This quick chicken with cream sauce recipe is one of my favorites on a night when I want something hearty, yet still healthy. The best part about this recipe is that the sauce is 100% wholesome, made with the natural fats and juices from the chicken, herbs, butter, and crème fraiche. The sauce is savory, tangy, and full of garlic and herbaceous flavors that go well with a side of mashed potatoes, rice, or vegetables.
WHY YOU’LL LOVE THIS RECIPE
- Flavorful chicken with herbs
- 10 ingredients
- Creamy, homemade sauce
- Can be served with any vegetable or carb
I use Fresh Italian Seasoning when making this recipe, but it comes out just as delicious with dried Italian seasoning. The flavors are both equally delicious. Use fresh herbs if you prefer an herbaceous flavor.
The fresh Italian seasoning is strong in flavor with a wonderful herbaceous touch. I used hot and spicy oregano, barbeque rosemary, curly parsley, and lemon balm thyme to create this fresh seasoning blend. You can use any fresh variety of herbs you may have on hand such as Greek oregano, tuscan blue rosemary, Italian parsley, or English Thyme.
The herb encrusted chicken is so incredibly delicious! Sometimes I double the sauce ingredients so that I can put a generous amount of sauce onto mashed potatoes. Behold how tender everything is!
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Chicken and Cream Sauce
- 2 tbsp butter
- 1/4 sweet yellow onion
- 4 garlic cloves, minced
- 4 chicken breasts, washed and patted dry
- 2 tbsp Italian seasoning
- 1 bunch chives
- 2 tbsp butter
- 4 tbsp crème fraiche
- 1 cup (200ml) water
- 2 tbsp parmesan reggiano
- 1 tsp white wine vinegar
Make the chicken
Heat 2 tbsp of butter in a large skillet. Then, cook the onions and garlic on low to medium heat until fragrant and translucent.
While the garlic and onions are cooking, season the chicken breasts with Italian seasoning and salt and pepper to taste.
Increase the heat to medium-high and cook the chicken breasts with the garlic and onions. Cook on one side for 7 minutes, then flip the chicken breast over and cook for another 7 minutes.
Make the sauce
When the chicken has browned on each side, remove the chicken breasts and set them aside in a warm place.
Add the water to the skillet and, using a spatula, scrape the fond from the bottom of the pan and stir it with the water. It should loosen up and emulsify.
Add the 2 tbsp of butter, white wine vinegar, crème fraiche, and parmesian reggiano and cook on low-medium heat until the sauce begins to thicken.
Add the chicken back into the pan and cook for an additional 2 minutes.
Using a knife, slice the chicken breasts and coat the pieces thoroughly with the sauce.
Add chopped chives onto the chicken and sauce. Enjoy with a side of roasted vegetables or potatoes.
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