Creamy Herbed Chicken Recipes

CREAMY HERB CHICKEN

Steps:

• Cut chicken in half lengthwise; sprinkle both sides with the garlic powder and salt & pepper, then dredge the chicken in the flour so it's completely coated.
• Add the olive oil and butter to a skillet over medium high heat. Add the chicken in when the pan is hot. Cook the chicken for 4-5 minutes/side or until it's nice and golden, then take the chicken out of the pan and set aside.
• Add the white wine and mustard to the pan and stir thoroughly. Let it bubble for a couple of minutes.
• Stir in the cream and herbs and add the chicken back into the pan. Let it simmer for another 5 minutes or so (you may need to turn the heat down), until the chicken is cooked though and the sauce is thickened. Season with extra salt & pepper if needed.

SLOW-COOKER CREAMY HERBED CHICKEN STEW

Steps:

• Place carrots, potatoes, onion and celery in 3 1/2- to 5-quart slow cooker.
• Sprinkle half of the thyme, the salt and pepper over vegetables in slow cooker. Place chicken on vegetables. Pour broth over top.
• Cover and cook on low heat setting 7 to 8 hours or until juice of chicken is clear when center of thickest part is cut (180°F) and vegetables are tender. Add pea pods; cook 5 to 10 minutes or until crisp-tender.
• Remove chicken and vegetables from slow cooker to serving bowl, using slotted spoon. Cover with aluminum foil; keep warm. Increase cooker to high heat setting. Mix whipping cream, flour and remaining thyme; stir into liquid in cooker. Cover and cook about 10 minutes or until thickened. Pour over chicken and vegetables.

CREAMY HERBED CHICKEN

Steps:

• Place chicken in a 3-qt. slow cooker. Combine the soup, milk, sauce mix, thyme and parsley; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Serve with fettuccine.

CROCK POT CREAMY HERBED CHICKEN

Steps:

• Salt and pepper both sides of the chicken. Heat the olive oil in a skillet on high. Lightly brown the chicken breasts on both sides in a the hot olive oil.
• Place the browned chicken pieces in a crock pot in a single layer.
• Add the onion and carrot to the crock pot. Add the herbs to the crock pot and pour the chicken broth over the ingredients.
• Place the lid on the crock pot and cook for 2 and a half hours on high or 4 to 5 on low or until the chicken is cooked to an internal temperature of 165 F.
• Once the chicken is cooked through the center mix remove 2 cups of the chicken broth from the crock pot and discard. Mix the cornstarch with the cool water and stir into the remaining broth in the crock pot. Replace the lid and cook for 15 minutes or until the broth has thickened slightly.
• Next, add the can of cream of chicken soup to the crock pot and mix into the broth. At this point, you can shred the chicken if you want or continue to cook until the creamy gravy has heated.
• Serve the chicken over a bed of cooked white rice or wide egg noodles.

CREAMY HERB CHICKEN

Steps:

• Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
• Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
• To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
• Stir in milk (or cream); season with salt and pepper, to taste.
• Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
• Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

CROCK POT CREAMY HERBED CHICKEN

Steps:

• Place chicken in crock pot.
• Combine the soup, milk, sauce mix, thyme and parsley and pour over chicken.
• Cover and cook on low for 4-5 hours.
• Serve over fettuccine if desired.

EASY CREAMY HERB CHICKEN

Steps:

• Rub garlic, oregano, salt and pepper all over the chicken breasts and set aside for ten minutes.
• Heat butter and olive oil in a cast iron skillet, and add the chicken to the pan. Cook for 4-5 minutes on each side or till cooked through and no longer pink based on the size of the breasts. Once the chicken is cooked, transfer it to a plate and cover loosely with foil.
• In the same pan, heat the remaining butter and olive oil for the sauce and add the garlic. Saute the garlic for a minute till fragrant and add the flour. Cook the flour for a minute and slowly start whisking in the milk till the sauce thickens.
• Simmer the sauce for 2-3 minutes and add the oregano, basil, salt and pepper. Stir everything together and add the chicken breasts back to the pan. Simmer the chicken in the sauce for 2 minutes and turn off the flame. Serve hot.

CREAMY HERB CHICKEN

Steps:

• Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Pat completely dry.
• Lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning. Dredge in flour and tap off excess.
• Heat olive oil in a large pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
• Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.
• Turn the heat off and remove any excess oil along with any black remnants, but leave the brown bits in the pan. (This is called "fond" and will give the sauce plenty of flavor.)
• Add the chicken broth and seasonings: ( 1 tsp onion powder, 1 tsp garlic powder, ½ tsp mustard powder, 1 tsp basil, 1 tsp oregano.)
• Bring to a boil, then reduce heat to medium-low. Stir in the cream of chicken soup followed by the sour cream, milk, and 2 tsp. lemon juice. Whisk until smooth and combined.
• Add the chicken back and spoon sauce over the top. Let heat through for 5 minutes or so. Garnish with fresh parsley if desired and serve!

CREAMY GARLIC HERB CHICKEN

Steps:

• Pound chicken evenly with the flat side of a meat mallet to 1/2-inch thickness.
• Heat skillet over medium-high heat then add oil.
• Season both chicken with salt and pepper.
• Place chicken in skillet and cook 6 - 7 minutes, or until golden brown on bottom, the flip and continue to cook until chicken breasts register 165 degrees in center, about 5 - 6 minutes longer.
• Transfer chicken to a plate, tent with foil to keep warm.
• Reduce burner to medium heat and melt butter in now empty skillet.
• Add in garlic and saute until just lightly golden, about 20 seconds. Add in flour and cook and stir constantly until just lightly golden, about 20 seconds.
• While whisking pour in milk, then add in diced cream cheese, rosemary and thyme. Season with a little salt and pepper to taste.
• Cook mixture whisking constantly to melt cream cheese, and let it come to a simmer.
• Return chicken to pan, spoon sauce over chicken.
• Sprinkle with parsley if desired and serve immediately.
• *Look for the poultry herb blend, which should have both thyme and rosemary, so you don't have to buy both separately.
• Recipe source: Cooking Classy

QUICK HERBED CHICKEN

Steps:

• Heat oil in a skillet over medium heat. Cook chicken breasts in hot oil until completely browned, 3 to 5 minutes per side. Add soup, white wine, tarragon, parsley, garlic powder, and marjoram to the skillet; bring to a boil, place a cover on the skillet, reduce heat to low, and cook until the chicken is no longer pink in the center, 10 to 15 minutes.