Description
This Creamy Herb Chicken recipe features tender, pan-cooked chicken cutlets simmered in a luscious sauce made with white wine, Dijon mustard, fresh herbs, and rich heavy cream. Ready in just 25 minutes, it’s a perfect weeknight meal that’s both comforting and elegant.
Ingredients
Scale
Chicken
- 2 large boneless, skinless chicken breasts
- ½ teaspoon garlic powder
- Salt and pepper, to taste
- All-purpose flour, for dredging (about ¼ cup)
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 make thinner cutlets. Season both sides with garlic powder, salt, and pepper. Lightly dredge each cutlet in all-purpose flour, shaking off any excess.
- Cook Chicken: Heat olive oil and butter together in a skillet over medium-high heat. Add the chicken cutlets to the pan and cook them until golden brown and fully cooked, about 4-5 minutes per side. Once done, remove the chicken from the skillet and set aside.
- Reduce Wine (or Broth): In the same skillet, add the white wine or chicken broth along with Dijon mustard. Stir to combine and let the mixture simmer and bubble for a few minutes until it reduces significantly and concentrates in flavor.
- Make Sauce and Simmer Chicken: Stir in the heavy cream and chopped fresh poultry herbs. Return the chicken cutlets to the skillet, spoon some sauce over them, and let everything simmer gently for about 5 minutes until the sauce thickens and the chicken is heated through. Adjust the heat as needed to maintain a gentle simmer without boiling.
- Serve: Taste and adjust seasoning with additional salt and pepper if needed. Garnish with chopped fresh parsley if desired. Serve the creamy herb chicken immediately for best flavor and texture.
Notes
- For a non-alcoholic option, substitute white wine with chicken broth.
- Make sure not to overcook the chicken to keep it tender and moist.
- The poultry herb mix can be adjusted based on your preference—thyme, sage, and rosemary complement chicken well.
- Dredging chicken in flour helps to achieve a nice golden crust and also thickens the sauce slightly.
- The sauce thickens as it simmers; if it becomes too thick, add a splash of chicken broth or cream to loosen it.
- Serve with mashed potatoes, steamed vegetables, or rice for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
