Creamy Herb Chicken
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4
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Calories
424 kcal
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Course
Main Course
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Cuisine
American
Creamy Herb Chicken
Description
The recipe begins by slicing chicken breasts and seasoning them with garlic powder, salt, and pepper before a flour dredge for a light crust. The chicken is seared in olive oil and butter until golden on both sides, then removed.
In the same pan, white wine and Dijon mustard combine and reduce slightly, imparting acidity and depth. Heavy cream and fresh poultry herbs—sage, thyme, and rosemary—are stirred in, creating a herbaceous, creamy sauce. The chicken returns to the pan to simmer gently, absorbing flavors and finishing cooking with the sauce thickening around it.
This dish pairs well with simple sides to highlight the creamy herb sauce. Chopped fresh parsley complements the richness with a fresh note. The use of fresh herbs finely chopped improves sauce texture.
The notes recommend sourcing poultry herb blends from grocery store fresh herb sections and chopping herbs finely for smooth, integrated sauce texture.
Ingredients
- 2 large chicken breast
- 1/2 teaspoon garlic powder
- salt to taste
- black pepper to taste
- flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Dijon mustard
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon sage chopped, poultry herb mix
- 1 tablespoon thyme
- 1 tablespoon rosemary
- 1 cup heavy cream aka whipping cream
- parsley optional, to taste, chopped, fresh
Instructions
- Cut chicken in half lengthwise; sprinkle both sides with the garlic powder and salt & pepper, then dredge the chicken in the flour so it's completely coated.
- Add the olive oil and butter to a skillet over medium-high heat. Add the chicken in when the pan is hot. Cook the chicken for 4-5 minutes/side until it's nice and golden, then take the chicken out of the pan and set aside.
- Add the white wine and mustard to the pan and stir thoroughly. Let it bubble for a few minutes (it should reduce quite a bit).
- Stir in the cream and herbs and add the chicken back into the pan. Let it simmer for another 5 minutes or so (you may need to turn the heat down), until the chicken is cooked though and the sauce is thickened. Season with extra salt & pepper as needed, and sprinkle the chopped parsley on top if using.
Notes
- Find poultry herb mix in the refrigerated fresh herbs section of your grocery store.
- Chop herbs very finely to create a smoother sauce consistency.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 424 kcal
% Daily Value*
| Calories | 424kcal | 21% |
| Carbohydrates | 4g | 1% |
| Protein | 26g | 52% |
| Fat | 31g | 48% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 161mg | 54% |
| Sodium | 195mg | 8% |
| Potassium | 484mg | 10% |
| Sugar | 1g | 2% |
| Vitamin A | 1080IU | 22% |
| Vitamin C | 3mg | 3% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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