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.
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.
Herbed Chicken with Cream Sauce is a relatively easy one skillet entree the whole family will enjoy.
- 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
- 1 TBS corn starch
- 1 TBS cold water
- 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
Pound the chicken breasts with a meat mallet to a 1/2" thickness
In a small bowl mix together the onion powder, garlic powder, rosemary, thyme. salt, and pepper,
Generously coat both sides of the chicken breasts with the spice/herb mixture.
Heat 1 TBS of olive oil in a skillet or sautee pan over medium-high heat.
Cook the chicken until it is opaque, approximately 5 minutes per side, turning every 2-3 minutes so it doesn't stick to pan.
Removed cooked chicken from pan and place on plate to rest.
While the chicken is cooking mix together , in a small bowl, the water and corn starch til smooth to make the slurry.
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).
Stir in the milk, add salt and pepper to taste.
Bring to a boil, add the slurry and whisk until the sauce thickens.
Reduce heat and simmer until any starchy taste has been cooked away, about a minute.
Add the chicken back into the skillet and coat it with the sauce. Serve immediately.
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