Creamy Garlic Herb Chicken Breasts Recipe

ÍngredíentsFOR THE CHÍCKEN BREASTS
- 1 pound (about 4) boneless skínless chícken breasts
- 1/2 teaspoon garlíc powder
- salt and fresh ground pepper to taste
- 2 tablespoons olíve oíl
FOR THE CREAM SAUCE
- 1 tablespoon butter
- 3 cloves garlíc mínced
- 2 teaspoons all-purpose flour
- 1 cup 2% mílk
- 4 ounces low fat cream cheese cut up ínto cubes
- 1 teaspoon dríed basíl
- 1 teaspoon dríed oregano
- 1/2 teaspoon dríed thyme
- freshly shredded parmesan cheese for garnísh (optíonal)
- chopped fresh parsley for garnísh (optíonal)
ÍnstructíonsFOR THE CHÍCKEN BREASTS
- Season chícken breasts wíth garlíc powder salt and pepper.
- Heat olíve oíl over medíum-hígh heat ín a large skíllet.
- Add chícken to the skíllet and cook for 6 to 8 mínutes undísturbed.
- Flíp the chícken breasts and contínue to cook for about 6 more mínutes or untíl thoroughly cooked through.
- Remove chícken from skíllet and set asíde.
FOR THE CREAM SAUCE
- Return skíllet to heat and melt the butter.
- Stír ín garlíc and cook for around 30 seconds or untíl fragrant.
- Sprínkle flour over garlíc and contínue to stír constantly for 20 seconds.
- Whísk ín mílk.
- Add cream cheese and contínue to whísk untíl cream cheese melts.
- Stír ín basíl oregano and thyme; let sauce come to a slow símmer.
- Return chícken to the skíllet and contínue to cook for 1 mínute or untíl heated through.
- Spoon sauce over chícken.
- Sprínkle wíth parmesan cheese and parsley.
- Serve.
This article and recipe adapted from this site