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BY Karina | 178 Comments
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Quick And Easy Creamy Herb Chicken filled withso muchflavour, ready and on your table in 15 minutes? YES!
This Creamy Herb Chicken will become your favourite chicken recipe!WITHno heavy cream and dairy free options and just over 300 calories per serve! How much easier could it get?
Creamy Herb Chicken
Accidentally, and incidentally, this recipe is low carb ANDgluten free with just under 5g carbs per serve! What did I do?Picture this: Juicy, tender chicken breasts, simmeredin a flavourful and creamy herb sauce with a hint of garlic — HELLO —easy weekday meal.
The BEST sauce
So thick and creamy, this creamy herb sauce pairsperfectly over rice, pasta, orCreamy Mashed Potatoes. To keep the entire meal low carb, try it over cauliflower mash!
Chicken recipe
If you know me by now, I don’t need to apologise for this recipe being cooked in the one pan, right? I’mADDICTED to one pan creamy chicken recipes. We have Piccata’s and Sun Dried Tomato chickensflying around all over the place.
Just like those recipes, this whole thing is super easy BUTloaded with flavour.
How To Make Creamy Chicken
First, you’re going to season you chicken in ALL the herbs. For this recipe, I chose:
- Thyme
- Rosemary
- Parsley.
You can use Tarragon, or Basil withOregano if you prefer.
Fry said chicken breasts > remove from pan > make creamy sauce > lick your fingers. See? E.A.S.Y.
After that, you can smother your fillets with the sauce and serve over any side you desire!
Looking for more Chicken Recipes! Try these!
Creamy Lemon Parmesan Chicken Piccata
Spinach Artichoke Stuffed Chicken
Creamy Sun Dried Tomato Parmesan Chicken
WATCH US MAKE THIS Quick & Easy Creamy Herb ChickenRIGHT HERE!
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!
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Prep: 10 minutes mins
Cook: 20 minutes mins
Total: 30 minutes mins
Serves: 4 people
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.
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!
Nutrition
Calories: 176kcal | Carbohydrates: 5g | Protein: 26g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 78mg | Sodium: 158mg | Potassium: 520mg | Sugar: 3g | Vitamin A: 135IU | Vitamin C: 2.6mg | Calcium: 84mg | Iron: 0.8mg
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Comments
NeeNee says
Always tastes great but I have a question in regards to appearance.Your sauce is white and looks great. Mine turns dark brown, I assume from the brown bits from cooking chicken.
Brown bits taste good but make the sauce look icky. Should I clean the pan before making the sauce? I’m not sure how much flavor I’d lose or if it’s even a significant amount.
Thanks.
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