One Pan Creamy Herb Chicken Recipes

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.

ONE PAN CREAMY HERB CHICKEN

Steps:

• Heat oil and butter in a large frying pan over medium-high heat. Add chicken and onion and cook for a minute or two, to brown chicken and saute onion.
• Add the garlic, mustard, asparagus and zucchini and stir to combine.
• Combine the cornflour with the milk, pour into the pan and bring to the boil. Then reduce a simmer for a few minutes until slightly thickened.
• Stir through the cream cheese and dried herbs until there are no lumps and cook for a further minute or two until the chicken is cooked through and the sauce is smooth. Season with salt and pepper.
• Divide evenly between four shallow bowls and sprinkle with fresh parsley to serve.
• Leftovers can be stored in an airtight container in the fridge for 2-3 days or freeze for up to 2 months.

CREAMY HERB CHICKEN

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.