Description
Creamy Herb Chicken is a quick and delicious meal featuring tender chicken breasts cooked in a savory herb-infused creamy sauce. This recipe is perfect for a comforting weeknight dinner with a luscious combination of garlic, Dijon mustard, poultry herbs, and fresh parsley for an extra burst of flavor.
Ingredients
Chicken
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper (to taste)
- Flour (for dredging, approximately 1/4 cup)
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Dijon mustard
- 1/2 cup chicken broth
- 1 tablespoon chopped poultry herb mix (sage, thyme, rosemary)
- 1 cup heavy/whipping cream
- Chopped fresh parsley (optional, to taste)
Instructions
- Prepare the Chicken: Cut the chicken breasts in half lengthwise to make thinner pieces. Sprinkle both sides of each piece with garlic powder, salt, and pepper. Dredge the chicken pieces completely in flour, shaking off any excess.
- Cook the Chicken: Heat the olive oil and butter together in a skillet over medium-high heat. When the pan is hot, add the floured chicken breasts. Cook each side for 4-5 minutes until golden brown and cooked through. Remove the chicken from the pan and set aside.
- Make the Sauce Base: To the same skillet, add the chicken broth and Dijon mustard. Stir the mixture thoroughly, scraping up any browned bits from the pan. Allow it to bubble and reduce for a few minutes until slightly thickened.
- Add Cream and Herbs: Stir in the heavy cream and the chopped poultry herb mix. Return the cooked chicken to the pan, and let everything simmer together for about 5 minutes, lowering the heat as needed. This allows the chicken to finish cooking and the sauce to thicken.
- Season and Serve: Taste the sauce and adjust salt and pepper as needed. Optionally, sprinkle chopped fresh parsley over the top for a fresh, vibrant garnish. Serve the creamy herb chicken hot.
Notes
- For extra flavor, you can marinate the chicken breasts with the garlic powder and herbs before cooking.
- If the sauce gets too thick, thin it out with a little extra chicken broth or water.
- This dish pairs well with mashed potatoes, rice, or steamed vegetables.
- Use gluten-free flour for a gluten-free version of this recipe.
- Leftover chicken can be refrigerated for up to 3 days.
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
