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You are here: Home / Recipes / Herbed Chicken with Cream Sauce

Herbed Chicken with Cream Sauce

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May 25, 2018 by cindy 1 Comment

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I’m really trying to enjoy lighter meals especially now that we are already dealing with 90° temps. While I was searching for recipes I came across a cream sauce recipe that was used on fish, we don’t eat fish but I thought I could adapt it for chicken, and it worked. I served this my Herbed Chicken with Cream Sauce with a side of veggies but it would also pair nicely with a nice summer salad.
 I served this my Herbed Chicken with Cream Sauce with a side of veggies but it would also pair nicely with a nice summer salad.

Rosemary and Thyme are two of my favorite herbs so in this recipe I used them on the chicken and in the sauce. I thought the herbs might over power the rest of the dish but they didn’t. If anything I thought my serving could use more herbs, my husband disagreed, he said his was just right.

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Herbed Chicken with Cream Sauce
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Herbed Chicken with Cream Sauce is a relatively easy one skillet entree the whole family will enjoy.

Course: Entree
Cuisine: American
Servings: 4 servings
Author: cindy
Ingredients
Chicken
  • 4 chicken breasts boneless, skinless
  • 1 TBS onion powder
  • 1 TBS garlic powder
  • 1 tsp thyme
  • 1 tsp rosemary
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 TBS olive oil
Slurry
  • 1 TBS corn starch
  • 1 TBS cold water
Cream Sauce
  • 2 tsp olive oil
  • 4 cloves fresh garlic minced
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1 cup milk
  • salt and pepper to taste
Instructions
Chicken
  1. Pound the chicken breasts with a meat mallet to a 1/2" thickness

  2. In a small bowl mix together the onion powder, garlic powder, rosemary, thyme. salt, and pepper,

  3. Generously coat both sides of the chicken breasts with the spice/herb mixture.

  4. Heat 1 TBS of olive oil in a skillet or sautee pan over medium-high heat.

  5. Cook the chicken until it is opaque, approximately 5 minutes per side, turning every 2-3 minutes so it doesn't stick to pan.

  6. Removed cooked chicken from pan and place on plate to rest.

Slurry
  1. While the chicken is cooking mix together , in a small bowl, the water and corn starch til smooth to make the slurry.

Cream Sauce
  1. Reduce the heat to medium, add another 2 tsp of olive oil to the pan and sautee the garlic, rosemary, and thyme until fragrant (about 1 minute).

  2. Stir in the milk, add salt and pepper to taste.

  3. Bring to a boil, add the slurry and whisk until the sauce thickens.

  4. Reduce heat and simmer until any starchy taste has been cooked away, about a minute.

  5. Add the chicken back into the skillet and coat it with the sauce. Serve immediately.

I hope you enjoy this recipe and all of the easy recipes I share here on The Mom Maven. I hope you share them on your social networks. I just ask that you not copy and share the entire recipe with photos. Please use the sharing buttons below and share the link to this post. Thanks!

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Filed Under: Featured, Recipes Tagged With: Chicken, chicken recipe, one pan chicken, stove top chicken

About cindy

I'm Cindy aka TheMomMaven. I'm a happily married empty nester living in Tampa Bay. I love all things Disney and I blog about easy recipes, family travel, family entertainement as well as product reviews and giveaways.

Comments

  1. Samantha @ Cookware Junkies says

    June 8, 2018 at 1:15 am

    My fiance love chicken, i will definitely try this recipe for him. Thanks!

    Reply

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