Maria Miller 
Pan-Seared Chicken With Creamy Herb Sauce is an easy and elegant dinner featuring golden-brown chicken breasts finished with a smooth, flavorful herb sauce. The creamy sauce adds richness while garlic and herbs keep the dish fresh and savory.
Ingredients
- 1½ lbs boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 cup heavy cream
- ½ cup chicken broth
- ½ teaspoon Italian seasoning
- ½ teaspoon dried thyme
- ¼ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tablespoon chopped fresh parsley
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides with salt, black pepper, and Italian seasoning.
- Pan-sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
- Build the sauce: Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and cook for about 30 seconds until fragrant.
- Make it creamy: Pour in the chicken broth and heavy cream. Add the dried thyme and stir well, scraping up the browned bits from the bottom of the pan.
- Add Parmesan: Simmer the sauce gently for 3–4 minutes, then stir in the Parmesan cheese. Continue cooking until the sauce becomes smooth and slightly thickened.
- Finish and serve: Return the chicken to the skillet and spoon the creamy herb sauce over the top. Simmer for another 2 minutes and garnish with fresh parsley. Serve with pasta, mashed potatoes, rice, or steamed vegetables.
Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
