Creamy Herb Chicken
A comforting yet elegant dish with juicy chicken enveloped in a rich, creamy sauce made with fresh herbs and garlic.
Ingredients
Main Ingredients
- 4 pieces boneless, skinless chicken breasts, about 6 oz each Pounded to an even thickness
- 1 tbsp olive oil
- 2 tbsp unsalted butter Divided
- 4 cloves garlic, finely minced
- 1/4 cup dry white wine Such as Sauvignon Blanc or Pinot Grigio
- 1/2 cup low-sodium chicken broth
- 1 cup heavy cream
- 1 tbsp fresh parsley, finely chopped
- 1 tsp fresh thyme, finely chopped
- 1/2 tsp fresh rosemary, finely chopped
- Salt and freshly ground black pepper to taste
- 1/4 tsp red pepper flakes Optional
Instructions
Cooking the Chicken
- Heat the olive oil and one tablespoon of butter in a skillet over medium heat.
- Add the chicken breasts, ensuring there’s enough space to allow them to brown nicely.
- Cook for a few minutes until they develop a golden-brown crust.
- Flip the chicken and cook until done, checking for a consistent color throughout.
- Remove from skillet and allow to rest on a plate.
Making the Sauce
- In the same skillet, add the minced garlic and sauté for about a minute until fragrant.
- Pour in the dry white wine and scrape the bottom of the skillet to lift the flavorful bits.
- Simmer for a couple of minutes until the alcohol cooks off and the liquid reduces slightly.
- Add the low-sodium chicken broth and bring back to a simmer, cooking for a few minutes.
- Reduce heat to low and stir in the heavy cream until the mixture is smooth and slightly thickened.
- Add the fresh herbs and salt and pepper to taste, and sprinkle in red pepper flakes if desired.
- Return the chicken to the skillet, turning it to coat in the sauce.
Notes
Pair with steamed vegetables or a simple green salad. For additional flavor, consider adding grated lemon zest or spinach.