Creamy Zesty Herbed Chicken Recipes

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CREAMY HERBED CHICKEN



Creamy Herbed Chicken image

"I'm a nurse and work nights, so when I get home in the morning, I put this chicken on to cook," says Mary Humeniuk-Smith of Perry Hall, Maryland. "At the end of the day, the chicken is moist and tender, and the rich sauce seasoned with garlic and thyme is delicious."

Provided by Taste of Home

Categories     Dinner

Time 4h5m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (4 ounces each)
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup milk
1 envelope garlic and herb pasta sauce mix
1 teaspoon dried thyme
1 teaspoon dried parsley flakes
Hot cooked fettuccine

Steps:

  • Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine.

Nutrition Facts :

ZESTY CHICKEN



Zesty Chicken image

Halved chicken is a perfect choice for winter grilling. Cooked over indirect heat, it virtually eliminates grill flare-ups. This version from Micheal Everidge of Morristown, Tennessee features a tangy four-ingredient mustard sauce you can whip up in minutes.

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 5

1/2 cup prepared mustard
1/2 cup honey
1 tablespoon salt-free seasoning blend
1 tablespoon Worcestershire sauce
1 broiler/fryer chicken (3 pounds), cut in half

Steps:

  • In a small bowl, combine the mustard, honey, seasoning blend and Worcestershire sauce. Carefully loosen the skin of the chicken; spoon some of the mustard mixture under the skin., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare grill for indirect heat, using a drip pan. Place chicken skin side up over drip pan and grill, covered, over indirect medium heat for 20-30 minutes on each side or until juices run clear and a thermometer reads 180°, basting occasionally with remaining mustard mixture. , Cover chicken and let stand for 5 minutes before cutting into serving-size pieces.

Nutrition Facts : Calories 347 calories, Fat 15g fat (4g saturated fat), Cholesterol 88mg cholesterol, Sodium 328mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 29g protein.

BESSY'S ZESTY GRILLED GARLIC-HERB CHICKEN



Bessy's Zesty Grilled Garlic-Herb Chicken image

Though seemingly unconventional, this recipe will surely please anyone. The combination of exotic ingredients comes together perfectly to form an altogether delicious grilled chicken.

Provided by Mildred Smith

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h20m

Yield 4

Number Of Ingredients 13

4 skinless, boneless chicken breast halves
1 cup extra virgin olive oil
½ cup white sugar
½ tablespoon honey
½ teaspoon saffron
4 cloves garlic, minced
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon dried oregano
¼ teaspoon dried parsley
1 pinch dried sage

Steps:

  • Place chicken in a shallow dish. In a medium bowl, mix together the olive oil, sugar, honey, saffron, garlic, basil, thyme, cayenne pepper, salt, oregano, parsley, and sage. Pour the mixture over the chicken. Cover, and marinate 20 to 25 minutes in the refrigerator.
  • Preheat the grill for medium heat.
  • Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 10 minutes on each side, or until exterior is charred and juices run clear.

Nutrition Facts : Calories 748.4 calories, Carbohydrate 29.1 g, Cholesterol 67.2 mg, Fat 59 g, Fiber 0.6 g, Protein 24.9 g, SaturatedFat 8.7 g, Sodium 641.2 mg, Sugar 27.2 g

CREAMY HERB CHICKEN



Creamy Herb Chicken image

Quick And Easy Creamy Herb Chicken, filled with so much flavour, ready and on your table in 15 minutes! You won't believe how easy this is!

Provided by Karina

Categories     Dinner

Time 30m

Number Of Ingredients 11

4 chicken breasts ((pounded 1/2-inch thin))
2 teaspoons each of onion powder and garlic powder
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried rosemary*
salt and pepper (, to season)
4 cloves garlic (, minced (or 1 tablespoon minced garlic))
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried rosemary
1 cup milk ((or half and half)*)
Salt and freshly ground black pepper (, to taste)
1 teaspoon cornstarch mixed with 1 tablespoon water (, until smooth)

Steps:

  • Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
  • Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
  • To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
  • Stir in milk (or cream); season with salt and pepper, to taste.
  • Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
  • Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Nutrition Facts : Calories 176 kcal, Carbohydrate 5 g, Protein 26 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 78 mg, Sodium 158 mg, Sugar 3 g, ServingSize 1 serving

QUICK HERBED CHICKEN



Quick Herbed Chicken image

Quick to make and tasty, this chicken recipe features Campbell's® Condensed Cream of Chicken Soup for a warm and comforting meal. Serve with broth-simmered rice.

Provided by Robin Whitworth

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 25m

Yield 4

Number Of Ingredients 8

1 tablespoon extra-virgin olive oil
4 skinless, boneless chicken breasts
1 (10.75 ounce) can condensed cream of chicken soup (such as Campbell's®)
⅓ cup white wine
½ teaspoon dried tarragon
½ teaspoon dried parsley
½ teaspoon garlic powder
¼ teaspoon dried marjoram

Steps:

  • Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.

Nutrition Facts : Calories 248 calories, Carbohydrate 6.4 g, Cholesterol 74.5 mg, Fat 9.3 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 2.1 g, Sodium 577.7 mg, Sugar 0.7 g

ZESTY ONE-POT CHICKEN BAKE RECIPE BY TASTY



Zesty One-Pot Chicken Bake Recipe by Tasty image

Here's what you need: McCormick® Zesty Spice Blend, kosher salt, freshly ground black pepper, boneless, skinless chicken thighs, vegetable oil, unsalted butter, medium yellow onion, medium red bell pepper, garlic, white long grain rice, chicken stock, lemon, fresh basil

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 13

2 tablespoons McCormick® Zesty Spice Blend, divided
1 tablespoon kosher salt, divided
½ teaspoon freshly ground black pepper
1 lb boneless, skinless chicken thighs
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
1 medium red bell pepper, seeded and diced
3 cloves garlic, minced
2 cups white long grain rice, such as basmati or jasmine
4 cups chicken stock
1 lemon, halved
fresh basil, large handful, thinly sliced

Steps:

  • Preheat the oven to 375˚F (190˚C).
  • In a small bowl, combine 1 tablespoon of the Zesty spice blend, 1 teaspoon salt, and the pepper. Coat each piece of chicken evenly with seasoning blend. Set aside.
  • In a 6-quart Dutch oven, heat the vegetable oil over medium-high heat. Working in batches, sear the chicken for 2-3 minutes on each side, until a golden brown crust forms. Transfer the chicken to a plate and set aside.
  • Reduce the heat to medium. Add the butter, onion and garlic. Cook for 2 minutes, until the onion is translucent and fragrant.
  • Add the rice and remaining tablespoon of Zesty spice blend, bell pepper and stir to coat with the butter and aromatics. Pour in the stock and stir to deglaze the pot. Add the remaining 2 teaspoons of salt. Bring to a low boil and cook for about 2 minutes.
  • Arrange the chicken pieces on top of the rice. They may sink into the stock slightly, but that is okay.
  • Cover the Dutch oven and transfer to the oven. Bake for 35 minutes, until the rice is cooked through, but not mushy, and the chicken temperature reaches 165˚F (75˚C).
  • Remove the chicken from the pot. Squeeze the juice from a lemon half into the rice and fluff with a fork, allowing some steam to escape and halt additional cooking.
  • Transfer the rice and chicken to plates and top with fresh basil. Cut the remaining lemon half into wedges and serve on the side.
  • Enjoy!

Nutrition Facts : Calories 1456 calories, Carbohydrate 152 grams, Fat 75 grams, Fiber 3 grams, Protein 38 grams, Sugar 15 grams

ROASTED HERBED CHICKEN WITH POTATOES AND CREAMY LEMON SAUCE



Roasted Herbed Chicken With Potatoes and Creamy Lemon Sauce image

This is a recipe that has gradually evolved over several years at our house. My family loves this meal---the chicken is roasted on a broiler pan while thinly sliced potatoes are layered on the drip pan underneath. As the chicken cooks, the flavors drip down onto the potatoes; they're so delicious! The sauce is creamy and tangy and is great on both the chicken and the potatoes. We usually eat this with sauteed green beans on the side.

Provided by zephanie

Categories     Chicken

Time 1h25m

Yield 3-4 serving(s)

Number Of Ingredients 16

1 whole roasting chicken, butterflied (about 3 lbs)
4 -6 medium sized red potatoes
6 -8 garlic cloves
extra virgin olive oil
dried herbes de provence
salt
pepper
garlic powder
sweet Hungarian paprika
3 lemons, scrubbed to remove wax
1 tablespoon butter
2 -3 small shallots, minced
1 cup chicken stock
0.5 (10 1/2 ounce) can condensed cream of mushroom soup
1 tablespoon sugar
1 dash balsamic vinegar

Steps:

  • Preheat oven broiler, keeping oven door cracked.
  • Cut lemons in half. Cut the nub off so they can stand up in a small roasting pan, flesh side up. Season lemons with coarse salt.
  • Place under broiler, about 2 inches from heating element. Roast until the tops are browned and blistered, but not burned (about 8-10 minutes). Set aside to cool.
  • Preheat oven to 400 degrees.
  • Place butterflied chicken in mixing bowl, coat with olive oil. Season liberally with salt, pepper, Herbs de Provence, paprika and garlic powder, massaging into the entire surface, as well as under the skin.
  • Slice the potatoes in 1/8-1/4 inch rounds. Place in another mixing bowl, lightly coat with olive oil and season with salt, pepper, Herbs and paprika.
  • Line the drip pan of a broiler pan with aluminum foil. Place the potatoes in a single layer (okay if they overlap slightly) in the drip pan. Slice 6-8 cloves of garlic in half lengthwise and sprinkle over potatoes.
  • Place the broiler rack on top, arrange the chicken on top (skin side up). Place in oven with breast side toward the front of the oven. Cook for 45 minutes - 1 hour or until thigh meat reaches 180 degrees, breast 165 degrees. During the last 15 minutes of cooking, turn the oven up to 450 degrees to achieve the desired crispiness of skin.
  • To make sauce:
  • While the chicken is cooking, strain juice from roasted lemons and set aside.
  • Melt butter over medium heat in 10 inch saute pan. Saute shallots until soft and lightly browned, about 1-2 minutes.
  • Add roasted lemon juice and chicken stock, bring to boil. Lower heat, simmer and reduce by half. (This should take about 10-12 minutes).
  • Add cream of mushroom soup, heat through, add about 1 tablespoons sugar (more or less depending on acidity of the lemons). Add dash of balsamic vinegar and season to taste with salt and pepper. Serve sauce with chicken and potatoes.

CREAMY ZESTY HERBED CHICKEN



Creamy Zesty Herbed Chicken image

Make and share this Creamy Zesty Herbed Chicken recipe from Food.com.

Provided by Elmotoo

Categories     < 60 Mins

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 8

2 lbs chicken thighs
1/3 cup all-purpose flour
2 cups chicken broth
1 head roasted garlic
4 ounces cream cheese
1 teaspoon dried thyme, ground
1 lemon, zest & juice
salt & pepper

Steps:

  • Season chicken on both sides with salt & pepper. Fry chicken thighs in 12" (cast iron preferred) skillet. If there's skin, you won't need additional fat. If they're skinless, you may want a touch of oil. Remove to plate when cooked through.
  • Add flour & whisk until smooth. Add roasted garlic, cream cheese, thyme, lemon zest & juice. Whisk until smooth & bring to a boil. Add chicken thighs back to pan. Cook for a few minutes; taste for seasoning & add additional salt & pepper if necessary.
  • Enjoy over rice or noodles.

Nutrition Facts : Calories 650.8, Fat 45.3, SaturatedFat 15.4, Cholesterol 222.3, Sodium 639.3, Carbohydrate 13.6, Fiber 1, Sugar 1.7, Protein 45.2

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Top Asked Questions

What can I cook with chicken and herb sauce?
Picture this: Juicy, tender chicken breasts, simmered in a flavourful and creamy herb sauce with a hint of garlic — HELLO — easy weekday meal. So thick and creamy, this creamy herb sauce pairs perfectly over rice, pasta, or Creamy Mashed Potatoes. To keep the entire meal low carb, try it over cauliflower mash!
How to cook chicken on the stove with garlic?
In a large skillet over medium heat, heat 1 tbsp oil. Add chicken and cook until golden and no longer pink, 8 minutes per side. Remove chicken from pan and add the remaining olive oil. Add garlic, thyme and rosemary and cook until fragrant, 1-2 minutes.
How many carbs are in creamy herb chicken?
This Creamy Herb Chicken will become your favourite chicken recipe! WITH no heavy cream and dairy free options and just over 300 calories per serve! How much easier could it get? Accidentally, and incidentally, this recipe is low carb AND gluten free with just under 5g carbs per serve! What did I do?
How to cook chicken parmesan with sauce?
Add garlic, thyme and rosemary and cook until fragrant, 1-2 minutes. Add milk, parmesan and lemon zest and whisk to combine. Season with salt and pepper and bring to a simmer. Return chicken to the skillet and let simmer until the sauce has thickened slightly, 2-3 minutes.

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