Ingredients
Scale
- For the Chicken:
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon paprika
- Salt and black pepper, to taste
- For the Creamy Herb Sauce:
- 2 tablespoons butter
- 4 garlic cloves, minced
- 1 cup chicken broth
- 1 cup heavy cream
- ½ cup freshly grated Parmesan cheese
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon dried basil
- 1 tablespoon chopped fresh parsley
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
Instructions
- Season the chicken breasts on both sides with garlic powder, onion powder, Italian seasoning, paprika, salt, and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, until golden and cooked through. Remove chicken from skillet and set aside.
- In the same skillet, reduce heat to medium. Add butter and melt. Add minced garlic and sauté for about 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
- Stir in heavy cream, Parmesan cheese, dried thyme, dried parsley, and dried basil. Simmer gently for 3-5 minutes until the sauce thickens slightly.
- If you prefer a thicker sauce, whisk in the cornstarch mixture and simmer for an additional 2 minutes.
- Return the chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes to warm through.
- Garnish with fresh parsley and serve hot over cooked rice.
Notes
For best results, use freshly grated Parmesan cheese as it melts more smoothly. If you prefer a lighter sauce, substitute half-and-half for heavy cream. Serve immediately for the creamiest texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Main Course
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 3g
- Fat: 38g
- Carbohydrates: 8g
- Protein: 42g