Creamy Herb Chicken (Print)

Tender chicken in luscious creamy herb sauce, ready in 40 minutes.

# What You Need:

→ Meats

01 - 4 boneless, skinless chicken breasts

→ Vegetables & Aromatics

02 - 2 cloves garlic, minced
03 - 1 small onion, finely chopped

→ Dairy

04 - 1 cup heavy cream
05 - 2 tablespoons unsalted butter

→ Liquids

06 - 1/2 cup chicken broth

→ Herbs

07 - 1 tablespoon fresh parsley, chopped
08 - 1 tablespoon fresh chives, chopped
09 - 1 tablespoon fresh basil, chopped
10 - 1 teaspoon fresh thyme leaves

→ Seasonings

11 - 1 teaspoon salt
12 - 1/2 teaspoon black pepper

→ Optional

13 - 1 tablespoon olive oil

# How To Make It:

01 - Season chicken breasts with salt and pepper on both sides.
02 - Heat butter and olive oil in a large skillet over medium-high heat.
03 - Add the chicken breasts; cook 6-8 minutes per side, until golden and cooked through. Remove and set aside.
04 - In the same pan, add onion and garlic. Sauté for 2-3 minutes until softened.
05 - Pour in chicken broth, scraping any browned bits from the bottom. Simmer for 2 minutes.
06 - Lower heat to medium. Stir in heavy cream and herbs, simmering gently for 3-4 minutes until slightly thickened.
07 - Return chicken breasts to the skillet, spoon sauce over top, and cook for another 2-3 minutes until heated through.
08 - Garnish with extra herbs if desired. Serve warm.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Even people who swear they cant cook will impress themselves with this one
02 -
  • If your cream sauce starts looking grainy or separating, whisk in a splash of cold cream and lower the heat immediately
  • The sauce continues thickening off the heat, so pull it a minute sooner than you think is necessary
03 -
  • Let the chicken rest for 5 minutes under foil before returning it to the sauce so it stays juicy
  • If the sauce gets too thick, a splash more broth brings it back to the perfect consistency

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