Kick your chicken breast dinners up a notch with these 27 irresistibly creamy recipes! Whether you’re craving quick weeknight comfort food or a cozy weekend feast, this roundup has a dish to satisfy every craving. From rich, cheesy bakes to silky, herb-infused sauces, get ready to fall in love with chicken all over again. Let’s dive into these deliciously decadent ideas!
Creamy Garlic Parmesan Chicken Breast
Kick off your weeknight dinner with this creamy garlic parmesan chicken breast that’s both comforting and quick to prepare. Perfectly seared chicken gets smothered in a rich, cheesy sauce for a satisfying meal everyone will love. Ready in under 30 minutes, it’s a foolproof dish for busy evenings.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 4 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated parmesan cheese
– 1/2 teaspoon dried oregano
– 1/4 teaspoon red pepper flakes
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat the chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of the chicken evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add the chicken breasts and cook for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
5. Transfer the cooked chicken to a plate and tent with foil to keep warm.
6. Reduce the heat to medium and add minced garlic to the same skillet, cooking for 1 minute until fragrant.
7. Pour in heavy cream, scraping up any browned bits from the bottom of the pan for extra flavor.
8. Stir in grated parmesan cheese until completely melted and smooth, about 2-3 minutes.
9. Add dried oregano and red pepper flakes, stirring to combine.
10. Return the chicken to the skillet, spooning the sauce over each piece.
11. Simmer for 2-3 minutes until the sauce thickens slightly and coats the back of a spoon.
12. Remove from heat and sprinkle with chopped fresh parsley before serving.
Buttery parmesan creates a velvety sauce that clings beautifully to each tender chicken piece. The subtle heat from red pepper flakes balances the richness, making it ideal over pasta or with crusty bread for soaking up every last drop.
One-Pan Creamy Mushroom Chicken Breast
You know those hectic weeknights when you want something comforting but don’t want a sink full of dishes? This one-pan creamy mushroom chicken breast is your answer. It delivers restaurant-quality flavor with minimal cleanup, making it a perfect solution for busy schedules.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 8 oz cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1/2 cup chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Pat the chicken breasts completely dry with paper towels to ensure a good sear.
2. Season both sides of the chicken breasts evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Place the chicken breasts in the hot skillet and cook undisturbed for 5-6 minutes until a golden-brown crust forms.
5. Flip the chicken breasts and cook for another 5-6 minutes until the internal temperature reaches 165°F. Transfer to a plate.
6. Add the sliced cremini mushrooms to the same skillet and cook for 4-5 minutes until they release their liquid and brown.
7. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
8. Pour in 1/2 cup chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
9. Stir in 1 cup heavy cream and bring the mixture to a gentle simmer.
10. Whisk in 1/2 cup grated Parmesan cheese until the sauce is smooth and slightly thickened, about 2-3 minutes.
11. Return the cooked chicken breasts to the skillet, spooning the sauce over them.
12. Simmer everything together for 2-3 minutes to allow the flavors to meld.
13. Remove from heat and sprinkle with 2 tbsp chopped fresh parsley.
Outstandingly creamy and rich, the sauce clings beautifully to the tender chicken. For a complete meal, serve it over a bed of buttery egg noodles or fluffy mashed potatoes to soak up every last drop of that savory mushroom sauce.
Cheesy Spinach Stuffed Chicken Breast
Dinner just got a major upgrade with this cheesy, savory chicken dish. It’s surprisingly simple to make yet feels impressively gourmet. You’ll love how the creamy filling pairs with the juicy chicken.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1 cup fresh spinach, chopped
– 1 cup shredded mozzarella cheese
– 1/2 cup cream cheese, softened
– 1/4 cup grated Parmesan cheese
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp paprika
Instructions
1. Preheat your oven to 375°F.
2. Pat the chicken breasts dry with paper towels to ensure even browning.
3. Use a sharp knife to cut a horizontal pocket into each chicken breast, being careful not to cut all the way through.
4. In a medium bowl, combine the spinach, mozzarella cheese, cream cheese, Parmesan cheese, and minced garlic.
5. Season the chicken breasts inside and out with salt, black pepper, and paprika.
6. Stuff each chicken pocket with the spinach and cheese mixture, dividing it evenly.
7. Secure the openings with toothpicks to prevent the filling from leaking out during cooking.
8. Heat the olive oil in a large oven-safe skillet over medium-high heat.
9. Sear the stuffed chicken breasts for 3-4 minutes per side until golden brown.
10. Transfer the skillet to the preheated oven and bake for 20 minutes, or until the internal temperature reaches 165°F.
11. Let the chicken rest for 5 minutes before slicing to allow the juices to redistribute.
12. Remove the toothpicks and serve immediately.
Unbelievably tender chicken gives way to a molten, garlicky spinach and cheese center. The crispy seared exterior contrasts beautifully with the creamy filling. Try serving it over a bed of lemon-herb rice or with roasted asparagus for a complete meal.
Creamy Tuscan Chicken Breast
Venture beyond basic chicken dinners with this rich, restaurant-style dish that comes together in one pan. Creamy Tuscan Chicken Breast combines tender chicken with sun-dried tomatoes and spinach in a garlicky cream sauce—perfect for weeknights when you want something special without the fuss.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 4 cloves garlic, minced
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 2 cups fresh spinach
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 tsp dried Italian seasoning
Instructions
1. Pat chicken breasts dry with paper towels, then season both sides evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken breasts and cook for 6–7 minutes per side, until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
4. Reduce heat to medium and add minced garlic to the skillet. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Stir in sun-dried tomatoes and cook for 1 minute to soften slightly.
6. Add spinach and cook for 2–3 minutes, stirring until wilted.
7. Pour in heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan bottom for extra flavor.
8. Whisk in Parmesan cheese and Italian seasoning until smooth and slightly thickened, about 3–4 minutes.
9. Return chicken and any accumulated juices to the skillet, spooning sauce over the top. Simmer for 2 minutes to reheat.
10. Remove from heat and let rest for 5 minutes before serving to allow flavors to meld.
Outstandingly creamy with a subtle tang from sun-dried tomatoes, this dish features tender chicken that soaks up the velvety sauce. Serve it over al dente pasta or with crusty bread to mop up every last drop—the spinach adds a fresh contrast to the rich, garlicky base.
Smothered Creamy Ranch Chicken Breast
Ready for a creamy, comforting chicken dish that comes together in under an hour? This smothered ranch chicken delivers rich flavor with minimal fuss. It’s a weeknight winner the whole family will love.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup ranch seasoning mix
– 1/2 cup shredded cheddar cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Transfer chicken to a plate and tent loosely with foil to keep warm.
5. Reduce heat to medium and pour chicken broth into the skillet, scraping up any browned bits from the bottom.
6. Whisk in heavy cream and ranch seasoning until fully combined and smooth.
7. Simmer sauce for 3-4 minutes until slightly thickened, stirring frequently.
8. Sprinkle cheddar cheese over the sauce and stir until melted and fully incorporated.
9. Return chicken breasts to the skillet, spooning sauce over each piece to coat completely.
10. Cook for 2-3 minutes until chicken is heated through.
11. Remove from heat and garnish with chopped parsley before serving.
Here, the chicken stays incredibly juicy beneath its velvety, tangy sauce. For a complete meal, serve it over mashed potatoes or egg noodles to soak up every drop of that creamy ranch goodness. Leftovers reheat beautifully for lunch the next day.
Creamy Sun-Dried Tomato Chicken Breast
Overwhelmed by bland chicken dinners? This creamy sun-dried tomato chicken breast transforms simple ingredients into a restaurant-worthy meal in under 30 minutes. It’s the perfect solution for busy weeknights when you crave something indulgent yet effortless.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– 1/2 cup sun-dried tomatoes in oil, drained and chopped
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 2 tablespoons fresh basil, chopped
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides evenly with kosher salt and black pepper.
2. Heat olive oil in a large skillet over medium-high heat until it shimmers, about 1 minute.
3. Add the chicken breasts to the skillet and cook for 5–6 minutes per side until golden brown and the internal temperature reaches 165°F.
4. Transfer the cooked chicken to a plate and tent loosely with foil to rest.
5. Reduce the heat to medium and add minced garlic to the same skillet, cooking for 30 seconds until fragrant.
6. Stir in the chopped sun-dried tomatoes and cook for 1 minute to intensify their flavor.
7. Pour in chicken broth, scraping up any browned bits from the bottom of the skillet with a wooden spoon.
8. Bring the broth to a simmer and let it reduce by half, about 3–4 minutes.
9. Lower the heat to medium-low and stir in heavy cream and grated Parmesan cheese until the sauce is smooth and slightly thickened, about 2 minutes.
10. Return the chicken breasts to the skillet, spooning the sauce over them, and heat for 2 minutes until warmed through.
11. Remove from heat and stir in fresh basil just before serving.
Flavorful and satisfying, this dish features tender chicken enveloped in a rich, tangy sauce with pops of sweet sun-dried tomatoes. The creamy texture clings perfectly to pasta or mashed potatoes, making it a versatile centerpiece. For a fresh twist, serve it over a bed of spinach or with crusty bread to soak up every last drop of sauce.
Lemon Herb Creamy Chicken Breast
Unlock a simple yet elegant dinner with this lemon herb creamy chicken breast. Using pantry staples, it transforms basic chicken into a restaurant-worthy meal. The creamy sauce is bright, herby, and clings perfectly to each tender piece.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/4 cup fresh lemon juice
– 1 tbsp fresh thyme leaves
– 1 tbsp fresh parsley, chopped
– 1 tbsp unsalted butter
Instructions
1. Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate and tent with foil.
4. Reduce heat to medium and add minced garlic to the skillet. Cook for 30 seconds until fragrant, stirring constantly to prevent burning.
5. Pour in chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon.
6. Simmer the broth for 3-4 minutes until reduced by half, which will concentrate the flavor.
7. Stir in heavy cream, lemon juice, and thyme leaves. Bring to a gentle simmer and cook for 2 minutes until slightly thickened.
8. Whisk in butter until fully melted and incorporated into the sauce for a glossy finish.
9. Return chicken breasts and any accumulated juices to the skillet, spooning sauce over them. Heat for 1-2 minutes until warmed through.
10. Remove from heat and sprinkle with chopped parsley.
Whip this up for a quick weeknight dinner that feels special. The chicken stays incredibly juicy under its velvety, citrus-kissed sauce. Serve it over mashed potatoes or pasta to soak up every drop, or with a crisp green salad for a lighter touch.
Creamy Pesto Chicken Breast
Mouthwatering and satisfying, this creamy pesto chicken breast comes together in under 30 minutes. It’s a one-pan wonder that delivers restaurant-quality flavor with minimal effort. Perfect for busy weeknights when you need something impressive fast.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 3 cloves garlic, minced
– 1/2 cup chicken broth
– 1 cup heavy cream
– 1/2 cup basil pesto
– 1/2 cup grated Parmesan cheese
– 1 cup cherry tomatoes, halved
– 2 cups fresh spinach
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the chicken breasts to the hot skillet and cook for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F. Tip: Use a meat thermometer for perfect doneness every time.
4. Transfer the cooked chicken to a plate and cover loosely with foil to rest.
5. Reduce the skillet heat to medium and add 3 cloves of minced garlic. Sauté for 30 seconds until fragrant.
6. Pour in 1/2 cup chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan.
7. Stir in 1 cup heavy cream and 1/2 cup basil pesto until fully combined.
8. Bring the sauce to a gentle simmer and cook for 3-4 minutes until slightly thickened. Tip: Don’t let the sauce boil vigorously or the cream may separate.
9. Whisk in 1/2 cup grated Parmesan cheese until melted and smooth.
10. Add 1 cup halved cherry tomatoes and 2 cups fresh spinach to the sauce. Cook for 2-3 minutes until the spinach is wilted and the tomatoes are warmed through.
11. Return the rested chicken breasts and any accumulated juices to the skillet, spooning the sauce over them. Tip: Letting the chicken rest before slicing ensures it stays juicy.
12. Heat everything together for 2-3 minutes until the chicken is warmed through.
Nothing beats the velvety texture of the cream sauce clinging to tender, perfectly cooked chicken. The pesto provides a vibrant, herby punch that balances the richness beautifully. For a complete meal, serve it over a bed of fettuccine or with crusty bread to soak up every last drop of sauce.
Creamy Coconut Milk Chicken Breast
Ditch the bland chicken dinners with this creamy coconut milk chicken breast that comes together in one pan. Deliciously tender chicken simmers in a rich, aromatic sauce that’s perfect for busy weeknights. You’ll love how the coconut milk creates a luxuriously smooth texture without heavy cream.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs boneless, skinless chicken breasts
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 medium yellow onion, diced
– 3 cloves garlic, minced
– 1 tbsp fresh ginger, grated
– 1 red bell pepper, sliced
– 1 (13.5 oz) can full-fat coconut milk
– 2 tbsp soy sauce
– 1 tbsp lime juice
– 1/4 cup fresh cilantro, chopped
Instructions
1. Pat chicken breasts dry with paper towels and season evenly on both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Transfer chicken to a plate and cover loosely with foil to rest.
5. Reduce heat to medium and add diced onion to the same skillet; cook for 4 minutes until softened.
6. Add minced garlic, grated ginger, and sliced bell pepper; cook for 2 more minutes until fragrant.
7. Pour in coconut milk and soy sauce, scraping up any browned bits from the bottom of the pan.
8. Bring sauce to a gentle simmer and cook for 5 minutes until slightly thickened.
9. Return chicken breasts to the skillet and spoon sauce over them; simmer for 3 minutes to reheat.
10. Remove from heat and stir in lime juice and chopped cilantro.
A silky coconut sauce clings to every bite of juicy chicken, with bright lime cutting through the richness. Serve it over steamed jasmine rice to soak up the flavorful sauce, or try it with cauliflower rice for a low-carb option. The bell peppers add a subtle crunch that contrasts beautifully with the creamy texture.
Creamy Mustard Tarragon Chicken Breast
Creamy mustard tarragon chicken breast transforms basic chicken into a restaurant-worthy meal with minimal effort. This one-pan dish delivers rich flavor and a velvety sauce perfect for weeknights.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 2 tbsp Dijon mustard
– 1 tbsp whole-grain mustard
– 2 tbsp fresh tarragon, chopped
– 1 tbsp unsalted butter
Instructions
1. Pat chicken breasts dry with paper towels and season both sides with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Remove chicken to a plate and tent with foil.
4. Reduce heat to medium and pour chicken broth into the skillet, scraping up browned bits with a wooden spoon.
5. Stir in heavy cream, Dijon mustard, and whole-grain mustard until fully combined.
6. Simmer sauce for 3-4 minutes until slightly thickened, stirring occasionally.
7. Whisk in butter until melted and sauce is glossy.
8. Stir in chopped tarragon and return chicken to the skillet, spooning sauce over top.
9. Cook for 1-2 minutes until chicken is heated through.
Rich, velvety sauce clings to tender chicken with a perfect balance of tangy mustard and aromatic tarragon. Serve over mashed potatoes or egg noodles to soak up every drop, or alongside roasted asparagus for a complete meal.
Creamy Basil and Parmesan Chicken Breast
Kick off your weeknight dinner with this creamy, comforting chicken dish that comes together quickly and satisfies deeply. Keep it simple with pantry staples for a meal that feels special without the fuss. You’ll have dinner on the table in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 tbsp olive oil
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil, chopped
– 1/2 tsp red pepper flakes
Instructions
1. Pat chicken breasts dry with paper towels to ensure a good sear.
2. Season both sides of chicken evenly with kosher salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
5. Transfer chicken to a plate and tent with foil to rest, which keeps it juicy.
6. Reduce heat to medium and add minced garlic to the same skillet; cook for 30 seconds until fragrant.
7. Pour in heavy cream, scraping up any browned bits from the bottom of the pan for extra flavor.
8. Simmer cream for 3-4 minutes until slightly thickened, stirring occasionally.
9. Stir in grated Parmesan cheese until fully melted and smooth, about 1 minute.
10. Add chopped fresh basil and red pepper flakes, stirring to combine.
11. Return chicken to the skillet, spooning sauce over each breast to coat evenly.
12. Cook for an additional 2 minutes to warm through.
Fork-tender chicken is enveloped in a velvety, herbaceous sauce with a subtle kick from the red pepper flakes. Serve it over a bed of fettuccine or with crusty bread to soak up every last drop of the creamy Parmesan sauce.
Southern-Style Creamy Smothered Chicken Breast
Gather around for a comforting classic that transforms simple chicken into a rich, satisfying meal. This Southern-style dish delivers tender chicken smothered in a velvety gravy, perfect for cozy dinners. It’s straightforward to make yet impressive on the plate.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1/2 teaspoon garlic powder
– 1/2 teaspoon onion powder
– 1/2 teaspoon paprika
– 1/4 cup all-purpose flour
– 2 tablespoons vegetable oil
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tablespoons unsalted butter
Instructions
1. Pat the chicken breasts dry with paper towels to ensure even browning.
2. In a small bowl, combine salt, black pepper, garlic powder, onion powder, and paprika.
3. Rub the spice mixture evenly over both sides of the chicken breasts.
4. Dredge each chicken breast in the all-purpose flour, shaking off any excess.
5. Heat vegetable oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
6. Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
7. Transfer the chicken to a plate and set aside, covering loosely with foil.
8. Reduce the heat to medium and add the sliced onion to the skillet, cooking for 4-5 minutes until softened.
9. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
10. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet for extra flavor.
11. Stir in the heavy cream and bring the mixture to a gentle simmer.
12. Return the chicken breasts to the skillet, spooning the gravy over them.
13. Reduce heat to low, cover, and simmer for 10 minutes to allow flavors to meld and chicken to absorb the sauce.
14. Remove from heat and stir in the unsalted butter until melted and the gravy is glossy.
A creamy, savory gravy coats each tender bite of chicken, with a hint of smokiness from the paprika. Serve it over mashed potatoes or rice to soak up every drop, or pair with green beans for a balanced meal that feels like a warm hug.
Creamy Asparagus and Lemon Chicken Breast
Savor a bright, creamy dinner that comes together quickly with minimal cleanup. This one-pan dish pairs tender chicken with crisp asparagus in a zesty lemon sauce, perfect for busy weeknights when you want something satisfying without the fuss. Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 lb asparagus, trimmed
– 2 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1/2 cup heavy cream
– 2 tbsp fresh lemon juice
– 1 tsp lemon zest
– 2 tbsp chopped fresh parsley
Instructions
1. Pat chicken breasts dry with paper towels to ensure even browning.
2. Season chicken on both sides with 1/2 tsp salt and 1/4 tsp pepper.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
4. Add chicken and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F.
5. Transfer chicken to a plate and tent with foil to rest.
6. Add remaining 1 tbsp olive oil to the same skillet.
7. Add asparagus and cook for 3-4 minutes until bright green and crisp-tender.
8. Push asparagus to the sides of the skillet and add minced garlic to the center.
9. Cook garlic for 30 seconds until fragrant, stirring constantly to prevent burning.
10. Pour in chicken broth, scraping up any browned bits from the bottom of the pan.
11. Bring broth to a simmer and cook for 2 minutes to reduce slightly.
12. Stir in heavy cream, lemon juice, and lemon zest.
13. Simmer sauce for 3-4 minutes until slightly thickened.
14. Return chicken and any accumulated juices to the skillet.
15. Spoon sauce over chicken and cook for 1-2 minutes to warm through.
16. Sprinkle with remaining 1/2 tsp salt, 1/4 tsp pepper, and chopped parsley.
17. Remove from heat and serve immediately.
Here, the creamy sauce clings to the chicken while keeping the asparagus crisp. The lemon brightens the rich cream without overwhelming it, creating a balanced flavor profile. For a complete meal, serve over rice or with crusty bread to soak up every drop of sauce.
Creamy Bacon Mushroom Chicken Breast
Let’s make a rich, one-pan dinner that’s both comforting and quick. This creamy bacon mushroom chicken breast comes together in under 30 minutes, delivering maximum flavor with minimal effort. It’s the perfect weeknight solution when you crave something decadent but don’t want to spend hours in the kitchen.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts (about 6 oz each)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 6 slices thick-cut bacon, chopped
– 8 oz cremini mushrooms, sliced
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 tsp dried thyme
– 1/2 cup grated Parmesan cheese
– 2 tbsp chopped fresh parsley
Instructions
1. Pat chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken breasts and cook for 5-6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a plate.
4. Add chopped bacon to the same skillet and cook over medium heat for 5-7 minutes until crispy, stirring occasionally.
5. Remove bacon with a slotted spoon, leaving about 1 tbsp of fat in the skillet.
6. Add sliced mushrooms to the skillet and cook for 4-5 minutes until browned and tender, stirring occasionally.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Pour in heavy cream and chicken broth, then add dried thyme. Bring to a simmer.
9. Reduce heat to medium-low and cook sauce for 3-4 minutes until slightly thickened, stirring constantly.
10. Whisk in grated Parmesan cheese until fully melted and sauce is smooth, about 1 minute.
11. Return cooked chicken and bacon to the skillet, spooning sauce over the top.
12. Simmer for 2-3 minutes until chicken is heated through.
13. Sprinkle with chopped fresh parsley before serving.
Ultra-creamy sauce clings to every bite of tender chicken, while crispy bacon adds smoky depth and mushrooms provide earthy balance. Serve over mashed potatoes to soak up every drop of sauce, or with crusty bread for dipping. The sauce thickens beautifully upon standing, making excellent leftovers that taste even better the next day.
Savory Creamy Dijon Chicken Breast
Unbelievably creamy yet surprisingly simple, this Dijon chicken transforms basic ingredients into a restaurant-worthy weeknight meal. Using a single skillet keeps cleanup minimal while delivering maximum flavor in under 30 minutes.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1 teaspoon kosher salt
– 1/2 teaspoon black pepper
– 2 tablespoons olive oil
– 1/2 cup chicken broth
– 1/2 cup heavy cream
– 2 tablespoons Dijon mustard
– 1/2 teaspoon garlic powder
– 1/4 teaspoon dried thyme
– 2 tablespoons chopped fresh parsley
Instructions
1. Pat chicken breasts completely dry with paper towels to ensure proper browning.
2. Season both sides of chicken evenly with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
4. Add chicken breasts and cook undisturbed for 5-6 minutes until deeply golden brown.
5. Flip chicken using tongs and cook another 5-6 minutes until internal temperature reaches 165°F.
6. Transfer chicken to a clean plate and tent loosely with foil to rest.
7. Reduce heat to medium and pour chicken broth into the skillet, scraping up all browned bits with a wooden spoon.
8. Whisk in heavy cream, Dijon mustard, garlic powder, and dried thyme until fully combined.
9. Simmer sauce for 3-4 minutes, stirring frequently, until thickened enough to coat the back of a spoon.
10. Return chicken and any accumulated juices to the skillet, spooning sauce over each piece.
11. Cook for 1-2 minutes until chicken is heated through, then remove from heat.
12. Stir in chopped parsley just before serving.
Wonderfully velvety sauce clings to each tender chicken piece, with the Dijon providing subtle tang without overwhelming sharpness. Serve over mashed potatoes to soak up every drop of cream, or alongside crisp green beans for contrasting texture.
Creamy Spinach Artichoke Chicken Breast
Whip up a comforting weeknight dinner with this creamy spinach artichoke chicken breast. It combines juicy chicken with a rich, cheesy sauce for a satisfying meal that’s easy to master. You’ll have a flavorful dish ready without spending hours in the kitchen.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
– 4 boneless, skinless chicken breasts
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1 tbsp olive oil
– 1 tbsp unsalted butter
– 3 cloves garlic, minced
– 1 (14 oz) can artichoke hearts, drained and chopped
– 5 oz fresh spinach
– 4 oz cream cheese, softened
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1/2 cup shredded mozzarella cheese
Instructions
1. Pat the chicken breasts dry with paper towels and season both sides evenly with salt and pepper.
2. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering, about 2 minutes.
3. Add chicken breasts to the skillet and cook for 5–6 minutes per side until golden brown and internal temperature reaches 165°F.
4. Transfer chicken to a plate and cover loosely with foil to rest.
5. Reduce heat to medium and melt butter in the same skillet.
6. Add minced garlic and sauté for 1 minute until fragrant, stirring constantly to prevent burning.
7. Stir in chopped artichoke hearts and cook for 2 minutes to warm through.
8. Add fresh spinach and cook for 2–3 minutes until wilted, stirring occasionally.
9. Reduce heat to low and add softened cream cheese, stirring until melted and smooth.
10. Pour in heavy cream and bring to a gentle simmer for 2 minutes, stirring frequently.
11. Stir in Parmesan and mozzarella cheeses until fully melted and sauce is creamy, about 2 minutes.
12. Return chicken breasts to the skillet, spooning sauce over them to coat evenly.
13. Transfer skillet to a preheated broiler and broil for 3–4 minutes until top is bubbly and lightly browned.
14. Remove from oven and let rest for 5 minutes before serving.
Lusciously creamy sauce clings to tender chicken, with artichokes adding a pleasant bite and spinach providing earthy notes. Serve it over pasta or with crusty bread to soak up every bit of the rich sauce. For a lighter option, pair it with a simple green salad to balance the dish.
Conclusion
Here’s a collection of 27 creamy chicken breast recipes that are sure to become family favorites. From quick weeknight dinners to impressive meals for guests, there’s something for every occasion. We’d love to hear which recipe you try first—leave a comment with your favorite! If you enjoyed this roundup, please share it on Pinterest to help other home cooks discover these delicious ideas.
