Creamy Herb Chicken (Printable)
Juicy chicken breasts in a silky herb cream sauce with garlic, onion, parsley and chives; gluten-free, low-carb friendly.
# What You'll 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 - Sprinkle chicken breasts evenly with salt and black pepper on both sides.
02 - Heat unsalted butter and olive oil in a large skillet over medium-high heat. Once melted and hot, place chicken breasts into skillet and cook for 6 to 8 minutes per side until golden brown and fully cooked. Remove chicken and set aside.
03 - In the same skillet, add chopped onion and minced garlic. Sauté for 2 to 3 minutes until onion softens and garlic is fragrant.
04 - Pour chicken broth into the pan, scraping up any browned bits. Simmer for about 2 minutes to reduce slightly.
05 - Reduce heat to medium. Stir in heavy cream, parsley, chives, basil, and thyme. Simmer gently for 3 to 4 minutes, stirring occasionally, until sauce thickens lightly.
06 - Return chicken breasts to the skillet. Spoon creamy herb sauce over the chicken and heat for another 2 to 3 minutes until warmed through.
07 - Garnish with additional fresh herbs if desired. Serve immediately while hot.
# Expert Hints:
01 -
- The sauce is so lush and easy that even weeknight cooking feels like an indulgence.
- It transforms simple chicken breasts into a dish that always impresses, even when you’re flying by the seat of your pants.
02 -
- Turning the chicken too soon can prevent that deep golden crust—let it be until it naturally releases from the pan.
- I once thought dried herbs would do, but fresh makes all the difference; if you must substitute, use much less and add them earlier.
03 -
- If the sauce looks thin, let it simmer just a minute or two longer off heat—it thickens faster than you’d expect.
- Once, I added a lemon zest right at the end, and it brought a lightness that was unexpectedly delightful.