Creamy Herb Chicken

serves: 4
time: 30 minutes
equipment: skillet and meat tenderizer/hammer


  • herbs: oregano, parsley, rosemary
  • seasonings: garlic powder and onion powder
  • 4 chicken breasts
  • 1 cup heavy cream
  • 1/4 cup chicken broth or white wine
  • 2 tbsp olive oil
  • 1 tsp cornstarch
  • salt and pepper


  1. pound the chicken breasts with a meat tenderizer until they reach same thickness
  2. generously coat the chicken breasts in the herbs and seasonings
  3. heat the olive oil in a skillet on medium high
  4. cook the chicken breasts until browned on each side and internal temperature reaches 165* F
    1. cook time will depend on the chicken’s thickness; between 5-10 min. per side
  5. remove the cooked chicken breasts from skillet and put aside
    1. cover to keep warm
  6. in the same skillet: mix together the chicken broth, 1 tsp of each herb and seasoning, a pinch of salt and pepper, and heavy cream
  7. turn burner to medium-high
  8. stir and make sure to scrap the bottom to get all the crispy bits from cooking the chicken
  9. when the sauce begins to have small bubbles, add the cornstarch and stir
  10. When the sauce begins to thicken, add the chicken breasts back to the sauce
    1. simmer for 2 minutes on each side, make sure the chicken breast is completely covered in sauce
  11. serve immediately

** You only see 2 chicken breasts in the prep images because my skillet would only hold 2 chicken breasts at a time. This recipe is for 4 chicken breasts.

– The Martin’s Kitchen –

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