Creamy Garlic Herb Chicken

 

 

prep 15 min.

ready 30 min.

serves 2-3

 

Even though we have had snow on the ground and the temperature has been around freezing, some of the outdoor herbs from my garden are still green! I have harvested almost all of the outdoor herbs, but there are some very late season stragglers out there. I decided to use them for this delicious creamy garlic herb chicken recipe. I used what I had left of some rosemary and thyme. You can use just about any herb for this recipe depending on the taste you would like. I used four small chicken breasts and heavy cream which was very rich in taste. I may have used just a little more garlic than necessary, but I love garlic. You could easily use leftover turkey from Thanksgiving for this as well. I served this dish with fresh steamed broccoli. You could also serve it over wide egg noodles, pasta, or rice. My wife loved it and took the leftovers to work the next day for lunch.

 

 

Ingredients

2 Tbs. butter

2 Tbs. olive oil

4 chicken breasts (small to medium)

3 garlic cloves, minced

1 tsp. fresh thyme (extra sprigs for decoration)

1/4 tsp. cracked black pepper

1/4 tsp. sea salt

 

 

Cream sauce

1 Tbs. butter

1 Tbs. olive oil

3 cloves garlic, minced

2 Tbs. all-purpose flour

2 cups heavy cream

1 tsp. fresh thyme

1 sprig rosemary

Salt and pepper to taste

 

 

Instructions

1. Spread minced garlic, fresh herbs, salt, and pepper on chicken breasts. Let rest 15 minutes.

2. Over medium heat in a medium-size fry pan or cast-iron skillet, heat butter and olive oil and sear chicken 5 minutes per side or until the chicken becomes golden brown. (This may be quicker in a cast-iron skillet.) Check to assure the chicken has been cooked through and is no longer pink in color. Transfer chicken to a side plate.

3. In the same skillet, add 1 Tbs. butter and 1 Tbs. olive oil. Add the remainder of the minced garlic and thyme and saute for approximately two minutes. Add the cream and whisk in the flour. Continue to cook until the sauce begins to thicken, approximately 1-2 minutes.  Stir constantly with the whisk.

4. Place the chicken back in the pan with the cream sauce and let simmer an additional 4-5 minutes uncovered. Continue to lightly stir the sauce in the pan.

5. Sprinkle additional herbs, salt, and pepper (optional).

Serve immediately.

 

 

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Creamy garlic herb chicken

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes

Ingredients

  • 2 Tbs. butter
  • 2 Tbs. Olive oil
  • 4 small-medium chicken breasts
  • 3 cloves garlic minced
  • 1 tsp. thyme fresh (extra sprigs for decoration)
  • ¼ tsp. black pepper cracked fresh
  • ¼ tsp. sea salt

Cream sauce

  • 1 Tbs. butter
  • 1 Tbs. olive oil
  • 3 cloves garlic minced
  • 2 Tbs. flour all-purpose
  • 2 cups cream heavy
  • 1 tsp. thyme fresh
  • 1 sprig rosemary
  • salt and pepper to taste

Instructions

  1. Spread minced garlic, fresh herbs, salt, and pepper on chicken breasts. Let rest 15 minutes.

  2. Over medium heat in a medium-size fry pan or cast-iron skillet, heat butter and olive oil and sear chicken 5 minutes per side or until the chicken becomes golden brown. (This may be quicker in a cast-iron skillet.) Check to assure the chicken has been cooked through and is no longer pink in color. Transfer chicken to a side plate.

  3. In the same skillet, add 1 Tbs. butter and 1 Tbs. olive oil. Add the remainder of the minced garlic and thyme and saute for approximately two minutes. Add the cream and whisk in the flour. Continue to cook until the sauce begins to thicken, approximately 1-2 minutes.  Stir constantly with the whisk.

  4. Place the chicken back in the pan with the cream sauce and let simmer an additional 4-5 minutes uncovered. Continue to lightly stir the sauce in the pan.

  5. Sprinkle additional herbs, salt, and pepper (optional).

  6. Serve immediately.

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