Creamy Herb Chicken (Printable Version)
Tender chicken in a luscious creamy herb sauce, ready in 40 minutes for an effortless comforting meal.
# Ingredient List:
→ 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 Instructions:
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. Add the chicken breasts and cook 6-8 minutes per side, until golden and cooked through. Remove and set aside.
03 - In the same pan, add onion and garlic. Sauté for 2-3 minutes until softened.
04 - Pour in chicken broth, scraping any browned bits from the bottom. Simmer for 2 minutes.
05 - Lower heat to medium. Stir in heavy cream and herbs, simmering gently for 3-4 minutes until slightly thickened.
06 - 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.
# Tips from hearthlykitchen:
01 -
- The sauce develops this incredible velvety texture that coats every bite of chicken perfectly
- Fresh herbs make the whole house smell like a fancy bistro but the recipe comes together faster than takeout
02 -
- Do not let the cream come to a rolling boil or it might separate and ruin that silky smooth texture
- Let the chicken rest for a few minutes after searing so it stays juicy when you return it to the sauce
03 -
- Use a stainless steel skillet rather than nonstick so you can properly scrape up those flavorful browned bits from the bottom
- Invest in a good instant-read thermometer to avoid overcooking the chicken while getting that perfect golden sear