How To Make Creamy Garlic Herb Chicken
Weeknight dinners are now made easy and here’s a recipe that’s a perfect example. A simple pan-seared chicken is smothered in a creamy garlic sauce.
- 4chicken breastsboneless skinless
- salt and freshly ground black pepper
- 1½tbspolive oil
- 1tbspfresh garlicminced ((3 cloves))
- 2tspall-purpose flour
- 1cupmilk((anything but skim))
- 4ozcream cheese(diced into small cubes)
- 1tspfresh thymeminced
- 1tspfresh rosemaryminced
- 1tbspfresh parsleyminced, ((optional))
Pound chicken evenly with the flat side of a meat mallet to ½-inch thickness.
Heat skillet over medium-high heat then add oil.
Season both chicken with salt and pepper.
Place chicken in skillet and cook 6 to 7 minutes, or until golden brown on bottom, the flip and continue to cook until chicken breasts register 165 degrees F in center, about 5 to 6 minutes longer.
Transfer chicken to a plate, tent with foil to keep warm.
Reduce burner to medium heat and melt butter in now empty skillet.
Add in garlic and saute until just lightly golden, about 20 seconds. Add in flour and cook and stir constantly until just lightly golden, about 20 seconds.
While whisking pour in milk, then add in diced cream cheese, rosemary and thyme. Season with a little salt and pepper to taste.
Cook mixture whisking constantly to melt cream cheese, and let it come to a simmer.
Return chicken to pan, spoon sauce over chicken.
Sprinkle with parsley if desired and serve immediately.
- Calories: 514.41kcal
- Fat: 35.80g
- Saturated Fat: 13.78g
- Trans Fat: 0.30g
- Monounsaturated Fat: 14.04g
- Polyunsaturated Fat: 4.60g
- Carbohydrates: 6.46g
- Fiber: 0.37g
- Sugar: 4.03g
- Protein: 40.31g
- Cholesterol: 156.28mg
- Sodium: 645.42mg
- Calcium: 127.40mg
- Potassium: 532.03mg
- Iron: 1.73mg
- Vitamin A: 202.82µg
- Vitamin C: 2.28mg
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