Description
This Creamy Herb Chicken recipe features tender chicken cutlets cooked to a golden brown and served in a luscious sauce made with dry white wine, Dijon mustard, fresh poultry herbs, and heavy cream. It’s a quick and elegant dish that combines savory flavors and a rich, velvety texture—perfect for a comforting dinner any night of the week.
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
Sauce and Cooking
- 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 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 an even coating without clumps.
- Cook Chicken: Heat the olive oil and butter together in a skillet over medium-high heat until the butter melts and starts to foam. Add the floured chicken cutlets to the hot skillet and cook for about 4-5 minutes per side until the chicken is golden brown and cooked through. Once done, remove the chicken cutlets from the skillet and set aside on a plate.
- Reduce Wine (or Broth): Into the same skillet, add the dry white wine or chicken broth along with the Dijon mustard. Stir the mixture and let it bubble and reduce for a few minutes, about 3-4 minutes, until the liquid is significantly reduced in volume and slightly thickened, which concentrates the flavors.
- Make Sauce and Simmer Chicken: Stir the heavy cream and freshly chopped poultry herb mix (sage, thyme, rosemary) into the skillet. Return the cooked chicken cutlets to the skillet, nestling them gently into the sauce. Simmer the chicken with the sauce over low to medium heat for about 5 minutes, allowing the sauce to thicken and the chicken to absorb the herbs and cream. Adjust heat as necessary to maintain a gentle simmer.
- Serve: Taste the sauce and adjust salt and pepper if needed. Garnish the dish with freshly chopped parsley for a burst of color and freshness if desired. Serve the creamy herb chicken immediately while warm and creamy.
Notes
- For a lighter option, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- If dry white wine is not available, use good quality low-sodium chicken broth for a non-alcoholic alternative.
- Using fresh herbs greatly enhances the flavor profile compared to dried herbs.
- Make sure not to overcrowd the skillet when cooking chicken to ensure even browning and cooking.
- Allow the wine/broth to reduce properly to avoid a watery sauce.
- This dish pairs well with steamed vegetables, rice, or mashed potatoes to soak up the creamy sauce.
