Description

This Creamy Herb Chicken recipe features tender chicken cutlets cooked to golden perfection and smothered in a luscious, herb-infused cream sauce. With simple pantry ingredients like garlic powder, Dijon mustard, white wine, and fresh herbs, this dish comes together quickly for an elegant and comforting meal that’s perfect for weeknight dinners or special occasions.

Ingredients

Scale

Chicken and Seasoning

2 large boneless, skinless chicken breasts
½ teaspoon garlic powder
Salt and pepper, to taste
All-purpose flour, for dredging

Cooking Fat and 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

Garnish

Fresh parsley, chopped (optional)

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Instructions

Prepare Chicken: Cut the chicken breasts in half lengthwise to create thinner cutlets. Season each cutlet evenly with garlic powder, salt, and pepper. Dredge them in all-purpose flour, shaking off any excess to ensure a light coating.
Sear Chicken: Heat olive oil and butter together in a skillet over medium-high heat. Add the floured chicken cutlets and cook for about 4-5 minutes on each side until they are golden brown and cooked through. Once done, remove the chicken from the skillet and set aside to rest.
Deglaze and Flavor Sauce: Pour the white wine or chicken broth into the same skillet along with the Dijon mustard. Stir to combine and let the mixture simmer, allowing it to bubble and reduce significantly, which concentrates the flavors.
Make Cream Herb Sauce: Stir in the heavy cream and freshly chopped poultry herbs (sage, thyme, rosemary). Return the seared chicken cutlets to the skillet and let everything simmer gently for about 5 minutes, or until the sauce thickens and the chicken is fully cooked through. Adjust the heat as necessary to keep a gentle simmer without burning.
Finish and Serve: Taste the sauce and add additional salt and pepper if needed. Optionally, sprinkle with freshly chopped parsley for a burst of color and freshness. Serve the creamy herb chicken immediately while hot.

Notes

Use dry white wine for a richer flavor, or substitute with chicken broth for a non-alcoholic version.
Make sure not to overcook the chicken to keep it juicy and tender.
The poultry herb mix can be adjusted based on availability or preference; dried herbs may be substituted but use less quantity.
Serve this dish over rice, mashed potatoes, or pasta to soak up the creamy sauce.
For a lighter version, substitute heavy cream with half-and-half, keeping in mind the sauce will be less thick.