Creamy Herb Chicken
Servings 4 people
Ingredients
For The Chicken:
- 4 chicken breasts pounded 1/2-inch thin
- 2 tsp onion powder
- 2 tsp garlic powder
- 1 tsp parsley fresh chopped
- 1/2 tsp thyme dried
- 1/2 tsp rosemary dried
- salt and pepper to season
For The Sauce:
- 4 cloves garlic minced, or 1 tbs minced garlic
- 1 tsp parsley fresh chopped
- 1/2 tsp thyme dried
- 1/2 tsp rosemary dried
- 1 cup milk or half and half
- salt and pepper freshly ground, to taste
- 1 tsp cornstarch mixed with 1 tablespoon water , until smooth
Instructions
- Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
- Stir in milk (or cream); season with salt and pepper, to taste.
- Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
- Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
Notes
Creamy Herb Chicken
Quick And Easy Creamy Herb Chicken, filled with so much flavor, ready and on your table in 15 minutes! You won't believe how easy this is!
Recipe Notes
*If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.
**For a dairy-free option, I find Cashew milk the best in flavor. You can also use almond milk or rice milk.
**For a dairy-free option, I find Cashew milk the best in flavor. You can also use almond milk or rice milk.