Description
This Creamy Herb Chicken recipe features tender boneless chicken breasts cooked in a luscious sauce made with garlic, Dijon mustard, white wine, fresh herbs, and heavy cream. The dish combines savory flavors and smooth textures for a comforting yet elegant meal perfect for weeknights or special occasions.
Ingredients
Scale
Chicken and Seasoning
- 2 large boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- All-purpose flour, for dredging
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Dijon mustard
- ½ cup dry white wine or chicken broth
- 1 tablespoon chopped fresh poultry herb mix (sage, thyme, rosemary)
- 1 cup heavy cream
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Prepare the chicken: Cut chicken breasts in half lengthwise to create thinner cutlets. Season both sides with garlic powder, salt, and pepper. Dredge each cutlet in all-purpose flour, shaking off any excess flour to ensure an even coating.
- Cook the chicken: Heat olive oil and butter together in a skillet over medium-high heat until hot and melted. Add the floured chicken cutlets and cook them for about 4-5 minutes per side, or until each piece is golden brown and cooked through. Once cooked, remove the chicken from the skillet and set aside on a plate.
- Deglaze and create sauce base: Pour the dry white wine or chicken broth into the same skillet. Add the Dijon mustard and stir to combine, scraping any browned bits off the bottom of the pan. Allow the liquid to bubble and simmer for a few minutes until it reduces significantly and thickens slightly.
- Finish the creamy herb sauce: Stir in the heavy cream and chopped poultry herb mix (sage, thyme, rosemary) into the skillet. Return the chicken cutlets to the pan, nestling them into the sauce. Simmer gently for about 5 minutes, stirring occasionally, until the sauce thickens and the chicken is heated through. Adjust the heat to maintain a gentle simmer without boiling.
- Season and serve: Taste the sauce and add additional salt and pepper as needed. Garnish with freshly chopped parsley if desired and serve the creamy herb chicken immediately to enjoy its rich and savory flavors.
Notes
- For a lighter option, substitute heavy cream with half-and-half or a mixture of milk and sour cream, though the sauce will be less rich.
- Use chicken broth instead of white wine for a non-alcoholic version that still provides depth of flavor.
- Make sure to not overcook the chicken to keep it tender and juicy.
- Fresh herbs can be substituted with dried herbs, but use about one-third of the amount and add earlier during cooking to bloom their flavors.
- Serve over rice, mashed potatoes, or buttered noodles to soak up the creamy sauce.
