Creamy Chicken in Garlic Herb Sauce | Easy One-Pan Dinner Recipe

Why You’ll Love This Recipe

Chicken in Cream Sauce is one of those timeless dishes that never fails to bring comfort and elegance to the table. Tender chicken gently simmered in a velvety, aromatic cream sauce creates a meal that feels both simple and luxurious. This recipe is easy enough for weeknights yet impressive enough for guests, making it a versatile addition to your repertoire. The flavors are beautifully balanced: savory chicken, mellow cream, and subtle notes of garlic and herbs that enhance without overwhelming. I once tried replacing part of the cream with a splash of almond milk to lighten the sauce, and the result remained wonderfully smooth. Whether served over pasta, mashed potatoes, or rice, this dish offers warmth and refinement in every bite.

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Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Chicken breasts

Boneless chicken breasts work well because they cook quickly and absorb the creamy sauce, producing tender results when properly seared.

Butter

Butter forms the rich, flavorful base of the sauce and helps create a beautifully golden sear on the chicken.

Olive oil

Olive oil pairs with butter to prevent scorching and adds depth to the overall flavor profile.

Garlic

Fresh garlic subtly perfumes the sauce, bringing warmth and aromatic richness.

Onion

Diced onion softens into the sauce, providing gentle sweetness and foundational flavor.

Chicken broth

Broth balances the richness of the cream, thinning the sauce initially before it reduces to the ideal consistency.

Heavy cream

Cream transforms the broth into a luscious, velvety sauce that coats the chicken beautifully.

Thyme

Thyme introduces fresh, herbaceous notes that enliven the creamy base.

Salt and black pepper

Essential seasonings to bring out the natural flavors of both chicken and sauce.

Directions

Begin by heating butter and olive oil in a large skillet over medium-high heat. Season the chicken breasts generously with salt and black pepper. Once the pan is hot, sear the chicken for several minutes on each side until they develop a deep golden crust. Transfer the chicken to a plate. Reduce the heat and add the diced onions to the skillet. Sauté until softened, then add the garlic, cooking briefly until fragrant. Pour in the chicken broth, scraping up the browned bits from the bottom of the pan. Allow the broth to simmer until slightly reduced.

Stir in the heavy cream and thyme, bringing the mixture to a gentle simmer. Return the chicken breasts to the skillet, nestling them into the sauce. Spoon some sauce over each piece, then let everything simmer until the chicken is cooked through and the sauce has thickened to a silky consistency. Adjust seasoning with salt and pepper as needed. Rest the dish for a few minutes before serving to let the sauce settle.

Equipment needed :

Must-Have Tools to Get Rolling

Here’s what you’ll want to have on hand:

Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.

Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.

large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.

Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.

Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.

Cutting board – For prepping cabbage leaves and rolling them like a pro.

9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.

knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.

Servings and timing

This recipe yields 4 servings. Preparation takes around 10 minutes, and cooking time averages 20–25 minutes. Allow a brief resting period before serving.

Storage/reheating

Store leftovers in an airtight container for up to three days. Reheat gently over low heat on the stovetop to preserve the cream sauce’s texture. If the sauce thickens too much, add a splash of broth or warm water to loosen it.

Variations and Customizations

Lemon Cream Chicken

Add a squeeze of lemon juice and a bit of zest for a bright, refreshing twist.

Mushroom Cream Chicken

Sauté mushrooms with the onions to bring earthiness and depth.

Parmesan-Enriched Sauce

Stir in grated parmesan for a richer, more savory finish.

Herb Lovers’ Version

Increase thyme or add parsley, chives, or tarragon for an herbal lift.

Spinach Cream Chicken

Add fresh spinach near the end of cooking for color and nutrients.

Garlic Cream Chicken

Increase garlic for a bolder, more aromatic profile.

Dijon Cream Chicken

A spoonful of Dijon mustard adds tang and complexity.

White Wine Cream Sauce

Replace part of the broth with white wine for elegance and brightness.

Creamy Paprika Chicken

Add smoked paprika for warmth and a beautiful golden hue.

Lightened Cream Sauce

Use half cream and half milk to reduce richness while maintaining silkiness.

FAQs

Can I use chicken thighs instead of breasts?

Yes, thighs remain juicy and work exceptionally well.

Does the cream curdle?

Not if cooked gently; avoid boiling after adding cream.

Can I make the sauce thicker?

Simmer longer or add a small splash of cream and continue reducing.

Can I use half-and-half?

Yes, though the sauce will be slightly lighter.

Can I freeze this dish?

Cream sauces do not freeze well; refrigeration is best.

What should I serve it with?

Mashed potatoes, pasta, rice, or crusty bread all pair beautifully.

Can I omit the onions?

You can, though the sauce will lose some depth.

How do I prevent the chicken from drying out?

Do not overcook; remove from heat once it reaches proper doneness.

Can I add vegetables?

Yes, spinach, mushrooms, or peas work well.

Can I make it dairy-free?

Use a dairy-free butter substitute and full-fat coconut milk, though the flavor will differ.

Conclusion

Chicken in Cream Sauce is a dependable, elegant recipe that transforms basic ingredients into a warm, indulgent meal. Its creamy, aromatic sauce pairs effortlessly with tender seared chicken, resulting in a dish that feels both comforting and refined. The many variations allow you to tailor the flavors to your preferences, making it a versatile staple for any kitchen. Serve it simply or elevate it with herbs, mushrooms, or wine—either way, it is sure to become a favorite.

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