Cream Chicken Recipe

Creamy Herb Chicken

Quick And Easy Creamy Herb Chicken, filled with so much flavour, ready and on your table in 15 minutes! You won’t believe how easy this is!

Prep: 10min

Total: 30min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 176 kcal, Carbohydrate 5 g, Protein 26 g, Fat 4 g, Saturated Fat 1 g, Cholesterol 78 mg, Sodium 158 mg, Sugar 3 g, servingSize 1 serving

Ingredients:

• 4 chicken breasts ((pounded 1/2-inch thin))
• 2 teaspoons each of onion powder and garlic powder
• 1 teaspoon fresh chopped parsley
• 1/2 teaspoon each of dried thyme and dried rosemary*
• salt and pepper (, to season)
• 4 cloves garlic (, minced (or 1 tablespoon minced garlic))
• 1 teaspoon fresh chopped parsley
• 1/2 teaspoon each of dried thyme and dried rosemary
• 1 cup milk ((or half and half)*)
• Salt and freshly ground black pepper (, to taste)
• 1 teaspoon cornstarch mixed with 1 tablespoon water (, until smooth)

Instruction:

1. Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
2. 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.
3. 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.
4. Stir in milk (or cream); season with salt and pepper, to taste.
5. 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.
6. Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Creamy Garlic Chicken Breast Recipe

Lightly floured boneless chicken breasts are pan fried in until golden and crispy before being added to a mouth-watering garlic cream sauce! Filled with caramelized flavour, you will LOVE how easy this is!

Prep: 15min

Total: 35min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 458 kcal, Carbohydrate 11 g, Protein 21 g, Fat 36 g, Saturated Fat 13 g, Cholesterol 85 mg, Sodium 1205 mg, Sugar 1 g, servingSize 1 serving

Ingredients:

• 2-3 large boneless and skinless chicken breasts (halved horizontally to make 4)
• 4 tablespoons flour ((all purpose or plain))
• 4 tablespoons finely grated fresh Parmesan cheese
• 2 teaspoon salt
• 1 teaspoon garlic powder
• 1/2 teaspoon Black cracked pepper
• 5 tablespoons olive oil
• 2 tablespoons butter
• 1 small onion (finely chopped)
• 1 whole head of garlic (peeled and divided into 10-12 cloves)
• 1 1/4 cup chicken broth ((stock))
• 1 1/4 cup half and half or heavy cream ((or evaporated milk))
• 1/2 cup finely grated fresh Parmesan cheese
• 2 tablespoons fresh parsley, (to serve)

Instruction:

1. Season the chicken with salt, garlic powder and pepper.
2. In a shallow bowl, combine the flour, parmesan cheese. Dredge chicken in the flour mixture; shake off excess.
3. Heat 2 tablespoons of oil and 1 tablespoon butter in a large skillet over medium-high heat. Swirl pan to coat evenly.
4. Fry 2-3 chicken breasts until golden on each side, cooked through and no longer pink (about 4-5 minutes each side, depending on the thickness of your chicken). Transfer to a warm plate. Set aside.
5. Wipe pan over with a sheet of paper towel. Repeat with remaining oil, butter and chicken breasts. When cooked, transfer the chicken onto the same plate.
6. Reduce heat to medium. Sauté the onion in the remaining oil/juices in the pan until softened.
7. Smash 6 whole cloves of garlic with the blunt edge of the back of a knife
8. Add the remaining oil to the pan and heat through, mixing it through the onions. Sauté smashed garlic cloves and whole garlic cloves until fragrant, about 2-3 minutes. Add the broth to deglaze the pan. Scrape up any browned bits and let simmer and reduce to half, about 5 minutes.
9. Reduce heat to medium-low. Pour in the cream. Bring the sauce to a gentle simmer for about 2-3 minutes, combining all of the flavours together.
10. Mix in the parmesan cheese. Continue cooking gently for about 2-3 minutes until cheese melts, while stirring occasionally. Season with salt and pepper to your taste.
11. Add the chicken back into the pan and let simmer for a further 2-3 minutes to thicken the sauce to your liking. The chicken breast will soak up all of the delicious flavours.
12. Garnish with parsley and a little black cracked pepper. Serve over pasta, cauliflower mash, zucchini noodles, rice or mashed potatoes.

Creamed Chicken Over Biscuits

This old-fashioned recipe for homemade chicken gravy and biscuits is easy comfort food. Creamed Chicken Over Biscuits is filling and flavorful. Tarragon adds a special taste to this main dish, but this quick recipe will likely still remind you of grandma’s kitchen.

Prep: 10min

Total: 20min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: servingSize 1 serving, calories 437 kcal, Carbohydrate 38 g, Protein 12 g, Fat 26 g, Saturated Fat 15 g, Cholesterol 82 mg, Sodium 220 mg, Fiber 2 g, Sugar 4 g, unSaturated Fat 10 g

Ingredients:

• 4 tablespoons unsalted butter
• 1 small onion ((diced))
• 1/4 cup all purpose flour
• salt
• pepper
• 1/2 cup chicken stock
• 1 1/2 cups half-and-half ((or whole milk or heavy cream))
• 1 teaspoon dried tarragon
• 1/2 cup peas
• 1 pound chicken ((cooked and diced or shredded))
• 8 Homemade Country Biscuits ((or biscuits of your choice))

Instruction:

1. Melt butter in a large deep skillet over medium heat.
2. Add onions and cook, stirring occasionally, until translucent and starting to brown slightly, about 3-5 minutes.
3. Stir in the flour and season with salt and pepper.
4. Pour in the chicken stock and stir until blended with the flour.
5. Slowly pour in the half-and-half while stirring until well-blended. Raise the heat and cook until thickened, stirring constantly, about 1-2 minutes.
6. Stir in the tarragon, peas and chicken and cook a few more minutes or until warmed through. Season with salt and pepper as needed.
7. Serve over biscuits, or as desired.

Creamy Garlic Chicken Breasts

FAQ

What ingredient makes chicken soft?

What is the secret to moist chicken?

How to make chicken soft like restaurants?

1. Debone the pieces of meat. To tenderize pieces of chicken, you’ll need to remove any bones left in the meat. …
2. Pound the poultry. …
3. Marinate your chicken. …
4. Cook at an adequate temperature.