Pan-Seared Chicken with Creamy Herb Sauce

Name: Pan-Seared Chicken with Creamy Herb Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 pound chicken breast (boneless, skinless); 1 tablespoon olive oil; 0.5 teaspoon salt; 0.25 teaspoon black pepper; 0.5 teaspoon garlic powder; 0.5 teaspoon dried oregano; 0.75 cup chicken broth; 0.25 cup heavy cream; 2 tablespoon fresh parsley (chopped); 2 pound instant white rice; 1 frozen green beans

Tender pan-seared chicken breasts coated in a savory, creamy herb sauce, served alongside fluffy instant rice and steamed green beans for a complete and quick meal.

Prep: 10 min
Cook: 20 min
Total: 30 min
Servings: 4
Cuisine: American
Difficulty: Easy

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Low-Sugar
High-Protein

Ingredients

1.5 pound chicken breast (boneless, skinless)
1 tablespoon olive oil
0.5 teaspoon salt
0.25 teaspoon black pepper
0.5 teaspoon garlic powder
0.5 teaspoon dried oregano
0.75 cup chicken broth
0.25 cup heavy cream
2 tablespoon fresh parsley (chopped)
2 pound instant white rice
1 frozen green beans

Instructions

Pat chicken breasts dry and season both sides with 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried oregano.
Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken breasts and sear for 5-7 minutes per side, or until golden brown and cooked through. Remove chicken from skillet and set aside on a plate, tented with foil to keep warm.
While chicken cooks, prepare the instant white rice according to package directions. In a separate microwave-safe dish, microwave the frozen green beans until tender-crisp, about 5-7 minutes.
To the same skillet, reduce heat to medium. Pour in the chicken broth, scraping up any browned bits from the bottom. Stir in the heavy cream, remaining 1/4 teaspoon salt, 1/8 teaspoon black pepper, 1/4 teaspoon garlic powder, and 1/4 teaspoon dried oregano. Bring to a simmer and cook for 2-3 minutes, until slightly thickened.
Return chicken to the skillet and spoon the sauce over it. Stir in the fresh parsley.
Serve the chicken and sauce immediately with the cooked instant rice and steamed green beans.

Notes

Leftovers store well in an airtight container for up to 3 days in the refrigerator.

Nutrition (per serving)

Calories: 490
Protein: 42.5 g
Carbohydrates: 38.2 g
Fat: 19.5 g
Fiber: 2.8 g
Sodium: 750 mg
Saturated Fat: 6.8 g
Sugar: 1.2 g
Cholesterol: 125 mg