Description
Creamy Herb Chicken is a flavorful, comforting dish where juicy chicken breasts are simmered in a luscious garlic-herb cream sauce. The blend of fresh herbs, Parmesan, and cream creates a luxurious yet approachable meal that feels both rustic and elegant. Perfect for busy weeknights, dinner with friends, or even a cozy date night at home, this one-skillet recipe pairs beautifully with pasta, rice, mashed potatoes, or a simple green salad.
Ingredients
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2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
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Salt and pepper, to taste
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1 teaspoon garlic powder
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1 teaspoon Italian seasoning
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2 tablespoons olive oil
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3 tablespoons unsalted butter
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4 garlic cloves, minced
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1 small shallot or onion, finely chopped
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1 cup chicken broth
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1 cup heavy cream
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½ cup freshly grated Parmesan cheese
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2 tablespoons fresh parsley, chopped
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1 tablespoon fresh basil, chopped (or 1 teaspoon dried)
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1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
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1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
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Lemon wedges, for serving
Instructions
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Season the chicken: Pat the chicken dry and season both sides with salt, pepper, garlic powder, and Italian seasoning.
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Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken cutlets for 4–5 minutes per side until golden and cooked through. Transfer to a plate and cover loosely with foil.
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Cook aromatics: Reduce heat to medium. In the same skillet, melt butter, then add shallot and garlic. Cook for 1–2 minutes until fragrant and softened.
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Build the sauce: Pour in chicken broth and bring to a simmer, scraping up browned bits from the pan. Stir in heavy cream and Parmesan, whisking until smooth.
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Add herbs: Stir in parsley, basil, and thyme. Simmer gently for 3–4 minutes. If a thicker sauce is desired, add cornstarch slurry and stir until thickened.
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Return chicken: Place chicken back into the skillet, spooning sauce over the top. Simmer for 2–3 minutes until warmed through and well coated.
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Serve: Garnish with extra parsley and serve immediately with lemon wedges for brightness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes