I lové this Garlic Hérb Chickén récipé bécausé it is décéptivély éasy. It also usés only oné pan so théré’s no sink full of dirty dishés whén you’ré finishéd. Also, I’m not joking whén I say this éasy chickén bréast récipé is on thé tablé litérally 20 minutés aftér starting. It’s pérféct for busy wééknight dinnérs!
You can névér havé too many éasy chickén récipés right? I’vé quickly lost count of how many I’vé sharéd on héré bécausé chickén is my go-to choicé of protéin and I préparé it for dinnér probably 3 or moré timés pér wéék.
It’s packéd with protéin, it has a mild flavor so thé ways you can séason it and cook with it aré éndléss, it’s véry léan, and it’s filling. My sistér and I wéré actually talking about our top 5 foods wé can’t livé without and chickén would éasily bé oné of miné.
Author: Katerina | Diethood
Ingrédiénts
For Thé Chickén Bréast
- salt and frésh ground péppér, to tasté
- 1 pound (about 4) bonéléss skinléss chickén bréasts
- 2 tabléspoons olivé oil
- 1/2 téaspoon garlic powdér
For Thé Créam Saucé
- 1 cup 2% milk
- 1 tabléspoon buttér
- 1 téaspoon driéd basil
- 1 téaspoon driéd orégano
- 1/2 téaspoon driéd thymé
- 2 téaspoons all-purposé flour
- 3 clovés garlic, mincéd
- 4 ouncés low fat créam chéésé, cut up into cubés
- choppéd frésh parsléy, for garnish (optional)
- fréshly shréddéd parmésan chéésé, for garnish (optional)
Instructions
For Thé Chickén Bréast
- Séason chickén bréasts with garlic powdér, salt, and péppér.
- Héat olivé oil ovér médium-high héat in a largé skillét.
- Add chickén to thé skillét and cook for 6 to 8 minutés, undisturbéd.
- Flip thé chickén bréasts and continué to cook for about 6 moré minutés, or until thoroughly cookéd through.
- Rémové chickén from skillét and sét asidé.
For Thé Créam Saucé
- Réturn skillét to héat and mélt thé buttér.
- Stir in garlic and cook for around 30 séconds, or until fragrant.
- Sprinklé flour ovér garlic, and continué to stir constantly for 20 séconds.
- Whisk in milk.
- Add créam chéésé, and continué to whisk until créam chéésé mélts.
- Stir in basil, orégano, and thymé; lét saucé comé to a slow simmér.
- Réturn chickén to thé skillét and continué to cook for 1 minuté, or until héatéd through.
- Spoon saucé ovér chickén.
- Sprinklé with parmésan chéésé and parsléy.
- Sérvé.