Juicy Chicken Breasts with Creamy Garlic Herb Sauce

Zutaten

For the Chicken:

2 boneless, skinless chicken breasts

Salt and pepper

1/2 tsp garlic powder

1 tbsp olive oil or butter

For the Creamy Sauce:

2-3 cloves garlic, minced

1/2 cup chicken broth

1/2 cup heavy cream or half-and-half for lighter version)

For the Creamy Sauce:

2-3 cloves garlic, minced

1/2 cup chicken broth

1/2 cup heavy cream (or half-and-half for lighter version)

1/4 cup grated Parmesan (optional for richness)

1 tsp Dijon mustard (adds depth but optional)

1 tsp fresh or 1/2 tsp dried thyme, basil, or tarragon

Salt and pepper to taste

Optional: handful of spinach or a squeeze of lemon juice

Instructions:

Pound chicken to even thickness and season both sides with salt, pepper, and garlic powder.

In a skillet over medium-high heat, heat olive oil. Sear chicken breasts for 3-4 minutes per side until golden. Transfer to a plate (they'll finish cooking in the sauce).

Lower heat to medium. Add a touch more oil if needed and sauté garlic for 30 seconds until fragrant.

Pour in chicken broth, scraping up brown bits. Simmer 1-2 minutes.

Stir in cream, mustard, herbs, and Parmesan (if using). Simmer gently for 2-3 minutes until it thickens slightly.

Return chicken (and any juices) to the pan.

Simmer another 5-7 minutes, turning once, until chicken is cooked through (internal temp: 160-165°F / 71-74°C).

Optional: Stir in a handful of spinach or a

squeeze of lemon = at the end for

freshness.

5. Stir in cream, mustard, herbs, and Parmesan (if using). Simmer gently for 2-3 minutes until it thickens slightly.

6. Return chicken (and any juices) to the pan.

Simmer another 5-7 minutes, turning once, until chicken is cooked through (internal temp: 160-165°F / 71-74°C).

Optional: Stir in a handful of spinach or a squeeze of lemon juice at the end for treshness.

Let rest 5 minutes, then serve with rice, mashed potatoes, or pasta - spooning the creamy sauce on top.

Variations:

Use mushrooms: Sauté sliced mushrooms after garlic for a creamy mushroom sauce.

Add sun-dried tomatoes or capers for a Mediterranean twist.

Swap cream for coconut milk for a dairy-tree version.