About
If it's getting late but you're still craving a great main dish, don't hesitate another second and try this one! Easy Creamy Herb Chicken is a 30-minute wonder that'll hit the spot! Plump chicken breasts are seasoned with a little thyme and rosemary, then pan-fried until golden. Then, in that very skillet, you add the same seasonings along with some garlic to make a creamy, lip-smacking sauce. Dunk the chicken into that satisfying sauce and let the flavors come alive. While YOU will enjoy the ease of making it, everyone will enjoy eating Easy Creamy Herb Chicken. It's such a great choice!
Ingredients
- For the chicken:
- 4 (4-ounce) chicken breasts, boneless and skinless, pounded 1/2-inch-thick
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon parsley, freshly chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- salt, to taste
- black pepper, to taste
- 1 tablespoon olive oil
- For the sauce:
- 2 teaspoons olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon parsley, freshly chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 cup milk
- salt, to taste
- black pepper, to taste
- 1 teaspoon cornstarch
- 1 tablespoon water
Directions
Step 1 -Evenly season both sides of each of the chicken breasts with the onion powder, the garlic powder, 1 teaspoon of the parsley, 1/2 teaspoon of the dried thyme, 1/2 teaspoon of the dried rosemary, the salt, and the black pepper.
Step 2 -In a large skillet over medium-high heat, add 1 tablespoon of the olive oil.
Step 3 -Add the seasoned chicken breasts to the heated olive oil and cook until they reach an internal temperature of 165 degrees F and the juices run clear, about 5 minutes per side.
Step 4 -Transfer the cooked chicken breasts to a plate and tent with foil to keep them warm.
Step 5 -In the same skillet over medium heat, add the remaining olive oil.
Step 6 -Add the minced garlic, the remaining parsley, the remaining dried thyme, and the remaining dried rosemary to the heated olive oil and sauté, stirring constantly, until the garlic is fragrant, about 1 minute.
Step 7 -Add the milk, the salt, and the black pepper to the garlic mixture and bring to a boil, stirring frequently.
Step 8 -In a small bowl, add the cornstarch and the water and whisk until it is smooth.
Step 9 -Add the slurry mixture to the sauce mixture and cook, quickly and constantly stirring, until the sauce has slightly thickened.
Step 10 -Reduce the heat to medium-low and gently simmer the cream sauce until it thickens, about 1 minute.
Step 11 -Nestle the cooked chicken breasts into the cream sauce and let it simmer until they are heated through, about 1 minute.
Step 12 -Serve the chicken breasts topped with the cream sauce.
