Kitchen notes · a little help before you start
Creamy Garlic Herb Chicken
Garlic and herbs make this creamy chicken especially inviting, with a sauce that begs to be spooned over each golden piece. The cream cheese gives it a smooth, generous feel. Give yourself a plate with plenty of sauce and enjoy the little bits of rosemary and thyme throughout.
- Prep
- 10 min
- Cook
- 15 min
- Total
- 25 min
- Original yield
- Serves 4
- Ingredients
- 12 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Chicken
- Cuisine
- American
- Preparation & total time
- Prep: 15 minutes or less · Total: 30 minutes or less
A few quick notes
1. Even chicken thickness
Pound the breasts evenly before seasoning so the thinner edges and thicker centers cook more evenly.
2. Watch the garlic
The garlic should become only lightly golden before the flour joins it in the butter.
3. Whisk through the simmer
Keep whisking as the cream cheese melts and the sauce comes to a simmer.
Get to know the ingredients
Cream cheese
Dice the cream cheese into small cubes before adding it so it can melt into the milk.
Milk
Choose milk other than skim, as specified, for the creamy sauce that coats the chicken.
Fresh herbs
A poultry herb blend can supply both thyme and rosemary if you prefer buying them together.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 13 steps completeMake room for Creamy Garlic Herb Chicken
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Spoon over the sauce
Return the chicken to the skillet, spoon sauce over it and finish with optional parsley before serving immediately.
A little more help as you go
Keep the chicken warm
Tent the cooked chicken with foil on its plate while you make the sauce in the skillet.
Check the center
Check for the specified center temperature after browning both sides; color alone does not complete that check.
A few questions you might have
When do I lower the heat?
Reduce the burner to medium after removing the chicken and before melting the butter for the sauce.
Should I pour the milk in all at once?
Whisk while you pour the milk into the garlic and flour, then add the cheese and herbs.
Does the parsley go into the sauce?
The parsley is an optional final sprinkle; the rosemary and thyme cook in the sauce.
How dark should the flour become?
Cook and stir it only until lightly golden, keeping this stage brief as directed.
Do I cook the chicken in the sauce from raw?
Brown and cook the chicken first, then return it to the finished sauce for spooning over.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: cookingclassy.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.