Creamy chive chicken is one cozy meal you are sure to fall in love with. The flavorful chicken breasts are seared and then simmered in a luscious, gravy-like sauce. You can whip up the whole deal in just 30 minutes, making this a great weeknight option!
We’ve got chives popping up everywhere right now — in pots, garden beds, and random little patches around the yard. I usually treat them like a garnish, but here I went all in, adding a generous handful to the sauce, and it was absolutely the right call. The chives give the cream sauce a fresh, savory bite, keeping it from feeling heavy.
And that sauce? It’s everything. It comes together quickly (a weekday win), turns beautifully silky, and doubles as a gravy you’ll want to spoon over mashed potatoes or rice. And let’s be honest — mashed potatoes with gravy are never a bad idea.
Is it possible to make this with milk instead of cream?
If you’d like to lighten this up or are out of whipping cream, you can do this: use milk and then thicken the sauce with 2 teaspoons of cornstarch mixed with a little cold water. Add the cornstarch right at the end once the chicken is fully cooked. It will thicken it right up!
Help! My sauce is too thin/too thick.
Sometimes, when I make this, I have to adjust the liquid a little. If the chicken breasts are larger and take longer to cook, the sauce will become too thick. This is easily fixed with a splash of chicken stock or even plain water. If you find the sauce is too thin, simply let it boil for another minute.
Can I use green onions instead of chives?
If you don’t have an abundance of springtime chives you need to use, you can swap them for green onions instead. Make sure to slice them thin so they don’t become overwhelming. And I would only use ⅓ cup as they do have a stronger flavor than chives.
Can I use chicken thighs?
Sure! I would opt for boneless chicken thighs and reduce the cooking time by a few minutes. Bone-in chicken thighs take quite a bit longer to cook – about 20-25 minutes. Give them a good sear before adding the wine, stock, and cream. You’ll most likely need to add extra stock, so keep some on hand.
Watch how to make this recipe
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Creamy Chive Chicken Recipe
Ingredients
- 4 medium chicken breasts , see notes
- 1 teaspoon EACH: garlic powder and onion powder
- ½ teaspoon EACH: salt and pepper
- 1 tablespoon EACH: butter and olive oil
- ½ cup white wine , see notes
- 1 cup chicken stock
- ¾ cup whipping cream
- ½ cup minced chives
Instructions
- Dry the chicken with paper towel and then season both sides with garlic powder, onion powder, salt, and pepper. 4 medium chicken breasts, 1 teaspoon EACH: garlic powder and onion powder, ½ teaspoon EACH: salt and pepper
- Heat the butter and olive oil in a large skillet over medium-high heat. Add the chicken and sear until golden on both sides, about 6 minutes total. Remove the chicken from the pan. 1 tablespoon EACH: butter and olive oil
- Add the wine and let it boil, scraping the bottom of the pan to loosen any stuck on bits. Add the chicken stock and whipping cream and bring it to a boil. ½ cup white wine, 1 cup chicken stock, ¾ cup whipping cream
- Put the chicken, and any juices on the plate, back into the pan. Cover the pan and let it cook for 5 minutes. Remove the cover and continue to cook until the chicken is fully cooked and the sauce has thickened, about 5 minutes more. See notes.
- Sprinkle the chives over top and mix them into the sauce. Serve right away. ½ cup minced chives
