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Homemade Creamy Garlic Herb Chicken recipe photo

Creamy Garlic Herb Chicken

Tender pan-seared chicken breasts served with a creamy garlic and herb sauce.
Print Recipe Save it
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 servings

Equipment

  • Large Skillet
  • Meat Mallet or Rolling Pin
  • Tongs or spatula
  • Whisk
  • Knife
  • Cutting Board
  • Measuring Spoons

Ingredients
  

  • 4 boneless skinless chicken breasts (6 oz each)
  • salt to taste
  • freshly ground black pepper to taste
  • 1.5 Tbsp olive oil
  • 1 Tbsp butter
  • 1 Tbsp minced fresh garlic about 3 cloves
  • 2 tsp all-purpose flour
  • 1 cup milk any milk except skim
  • 4 oz cream cheese diced into small cubes
  • 1 tsp minced fresh thyme
  • 1 tsp minced fresh rosemary
  • 1 Tbsp minced fresh parsley optional

Instructions
 

  • Place chicken breasts between sheets of plastic wrap and pound with the flat side of a meat mallet until about 1/2-inch thick.
  • Heat a large skillet over medium-high heat and add the olive oil.
  • Season both sides of the chicken breasts with salt and freshly ground black pepper.
  • Place chicken in the hot skillet and cook undisturbed until golden brown on the bottom, about 6–7 minutes.
  • Flip the chicken and continue cooking until the internal temperature reaches 165°F (74°C), about 5–6 minutes more; remove chicken to a plate and tent with foil to keep warm.
  • Reduce heat to medium and melt the butter in the same skillet.
  • Add the minced garlic and sauté until just fragrant and lightly golden, about 20 seconds.
  • Sprinkle in the flour and cook, stirring constantly, until it is lightly golden, about 20 seconds.
  • While whisking, slowly pour in the milk, then add the diced cream cheese, minced thyme, and minced rosemary; season with a little salt and pepper to taste.
  • Keep whisking and cook the sauce until the cream cheese melts and the mixture comes to a gentle simmer and thickens slightly.
  • Return the chicken to the skillet and spoon the sauce over the pieces to coat and warm through.
  • Sprinkle with minced parsley if desired and serve immediately.

Notes

  • Use a meat mallet to ensure even thickness for quick, even cooking.
  • Any milk except skim will give a creamier sauce.
  • Dice the cream cheese small so it melts faster into the sauce.
  • Adjust salt and pepper to taste after the sauce comes together.
  • Fresh herbs give the best flavor; poultry herb blend can substitute thyme and rosemary.