Creamy Herb Chicken (Printable Version)

Juicy chicken breasts cooked in a savory herb cream sauce with garlic and a touch of parmesan.

# Ingredients Required:

→ Chicken

01 - 4 boneless, skinless chicken breasts
02 - 0.5 teaspoon garlic powder
03 - Salt, to taste
04 - Freshly ground black pepper, to taste
05 - 2 tablespoons olive oil

→ Cream Sauce

06 - 1 tablespoon butter
07 - 3 cloves garlic, minced
08 - 2 teaspoons all-purpose flour
09 - 240 milliliters 2% milk
10 - 113 grams low-fat cream cheese, cubed
11 - 1 teaspoon dried basil
12 - 1 teaspoon dried oregano
13 - 0.5 teaspoon dried thyme
14 - Freshly shredded parmesan cheese, for garnish (optional)
15 - Chopped fresh parsley, for garnish (optional)

# Guide to Cooking:

01 - Pound the chicken breasts to an even thickness. Season them evenly with garlic powder, salt, and freshly ground black pepper.
02 - Heat olive oil over medium-high heat in a large skillet. Place the chicken breasts in the skillet and cook undisturbed for 6 to 8 minutes. Flip and cook for an additional 6 minutes or until fully cooked.
03 - Remove the cooked chicken breasts from the skillet and set aside on a plate.
04 - Reduce heat to medium and melt butter in the same skillet. Add minced garlic and cook for 15 seconds until fragrant. Sprinkle flour over the garlic and stir constantly for 20 seconds to form a roux.
05 - Gradually whisk in the 2% milk until smooth. Add cubed cream cheese and continue whisking until the cheese is fully melted and sauce is smooth.
06 - Stir in dried basil, oregano, and thyme. Allow the sauce to simmer gently. Return the chicken breasts to the skillet and cook for 1 minute until heated through.
07 - Ladle the sauce over the chicken. Garnish with freshly shredded parmesan cheese and chopped parsley as desired. Serve immediately.

# Extra Suggestions:

01 - Pounding the chicken to an even thickness ensures even cooking and prevents drying out.

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