Description
This creamy herb chicken recipe is easy to make with some chicken breast in only 30 minutes. Serve it in a deliciously creamy herb sauce with mashed potatoes and veggies.
Ingredients
Scale
For The Chicken
- 2 large boneless and skinless chicken breasts
- Salt and pepper, as needed
- 2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
For The Sauce
- 2 tablespoons olive oil
- 1 tablespoon minced garlic, about 4 cloves garlic
- 1 teaspoon fresh chopped parsley
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried basil
- 1 1/2 cup half and half
- 3/4 cup sour cream
- 2 teaspoon lemon juice
- Salt and ground black pepper, to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water, until smooth ( use only if needed)
- Fresh Parsley, to garnish, optional
Instructions
Chicken
- Cut each chicken breast in half lengthwise to make 4 fillets. Season the fillets on both sides with salt, pepper, onion powder, garlic powder and Italian seasoning. Dredge in flour and shake off excess.
- Heat oil in a large skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, or until no longer pink inside. Work in batches not to overcrowd the skillet. Transfer to a plate.
Sauce
- In the same skillet, heat 2 tablespoons olive oil, add the garlic together with parsley, thyme, rosemary and basil, and cook until fragrant, about 30-40 seconds.
- Stir in half & half, sour cream and lemon juice. Season with salt and pepper to your liking. Bring to a simmer, add the cornstarch mixture ( ONLY if NEEDED)) and stir until sauce has thickened slightly. Reduce the heat and simmer for 1-2 minutes.
- Return the chicken to the skillet. Garnish with fresh parsley if desired.
- Serve over mashed potatoes.
- Enjoy!
Notes
Storage: Any leftovers will keep in an airtight container in the fridge for up to three days. You could also freeze your leftovers for up to three months. Leftovers freeze surprisingly well!
Reheat: If you’re reheating from frozen, be sure to thaw overnight in the fridge. Then bake your leftovers in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.
- Prep Time: 10 min
- Cook Time: 20 min
- Category: Chicken recipes
- Cuisine: American
Nutrition
- Calories: 233kcal
- Sugar: 3g
- Sodium: 226mg
- Fat: 15g
- Saturated Fat: 5g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 21g
- Cholesterol: 74mg