Creamy Chive Chicken Recipe
User Reviews
5
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
4 servings
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Calories
455 kcal
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Course
Dinner
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Cuisine
North American
Creamy Chive Chicken Recipe
Description
This recipe uses boneless, skinless chicken breasts seasoned with garlic and onion powders, salt, and pepper before searing in butter and olive oil until golden. After removing the chicken, the pan deglazes with white wine which is boiled to evaporate alcohol and loosen browned bits. Chicken stock and whipping cream are added and brought to boil to create a rich base.
The chicken returns to the pan to cook through in this creamy liquid. The pan is covered initially to trap steam, then uncovered to reduce and thicken the sauce. Minced fresh chives stirred in at the end add a fresh oniony brightness and color contrast to the smooth sauce coating the chicken. The result is a moist chicken breast with a silky herb cream sauce.
This dish is suited to serving alongside mashed potatoes or rice, where the sauce can be used as gravy. If the sauce thickens too much, more stock can be added, or boil longer to reduce if too thin. Large chicken breasts can be halved for even cooking, and the white wine can be substituted with more stock if preferred.
Overall, it presents a nicely balanced creamy chicken entree with mild but layered seasonings and a fresh herbal finish.
Ingredients
- 4 medium chicken breast see notes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- ½ cup white wine see notes
- 1 cup chicken stock
- ¾ cup whipping cream
- ½ cup chive minced
Instructions
- Dry the chicken with paper towel and then season both sides with garlic powder, onion powder, 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.
- 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.
- 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.
Notes
- Cut large chicken breasts in half vertically to create four evenly sized pieces for consistent cooking.
- Substitute white wine with additional chicken stock if avoiding alcohol.
- Add chicken stock if the sauce thickens too much; simmer longer if the sauce is too thin to concentrate flavors.
- Serve with mashed potatoes to enjoy the sauce as a flavorful gravy alongside the chicken.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 1 chicken breast + sauce | |
| Calories | 455kcal | 23% |
| Carbohydrates | 5g | 2% |
| Protein | 28g | 56% |
| Fat | 33g | 51% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 166mg | 55% |
| Sodium | 552mg | 23% |
| Potassium | 579mg | 12% |
| Fiber | 0.1g | 0% |
| Sugar | 3g | 6% |
| Vitamin A | 1216IU | 24% |
| Vitamin C | 2mg | 2% |
| Calcium | 62mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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