1-Pan, Creamy Garlic Herb Chicken Recipe

If you’re craving something luxuriously creamy yet loaded with bright herbiness and garlicky goodness—all without letting your sink fill up with dishes—this 1-Pan, Creamy Garlic Herb Chicken has your name written all over it! This recipe brings together tender, golden-seared chicken breasts, a silky sauce packed with fresh tarragon, parsley, parmesan, and, of course, plenty of garlic. It’s soul-warming comfort made easy, ready in under an hour, and destined to become your new weeknight favorite.

Ingredients You’ll Need

Simple ingredients are the backbone of 1-Pan, Creamy Garlic Herb Chicken, but don’t be fooled—they each play a key part in building flavor, creating that luscious texture, and making the finished dish look beautifully vibrant. Here’s what each brings to your pan!

• Boneless, skinless chicken breasts (about 2 lbs): Lightly pounded for even cooking, these are juicy and soak up all the savory sauce.
• Creole Cajun Seasoning: Adds bold, zesty depth—use your favorite homemade blend, or grab a trusted store-bought version.
• Olive oil: Helps sear the chicken for that irresistibly golden crust.
• Unsalted butter: Melts into the pan and builds the rich, velvety sauce base.
• Shallot: For delicate sweetness and an oniony backbone that pairs perfectly with the garlic.
• Garlic (10 cloves!): The star of the show—caramelized for mellow, nutty magic.
• Chicken stock or broth: Lifts up and enhances all the savory notes in the sauce.
• Lemon juice: Just a splash brightens and brings everything into delicious balance.
• Garlic powder: Bumps up the garlicky flavor and ensures every bite sings.
• Red pepper flakes (optional): For a hint of gentle heat—add as much or as little as you like.
• Dijon mustard: The little secret ingredient that gives the sauce a tangy, complex backbone.
• Heavy whipping cream: Delivers dreamy silkiness and richness to the sauce.
• Fresh tarragon & parsley: These herbs wake up the sauce, making it stunningly fresh and aromatic.
• Fresh-grated parmesan cheese: Melts right in for a cheesy, savory finish.

Variations

The beauty of 1-Pan, Creamy Garlic Herb Chicken is that it happily adapts to your pantry and your taste buds! Here are some delicious ways you can make this recipe your own—whether you’re feeding picky eaters, getting creative, or just using up what’s in the fridge.

• Swap the protein: Try boneless thighs for juicier chicken, or use pork chops, turkey cutlets, or even tofu for a vegetarian twist.
• Change the herbs: No tarragon? Basil, chives, or dill all work (or a mix of your garden favorites) for a fresh new flavor.
• Make it dairy-free: Substitute coconut cream and a heap of nutritional yeast to keep things creamy without the dairy.
• Boost the veggies: Add baby spinach, peas, or charred broccoli florets when you return the chicken to the pan for a one-dish dinner.

How to Make 1-Pan, Creamy Garlic Herb Chicken

Step 1: Season and Prep the Chicken

Pat the chicken breasts dry with paper towels to help them sear beautifully. Sprinkle with plenty of Creole Cajun seasoning, then massage it in so every curve gets coated. Set the chicken aside and let those flavors mingle for a moment while you heat up your pan.

Step 2: Sear the Chicken

Heat olive oil in a large skillet over medium-high heat until shimmering. Carefully add the chicken breasts and sauté for 4–6 minutes per side. You want a deep, golden crust! If needed, work in batches so you don’t overcrowd the pan. Once nicely browned, move the chicken to a plate—it doesn’t need to be fully cooked just yet.

Step 3: Build the Garlic Herb Base

Lower the heat to medium-low and melt in the butter. Toss in your shallot and all that glorious garlic. Sauté, stirring often, until the shallot becomes translucent and the garlic cloves are golden and fragrant but not burned (about 3–4 minutes).

Step 4: Deglaze and Simmer

Add chicken stock, a splash of lemon juice, garlic powder, red pepper flakes if you like some zip, and Dijon mustard. Use a wooden spoon to scrape up all those tasty brown sticky bits from the pan—they’re flavor gold! Let everything gently simmer for 2–3 minutes until a bit reduced.

Step 5: Make It Creamy

Pour in the heavy cream, then sprinkle in your fresh tarragon and parsley. Stir everything together, bring it to a gentle boil, then immediately lower the heat. Add in your parmesan and mix until the sauce gets irresistibly creamy and cohesive.

Step 6: Finish and Serve

Return the chicken (and any juices) to the skillet. Spoon that creamy, herby sauce over each breast. Let simmer gently until the chicken is cooked through (165°F in the thickest part), and your sauce is dreamy and thick. Taste and adjust seasoning if needed, then garnish with more chopped tarragon. Serve immediately—get ready for smiles around the table!

How to Serve 1-Pan, Creamy Garlic Herb Chicken

Garnishes

Finish your 1-Pan, Creamy Garlic Herb Chicken with a flurry of extra fresh tarragon, parsley, or a sprinkle of more parmesan cheese. A light lemon zest offers a lovely, aromatic lift. Those little green flecks not only add color but also highlight how fresh and vibrant the flavors are!

Side Dishes

This creamy chicken is begging for something that loves to soak up sauce! Classic mashed potatoes are a dreamy choice, or try it alongside fluffy rice, crusty sourdough, or buttery pasta noodles. Bright side veggies (think sautéed green beans, asparagus, or roasted broccoli) make the meal feel extra complete.

Creative Ways to Present

Try slicing the chicken breasts before spooning over the sauce for a gorgeous, restaurant-style plate, or serve whole nestled in a shallow bowl with lots of sauce. Hosting dinner? Serve family-style straight from the skillet—the rustic look is beautiful, and everyone can scoop as much as they want.

Make Ahead and Storage

Storing Leftovers

Leftover 1-Pan, Creamy Garlic Herb Chicken keeps nicely in an airtight container in the fridge for 3–4 days. If possible, store the chicken and sauce together to lock in moisture and flavor. The herbs continue to infuse the sauce and it’s just as delicious the next day!

Freezing

You can freeze the chicken and sauce together, but creamy sauces can separate a bit after thawing. For best results, let everything cool, then transfer to an airtight freezer-safe container and freeze up to 2 months. Thaw overnight in the fridge before reheating gently.

Reheating

Gently reheat leftovers in a covered skillet over low heat, stirring occasionally and adding a splash of broth or cream if needed to bring the sauce back to life. The microwave also works, but go low and slow—quick, high heat can make the sauce separate.

FAQs

Final Thoughts

I can’t wait for you to experience just how cozy and flavor-packed this 1-Pan, Creamy Garlic Herb Chicken is! Whether it’s a weeknight, date night, or you’re simply craving comfort with minimal cleanup, this dish delivers on all counts. Give it a try—you’ll be adding it to your regular dinner rotation in no time.

Print