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The key to this savory chicken is the combination of garlic, fresh rosemary and thyme. I like to serve it with mashed potatoes or crusty Italian bread. —Jan Valdez, Lombard, Illinois
Accidentally, and incidentally, this recipe is low carb AND gluten free with just under 5g carbs per serve! What did I do? Picture this: Juicy, tender chicken breasts, simmered in a flavourful and creamy herb sauce with a hint of garlic — HELLO — easy weekday meal.
If you know me by now, I don’t need to apologise for this recipe being cooked in the one pan, right? I’m ADDICTED to one pan creamy chicken recipes. We have Piccata’s and Sun Dried Tomato chickens flying around all over the place.
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
*If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.**For a dairy free option, I find Cashew milk the best in flavour. You can also use almond milk or rice milk. Yes, heavy cream can be substituted!
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