Skillet Chicken with Creamy Herbs

Skillet Chicken with Creamy Herbs

Juicy chicken pieces bathed in a rich, herb-infused cream sauce, served alongside fluffy white rice and tender green beans for a complete, satisfying meal.

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Ingredients

Instructions

  1. Cook the white rice: Combine 1 cup white rice with 2 cups water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Fluff with a fork. Keep warm.
  2. While rice cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the 1 pound chicken breast pieces with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
  3. Add the chicken to the hot skillet and cook for 5-7 minutes, turning occasionally, until browned and cooked through. Remove chicken from skillet and set aside.
  4. Reduce heat to medium. Add the 1/2 cup yellow onion to the skillet and sauté for 2-3 minutes until softened. Stir in the 2 cloves garlic and cook for 1 minute more until fragrant.
  5. Pour in 1/2 cup chicken broth, scraping up any browned bits from the bottom of the pan. Stir in 1/4 cup heavy cream, 1 tablespoon fresh parsley, and 1 tablespoon fresh thyme. Bring the sauce to a gentle simmer.
  6. Return the cooked chicken to the skillet, coating it in the sauce. Add 1 cup frozen green beans to the skillet, stirring to combine. Cook for 2-3 minutes until the green beans are heated through and the chicken is warmed.
  7. Serve the skillet chicken and green beans immediately over the prepared white rice.

Notes

Leftovers store well in the refrigerator for up to 3 days. For a richer flavor, consider using boneless, skinless chicken thighs instead of breasts.

Nutrition (per serving)