About
Quick & Easy Creamy Herb Chicken makes high-quality restaurant cooking a breeze. The chicken is savory, the sauce is luscious and luxurious, and every bite is infused with herbs and spices for a satisfying meal. Quick & Easy Creamy Herb Chicken only requires half an hour, so you can be sitting down to dinner before you know it! This is perfect when piled on pasta so you don't miss a drop of the sauce.
Ingredients
- 4 chicken breasts, boneless and skinless, pounded 1/2-inch-thick
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon parsley, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- salt, to taste
- pepper, to taste
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup milk or half-and-half
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Directions
Step 1 -Coat the chicken breasts with the onion powder, the garlic powder, and the parsley, the dried thyme, and the dried rosemary.
Step 2 -Season the chicken breasts generously with the salt and the pepper.
Step 3 -Heat 1 tablespoon of the oil in a large pan or skillet over medium-high heat.
Step 4 -Cook the chicken breasts until they are no longer pink inside and cooked through at 165 degrees F internally, about 5-8 minutes each side, depending on thickness.
Step 5 -Transfer the chicken breasts to a plate, and set them aside.
Step 6 -In the same pan or skillet, heat the remaining olive oil.
Step 7 -Sauté the garlic for about 1 minute.
Step 8 -Stir in the milk.
Step 9 -Season the milk mixture with the salt and the pepper.
Step 10 -Bring the milk mixture to a boil.
Step 11 -Add the cornstarch mixture to the center of the pan, quickly stirring until the sauce has thickened slightly.
Step 12 -Reduce the heat and simmer gently for 1 minute to allow the sauce to thicken more.
Step 13 -Return the chicken breasts to the skillet and heat through.
Step 14 -Serve immediately.
