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Quick And Easy Creamy Herb Chicken, filled with so much flavour, in a pan
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4.67 from 199 votes

Creamy Herb Chicken

Quick And Easy Creamy Herb Chicken so simple to make, you can have it ready to eat in 15 minutes?
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Dinner
Cuisine: American
Keyword: Chicken recipe, creamy chicken, Creamy herb chicken, Herb chicken
Servings: 4 people
Calories: 310kcal
Author: Karina

Ingredients

For The Chicken:

  • 4 chicken breasts pounded ½-inch thin
  • 2 teaspoons onion powder
  • 1 teaspoon parsley fresh, chopped
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • ¼ teaspoon salt to season
  • ¼ teaspoon pepper to season

For The Sauce:

  • 4 cloves garlic minced, or 1 tablespoon minced garlic
  • 1 teaspoon parsley fresh, chopped
  • ½ teaspoon dried thyme
  • 1 cup milk or half and half
  • ¼ teaspoon salt to taste
  • 1 teaspoon cornstarch mixed with 1 tablespoon water until smooth
  • 2 teaspoons garlic powder
  • ½ teaspoon dried rosemary
  • ¼ teaspoon pepper to taste
US - Metric

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

Tips:
  • 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 flavour. You can also use almond milk or rice milk. Yes, heavy cream can be substituted!

Nutrition

Calories: 310kcal | Carbohydrates: 7g | Protein: 51g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 152mg | Sodium: 578mg | Potassium: 973mg | Fiber: 1g | Sugar: 3g | Vitamin A: 183IU | Vitamin C: 4mg | Calcium: 103mg | Iron: 1mg