Creamy Garlic Herb Chicken
Creamy Garlic Herb Chicken features tender pan-seared chicken thighs bathed in a luscious, garlicky cream sauce infused with fresh herbs like thyme, rosemary, and parsley. This comforting yet elegant dish comes together quickly, making it ideal for busy weeknights or casual dinners with a touch of sophistication.
Equipment
- Heavy skillet or cast iron pan
- Wooden spoon or silicone spatula
- Measuring spoons and cups
- Sharp knife and cutting board
- Optional: instant-read thermometer
Ingredients
- 1½ lbs boneless, skinless chicken thighs (or breasts)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 4 cloves garlic, minced
- ½ cup chicken broth or dry white wine
- ¾ cup heavy cream (or coconut cream for dairy-free)
- 1 tsp fresh thyme leaves
- 1 tsp fresh rosemary, chopped
- 2 tbsp fresh parsley, chopped
- Optional: lemon zest, red pepper flakes, mushrooms, spinach
Instructions
- Prep Chicken: Pat chicken dry and season both sides with salt and pepper.
- Brown Chicken: Heat olive oil and butter in skillet over medium-high heat. Add chicken and cook 4–5 minutes per side until golden and cooked through. Remove and tent with foil.
- Sauté Garlic: Reduce heat to medium. Add minced garlic; cook 1 minute until fragrant.
- Deglaze Pan: Pour in chicken broth or wine, scraping browned bits. Simmer 2 minutes.
- Make Sauce: Stir in cream and herbs. Simmer 4–6 minutes until thickened.
- Combine: Return chicken to skillet; simmer 5–7 minutes to meld flavors.
- Finish: Adjust seasoning. Add optional lemon zest or spices. Rest chicken briefly before serving.
Notes
- For leaner chicken, use breasts but monitor cooking time to prevent drying out.
- To make dairy-free, substitute heavy cream with coconut or cashew cream.
- Add vegetables like mushrooms or spinach in step 5 for a one-pan meal.
- Avoid boiling sauce after adding cream to prevent curdling.
- Use an instant-read thermometer to ensure chicken reaches 165°F (74°C).