Description

This Creamy Herb Chicken recipe features tender chicken cutlets cooked in a rich, flavorful sauce made with garlic, dry white wine, Dijon mustard, heavy cream, and a fresh poultry herb mix. Perfect for a quick weeknight dinner, it delivers comforting creamy goodness with aromatic herbs and a golden sear.

Ingredients

Chicken and Seasoning

2 large boneless, skinless chicken breasts
½ teaspoon garlic powder
Salt and pepper, to taste
All-purpose flour, for dredging

Cooking Fats

1 tablespoon olive oil
1 tablespoon butter

Sauce

1 teaspoon Dijon mustard
½ cup dry white wine or chicken broth
1 tablespoon chopped fresh poultry herb mix (sage, thyme, rosemary)
1 cup heavy cream

Garnish

Fresh parsley, chopped (optional)

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Instructions

Prepare Chicken: Cut chicken breasts in half lengthwise to create thinner cutlets. Season both sides with garlic powder, salt, and pepper. Dredge each cutlet lightly in all-purpose flour, shaking off any excess flour.
Sear Chicken: Heat olive oil and butter in a skillet over medium-high heat until melted and hot. Add the chicken cutlets to the pan and cook for about 4-5 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
Make Sauce Base: To the same skillet, add dry white wine (or chicken broth) and Dijon mustard. Stir to combine, scraping up any browned bits from the bottom of the pan. Let the mixture bubble and reduce for a few minutes until it has thickened slightly.
Add Cream and Herbs: Stir in the heavy cream and chopped fresh poultry herb mix (sage, thyme, rosemary). Return the cooked chicken cutlets to the skillet. Simmer gently for about 5 minutes, allowing the sauce to thicken and the chicken to finish cooking through. Adjust the heat to maintain a gentle simmer.
Season and Serve: Taste the sauce and season with additional salt and pepper if necessary. Sprinkle chopped fresh parsley over the chicken for a bright garnish. Serve immediately while warm.

Notes

Use dry white wine for a richer flavor, or substitute with chicken broth for a non-alcoholic version.
Ensure chicken cutlets are evenly thin for uniform cooking.
Fresh poultry herbs can be adjusted based on availability—dried herbs can be used but reduce quantity to a teaspoon total.
Serve this dish with mashed potatoes, rice, or crusty bread to enjoy the creamy sauce.
For a lighter option, substitute heavy cream with half-and-half or a creamy non-dairy alternative.