Easy Creamy Herb Chicken Recipes

CREAMY GARLIC HERB CHICKEN

Steps:

• Pound chicken evenly with the flat side of a meat mallet to 1/2-inch thickness.
• Heat skillet over medium-high heat then add oil.
• Season both chicken with salt and pepper.
• Place chicken in skillet and cook 6 - 7 minutes, or until golden brown on bottom, the flip and continue to cook until chicken breasts register 165 degrees in center, about 5 - 6 minutes longer.
• Transfer chicken to a plate, tent with foil to keep warm.
• Reduce burner to medium heat and melt butter in now empty skillet.
• Add in garlic and saute until just lightly golden, about 20 seconds. Add in flour and cook and stir constantly until just lightly golden, about 20 seconds.
• While whisking pour in milk, then add in diced cream cheese, rosemary and thyme. Season with a little salt and pepper to taste.
• Cook mixture whisking constantly to melt cream cheese, and let it come to a simmer.
• Return chicken to pan, spoon sauce over chicken.
• Sprinkle with parsley if desired and serve immediately.
• *Look for the poultry herb blend, which should have both thyme and rosemary, so you don't have to buy both separately.
• Recipe source: Cooking Classy

EASY CREAMY HERB CHICKEN

Steps:

• Rub garlic, oregano, salt and pepper all over the chicken breasts and set aside for ten minutes.
• Heat butter and olive oil in a cast iron skillet, and add the chicken to the pan. Cook for 4-5 minutes on each side or till cooked through and no longer pink based on the size of the breasts. Once the chicken is cooked, transfer it to a plate and cover loosely with foil.
• In the same pan, heat the remaining butter and olive oil for the sauce and add the garlic. Saute the garlic for a minute till fragrant and add the flour. Cook the flour for a minute and slowly start whisking in the milk till the sauce thickens.
• Simmer the sauce for 2-3 minutes and add the oregano, basil, salt and pepper. Stir everything together and add the chicken breasts back to the pan. Simmer the chicken in the sauce for 2 minutes and turn off the flame. Serve hot.

CREAMY HERB CHICKEN

Steps:

• Flatten the chicken: Pound the chicken breasts to about ½-inch thickness by placing them in between two pieces of plastic wrap or parchment paper.
• Make the dry rub: In a small bowl combine the garlic powder, paprika, Italian seasoning, salt and pepper.
• Season the chicken: Season the chicken breasts on both sides with the dry rub.
• Cook the chicken: Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5 minutes per sides until cooked through and no longer pink inside. Transfer the chicken breasts to a plate.
• Make the sauce: In the same skillet add the garlic and cook for 30 seconds until aromatic. Add the dill and parsley and stir. Pour in the heavy cream, season with salt and pepper and stir. Bring to a boil then reduce heat and simmer for another minute.
• Combine chicken and sauce: Add the chicken back to the skillet and spoon some some sauce over the chicken. Cook for another minute until chicken heats through.
• Garnish and serve: Garnish the chicken with more herbs and serve immediately.

CREAMY HERBED CHICKEN

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.