Quick & Easy Creamy Herb Chicken
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In only 15 minutes, you can have flavorful, Quick-and-Easy Creamy Herb Chicken on the table. yes!

You’ll want to make this creamy herb chicken over and over again! A little over 300 calories per serving, no heavy cream, and dairy-free choices What could be simpler than quick & easy creamy herb chicken?

Creamy Herb Chicken

By chance and coincidence, this dish has less than 5g of carbs per serve and is also gluten-free. How did I act? Visualize this: A flavorful, creamy herb sauce with hints of garlic and juicy, succulent chicken breasts makes for a simple weeknight meal.

Quick & Easy Creamy Herb Chicken
Quick & Easy Creamy Herb Chicken (Pinterest)

The Best Sauce

This creamy herb sauce, which is so thick and creamy, goes ideally with rice, pasta, or creamy mashed potatoes. Try it over mashed cauliflower if you want to keep the entire meal low-carb!

Chicken Recipe

You already know me, so I don’t need to apologize for cooking this recipe in only one pan, right? I can’t get enough of one-pan creamy chicken recipes.

We constantly have Piccata and Sun Dried Tomato chicks fluttering around.

The Recipe for Creamy Chicken

The first step is to season the chicken with ALL of the herbs. I decided on: this recipe.

  • Thyme
  • Rosemary
  • Parsley.

If you’d rather, you can substitute tarragon or basil for the oregano.

Cook the chicken breasts as instructed, take them out of the pan, stir up a creamy sauce, and lick your fingers. See? E.A.S.Y.

Then you may cover your fillets in sauce and serve them with whichever side you like!

 further chicken recipes! 

  • Creamy Lemon Parmesan Chicken Piccata
  • Spinach Artichoke Stuffed Chicken
  • Creamy Sun Dried Tomato Parmesan Chicken

Here you can watch us create this quick and simple creamy herb chicken.

Quick & Easy Creamy Herb Chicken
Quick & Easy Creamy Herb Chicken (Pinterest)


For The Chicken:

  • 4 chicken breasts (pounded 1/2-inch thin)
  • 2 teaspoons each of onion powder and garlic powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary*
  • salt and pepper, to season

For The Sauce:

  • 4 cloves garlic, minced (or 1 tablespoon minced garlic)
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary
  • 1 cup milk (or half and a half)*
  • Salt and freshly ground black pepper, to taste
  • 1 teaspoon cornstarch mixed with 1 tablespoon water, until smooth


  1. Garlic, onion, and herb powders should be applied to chicken breasts. Add enough salt and pepper to the food.
  2. Cook chicken breasts in 1 tablespoon oil in a sizable skillet or pan over high heat until they are no longer pink inside (about 5 minutes on each side, depending on thickness). Transfer to a platter and leave alone.
  3. For about a minute, or until aromatic, add another 2 teaspoons of olive oil to the same pan or skillet. Sauté the garlic, along with the parsley, thyme, and rosemary.
  4. Add the milk (or cream) and season with pepper and salt to taste.
  5. Bring to a boil, then add the cornstarch mixture to the center of the pan and stir quickly until the sauce has slightly thickened. To help the sauce thicken more, lower the heat and gently simmer the dish for another minute.


Calories: 176kcal | Carbohydrates: 5g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 78mg | Sodium: 158mg | Potassium: 520mg | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 2.6mg | Calcium: 84mg | Iron: 0.8mg