Creamy Herb Chicken – This recipe is quick, simple, and made using common ingredients. It’s ready in about 30 minutes, and the whole family will enjoy this weekday favorite! Another creamy chicken dish is on the way, this time in the form of chicken with a creamy herb sauce. The sauce is extremely delicious. This is a wonderful dish that is low in calories and velvety without the use of heavy cream! This has already been a huge hit with everyone. Because that sauce is so tasty. I mean, once everyone has finished, I go at it with a spoon and come dangerously near to licking the pan. Don’t pass judgment on me until you’ve tried it. That herb combo is fantastic! However, if you wanted to experiment, you might use rosemary, thyme, or even tarragon. Herb sauces are my absolute favorite! They contain a lot of flavor for such a small amount of ingredients.
Table of Contents
Best Creamy Herb Chicken Recipe:
This dish is low carb AND gluten free by accident, with just under 5g carbohydrates per serving! What exactly did I do? Consider the following: HELLO — juicy, succulent chicken breasts cooked in a flavorful and creamy herb sauce with a touch of garlic — HELLO — quick weeknight dinner.
Why Do I Like This Recipe?
This Garlic Herb Chicken dish is one of my favorites since it is deceptively simple. It also utilizes only one pan, so there will be no dirty dishes in the sink when you’re done. Also, I’m not kidding when I claim this simple chicken breast dish is ready in less than 20 minutes. It’s ideal for quick evening dinners!
The Most Delicious Sauce:
This rich and creamy herb sauce goes great with rice, pasta, or Creamy Mashed Potatoes. Try it over cauliflower mash to keep the entire meal low carb!
What Herbs Should I Use In This Simple Herb Chicken Recipe?
I used the usual chicken seasoning blend of sage, thyme, and rosemary, but you may be creative if you wish.
If you have fresh herbs in your garden, this is the recipe for you.
I haven’t tried this recipe with dried herbs, but you might use a dry herb combination (such as Italian seasoning or Herbs de Provence) or individual dry herbs. Start with tiny amounts, taste, and adjust as needed because certain herbs taste more concentrated when dried.
INGREDIENTS
- garlic powder chicken breasts
- powdered onion
- seasoned with salt and pepper
- olive oil
- Chicken broth
- garlic
- parsley, fresh
- thyme, fresh
- a thick cream
- cornstarch
How To Make Creamy Herb Chicken?
- Season the chicken with salt, pepper, and garlic powder before dredging in flour and sautéing in butter and oil.
- Cook the chicken for 4-5 minutes per side, or until browned.
- Remove the chicken from the pan and create the sauce by adding the Dijon, chicken broth, cream, and herbs to the pan.
- Return the chicken to the pan and cook for a few minutes more.
What Should You Serve With Creamy Herb Chicken?
Rice, mashed potatoes (well, any sort of potato), steamed vegetables (try broccoli or carrots! ), or pasta are all good accompaniments to this creamy chicken dish.
The Best Side Dish To Accompany Creamy Garlic Herb Chicken:
- Because the chicken and sauce are so flavorful, basic vegetable sides work best.
- Sautéed cauliflower rice or mash would be ideal, with roasted Brussels sprouts or broccoli for extra vegetables.
- If you don’t mind some carbohydrates, roasted sweet potatoes or red potatoes, or my favorite mashed potatoes, would be great.
I hope you’re ready for a really comfortable flavor-packed supper that’s ideal for cold winter nights or whenever you’re in need of some comfort food!
Chicken Pan-Seared:
What’s your favorite way to prepare chicken? In the summer, I generally barbecue, but until the weather heats up, I’m all about that pan seared chicken. I also like this simple approach when I’m in a rush to get supper on the table.
So, how exactly do you pan sear chicken? It’s really simple! This is the method I prefer:
- Using the flat side of a meat mallet, pound the chicken breasts to a uniform thickness. Alternatively, butterfly and cut 12 ounce chicken breasts in half (cut right through their thickness into 2 portions).
- Preheat a big heavy-bottomed pan to medium-high heat.
- Season the chicken on both sides with salt and pepper.
- Drizzle just enough olive oil onto the hot skillet (I’ve found that 1 1/2 Tbsps. works well for me).
Add the chicken breasts in an equal layer and cook, undisturbed, for 6–7 minutes, or until golden brown on the bottom. - I also prefer to cover the skillet with a splatter screen immediately after adding the chicken to reduce the splattery, greasy mess.
- Cook for 5–7 minutes on the second side, or until the chicken registers 165 degrees F in the middle (I highly recommend using an instant read thermometer, overcooked chicken breasts will be dry and tough).
- Transfer to a dish, tent with foil, and set aside for a few minutes before serving to let the fluids to redistribute.
MORE DELICIOIUS RECIPES HERE:
Baked Garlic Parmesan Zucchini Chips
Did you make this recipe ? be sure to follow me on Pinterest, rate the recipe and tag #saltedcaramelgirl on Instagram!
Creamy Herb Chicken
This recipe is quick, simple, and made using common ingredients. It's ready in about 30 minutes, and the whole family will enjoy this weekday favorite! Another creamy chicken dish is on the way, this time in the form of chicken with a creamy herb sauce.
Ingredients
Regarding The Chicken:
- 4 chicken breasts, pounded to a 1/2-inch thickness
- 2 tablespoons onion powder
- 2 tablespoons garlic powder
- 1 tsp freshly chopped parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dry rosemary
- season with salt and pepper
To make the sauce:
- 4 minced garlic cloves
- 1 tsp freshly chopped parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dry rosemary
- 1 cup milk (or half-and-half)
- To taste, season with salt and freshly ground black pepper.
- 1 teaspoon cornstarch dissolved in 1 tablespoon water
Instructions
Coat the chicken breasts with the onion and garlic powders, as well as the herbs. Season with salt and pepper to taste.
Cook chicken breasts in a large pan or skillet with 1 tablespoon oil over medium-high heat until opaque and no longer pink on the interior (about 5 minutes each side, depending on thickness). Place on a platter and put away.
Heat another 2 tablespoons olive oil in the same pan or skillet and sauté garlic, parsley, thyme, and rosemary for approximately 1 minute, or until aromatic.
Season with salt and pepper to taste after adding the milk (or cream).
Bring to a boil; rapidly add the cornstarch mixture to the center of the pan, stirring constantly, until the sauce thickens slightly. Reduce the heat to low and continue to simmer for a minute to enable the sauce to thicken more.
Put the chicken back in the skillet. If desired, top with more herbs. Serve right away.
Notes
Poultry herb mix can be found in the grocery store's fresh herbs department (often refrigerated).
For a smoother sauce, I recommend cutting the herbs as finely as possible.
Nutrition Information
Serving Size 1Amount Per Serving Calories 266Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 3gCholesterol 107mgSodium 275mgCarbohydrates 11gFiber 1gSugar 0gProtein 41g
Leave a Reply