Creamy Herb Chicken (Printable Version)

Tender chicken in a luscious creamy herb sauce, ready in 40 minutes for a comforting meal.

# 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

# Preparation Steps:

01 - Generously season both sides of each chicken breast with salt and black pepper, ensuring even coverage for maximum flavor penetration.
02 - Place a large skillet over medium-high heat. Add butter and olive oil, allowing them to melt together and coat the bottom of the pan evenly.
03 - Carefully place seasoned chicken breasts in the hot skillet. Cook for 6-8 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and cover loosely with foil.
04 - Reduce heat to medium. Add chopped onion and minced garlic to the same skillet, cooking for 2-3 minutes until onions become translucent and garlic is fragrant, being careful not to burn.
05 - Pour in chicken broth while scraping the bottom of the pan with a wooden spoon to release any browned bits. Let simmer for 2 minutes to reduce slightly and concentrate flavors.
06 - Lower heat to medium-low. Stir in heavy cream, parsley, chives, basil, and thyme. Simmer gently for 3-4 minutes, stirring occasionally, until the sauce begins to thicken and coat the back of a spoon.
07 - Return chicken breasts to the skillet, spooning the creamy herb sauce generously over each piece. Cook for 2-3 minutes until chicken is heated through. Garnish with additional fresh herbs if desired and serve immediately.

# Expert Tips:

01 -
  • The sauce comes together in minutes but tastes like it simmered all afternoon
  • Leftovers reheat beautifully for tomorrow lunch
02 -
  • Dried herbs work in a pinch but use one third the amount
  • Do not let the cream boil or it may separate
03 -
  • Let the chicken rest for a few minutes before serving so the juices redistribute
  • Taste and adjust the seasoning before adding the cream

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