Creamy Herb Chicken

Note: This article may contain commentary or the author's opinion.

This Creamy Herb Chicken will soon be your favorite way to cook chicken. WITH no heavy cream, dairy-free options, and just over 300 calories per serving! How could it be any easier?

This recipe is low in carbs and gluten-free. Each serving has just under 5g carbs. What did I do? Imagine this: juicy, tender chicken breasts simmered in a flavorful, creamy herb sauce with a hint of garlic.  The sauce is the best! This creamy herb sauce is so thick and creamy that it goes well with rice, pasta, or creamy mashed potatoes. Try it over cauliflower mash to keep the whole meal low in carbs.

Did I say the sauce was the best part?  I may have said that too soon.  Anyone who loves to cook and hates doing dishes will love that this is done in ONE pan!  Could this get any better?  Try this recipe out.

INGREDIENTS

For the chicken:

  • 4 chicken breasts (pounded 1/2-inch thin)
  • 2 teaspoons each of onion powder and garlic powder
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary*
  • salt and pepper, to season

For the sauce:

 

  • 4 cloves garlic , minced (or 1 tablespoon minced garlic)
  • 1 teaspoon fresh chopped parsley
  • 1/2 teaspoon each of dried thyme and dried rosemary
  • 1 cup milk (or half and half)*
  • Salt and freshly ground black pepper , to taste
  • 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

INSTRUCTIONS

  1. Sprinkle the onion and garlic powders and herbs on the chicken breasts. Put salt and pepper on it.
  2. In a large pan or skillet, heat 1 tablespoon of oil over medium-high heat. Cook the chicken breasts until they are opaque and the inside is no longer pink (about 5 minutes each side, depending on thickness). Put on a plate and set aside.
  3. In the same pan or skillet, heat up another 2 teaspoons of olive oil and sauté garlic with parsley, thyme, and rosemary for about 1 minute, or until fragrant.
  4. Pour in the milk or cream and season to taste with salt and pepper.
  5. Bring to a boil, then add the cornstarch mixture to the middle of the pan and stir quickly until the sauce gets a little thicker. Turn down the heat and let the sauce slowly simmer for another minute to make it thicker.
  6. Put the chicken back in the pan. If you want, you can add more herbs. Serve right away.

NOTES:

If you don’t like Thyme or Rosemary, you can use Basil, Oregano, or Tarragon instead.

Cashew milk tastes the best to me when I don’t want to eat dairy.

Almond milk or rice milk can also be used.

Yes, you can use heavy cream instead.

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