chicken recipe is for anyone who loves hearty, flavourful food that is straightforward to make. It’s a brilliant way to elevate a simple chicken breast into something a bit more luxurious. If you enjoy this, you might also like my recipe for Bang Bang Chicken Thighs, which offers a completely different but equally delicious take on chicken.

Recipe Overview

This recipe guides you through creating perfectly seared chicken enveloped in a velvety garlic and herb cream sauce. The flavour is deeply savoury from the chicken stock and garlic, with bright, fresh notes from parsley and thyme, all brought together by the richness of double cream and Parmesan. After testing this recipe five times, I finally got the sauce consistency just right—it’s thick enough to coat the chicken beautifully without being heavy.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Creamy Garlic Herb Chicken Recipe

• Sublime Flavour: The sauce is the star here. It’s a beautiful balance of sharp garlic, earthy thyme, and rich Parmesan, all mellowed by smooth double cream. Scraping up the browned bits from the pan is key—it adds a fantastic depth that you just can’t get any other way.
• Ready in Under 30 Minutes: From start to finish, this entire meal comes together in about half an hour, making it ideal for those busy weeknights when you’re short on time but still want a proper home-cooked dinner.
• A Truly Flexible Recipe: This dish is wonderfully adaptable. You can stir in a large handful of fresh spinach at the end until it wilts, or add some sautéed mushrooms along with the garlic for an even heartier meal.
• Great for A Cosy Night In: It’s the kind of comforting, satisfying meal that works beautifully for a relaxed dinner with friends or just a special treat for your family. It feels indulgent without being overly complicated.
• Family Tested and Approved: My children absolutely adore this creamy chicken dish; they always make sure to mop up every last bit of the sauce with a piece of bread. It’s one of those recipes that always gets compliments.

Creamy Garlic Herb Chicken Recipe

⏱️ 15 min prep  •  🍳 30 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this creamy garlic herb chicken, using good quality ingredients makes all the difference, especially the cream and stock. I often use Knorr Rich Chicken Stock Pots as they dissolve beautifully and provide a fantastic flavour base. Fresh herbs are also a must for that vibrant taste.

• 4 boneless, skinless chicken breasts (about 150g each)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion, finely chopped
• 4-5 cloves of garlic, minced
• 60ml dry white wine (like a Sauvignon Blanc, optional)
• 250ml good-quality chicken stock
• 200ml double cream
• 50g Parmesan cheese, freshly grated
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper, to taste

My Tip: While you can use dried herbs if you’re in a pinch (use about a third of the amount), I find that fresh parsley and thyme really lift the sauce and give it a much brighter, more aromatic flavour. It’s worth the small extra effort!

How to Make Creamy Garlic Herb Chicken Recipe

The process for this creamy chicken dinner is quite methodical, but each step builds on the last to create layers of flavour. The key is to control your heat and not rush the searing or the simmering.

1. Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and pepper. If your chicken breasts are particularly thick, you can place them between two sheets of cling film and gently pound them to a more even thickness. This ensures they cook evenly.
2. Sear the Chicken: Heat the olive oil and 1 tablespoon of the butter in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Once the butter is foaming, add the chicken breasts. Cook for 5-7 minutes on each side, until golden brown and cooked through. Don’t overcrowd the pan; cook in two batches if necessary. Once cooked, transfer the chicken to a plate and set aside. Ensure the chicken is fully cooked by checking the internal temperature reaches 74°C, as recommended by the Food Standards Agency.
3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining tablespoon of butter to the same pan. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. I find that it’s crucial not to let the garlic brown, as it can become bitter.
4. Deglaze the Pan: If using, pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits (the fond) from the bottom of the pan—this is where so much flavour is hiding! Let the wine bubble away and reduce by about half. This technique of deglazing is a game-changer for pan sauces.
5. Build the Sauce: Pour in the chicken stock and bring it to a simmer. Let it bubble gently for about 5 minutes to reduce slightly. This will concentrate the flavours.
6. Make it Creamy: Reduce the heat to low and stir in the double cream. Allow the sauce to warm through gently, but do not let it come to a rolling boil, as this can cause it to split.
7. Add Cheese and Herbs: Stir in the grated Parmesan cheese until it has completely melted into the sauce. Then, add the chopped fresh parsley and thyme leaves. Season the sauce with salt and pepper to your taste.
8. Finish the Dish: Return the seared chicken breasts (and any juices from the plate) to the pan. Spoon the creamy sauce over the chicken. Let everything simmer gently on low heat for 2-3 minutes, just to heat the chicken through and allow it to soak up some of the sauce. Serve immediately.

Tips From My Kitchen

• Temperature Control is Key: When you add the double cream, make sure your pan is on a low heat. High heat can cause dairy to curdle or separate. A gentle simmer is all you need to create a smooth, stable sauce.
• The Secret Step: Don’t skip deglazing the pan. I learned that all those little brown bits left behind after searing the chicken are packed with concentrated flavour. Scraping them up with the wine or stock is what gives the sauce its incredible depth.
• Make-Ahead Help: You can chop your onion, garlic, and herbs ahead of time and store them in airtight containers in the fridge. You can also sear the chicken an hour or two in advance and keep it covered, then just create the sauce and add the chicken back in when you’re ready to eat.
• Storing Leftovers: Any leftover creamy garlic herb chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently in a pan over low heat, adding a splash of milk or stock if the sauce has thickened too much. I don’t recommend freezing this dish, as cream sauces can split when thawed.

Delicious Variations to Try

One of the best things about this recipe is how easy it is to customise. We often change it up depending on what we have in the fridge. Here are a few ideas to get you started:

• Add Some Heat: For a spicy kick, add 1/2 teaspoon of red chilli flakes along with the garlic. It adds a lovely warmth that cuts through the richness of the cream.
• Mushroom and Spinach Version: Sauté 200g of sliced chestnut mushrooms in the pan after the chicken until golden, then proceed with the recipe. Stir in two large handfuls of fresh spinach at the very end and let it wilt into the sauce.
• Try a Different Protein: This sauce works wonderfully with other proteins. Try it with pan-fried pork medallions, juicy king prawns, or even firm tofu for a vegetarian alternative. For another family-style meal, check out my Cheeseburger Lasagna Recipe.

What to Serve With This Creamy Garlic Herb Chicken Recipe

This dish is begging for something to soak up that incredible sauce. My family’s top choices are:

• Creamy Mashed Potatoes: The ultimate pairing. The fluffy potatoes are a perfect vehicle for the rich, savoury sauce.
• Crusty Bread: A simple baguette or sourdough is ideal for mopping up every last drop from the plate.

– Steamed Green Vegetables: Steamed asparagus, green beans, or tenderstem broccoli add a fresh, vibrant contrast to the creamy dish.

• Wine Pairing: A crisp, unoaked Chardonnay or a dry Sauvignon Blanc complements the creamy sauce without overpowering it.

Frequently Asked Questions

Creamy Garlic Herb Chicken

Tender, pan-seared chicken breasts smothered in a rich and flavorful creamy garlic herb sauce. A simple yet elegant main course perfect for any night of the week.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 575

Ingredients Method Notes

Ingredients

  

• 4 boneless skinless chicken breasts (about 150g each)
• 1 tbsp olive oil
• 2 tbsp unsalted butter
• 1 medium onion finely chopped
• 4-5 cloves of garlic minced
• 60 ml dry white wine like a Sauvignon Blanc, optional
• 250 ml good-quality chicken stock
• 200 ml double cream
• 50 g Parmesan cheese freshly grated
• 1 tbsp fresh parsley finely chopped
• 1 tsp fresh thyme leaves
• Salt and freshly ground black pepper to taste

Method

 

1. Prepare the Chicken: Pat the chicken breasts dry with a paper towel. Season both sides generously with salt and pepper. If your chicken breasts are particularly thick, you can place them between two sheets of cling film and gently pound them to a more even thickness. This ensures they cook evenly.
2. Sear the Chicken: Heat the olive oil and 1 tablespoon of the butter in a large, heavy-bottomed frying pan or skillet over a medium-high heat. Once the butter is foaming, add the chicken breasts. Cook for 5-7 minutes on each side, until golden brown and cooked through. Don't overcrowd the pan; cook in two batches if necessary. Once cooked, transfer the chicken to a plate and set aside. Ensure the chicken is fully cooked by checking the internal temperature reaches 74°C, as recommended by the Food Standards Agency.
3. Sauté the Aromatics: Reduce the heat to medium. Add the remaining tablespoon of butter to the same pan. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another minute until fragrant. I find that it's crucial not to let the garlic brown, as it can become bitter.
4. Deglaze the Pan: If using, pour in the white wine to deglaze the pan. Use a wooden spoon to scrape up any browned bits (the fond) from the bottom of the pan—this is where so much flavour is hiding! Let the wine bubble away and reduce by about half. This technique of deglazing is a game-changer for pan sauces.
5. Build the Sauce: Pour in the chicken stock and bring it to a simmer. Let it bubble gently for about 5 minutes to reduce slightly. This will concentrate the flavours.
6. Make it Creamy: Reduce the heat to low and stir in the double cream. Allow the sauce to warm through gently, but do not let it come to a rolling boil, as this can cause it to split.
7. Add Cheese and Herbs: Stir in the grated Parmesan cheese until it has completely melted into the sauce. Then, add the chopped fresh parsley and thyme leaves. Season the sauce with salt and pepper to your taste.
8. Finish the Dish: Return the seared chicken breasts (and any juices from the plate) to the pan. Spoon the creamy sauce over the chicken. Let everything simmer gently on low heat for 2-3 minutes, just to heat the chicken through and allow it to soak up some of the sauce. Serve immediately.

Notes

Serve with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

I really hope you enjoy making this Creamy Garlic Herb Chicken. It’s a true staple in our home, bringing a little bit of luxury to our weekly dinner routine. For a simple but impressive dessert to follow, why not try my Biscoff Truffles? If you try this recipe, please let me know how it turned out in the comments below – I love hearing from you! Happy cooking!