Creamy Herb Chicken Recipe

This Creamy Herb Chicken is a simple yet elegant dish that’s perfect for a quick weeknight meal or a special occasion. Tender chicken cutlets are cooked to golden perfection, then simmered in a rich and flavorful creamy herb sauce. It’s a delicious and satisfying recipe that comes together in just 25 minutes.

Ingredients

Here’s what you’ll need to create this delicious Creamy Herb Chicken:

• Chicken breasts: Boneless and skinless, cut in half lengthwise to create thinner cutlets.
• Garlic powder: Adds a subtle garlic flavor to the chicken.
• Salt and pepper: To taste.
• Flour: For dredging the chicken cutlets.
• Olive oil: For cooking the chicken.
• Unsalted butter: Adds richness and flavor to the sauce.
• Dry white wine or chicken broth: Used to deglaze the pan and create the sauce.
• Dijon mustard: Adds a tangy kick to the sauce.
• Poultry herb mix: A blend of fresh herbs, such as sage, thyme, and rosemary, adds a fragrant and savory flavor.
• Heavy cream or whipping cream: Creates a rich and creamy sauce.
• Fresh parsley: Optional, for garnish.

How to Make Creamy Herb Chicken

Step 1: Prepare the Chicken

Cut the chicken breasts in half lengthwise to create thinner cutlets, which will cook more quickly and evenly. Season the chicken cutlets with salt, pepper, and garlic powder. Dredge the cutlets in flour, shaking off any excess.

Step 2: Cook the Chicken

Heat the olive oil and butter in a skillet over medium-high heat. Once the pan is hot, add the chicken cutlets and cook for about 4-5 minutes per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.

Step 3: Make the Sauce

Add the white wine (or chicken broth) and Dijon mustard to the skillet. Stir to deglaze the pan, scraping up any browned bits from the bottom. Let the mixture bubble for a few minutes, or until it reduces slightly.

Step 4: Finish and Serve

Stir in the heavy cream and chopped poultry herbs. Return the cooked chicken cutlets to the skillet and simmer for another 5 minutes, or until the chicken is heated through and the sauce has thickened. You may need to reduce the heat to prevent the sauce from becoming too thick. Season with additional salt and pepper to taste. Sprinkle with fresh parsley, if desired, and serve immediately with your favorite sides.

How to Serve Creamy Herb Chicken

• Weeknight Meal: This Creamy Herb Chicken is perfect for a quick and easy weeknight dinner.
• With Sides: Serve it with your favorite sides, such as mashed potatoes, rice, pasta, or roasted vegetables.
• Lunch or Brunch: Enjoy it for lunch or brunch with a side of crusty bread and a fresh salad.

Make Ahead and Storage

Storing Leftovers

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating:

Reheat gently on the stovetop or in the microwave until warmed through.

FAQs

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs, but they may require a slightly longer cooking time.

Can I make this dish without alcohol?

Yes, you can substitute the white wine with an equal amount of chicken broth.

Can I use dried herbs instead of fresh herbs?

Yes, you can use dried herbs, but reduce the amount by half, as dried herbs are more concentrated in flavor.

How can I make this dish spicier?

Add a pinch of red pepper flakes or a diced chili pepper to the sauce.

There you have it! A delicious and easy-to-make recipe for Creamy Herb Chicken that’s perfect for any occasion. Enjoy!

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