Creamy Herb Chicken (Printable)
Tender chicken in rich creamy herb sauce ready in 40 minutes
# What You’ll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Vegetables & Aromatics
02 - 2 cloves garlic, minced
03 - 1 small onion, finely chopped
→ Dairy
04 - 1 cup heavy cream
05 - 2 tablespoons unsalted butter
→ Liquids
06 - 1/2 cup chicken broth
→ Herbs
07 - 1 tablespoon fresh parsley, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 1 tablespoon fresh basil, chopped
10 - 1 teaspoon fresh thyme leaves
→ Seasonings
11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper
→ Optional
13 - 1 tablespoon olive oil
# Steps:
01 - Season chicken breasts with salt and pepper on both sides.
02 - Heat butter and olive oil in a large skillet over medium-high heat.
03 - Add the chicken breasts; cook 6-8 minutes per side, until golden and cooked through. Remove and set aside.
04 - In the same pan, add onion and garlic. Sauté for 2-3 minutes until softened.
05 - Pour in chicken broth, scraping any browned bits from the bottom. Simmer for 2 minutes.
06 - Lower heat to medium. Stir in heavy cream and herbs, simmering gently for 3-4 minutes until slightly thickened.
07 - Return chicken breasts to the skillet, spoon sauce over top, and cook for another 2-3 minutes until heated through.
08 - Garnish with extra herbs if desired. Serve warm.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something that simmered for hours
- Its naturally low carb and gluten free without ever feeling like diet food
- The leftovers reheat beautifully for tomorrow's lunch
02 -
- Dont let the cream come to a rolling boil or it might separate and become grainy
- The sauce thickens quickly as it cools, so remove from heat while it still looks slightly thinner than you want
03 -
- Room temperature cream incorporates more smoothly into the sauce
- Reserve a little extra parsley for garnish to make it look restaurant pretty