Description
Tender seared chicken breasts in a rich cream sauce with fresh thyme, rosemary, and parsley
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 2 tablespoons olive oil
- 3 tablespoons butter, divided
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1/2 cup dry white wine (or chicken broth)
- 1 cup heavy cream
- 2 tablespoons fresh thyme leaves
- 1 tablespoon fresh rosemary, finely chopped
- 1/4 cup fresh parsley, chopped
- 1 teaspoon salt, plus more for seasoning
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons all-purpose flour
Instructions
- 1. Pat chicken dry and season with salt, pepper, and paprika. Let sit at room temperature 15-20 minutes.
- 2. Heat olive oil and 1 tablespoon butter in large skillet over medium-high heat.
- 3. Sear chicken 5-6 minutes per side until golden and cooked through (165°F). Remove and tent with foil.
- 4. Reduce heat to medium, add remaining butter and diced onion. Cook 3-4 minutes until softened.
- 5. Add garlic, thyme, and rosemary. Cook 30 seconds until fragrant.
- 6. Add wine, scraping up browned bits. Simmer 2-3 minutes.
- 7. Sprinkle in flour, whisk constantly for 1 minute.
- 8. Slowly add cream while whisking. Bring to gentle simmer.
- 9. Return chicken to pan, simmer 2-3 minutes to heat through.
- 10. Remove from heat, stir in parsley, and adjust seasoning.
Notes
Store refrigerated up to 4 days. Reheat gently over low heat, adding cream or broth if needed.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 4g
- Sodium: 680mg
- Fat: 32g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 38g