Description
This Creamy Herb Chicken recipe features tender chicken cutlets cooked to golden perfection and simmered in a rich sauce made from white wine, Dijon mustard, fresh herbs, and heavy cream. Ready in just 25 minutes, it’s a comforting and elegant dish perfect for a weeknight dinner or special occasion.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- All-purpose flour, for dredging
Sauce
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon Dijon mustard
- ½ cup dry white wine or chicken broth
- 1 tablespoon chopped fresh poultry herb mix (sage, thyme, rosemary)
- 1 cup heavy cream
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare Chicken: Cut the chicken breasts in half lengthwise to create thinner cutlets. Season both sides with garlic powder, salt, and pepper. Dredge each cutlet lightly in all-purpose flour, shaking off any excess to ensure a thin, even coating.
- Cook Chicken: Heat olive oil and butter in a skillet over medium-high heat. Add the floured chicken cutlets to the pan and cook them for about 4 to 5 minutes per side, or until they develop a golden brown crust and are cooked through. Once cooked, remove the chicken from the skillet and set aside.
- Reduce Wine (or Broth): In the same skillet, add the dry white wine or chicken broth along with the Dijon mustard. Stir well, and let the mixture bubble and reduce for a few minutes until it thickens slightly and intensifies in flavor.
- Make Sauce and Simmer Chicken: Stir in the heavy cream and chopped fresh herb mix (sage, thyme, rosemary). Return the chicken cutlets to the skillet and simmer gently for about 5 minutes. This allows the sauce to thicken and the chicken to finish cooking, absorbing the creamy herb flavors. Adjust the heat as needed to maintain a gentle simmer.
- Serve: Taste and adjust the seasoning with additional salt and pepper if necessary. Sprinkle with freshly chopped parsley for a bright, fresh garnish, and serve the creamy herb chicken immediately.
Notes
- For a dairy-free version, substitute heavy cream with coconut cream or a non-dairy cream alternative.
- If white wine is not available, chicken broth works well and keeps the sauce flavorful.
- Use fresh herbs for the best flavor, but dried herbs can be substituted—use about one-third the amount if dried.
- Make sure not to overcrowd the skillet to get a good sear on the chicken cutlets.
- Leftover creamy herb chicken can be stored in an airtight container in the refrigerator for up to 3 days.
