Quick & Easy Creamy Herb Chicken
This Creamy Herb Chicken… How much quicker could it get? WITH no heavy cream and dairy free options. And just over 300 calories per serve!
Accidentally, and incidentally, this recipe is low carb AND gluten free, with just under 5g carbs per serve?! What did I do?
Just like those recipes, this whole thing is super easy BUT loaded with flavour. And after all of those horror movies through the weekend, I needed to calm myself, my nerves AND my rising blood pressure down…with this.
First, you’re going to season you chicken in ALL the herbs. For this recipe, I chose Thyme, Rosemary and Parsley. You can use Tarragon, or Basil with Oregano if you prefer.
After that, you can smother your fillets with the sauce, and serve over rice or pasta. Wait, I said that already, didn’t I?
Quick And Easy Creamy Herb Chicken, filled with so much flavour, ready and on your table in 15 minutes! You won't believe how easy this is!
Ingredients
For The Chicken:
- 4 chicken breasts (pounded 1/2-inch thin)
- 2 teaspoons each of onion powder and garlic powder
- 1 teaspoon fresh chopped parsley
- 1/2 teaspoon each of dried thyme and dried rosemary*
- salt and pepper , to season
For The Sauce:
- 4 cloves garlic , minced (or 1 tablespoon minced garlic)
- 1 teaspoon fresh chopped parsley
- 1/2 teaspoon each of dried thyme and dried rosemary
- 1 cup milk (or half and half)*
- Salt and freshly ground black pepper , to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth
Instructions
- Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
- Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
- To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
- Stir in milk (or cream); season with salt and pepper, to taste.
- Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
- Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.
Recipe Notes
*If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.
**For a dairy free option, I find Cashew milk the best in flavour. You can also use almond milk or rice milk.
Yes, heavy cream can be substituted!
Visit:Creamy Herb Chicken@cafedelites.com For Full Intructions
