Brown Butter Creamy Herb Chicken
A fast, one-pan weeknight dinner featuring juicy, pan-seared chicken in a rich, nutty brown butter and herb cream sauce. Ready in just 30 minutes!
Equipment
- Large Skillet
- Small bowl
Ingredients
For The Chicken:
- 4 chicken breasts pounded 1/2-inch thin
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon parsley fresh, chopped
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon salt to season
- 1/4 teaspoon pepper to season
For The Sauce:
- 4 cloves garlic minced, or 1 tablespoon minced garlic
- 1 teaspoon parsley fresh, chopped
- 1/2 teaspoon dried thyme
- 1 cup milk or half and half
- 1/4 teaspoon salt to taste
- 1 teaspoon cornstarch mixed with 1 tablespoon water until smooth
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon pepper to taste
Instructions
Season the Chicken
- Pat the chicken breasts dry. In a small bowl, combine the garlic powder, onion powder, chopped parsley, dried thyme, and dried rosemary. Season both sides of the chicken with the herb mixture, salt, and pepper.
Brown the Butter and Cook the Chicken
- Set a large skillet over medium heat and add unsalted butter. Swirl the pan as the butter melts and foams. Continue until the foam subsides and you see brown specks with a nutty aroma.
- Carefully place the seasoned chicken in the hot brown butter. Cook for about 5 minutes per side, or until golden brown and cooked through (165°F internal temperature). Work in batches if needed to avoid overcrowding. Transfer the cooked chicken to a plate, leaving the browned bits in the skillet.
Build the Herb Sauce
- In the same skillet, add the minced garlic, parsley, thyme, and rosemary. Stir constantly for about 1 minute until fragrant, being careful not to burn the garlic.
- Optional: Deglaze the pan with a splash of white wine or chicken broth, scraping up the browned bits (fond) from the bottom.
- Pour in the milk or half and half, and season with salt and pepper. Bring to a boil, then add the cornstarch slurry, stirring quickly to prevent lumps.
- Lower the heat and let the sauce simmer for 1 more minute, until it has lightly thickened and coats the back of a spoon.
Finish and Serve
- Return the chicken to the skillet, spooning some of the sauce over the top to warm it through. Garnish with additional fresh herbs if desired and serve immediately.
Notes
Storage Tip: Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Reheat gently in a skillet over low heat, adding a splash of milk or cream to loosen the sauce.
Pro Tip: For an even richer sauce, stir in 1/4 cup of grated Parmesan cheese off the heat just before serving. This adds body and a savory, salty flavor.
Variations: Feel free to add sliced mushrooms along with the garlic, or fold in a handful of fresh spinach at the end and let it wilt into the sauce.
Troubleshooting: To guarantee a smooth, lump-free sauce, make sure to mix the cornstarch with cold water to form a slurry before adding it to the hot skillet.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.