Description
Creamy Herb Chicken
A quick and elegant dish featuring perfectly seared chicken breasts in a rich, creamy herb sauce. Perfect for weeknight dinners or special occasions!
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons unsalted butter
3 garlic cloves, minced
1 cup heavy cream
½ cup chicken broth
1 teaspoon Dijon mustard
1 teaspoon dried thyme
1 teaspoon dried parsley
Salt and pepper to taste
Fresh parsley for garnish
Instructions:
Prepare the Chicken:
Season the chicken breasts with salt and pepper on both sides.
Heat olive oil and butter in a large skillet over medium heat.
Sear the chicken breasts for 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and set aside.
Make the Sauce:
In the same skillet, add minced garlic and sauté until fragrant (about 30 seconds).
Pour in chicken broth and scrape the bottom of the pan to deglaze.
Add heavy cream, Dijon mustard, dried thyme, and dried parsley. Stir well and bring to a gentle simmer.
Combine and Serve:
Return the chicken breasts to the skillet and spoon the sauce over them.
Simmer for 3-4 minutes to allow the flavors to meld and the chicken to reheat.
Garnish and Enjoy:
Sprinkle fresh parsley on top and serve hot with your favorite sides, like mashed potatoes or steamed vegetables.
Tip: For an extra burst of flavor, add a squeeze of lemon juice to the sauce before serving!
Indulge in this creamy, flavorful chicken dish that’s sure to be a hit at the dinner table!
Step-by-Step Guide
Follow these detailed instructions for perfect Creamy Herb Chicken every time. First, pat the chicken breasts dry with a paper towel; this ensures a good sear. Use a meat mallet or rolling pin to gently pound the thicker ends of the breasts to an even thickness for uniform cooking. When searing, do not move the chicken for the first 4-5 minutes to develop a golden-brown crust. After removing the chicken, deglaze the pan thoroughly with chicken broth, scraping up all the flavorful browned bits (fond) with a wooden spoon. This is the flavor foundation of your sauce. Simmer the sauce gently after adding the cream to prevent it from breaking or becoming greasy.
Serving Suggestions
This rich and creamy chicken pairs beautifully with sides that can soak up the delicious sauce. Serve it over a bed of creamy mashed potatoes, fluffy rice, or buttery egg noodles. For a lighter option, steamed green beans, roasted asparagus, or a simple garden salad make excellent accompaniments. A crusty baguette is also perfect for mopping up every last drop of sauce from the plate.
How-to Summary
In summary: Pound chicken to even thickness, season, and sear until golden. Remove chicken. Sauté garlic, deglaze pan with broth, then add cream, mustard, and herbs. Simmer sauce, return chicken to the skillet, and heat through. Garnish with fresh parsley and serve immediately.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs work wonderfully and may stay more tender. Adjust cooking time slightly, as thighs often take a minute or two longer to cook through.
How can I make this sauce less heavy?
Substitute half-and-half or whole milk for the heavy cream, but be careful not to boil the sauce vigorously, as it may curdle. The sauce will be thinner but still flavorful.
What can I use instead of dried herbs?
Fresh herbs are a great upgrade. Use triple the amount (1 tablespoon fresh for every 1 teaspoon dried). Add delicate fresh herbs like parsley or chives at the end of cooking.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a splash of broth or cream to loosen the sauce.
My sauce seems too thin. How can I thicken it?
Create a quick slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of cold water. Whisk it into the simmering sauce and cook for 1-2 minutes until thickened.
Common Mistakes to Avoid
- Overcrowding the Pan: Sear chicken in batches if necessary. Overcrowding steams the chicken instead of creating a sear.
- High Heat for the Sauce: Never boil the cream-based sauce at a high temperature after adding it, as this can cause it to separate or become grainy.
- Skipping the Deglazing Step: Those browned bits are packed with flavor. Not scraping them up means missing a key depth of taste.
- Underseasoning: Season the chicken well and taste the sauce before serving, adjusting salt and pepper as needed.
Conclusion
Creamy Herb Chicken is a versatile and impressive dish that proves gourmet flavor can be achieved on any night of the week. By following the detailed steps, avoiding common pitfalls, and pairing it with your favorite sides, you’ll create a restaurant-quality meal that is both comforting and elegant. This recipe’s perfect balance of creamy texture and aromatic herbs is sure to become a cherished staple in your cooking repertoire.