If you’re looking for a hearty and satisfying dish, this creamy garlic and herb chicken is about to be your new weeknight hero. Juicy chicken breasts are smothered in a dreamy garlic-infused cream sauce, bursting with fresh herbs, and served on a bed of fluffy rice or pasta. Perfect for those cozy evenings when comfort food is a must!
Budget Information
The total cost for this creamy garlic and herb chicken recipe is approximately $12.00, which serves four people at just $3.00 per serving. Affordable, right? With a little planning, you can impress your family or friends without breaking the bank!
Why This Recipe Works
This recipe hits all the right notes for a busy home cook. The chicken is quick to prepare and cooks in one pan, saving you on dish duty. Plus, the sauce! Oh, that garlic and herb sauce is rich, velvety, and simply irresistible. Using fresh herbs elevates the dish, making it feel gourmet without the fuss. It’s a surefire way to turn everyday ingredients into something extraordinary!
Ingredients + Optional Substitutions
Gather these ingredients to whip up your creamy garlic and herb chicken:
- 4 boneless, skinless chicken breasts ($7.00)
- 2 tablespoons olive oil ($0.50)
- 4 cloves garlic, minced ($0.30)
- 1 cup heavy cream ($2.00)
- 1 cup chicken broth ($1.00)
- 2 tablespoons fresh parsley, chopped ($0.50)
- 1 tablespoon fresh thyme leaves ($0.50)
- Salt and pepper to taste ($0.20)
For an even lighter version, feel free to substitute the heavy cream with Greek yogurt or a non-dairy alternative! Use chicken thighs instead for a juicier bite, or mix up the herbs based on what you love!
Step-by-step Recipe Instructions
Step 1: To kick things off, season the chicken breasts with salt and pepper on both sides. This simple step creates a flavor foundation that makes each bite delightful. Heat olive oil in a large skillet over medium heat until it’s glistening and ready for action. Once hot, add the chicken and cook for about 6-7 minutes per side until it’s golden and cooked through, registering 165°F on your meat thermometer. Remove the chicken from the pan and set it aside on a plate, covered with aluminum foil to keep warm.
Step 2: In that same gorgeous pan, add the minced garlic. Oh, the aroma that hits your nose! Sauté it for just a minute or so, until it’s fragrant but not browned—nobody wants that burnt garlic bite! Now pour in the chicken broth and deglaze the pan, scraping up all those lovely browned bits with a wooden spoon. This is where the flavor party kicks into high gear!
Step 3: Next, reduce the heat to low and stir in the heavy cream. Let it gently simmer and thicken, stirring occasionally. This is a great time to season the sauce with more salt and pepper as you taste. Then, toss in the fresh parsley and thyme, stirring until everything is well-combined and blissfully creamy.
Step 4: Now, return the chicken to the sauce and let it bathe in that garlicky goodness for a couple of minutes. This not only warms the chicken back up but allows it to absorb those flavors like a sponge. Once everything looks lovely, serve your creamy garlic and herb chicken over a bed of fluffy rice or pasta. Enjoy!
Nutritional Facts
Calories: 450
Protein: 37g
Carbohydrates: 8g
Total Fats: 32g
Saturated Fat: 18g
Fiber: 0g
Sugar: 1g
Sodium: 700mg
Storage and Reheating Tips
Got leftovers? Lucky you! Store any extra creamy garlic and herb chicken in an airtight container in the fridge for up to 3 days. When it comes time to reheat, simply pop it in a skillet over low heat with a splash of chicken broth or water to loosen up that sauce. Cover it with a lid to lock in moisture and warm it gently. Nobody likes dry chicken!
Serving Suggestions
This dish shines best when paired with creamy mashed potatoes or a simple side salad. The freshness of greens balances the richness of the sauce beautifully. You could also serve it with crusty bread to mop up every last bit of that sauce—trust me, you’ll want to!
Reader Tips or Helpful Notes
Feel free to adapt the herbs to your liking. If you have dried herbs on hand, they work fine too—just use about a third of the amount. If you’re a bit pressed for time, you can even use pre-cooked chicken; just skip the cooking stage and dive right into the sauce. So many ways to make this recipe your own!
Recipe FAQs
Q: Can I use frozen chicken breasts?
A: Yes, but make sure to fully thaw them before starting the cooking process for even cooking.
Q: Can I make this ahead of time?
A: Absolutely! Just reheat gently before serving to keep the cream sauce luscious.
Q: What can I substitute for heavy cream?
A: Try coconut milk or a cashew cream for a dairy-free option, or opt for half-and-half for a lighter creaminess.
Q: How can I make it spicier?
A: Add a pinch of red pepper flakes to the sauce for a delightful kick!
Q: What’s the best way to store the sauce separately?
A: If you’re planning to have leftovers, consider storing the sauce separately to keep the chicken nice and juicy longer!
