Creamy Herb & Garlic Chicken

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Creamy Herb & Garlic Chicken

  • Prep time: 10 minutes

  • Cook time: 20 minutes

  • Servings: 4

  • Difficulty: Easy-Medium

Ingredients

  • Chicken: 2 large boneless, skinless chicken breasts (sliced in half lengthwise to make 4 thin cutlets)

  • Seasoning: ½ tsp salt, ½ tsp black pepper, 1 tsp onion powder

  • Searing: 2 tbsp olive oil, 1 tbsp unsalted butter

  • The Sauce:

    • 4 cloves garlic, minced

    • 1 cup heavy cream (or double cream)

    • ½ cup chicken broth (low sodium)

    • ½ cup grated Parmesan cheese

    • 1 tsp Italian seasoning

    • Fresh Herbs: 1 tbsp chopped parsley, 1 tsp fresh thyme (optional)

    • Garnish: Red pepper flakes and extra fresh basil

Instructions

  1. Prepare the Chicken: Season both sides of the chicken cutlets with salt, pepper, and onion powder.

  2. Sear: Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes per side until golden brown and cooked through (internal temperature of 74°C or 165°F). Remove chicken from the pan and set aside on a plate.

  3. Sauté Aromatics: In the same skillet, lower the heat to medium. Add the minced garlic and cook for 1 minute until fragrant (don’t let it burn!).

  4. Simmer the Sauce: Pour in the chicken broth and heavy cream. Use a wooden spoon to scrape up the brown bits (fond) from the bottom of the pan—that’s where the flavor lives! Add the Italian seasoning and Parmesan cheese.

  5. Thicken: Let the sauce simmer for 3–5 minutes until it begins to thicken slightly.

  6. Combine: Add the chicken back into the pan, along with any juices from the plate. Spoon the sauce over the chicken and stir in the fresh parsley and thyme.

  7. Serve: Once the sauce is bubbling and the chicken is warmed through, serve immediately.

Notes & Tips

  • Thickness Matters: Cutting the chicken into thin cutlets ensures they cook quickly and evenly without drying out.

  • The “Fond”: Those brown bits stuck to the pan after searing the chicken are flavor gold. Don’t wash the pan before making the sauce!

  • Room Temp: Let your chicken sit at room temperature for 15 minutes before cooking; it helps the meat cook more evenly.

Nutritional Info (Per Serving)

Nutrient Amount
Calories 420 kcal
Protein 32g
Fat 30g
Carbs 5g
Fiber 0.5g

Health Benefits

  • High Protein: Excellent for muscle repair and keeping you satiated.

  • Garlic Power: Garlic contains allicin, which is known for its immune-boosting and anti-inflammatory properties.

  • Low Carb: Naturally keto-friendly and great for those monitoring blood sugar levels.

Common Q&A

Q: Can I use chicken thighs instead?

A: Absolutely! Boneless, skinless thighs work beautifully and stay even juicier than breasts. Just increase the cooking time by 2–3 minutes per side.

Q: My sauce is too thin. How do I fix it?

A: Let it simmer a bit longer to reduce, or whisk in an extra tablespoon of Parmesan. In a pinch, a tiny “slurry” of 1 tsp cornstarch mixed with 1 tsp water will thicken it instantly.

Q: What should I serve this with?

A: It’s versatile! It pairs perfectly with mashed potatoes, jasmine rice, or crusty sourdough bread to soak up the sauce. For a lighter option, try zoodles or steamed asparagus.

Q: How long does it last in the fridge?

A: Store in an airtight container for up to 3 days. When reheating, add a splash of milk or broth to loosen the sauce, as the cream will thicken significantly when cold.

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