Quick & Easy Creamy Herb Chicken makes high-quality restaurant cooking a breeze. The chicken is savory, the sauce is luscious and luxurious, and every bite is infused with herbs and spices for a satisfying meal. Quick & Easy Creamy Herb Chicken only requires half an hour, so you can be sitting down to dinner before you know it! This is perfect when piled on pasta so you don’t miss a drop of the sauce.
Ingredients
- 4 chicken breasts, pounded 1/2 inch thin
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon parsley, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- salt, to taste
- pepper, to taste
- 1 tablespoon plus 2 teaspoons olive oil, divided
- 4 cloves garlic, minced
- 1 cup milk or half and half
- 1 teaspoon cornstarch mixed with 1 tablespoon water
Directions
Step 1 –Coat the chicken breasts with the onion powder, garlic powder, and parsley, dried thyme, and dried rosemary.
Step 2 –Season the chicken generously with the salt and pepper.
Step 3 –Heat 1 tablespoon of the oil in a large pan or skillet over medium-high heat.
Step 4 –Cook the chicken breasts until they are no longer pink inside and cooked through at 165 degrees F internally, about 5 minutes each side, depending on thickness.
Step 5 –Transfer the chicken to a plate, and set aside.
Step 6 –In the same pan or skillet, heat the remaining 2 teaspoons of the olive oil.
Step 7 –SautĂ© the garlic for about 1 minute.
Step 8 –Stir in the milk or cream.
Step 9 –Season the milk mixture with salt and pepper, to taste.
Step 10 –Bring the mixture to a boil.
Step 11 –Add the cornstarch mixture to the center of the pan, quickly stirring until the sauce has thickened slightly.
Step 12 –Reduce the heat and simmer gently for 1 minute to allow the sauce to thicken more.
Step 13 –Return the chicken to the skillet and heat through.
Step 14 –Serve immediately.
