Creamy Herb Chicken
This creamy herb chicken recipe has a rich yet fresh and bright cream sauce! It's fast, easy, and uses everyday ingredients to make the ideal warmer weather dinner.
Servings: 4
Ingredients
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- Flour for dredging
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Dijon mustard
- 1/2 cup dry white wine or chicken broth
- 1 tablespoon chopped poultry herb mix (sage/thyme/rosemary)
- 1 cup heavy/whipping cream
- Chopped fresh parsley optional, to taste
Instructions
- Cut chicken in half lengthwise; sprinkle both sides with the garlic powder and salt & pepper, then dredge the chicken in the flour so it's completely coated.
- Add the olive oil and butter to a skillet over medium-high heat. Add the chicken in when the pan is hot. Cook the chicken for 4-5 minutes/side until it's nice and golden, then take the chicken out of the pan and set aside.
- Add the white wine and mustard to the pan and stir thoroughly. Let it bubble for a few minutes (it should reduce quite a bit).
- Stir in the cream and herbs and add the chicken back into the pan. Let it simmer for another 5 minutes or so (you may need to turn the heat down), until the chicken is cooked though and the sauce is thickened. Season with extra salt & pepper as needed, and sprinkle the chopped parsley on top if using.
Notes
- You can find poultry herb mix in the fresh herbs section of the grocery store (often refrigerated).
- I recommend chopping the herbs as finely as possible for a smoother sauce.
Nutrition
Calories: 424kcal | Carbohydrates: 4g | Protein: 26g | Fat: 31g | Saturated Fat: 17g | Cholesterol: 161mg | Sodium: 195mg | Potassium: 484mg | Sugar: 1g | Vitamin A: 1080IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 1mg