Chicken With Herbs Recipe

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This Chicken With Herbs Recipe is perfect for Sunday night dinners or when you have company coming over. It’s a great one dish meal that is easy to make and the meat comes out nice and tender with those flavors from the fresh herbs.

This chicken with herbs recipe is the perfect simple meal you can make in 15 minutes or less. It’s delicious, and comes together with ingredients you already have at home.

Creamy Herb Chicken Recipe

Creamy Herb Chicken
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  • Total Time30m
  • Prep Time20 m
  • Calories556

Craving for a creamy and cheesy Chicken recipe, which you can make at home without putting in much efforts. Creamy Herb chicken is a perfect mélange of chicken breasts cooked in creamy sauce, which has an aromatic amalgamation of garlic, herbs seasoned with salt and pepper. So, if you are yearning for quick recipe to woo your loved ones, then this is the perfect thing to go for!

Ingredients of Creamy Herb Chicken

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  • 300 gm chicken breasts
  • 2 tablespoon onion powder
  • black pepper as required
  • 2 teaspoon rosemary
  • 1 teaspoon corn starch
  • 1 1/2 cup milk
  • 3 tablespoon butter
  • 2 tablespoon garlic powder
  • salt as required
  • 2 teaspoon thyme
  • 3 tablespoon parsley
  • 2 tablespoon water
  • 1/2 teaspoon paprika
  • 5 cloves garlic

How to make Creamy Herb Chicken

  • FotoJet (30)Step 1 Marinate the chickenTo begin with this delicious recipes, wash the chicken breast and cut them into four pieces. Once the chicken pieces are pat dry, marinate them with garlic powder, onion powder, salt, pepper, 1 tablespoon fresh parsley, rosemary, thyme. Keep them aside.
  • FotoJet (31)Step 2 Prepare the sauceTake a pan and add in butter, once the butter starts melting add minced garlic, Sautee till the minced garlic turns golden. Next, add in the herbs thyme, rosemary, parsley toss for a minute and add milk. Reduce the flame and keep stirring, then add in a mix of cornstarch and water. You can adjust the consistency of the sauce as per your taste.
  • FotoJet (29)Step 3 Enjoy the dish!Once the sauce starts to simmer, add in the chicken pieces and season the dish with salt and pepper. Garnish the way you like and serve hot!
Tips
  1. You can accentuate the taste of the dish by adding some cheese.
  2. Adding fresh cream can accentuate the taste of the dish.

Chicken in Garlic and Herb Sauce

This Chicken in Garlic and Herb Sauce features incredibly juicy chicken thighs in a simple and amazing garlic, herb and sherry sauce all in one pot. 

closeup of a piece of Chicken in Garlic and Herb Sauce
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Chicken Thighs

I’m back to cooking with some of my favorite ingredients like garlic, fresh herbs, wine and chicken thighs. Simple ingredients with amazing results. I don’t know if you all cook with chicken thighs but I love them because they’re so economical.

You can usually buy those big packages and from one package you can make 2 or 3 dishes depending on the size of your family. But just because the main ingredient is cheap doesn’t mean the dish has to be lacking in flavor. And this is why I love this chicken dish.

What Ingredients Are in Chicken in Garlic and Herb Sauce

Lots of garlic and I mean lots of garlic. About 8 cloves of garlic, to be precise. Lots of fresh herbs like fresh oregano and fresh thyme. The garlic with these fresh herbs are amazing together.

I also use some low sodium chicken broth and some sherry wine. Sherry is a fortified wine and can range from sweet to quite dry. Because it’s a fortified wine it’s usually higher in alcohol and longer-lasting. In some countries like Spain, sherry wine is savored like a fine whiskey.

The sherry I used here is a dry red wine, so if you don’t have sherry on hand, a regular dry red wine would work. However, I always keep a bottle of sherry around because it’s perfect for deglazing and making delicious pan sauces.

process shots of making Chicken in Garlic and Herb Sauce
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How to Cook the Chicken Thighs

In this recipe, I first pan sear the chicken thighs in a bit of olive oil on both sides, until they’re nice and golden brown, about 5 minutes per side. At this point they will not be cooked completely through, but that’s ok. We’ll continue cooking them later in the sauce.

How to Make Chicken in Garlic and Herb Sauce

In that same pan you cooked the chicken thighs, add the garlic and the fresh herbs. The more fresh herbs and garlic the better. Cook until the garlic becomes aromatic, and trust me your entire house will smell heavenly. Deglaze the pan with the sherry and chicken broth, scraping all those brown bits, that’s where the flavor is, my friends.

You can then add the chicken back to the saucepan and cook for around 20 minutes on low until the chicken becomes really juicy and tender soaking up all the incredible sauce. Alternatively, you can pop the pan, if it’s oven safe, into the oven and continue cooking in the oven for 20 minutes at 375 F degrees.

Chicken in Garlic and Herb Sauce in a skillet
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Sides That Go With Chicken in Garlic and Herb Sauce

I love serving this over mashed potatoes, or simply with a side salad. You can also serve it over pasta, rice or zucchini noodles.

CHICKEN IN GARLIC AND HERB SAUCE

Prep: 5 mins

Cook: 35 mins

Total: 40 mins

Serves: 8

This Chicken in Garlic and Herb Sauce features incredibly juicy chicken thighs in a simple and amazing garlic, herb and sherry sauce all in one pot. 

INGREDIENTS

  • ▢8 chicken thighs with skin and bones (about 3 lbs)
  • ▢½ teaspoon salt or to taste
  • ▢½ teaspoon pepper or to taste
  • ▢2 tablespoon olive oil
  • ▢8 cloves garlic minced
  • ▢2 teaspoon thyme fresh, chopped
  • ▢2 teaspoon oregano fresh, chopped
  • ▢½ cup sherry or a dry red wine
  • ▢½ cup chicken broth low sodium

INSTRUCTIONS

  • Season the chicken on both sides with salt and pepper.
  • Add the olive oil to a large saucepan or skillet and cook the chicken on both sides, for about 5 minutes per side or until golden brown.
  • Remove the chicken from the saucepan and set aside.
  • Add the garlic, thyme and oregano to the saucepan and cook until garlic gets aromatic. Add the sherry and chicken broth to the skillet to deglaze the pan, scraping up all the brown bits. Bring to a boil.
  • Add chicken back to skillet and saucepan, reduce the heat to low and bring to a simmer. Cover and cook for another 20 minutes, until chicken is tender.
  • Garnish with more fresh herbs if desired and serve warm.

RECIPE NOTES

  1. Chicken breasts can be used as well, though I would recommend using bone in, skin on breasts because the chicken will turn out juicier. Also chicken drumsticks would be great as well. For both of these, I would leave the cooking time the same. If you’re unsure if your chicken breast is cooked through, the best way to tell is by using a kitchen thermometer and when the internal temperature is 165 degrees F, your chicken breast is done.
  2. If you’re using a red wine, I recommend using a Cabernet Sauvignon, Merlot or a Pinot Noir.
  3. Nutritional information assumes 1 thigh with sauce. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:

Serving: 1thighCalories: 298kcal (15%)Carbohydrates: 2g (1%)Protein: 18g (36%)Fat: 22g (34%)Saturated Fat: 5g (31%)Cholesterol: 110mg (37%)Sodium: 238mg (10%)Potassium: 267mg (8%)Vitamin A: 100IU (2%)Vitamin C: 1.2mg (1%)Calcium: 20mg (2%)Iron: 1mg (6%)

Course:Main Course

Cuisine:American

Want to step it up another notch?

Use one or more of these options to amp up the flavors even more…

Brine or marinate the chicken first

Brining means bathing raw meat or poultry in a salty solution to add flavor and juiciness before cooking it. I often use kosher chicken which is already brined. To brine a regular or air chilled chicken, check out the instructions in the recipe notes.

Alternatively, double the lemon herb marinade and use half to marinate the chicken for 4-6 hours or overnight. Before grilling or roasting, wipe off (and discard) the herbs as they tend to burn.

Grill the chicken on a cedar plank

To add a mildly smoky flavor to the chicken, try grilling it on a cedar plank. Here’s our recipe for cedar planked chicken. 

Tailor To Your Taste

Some variations and substitutions to try…

Chicken

I like to use a spatchcock or flattened chicken as I find it cooks quickly and comes out very juicy. You can, instead use skinless boneless chicken thighs or boneless chicken breast halves (much quicker) or skin-on bone-in chicken pieces. 

Pretty much any chicken works as long as you adjust the cooking time for the chicken.

Herbs

Use any combination you like for this chicken dish. I suggest including green onions and garlic with the herbs you choose. Herbs that work well with chicken are fresh thyme, parsley, rosemary, tarragon, sage, basil, dill, oregano.

If you don’t have all fresh herbs, substitute a couple with dried herbs, including Italian seasonings, (about 1/3 dried = 1 tablespoon fresh).

Herb sauce

Add some smoked paprika to the herb sauce. Or a splash of quality balsamic vinegar.

Shortcuts

  • Chicken shortcuts:
    • Buy kosher chicken which is already brined. Then you need little to no marinating. If you still want to marinate to build flavor, 30 minutes at room temperature will work great.
    • Use a store-bought pre-seasoned flattened chicken (or get the butcher to flatten a whole chicken for you. 
    • Use chicken pieces or boneless skinless chicken breasts or thighs to shorten the cooking time considerably. Perfect for an easy meal on a busy weeknight.
    • And – the ultimate shortcut – buy a hot fresh rotisserie chicken at your local store, cut it up and smear with the herb sauce. My mother calls this “doctoring” the chicken. 
  • Use frozen cubes of garlic or minced garlic in the jar.
  • Make the herb sauce in the food processor in 30 seconds.

Make ahead 

  • The aromatic herb sauce can be made a few hours ahead. Longer is fine too, but the green herbs will turn dull due to the lemon. 
  • This chicken can also be served cold.

How to keep herbs fresh 

So what are you going to do with all the fresh herbs you have in your garden or fridge? We have some tips!

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