Creamy Herb Chicken
User Reviews
4.7
Creamy Herb Chicken
Description
Start by seasoning chicken breasts with onion powder, garlic powder, dried herbs, salt, and pepper. Cooking the chicken in oil until just done ensures a tender texture without drying out. The pan sauce is made by quickly sautéing garlic and herbs, then adding milk or half-and-half. It is thickened with a cornstarch slurry to achieve a creamy consistency. This sauce complements the lightly seasoned chicken, imparting a subtle herbal flavor and smooth texture.
The dish is suited for serving immediately and pairs well with simple sides due to its mild seasoning and creamy sauce. Fresh parsley is added last to brighten the flavor.
The recipe notes suggest substituting thyme and rosemary with other herbs like basil, oregano, or tarragon if preferred. Non-dairy milk alternatives such as cashew milk are recommended for dairy-free versions, with heavy cream as an option for a richer sauce.
Ingredients
For The Chicken:
- 4 chicken breast pounded ½-inch thin
- 2 teaspoons onion powder
- 1 teaspoon parsley fresh, chopped
- ½ teaspoon thyme dried
- ½ teaspoon rosemary dried
- ¼ teaspoon salt to season
- ¼ teaspoon black pepper to season
For The Sauce:
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- 1 teaspoon parsley fresh, chopped
- ½ teaspoon thyme dried
- 1 cup milk or half and half
- ¼ teaspoon salt to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water until smooth
- 2 teaspoons garlic powder
- ½ teaspoon rosemary dried
- ¼ teaspoon black pepper to taste
Instructions
- Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
- Stir in milk (or cream); season with salt and pepper, to taste.
- Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
- Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
Notes
- Substitute thyme and rosemary with basil and oregano or tarragon for different herbal profiles.
- Cashew milk works well for a dairy-free sauce; almond or rice milk are alternatives.
- Heavy cream can be used instead of milk or half-and-half for a richer sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4people
Amount Per Serving
Calories 310 kcal
% Daily Value*
| Calories | 310kcal | 16% |
| Carbohydrates | 7g | 2% |
| Protein | 51g | 102% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 152mg | 51% |
| Sodium | 578mg | 24% |
| Potassium | 973mg | 21% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 183IU | 4% |
| Vitamin C | 4mg | 4% |
| Calcium | 103mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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