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Creamy Herb Chicken


  • 4-6 boneless, skinless chicken breasts
  • 2/3 cup chicken broth
  • 1 (4.4 oz.) package spreadable herb cheese (we use Boursin)
  • 1 shallot, minced
  • 1 large clove garlic, minced
  • 1/2 lemon, zested and juiced
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon all-purpose flour
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried tarragon
  • Kosher salt and freshly ground pepper, to taste


  1. Brush chicken breasts with 1 tablespoon olive oil and season generously with salt and pepper.
  2. Heat a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink. Transfer to a plate and set aside.
  3. To the same skillet, heat remaining olive oil and sauté shallot and garlic, with basil, oregano and tarragon, for 1-2 minutes, or until fragrant.
  4. Stir in herb cheese, broth, lemon juice and zest, and whisk together until smooth, then sprinkle in flour and whisk until incorporated.
  5. Cook for 5-10 minutes, or until sauce has thickened.
  6. Return chicken to skillet and cook for another 2-3 minutes, or until warmed through. Garnish with fresh herbs and serve hot!

Recipe adapted from Iowa Girl Eats