Making a Creamy Chicken Skillet for dinner is the best way to enjoy a comforting meal that’s filling, flavorful, and so satisfying! Seared and seasoned chicken breasts are warmed through in an herb-y, creamy mixture with sautéed onions and tender spinach.
Creamy Herb Chicken
This recipe features so many of my favorite ingredients! Cream cheese, a medley of fresh herbs, white wine, and so much more cook together in a single skillet to create a supremely satisfying entree. Making a Creamy Chicken Skillet is ideal if you’re looking for a low carb comfort meal!
Beyond the incredibly herbaceous flavor and creamy consistency of the sauce, the other winning element of this recipe is the chicken itself. It’s halved and pounded (if needed), seasoned with a blend of mouthwatering spices, and seared before being cooked all the way through to tender perfection.
Serve this chicken breast with some noodles or rice, that way you don’t miss out on a single drop of that creamy sauce!
Why You’ll Love this Creamy Chicken Skillet Recipe:
- SO easy: Sear the chicken and let it warm up in the best creamy concoction. This skillet entree is a great easy dinner recipe!
- Creamy: The creamy consistency of the sauce is created by the cream cheese, but made even silkier by the splash of white wine and heavy cream.
- Flavorful: Fresh herbs and an array of seasonings create the most flavorful impact in this Creamy Chicken Skillet.
Creamy Chicken dishes are always a hit at my dinner table! When I’m not making this skillet, I love to indulge with recipes like Creamy Buffalo Chicken Chili and Creamy Rosemary Chicken.
How to Make a Creamy Chicken Skillet
Be sure to see the recipe card below for full ingredients & instructions!
- Slice and season the chicken, then sear it and set it aside.
- Sauté the onions, garlic, and herbs, then deglaze with wine.
- Stir in the cream cheese and whisk in the heavy cream.
- Return the chicken to the pan and let it warm through.
This recipe is a delicious, Italian-inspired, cream-based recipe for skillet chicken breasts. Thinly sliced chicken breasts are bathed in a sauce of dried and fresh herbs, onion, garlic, white wine, heavy cream, and cream cheese swirled with fresh spinach.
You sure can. Thinly-sliced chicken breasts will definitely save you some prep time.
Yes, you can. I recommend using 4 thighs and pounding each very thin, as thighs can be more difficult to slice. You may need to add a few minutes to the cook time.
Nope! If you don’t have any wine on hand, you can use low-sodium chicken broth or water instead!
Nothing’s more comforting than a homemade meal made with plenty of cream cheese! The fresh herbs add a nice aromatic element to this hearty meal, which also compliment the seasonings. This creamy herb chicken recipe really has it all! Plus, since it’s all made in the same skillet, the cleanup it nice and quick.
Make Ahead Instructions
You can cook the chicken breasts up to 1 day in advance of when you plan to serve this dish. Store the cooked chicken breasts in an airtight container in the refrigerator until ready to make the sauce. Once the sauce has been made, add the chicken breasts back to the pan to warm through.
Storage Instructions
Store leftover creamy chicken skillet in an airtight container in the refrigerator for up to 3 days. I do not recommend freezing this dish, as the heavy cream and cream cheese will become grainy when thawed.
Variations
- Feel free to use boneless, skinless chicken thighs in place of the breasts.
- Use a different seasoning blend if you like instead of Italian.
- Use whatever fresh herbs you have on hand.
- You can use chicken stock or water in place of the white wine.
- Add a squeeze of fresh lemon juice and/or some lemon zest for a lemony creamy skillet.
- Add other cheeses, such as Parmesan or Romano, to amp up the cheesiness.
- Add diced bacon or pancetta to up the umami.
- Add a tablespoon or two of mustard for a zesty kick.
- Add tomato paste for a vodka sauce-inspired twist.
Serving Suggestions
- This skillet chicken goes well with just about any starch. Try fresh pasta, white or wild rice, or mashed potatoes.
- Add a side of sautéed green beans, broccoli, or asparagus for a complete meal.
The sauce in this creamy herb chicken skillet is just so good! If you love mouthwatering seasonings, fresh herbs, silky cream sauce and seared chicken breast, this recipe is the one for you. Introduce it to your usual weeknight dinner routine and enjoy the comforts of this easy skillet recipe!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Creamy Chicken Skillet Recipe
Ingredients
- 2 boneless, skinless chicken breasts
- Kosher salt to taste
- Ground black pepper to taste
- 2 teaspoons Italian seasoning store-bought or homemade
- 1½ teaspoons garlic powder
- 1 teaspoon onion powder
- 1 tablespoon unsalted butter ⅛ stick
- 3 tablespoons olive oil divided
- 1 cup diced onion
- 4 cloves garlic minced
- 2 teaspoons chopped fresh parsley
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- ¾ cup white wine
- 3 ounces cream cheese room temperature and cut into cubes (⅜ brick)
- 1 cup heavy cream or milk
- 2 cups fresh baby spinach leaves
Equipment
Instructions
- Cut the chicken breasts in half horizontally, pounding them to an even ½-inch thickness if needed. Pat them dry with paper towels. Season with salt and pepper. Combine the Italian seasoning, garlic powder, and onion powder in a small bowl, then rub it over the chicken.2 boneless, skinless chicken breasts, Kosher salt, Ground black pepper, 2 teaspoons Italian seasoning, 1½ teaspoons garlic powder, 1 teaspoon onion powder
- In a large skillet set over medium-high heat, melt the butter and 1 tablespoon olive oil together. Working in batches as needed, sear the chicken breasts for 4-5 minutes on each side, until opaque and no longer pink inside. Transfer to a plate and set aside.3 tablespoons olive oil, 1 tablespoon unsalted butter
- Reduce the heat to medium. To the same skillet, heat the remaining olive oil. Add the onion and saute for 3-4 minutes, until opaque. Stir in the garlic, parsley, thyme, and rosemary, then saute for 30-60 seconds, until fragrant. Deglaze the pan with the wine and allow it to simmer until it’s reduced by half.1 cup diced onion, 4 cloves garlic, 2 teaspoons chopped fresh parsley, 1 sprig fresh thyme, 1 sprig fresh rosemary, ¾ cup white wine
- Remove the thyme and rosemary stems, stripping the leaves into the sauce, then stir in the cream cheese until melted. Whisk in the cream and season with salt and pepper to taste. Bring the mixture to a simmer for 3-4 minutes, until thickened, then stir in the spinach and allow it to wilt.1 cup heavy cream, 3 ounces cream cheese, 2 cups fresh baby spinach leaves
- Return the chicken and any juices back into the pan and allow to warm through. Serve with sauce.
Notes
- Feel free to use boneless, skinless chicken thighs in place of the breasts.
- Use a different seasoning blend if you like instead of Italian.
- Use whatever fresh herbs you have on hand.
- You can use chicken stock or water in place of the white wine.
- Add a squeeze of fresh lemon juice and/or some lemon zest for a lemony creamy skillet.
- Add other cheeses, such as Parmesan or Romano, to amp up the cheesiness.
- Add diced bacon or pancetta to up the umami.
- Add a tablespoon or two of mustard for a zesty kick.
- Add tomato paste for a vodka sauce-inspired twist.
- This skillet chicken goes well with just about any starch. Try fresh pasta, white or wild rice, or mashed potatoes.
- Add a side of sautéed green beans, broccoli, or asparagus for a complete meal.
Marilyn C says
My husband wants to just drink the sauce! He hasn’t raced over a meal like this in a long time!!
Becky Hardin says
Wow, what a compliment! Thanks so much for sharing, Marilyn!