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Herbed Chicken with Cream Sauce

Herbed Chicken with Cream Sauce is a relatively easy one skillet entree the whole family will enjoy.

Course Entree
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Author cindy



  • 4 chicken breasts boneless, skinless
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 TBS olive oil


  • 1 TBS corn starch
  • 1 TBS cold water

Cream Sauce

  • 2 tsp olive oil
  • 4 cloves fresh garlic minced
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1 cup milk
  • salt and pepper to taste



  1. Pound the chicken breasts with a meat mallet to a 1/2" thickness

  2. In a small bowl mix together the onion powder, garlic powder, rosemary, thyme. salt, and pepper,

  3. Generously coat both sides of the chicken breasts with the spice/herb mixture.

  4. Heat 1 TBS of olive oil in a skillet or sautee pan over medium-high heat.

  5. Cook the chicken until it is opaque, approximately 5 minutes per side, turning every 2-3 minutes so it doesn't stick to pan.

  6. Removed cooked chicken from pan and place on plate to rest.


  1. While the chicken is cooking mix together , in a small bowl, the water and corn starch til smooth to make the slurry.

Cream Sauce

  1. Reduce the heat to medium, add another 2 tsp of olive oil to the pan and sautee the garlic, rosemary, and thyme until fragrant (about 1 minute).

  2. Stir in the milk, add salt and pepper to taste.

  3. Bring to a boil, add the slurry and whisk until the sauce thickens.

  4. Reduce heat and simmer until any starchy taste has been cooked away, about a minute.

  5. Add the chicken back into the skillet and coat it with the sauce. Serve immediately.