This 15-Minute Creamy Garlic Herb Chicken is one of my favorite quick dinners when I want something cozy, creamy, and full of flavor without spending much time in the kitchen. Juicy chicken thighs are seared to perfection, then finished with a velvety garlic herb sauce made with broth and soft cheese. It’s all done in one skillet and ready in just 15 minutes from start to finish. Whether I’m cooking for myself or a quick meal for two, this recipe always hits the spot.
Why You’ll Love This Recipe
I love this recipe because it delivers big flavor with little effort. There’s no complicated prep, and everything cooks quickly in a single pan. The chicken stays juicy thanks to the natural fat in the thighs, and the sauce—rich, creamy, and packed with garlic and herbs—tastes like something I’d order at a restaurant. It’s also incredibly flexible, so I can switch up the cheese or herbs depending on what I have on hand. This is my go-to when I need something fast, delicious, and satisfying.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 Pound Boneless Skinless Chicken Thighs – I prefer thighs for their juiciness and tenderness, but thin-cut chicken breasts can be used as well.
2 Garlic Cloves, Chopped – Fresh garlic gives the sauce a flavorful kick.
1 Cup Chicken Broth Or Water – Used to deglaze the pan and create the creamy sauce.
1 1/2 Teaspoons Garlic Herb Seasoning, Divided – Adds layered flavor to both the chicken and sauce.
2 Tablespoons Fresh Minced Herbs – I like to use a mix of parsley, chives, or tarragon.
4 Ounces Soft Cheese, Sliced Into 4 Pieces – Goat cheese or cream cheese both melt beautifully into the sauce.
Salt – Only if the seasoning blend is salt-free.
Black Pepper – For seasoning the chicken.
Oil – Used for searing the chicken and sautéing the garlic.
Directions
Start The Chicken I start by patting the chicken thighs dry with paper towels to help them sear better. Then I drizzle both sides with a little oil and season with salt, pepper, and 1/2 teaspoon of the garlic herb seasoning. Next, I place the seasoned chicken thighs in a large cold skillet. Once arranged, I turn the heat to medium-high and leave the chicken undisturbed so it can sear and build a nice crust. I cook the chicken for 8 minutes on the first side without flipping or moving it.
Prepare For The Sauce While the chicken is cooking, I chop the garlic cloves and fresh herbs. I also gather the soft cheese, remaining seasoning, and chicken broth or water to have everything ready for the sauce. Since the sauce cooks quickly, having everything prepped is key.
Finish Cooking The Chicken After 8 minutes, I flip the chicken and cook it for 2 more minutes on the second side. Once the chicken is fully cooked and the internal temperature reaches 165°F, I remove it from the skillet and set it aside.
Make The Sauce With the heat turned down to low, I add a tablespoon of oil to the same skillet. I sauté the chopped garlic and the remaining 1 teaspoon of garlic herb seasoning, stirring constantly for 30 seconds until fragrant. I deglaze the pan with 1/4 cup of the broth or water, scraping up any browned bits from the bottom. Next, I add the soft cheese one piece at a time, whisking continuously to help it melt evenly. Once all the cheese is incorporated, I slowly whisk in the remaining broth or water until the sauce reaches the consistency I want. If it gets too thick, I add a little more liquid. Finally, I stir in the fresh herbs, taste the sauce, and adjust the seasoning as needed.
Combine And Serve I return the chicken and any juices that collected on the plate back into the skillet. I flip each piece to coat it in the sauce or spoon the sauce generously over the top. Once everything is coated and warm, the dish is ready to serve.
Servings And Timing
This recipe makes 3 servings. I usually serve two chicken thighs per person since thighs are smaller than breasts and shrink slightly while cooking. Prep Time: 5 Minutes Cook Time: 15 Minutes Total Time: 20 Minutes
If I want to serve 4 people, I simply add two more chicken thighs. I don’t need to increase the sauce or cooking time unless I’m using a much larger skillet or doubling the entire batch.
Variations
Use Chicken Breasts: Thin-cut chicken breasts work just as well. I don’t pound them, but I make sure they’re not too thick so they cook quickly.
Switch The Cheese: I’ve made this with both goat cheese and cream cheese. Goat cheese adds tang, while cream cheese makes the sauce extra creamy and rich.
Try Different Herbs: I use parsley, chives, or tarragon most often, but basil or dill also work. I’ve even used dried herbs in a pinch—just less of them.
Add Vegetables: When I want to bulk it up, I sauté some spinach, mushrooms, or zucchini along with the garlic before making the sauce.
Make It Spicy: Sometimes I add a pinch of crushed red pepper or cayenne to the sauce for a little heat.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently in a skillet over low heat with a splash of water or broth to loosen the sauce. The microwave works too—I just cover the chicken loosely and heat it in short bursts, stirring the sauce halfway through.
FAQs
Can I Make This Recipe Ahead Of Time?
Yes, I can cook the chicken and sauce ahead of time and store them separately. I just reheat both gently on the stove and combine before serving.
What Other Cheese Can I Use Besides Goat Cheese Or Cream Cheese?
Any soft cheese that melts smoothly will work. I’ve tried it with Boursin and even ricotta for a milder flavor. Just make sure it blends well into the sauce.
Can I Freeze This Dish?
I don’t usually freeze it because creamy sauces can separate after thawing, but if I do, I reheat it very slowly and whisk the sauce to bring it back together.
How Can I Tell When The Chicken Is Done?
I use a meat thermometer and make sure the internal temperature reaches 165°F. It’s the most reliable way to ensure the chicken is safe and juicy.
Can I Make This Dish Dairy-Free?
I haven’t tested a dairy-free version yet, but I’d try using a plant-based cream cheese alternative and unsweetened dairy-free milk or broth to replace the cheese and liquid.
Conclusion
This 15-Minute Creamy Garlic Herb Chicken has become one of my go-to recipes when I need something comforting, flavorful, and fast. It’s a great way to enjoy a rich, herby sauce without spending hours in the kitchen. With simple ingredients and minimal prep, it’s the kind of meal I can make anytime and feel good about. Whether I’m cooking for myself or someone else, it never disappoints.
