OK, so chicken is the easiest meat to cook. You can just do about anything with it! This Creamy Herb Chicken is so easy and ready in just minutes! Yet, it tastes like you've been working for hours in the kitchen.
This chicken is juicy, tender and delicious!
Let's get started.
Chicken:
4 chicken breasts, pounded 1/2 inch thin.
*Note: sometimes I don't want to pound my chicken, so if the breasts are super thick I
literally just cut them in half.
2 tsp each of garlic and onion powders
1 tsp fresh, chopped parsley (if you don't have fresh, dry works ok as well)
1/2 tsp of dried thyme and rosemary
salt and pepper, to season to taste
Sauce:
4 cloves garlic, minced (or 1 Tbsp minced)
1 tsp fresh, chopped parsley
1/2 tsp of dried thyme and rosemary
1 cup milk (or 1/2 or a mix of both)
salt and pepper to taste (I personally think freshly ground pepper really gives it a kick!)
1 tsp cornstarch mixed with 1 Tbsp water, until smooth
Instructions:
- Mix the herbs and coat chicken. Season with salt and pepper.
- Heat 1 Tbsp of oil in a large frying pan over medium-high heat. Cook chicken breasts until no longer pink inside and slighly browned on the outside.
- Once chicken is done, move to a plate.
- In the same pan, add 2 tsp of oil and the herbs for the sauce. Saute slightly until fragrant.
- Stir in milk (or cream); season with salt and pepper to taste.
- Bring to a boil and add cornstarch mixture to the center of the pan, quickly stirring, until sauce has thickened slighly. Reduce heat and simmer until sauce thickens more.
- Add chicken back to skillet. Add additional herbs if wanted.
I love to serve this with roasted potatoes and a vegetable of some kind. We were lucky that our kale in the garden was bountiful and so we were having kale often for dinner!
Eat and enjoy! Happy cooking,
Janel
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