Creamy Herb Chicken (Printable Version)
Tender chicken breasts in a luscious, creamy herb sauce for a comforting main course.
# 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
# Step-by-Step:
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 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. Garnish with extra herbs if desired. Serve warm.
# Expert Advice:
01 -
- The sauce comes together in minutes but tastes like something from a nice Italian restaurant
- Leftovers somehow taste even better when the herbs have had time to really settle in
02 -
- Resist the urge to crank up the heat when simmering the sauce, or the cream can separate
- Let the chicken rest for a few minutes after cooking so the juices redistribute
03 -
- Pat the chicken dry with paper towels before seasoning for better browning
- Use a light colored skillet so you can see when your sauce has thickened enough