Description
This Creamy Garlic Herb Chicken recipe is the definition of a chicken dinner winner. Tender, juicy chicken pan-seared and smothered in decadent, richly-flavored sauce with tons of garlic, Cajun spices, and fresh herbs. From start to finish, this recipe is so easy. Pair this saucy chicken with mashed potatoes for a cozy meal!
Ingredients
- 4 boneless, skinless chicken breasts, lightly pounded (about 2 lbs)
- Creole Cajun Seasoning– homemade or store-bought, to taste
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 shallot, finely diced
- 10 cloves of garlic
- 1 cup chicken stock or broth
- 1 tablespoon fresh-squeezed lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes- optional
- 1 tablespoon dijon mustard, smooth or whole grain
- 1 cup heavy whipping cream
- 1 tablespoon roughly chopped fresh tarragon, plus more for garnish
- 1 tablespoon finely chopped fresh parsley
- ⅓ cup fresh-grated parmesan cheese
Instructions
- Pat the chicken breasts dry with paper towels. Sprinkle the chicken with Creole Cajun seasoning, to taste. Use your hands (fitted with disposable gloves, if desired) to massage the seasoning into the chicken to fully coat. Set the chicken aside.
- Heat the oil in a large skillet over medium-high heat. Once the pan is hot, place the chicken into the skillet and sauté the chicken for 4-6 minutes on each side until a nice golden sear appears- depending on the size of your chicken breasts you might need to cook in batches. Then set the chicken aside on a clean plate. The chicken may not be fully cooked through at this stage, they’ll finish cooking later.
- Reduce the heat to medium-low, and add the butter into the pan. Once melted through, add the shallot and garlic cloves, and sauté until the shallot is translucent and the garlic cloves are golden and lightly caramelized, about 3-4 minutes.
- Add the stock/broth, lemon juice, garlic powder, red pepper flakes (if using), and dijon mustard, then use a wooden utensil to stir the mixture, scraping up any bits on the bottom of the pan. Let the mixture come up to a simmer for about 2-3 minutes until slightly reduced.
- Then stir in the cream and add the fresh tarragon and parsley, stirring well to fully combine. Bring the mixture to a boil. Once achieved, reduce the heat back to medium-low.
- Sprinkle in the parmesan and stir into the pan sauce. Return the chicken breasts to the pan along with any residual juices that have been collected. Spoon some of the sauce over the chicken and let simmer until the chicken is warmed and cooked through, and the chicken has reached 165°F when checked with an internal thermometer, about 5-7 minutes or so.
- Taste the pan sauce and adjust with more Creole Cajun seasoning, to preference if you’d like. Remove from heat. Garnish the dish with more tarragon, if desired. Serve this creamy garlic herb chicken immediately alongside your favorite side items (we love this one paired with mashed potatoes and green beans). Enjoy!
Notes
- Need a heavy cream sub?: I recommend coconut cream!
- Please read the blog post in its entirety for more tips + tricks.