Creamy Chicken and Herb Skillet

by Erin

Get dinner for two on the table in just over 30 minutes with this creamy chicken and herb skillet. Also only uses one pan for easy clean up.

Creamy Chicken and Herb Skillet with Zucchini.

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This week I took time off from bench work in the lab to start writing my dissertation, which is also why I have been commenting and tweeting less this week – in case anyone noticed.

I have two chapters nearly finished already but that’s kind of cheating because they are also two papers I am going to publish soon. However, the intro required some serious attention so that’s what I am giving it. TLC for the introduction to my science!

Of course that doesn’t stop me from enjoying a good meal during breaks especially when it is something quick and easy like this chicken. Better yet it only requires one pan which means I spend less time cleaning up as well.

Feast your eyes upon this Creamy Chicken and Herb Skillet while I go write more jargon about Candida albicans drug resistance. You’re welcome.

In case you need more before I return, try cream cheese and bell pepper stuffed chicken.

Creamy Chicken and Herb Skillet with Zucchini on a Plate.

Creamy Chicken and Herb Skillet with Zucchini.


Yield: 2 Servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 medium zucchini, sliced thin
  • Extra virgin olive oil
  • 1 lb. chicken breasts, pounded thin
  • Salt & pepper
  • 1 small shallot, minced
  • 3 oz. spreadable herb cheese*
  • 1/4 cup reduced sodium chicken broth
  • 1/2 Tbsp fresh lemon juice
  • 1 Tbsp chopped fresh basil or parsley


  1. Heat half a tablespoon of olive oil in a large skillet over medium heat. Add zucchini and cook until golden on each side, about 5 minutes per side. Remove from pan and place on a plate.
  2. Brush both sides of chicken breasts with olive oil then season both sides with salt and pepper. Cook in same skillet over medium-high heat until no longer pink in the center, about 5 minutes per side, then remove to the plate with the zucchini and set aside.
  3. Turn heat down to medium then add 1 tablespoon olive oil and shallots. Saute until shallots are slightly softened, about 1 minute, then add herb cheese, chicken broth, and lemon juice. Stir until creamy then add in fresh herbs. Add more broth if needed to reach desired consistency. Spoon sauce over cooked chicken then serve with zucchini.


*I used Laughing Cow Herb & Garlic

Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from Iowa Girl Eats.

Did you make this recipe? I want to see! Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE
Creamy Chicken and Herb Skillet

Post updated 2/23/2023, photo above is the original.

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Valentine’s Day Recipes for Two Roundup January 28, 2021 - 4:02 pm

[…] Creamy Chicken and Herb Skillet […]

Kelly Senyei | Just a Taste July 3, 2013 - 10:29 am

I’m always on the hunt for new tasty chicken recipes and can’t wait to try this!

Jessica@AKitchenAddiction June 28, 2013 - 8:12 am

This sounds incredible! Love the creamy sauce!

Nessa June 26, 2013 - 6:25 pm

Oh my god this looks amaaazing! Need that creamy wonderfulness right now :)

Lauren @ A Nerd Cooks June 26, 2013 - 5:16 pm

I’m right there with you, girl. I’m actually taking a short break from working on my dissertation now, hah. Best of luck with yours!!

This chicken looks delicious, too. Who says you can’t eat well while slaving away over your diss?

Kayle (The Cooking Actress) June 26, 2013 - 9:35 am

I want this. I would totally eat this right up! YUMMMYYY


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