Creamy Garlic Herb Chicken is a quick, one skillet dinner prepared with pan-seared chicken breasts cooked with a creamy, garlicky herb sauce.
Servings : 4
Prep Time 10 minutesmins
Cook Time 20 minutesmins
Total Time 30 minutesmins
Ingredients
For The Chicken
4boneless, skinless chicken breasts
½teaspoongarlic powder
salt and fresh ground pepper,to taste
2tablespoonsolive oil
For The Cream Sauce
1tablespoonbutter
3clovesgarlic,minced
2teaspoonsall-purpose flour
1cup2% milk
4ounceslow fat cream cheese,cut up into cubes
1teaspoondried basil
1teaspoondried oregano
½teaspoondried thyme
freshly shredded parmesan cheese, for garnish, optional
chopped fresh parsley,for garnish, optional
Instructions
For The Chicken
Pound the chicken breasts to an even thickness and then season them with garlic powder, salt, and pepper.
Heat the olive oil over medium-high heat in a large skillet.
Add the chicken to the skillet and cook undisturbed for 6 to 8 minutes. Flip the chicken breasts and continue to cook for about 6 more minutes or until cooked through.
Remove the chicken from skillet and set aside.
For The Cream Sauce
Return the skillet over medium heat and melt the butter. Stir in the garlic and cook for 15 seconds or until fragrant.
Sprinkle the flour over the garlic and continue to stir constantly for 20 seconds. Whisk in the milk. Add the cream cheese, and continue to whisk until the cream cheese melts.
Stir in the basil, oregano, and thyme; let the sauce come to a slow simmer. Return the chicken breasts to the skillet and continue to cook for 1 minute, or until heated through.
Spoon the sauce over the chicken and garnish with parmesan cheese and parsley.
Even Thickness: Pound the chicken breasts to the same thickness for consistent cooking and a great sear.
Chicken Doneness:Use an instant-read meat thermometer to check for doneness and remove the chicken from the skillet when its internal temperature reaches 165˚F.
Fresh Ingredients: Use fresh garlic and quality herbs to boost the flavor.
Searing: Let the chicken sear without disturbance on each side to lock in juices and enhance flavor.
Slow Cook the Sauce: Keep the heat at a medium or medium-low when making the cream sauce to avoid curdling and achieve a smooth texture.
Let the Chicken Rest: Allow the chicken to rest before serving to redistribute juices and ensure tenderness.
Store leftovers for 3 to 4 days in the fridge. If possible, store the sauce and chicken in separate containers.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.