Creamy Herb Chicken
A beautifully seared chicken breast drizzled in a luscious, creamy herb sauce that's perfect for busy weeknights and impressing guests.
Ingredients
Main ingredients
- 4 pieces boneless, skinless chicken breasts Tender and juicy, the star of the show.
- 2 tablespoons olive oil or butter Provides richness and helps achieve a golden sear.
- 3 cloves garlic, minced Aromatic and savory.
- 1 cup heavy cream Makes the sauce velvety smooth.
- 1/2 cup chicken broth Adds depth and flavor.
- 1 teaspoon Dijon mustard Balances the richness of the dish.
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves) Classic herb for poultry.
- 1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary, chopped) Enhances the rustic flavor.
- 1 teaspoon dried parsley (or 1 tablespoon fresh parsley, chopped) Adds freshness to the sauce.
- 1/2 cup grated Parmesan cheese (optional) For an indulgent touch.
- to taste salt and black pepper Essential for seasoning.
- Fresh chopped parsley, for garnish Adds color and freshness.
Instructions
Preparation
- Pat the chicken breasts dry and season both sides generously with salt and black pepper.
Cooking
- Heat olive oil or butter in a skillet over medium-high heat. Sear the chicken for 6–7 minutes per side, until golden and cooked through, reaching an internal temperature of 165°F (75°C). Remove from the skillet and set aside.
- In the same skillet, sauté the minced garlic for about 30 seconds until fragrant.
- Add chicken broth and scrape up the browned bits from the pan.
- Stir in the heavy cream, Dijon mustard, thyme, rosemary, and parsley. Simmer for 3–5 minutes until the sauce thickens slightly.
- Return the chicken to the skillet, spooning the sauce over each piece. Simmer for an additional 2–3 minutes.
Serving
- Garnish with fresh parsley and serve hot over mashed potatoes, rice, or steamed vegetables.
Notes
For healthier alternatives, consider using low-fat dairy or dairy-free options. This dish is great for leftovers and reheats well.