Creamy Herb Chicken
A quick and comforting chicken dish cooked in a creamy herb sauce, perfect for weeknight dinners.
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
Preparation
- Begin by preparing the chicken breasts. Place them between two sheets of plastic wrap or wax paper and pound them to an even thickness.
- Heat the olive oil in a skillet over medium heat. Once hot and shimmering, add the chicken breasts to the skillet.
- Sear the chicken until golden brown on each side, then remove it from the skillet and set aside.
- In the same skillet, add one tablespoon of butter. Incorporate the minced garlic until fragrant, being careful not to brown it.
Cooking
- Pour in the dry white wine, allowing it to bubble and reduce slightly.
- Add the chicken broth and allow to simmer for a couple of minutes.
- Stir in the heavy cream gradually until you achieve a smooth, rich consistency.
- Return the cooked chicken to the skillet and let it simmer in the sauce to absorb flavors.
- Finally, add the fresh herbs, season with salt and black pepper, and add red pepper flakes if desired.
Notes
Pair with steamed vegetables or rice. Leftovers are perfect for lunch or breakfast burritos.
Nutrition
Serving: 1gCalories: 600kcalCarbohydrates: 10gProtein: 40gFat: 45gSaturated Fat: 25gSodium: 800mgFiber: 1gSugar: 2g
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