Creamy Herb Chicken

This Creamy Herb Chicken… How much quicker could it get?

Picture this: Juicy, tender chicken breasts, simmered in a flavourful and creamy herb sauce with a hint of garlic — HELLO — easy weekday meal. The sauce pairs perfectly over rice or pasta. Or these Creamy Mashed Potatoes.

Just like those recipes, this whole thing is super easy BUT loaded with flavour. And after all of those horror movies through the weekend, I needed to calm myself, my nerves AND my rising blood pressure down…with this.

First, you’re going to season you chicken in ALL the herbs. For this recipe, I chose Thyme, Rosemary and Parsley. You can use Tarragon, or Basil with Oregano if you prefer.

Fry said chicken breasts > remove from pan > make creamy sauce > lick your fingers. See? E.A.S.Y.

Quick And Easy Creamy Herb Chicken, filled with so much flavour, ready and on your table in 15 minutes! You won't believe how easy this is!

Ingredients

For The Chicken:

• 4 chicken breasts (pounded 1/2-inch thin)
• 2 teaspoons each of onion powder and garlic powder
• 1 teaspoon fresh chopped parsley
• 1/2 teaspoon each of dried thyme and dried rosemary*
• salt and pepper , to season

For The Sauce:

• 4 cloves garlic , minced (or 1 tablespoon minced garlic)
• 1 teaspoon fresh chopped parsley
• 1/2 teaspoon each of dried thyme and dried rosemary
• 1 cup milk (or half and half)*
• Salt and freshly ground black pepper , to taste
• 1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

Read More :  Creamy Herb Chicken

Herb Chicken

I’ve got a newborn so brace yourself for a lot of 30 minute meals.  Even though I have the best and most mellow baby, it seems impossible to get anything done.  It is partly my fault because I snuggle her all day long.  But the truth is I am tired and the last thing I want to do is make an elaborate meal for the family.

But the best part about it is that you can make an easy 30 minute meal but still have it be incredible! And you can never go wrong with the butter garlic and herb combination.  Am I right?

 I L-O-V-E using fresh herbs when I cook.  And thyme is always the star of the dish and one of my favorite herbs to use.  The smell of fresh herbs cooking in a buttery garlic sauce is incredible.  The chicken was perfectly tender and juicy and then you have the zucchini.

 

Ingredients

• 3 tablespoons butter
• 4 garlic cloves, minced
• ¼ cup freshly chopped oregano
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh thyme, chopped
• 1 pound boneless skinless chicken thighs, or breasts
• salt and pepper
• 2 medium sized zucchini, sliced

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Stuffed Chicken Breast

It has been a recipe I’ve been wanting to make FOREVER and now that I’ve made it, I wish I would have made it sooner!

So here’s the deal. My kids are not your average children when it comes to food.

I always knew they were more willing to try foods, but when my 6 year old daughter came home from school, saw chopped broccoli on my cutting board and immediately asked if she could eat it… well, that’s just not normal… is it?

Then, when I was making this recipe, she was right by my side, super excited that I was not only stuffing this chicken with broccoli, but also red bell peppers.

She’s not the only one of my kids who gets excited about veggies. I guess I should chalk this one up to a parenting win.

So next time my kids do something completely embarrassing like farting in the middle of church, I’ll just remember that at least they eat their vegetables.

 

But seriously, this chicken is so easy to make!

Ingredients

• 3 large chicken breasts
• salt & pepper
• 1 1/2 tsp garlic powder, divided
• 1/4 tsp paprika
• 1 cup finely chopped broccoli florets
• 1/2 cup finely diced red bell pepper
• 1 cup mild cheddar cheese
• 1 tbsp mayo
• 2 tbsp olive oil

Read More :  Stuffed Chicken Breast

Chinese Honey Chicken

Chinese Honey Chicken is the kid sister to the ever popular and EXPENSIVE restaurant favorite of Honey Walnut Shrimp. The crazy thing about this super crispy honey chicken is how few ingredients it takes to make.

How do you make Crispy Honey Chicken? The secret to the recipe is really the minimal ingredients in the breading which allow the creamy honey sauce to be the star of the show.

The egg whites add a light taste while the cornstarch keeps things really crispy.

Ingredients:

• 4 egg whites
• 3/4 cup Cornstarch (or Mochiko Sweet Rice Flour)
• 1 pound chicken breast, cut into 1 inch thin chunks
• oil, for frying
• 1/2 cup mayonnaise (I use light with no issues)
• 1/4 tablespoons honey
• 2 tablespoons canned sweetened condensed milk

Read More :  Chinese Honey Chicken

Crack Chicken Spaghetti

Everyone cleans their plate, even our picky eaters! Chicken, cream of chicken soup, velveeta, ranch dressing mix, bacon, cheddar cheese, spaghetti. Can make ahead of time and refrigerate or freeze for later. A real crowd pleaser!

This Crack Chicken Spaghetti can be made ahead of time and refrigerated or frozen until you are ready to serve. If you freeze the dish, make sure to thaw it in the refrigerator before baking.

We LOVED this Crack Chicken Spaghetti. I have actually made it a few times over the last month and it has been a hit every single time! It tastes great right out of the oven and reheated the next day. 

I used rotisserie chicken for the chicken in the casserole and it came together in a snap! I boil the noodles and get the sauce going at the same time. 

By the time the noodles are done, the sauce is ready. Just toss together and throw it in the oven. SO easy!

INGREDIENTS:

• 8 ounces spaghetti
• 1 can (10.75-oz) cream of chicken soup
• 1 (8-oz) package Velveeta cheese, cubed
• 1/2 cup chicken broth
• 2 Tbsp dry Ranch dressing mix
• 2-1/2 cups cooked chopped chicken
• 1 (3-oz) package precooked bacon bits (Oscar Mayer)
• 1-1/2 cups shredded cheddar cheese

Read More :  Crack Chicken Spaghetti

French Onion Chicken

French Onion Chicken is a twist on French onion Soup….. made with all the things you love about French Onion Soup but made into a main course meal by adding a succulent herb crusted piece of chicken.

This recipe for French onion chicken came about because I was craving soup.  But its been super hot so the thought of eating soup in this weather was not appealing.  

But I do love melty caramelized cheese with crazy flavorful onions so this worked for a nice filling meal. 

When making French Onion Chicken the most critical thing in making it is getting the onions right. You need to cook a lot of them and cook them really slow.

An excellent option for dinner with friends, but your family will want it for a weeknight dinner option!

Ingredients

• 8 pieces chicken thighs, with skin
• 2 + 1 tablespoons olive oil
• 3 pounds onions, peeled and sliced to 1/4" thick
• 1 teaspoon thyme
• 3 tablespoons flour
• 2 cups chicken or beef broth
• 3 cloves garlic minced
• 1 tablespoon balsamic vinegar
• 2 tablespoons dijon mustard
• 1 teaspoon worcestershire sauce
• 1 1/2 cups gruyere cheese (gouda also works well)
• salt and pepper to taste

Read More :  French Onion Chicken

 

Baked Parmesan Crusted Chicken

Looking for a Baked Parmesan Crusted Chicken that is perfect for some Friday night finger food? Look no more! Personally, when it comes to weekends, I am ready to take it easy on the cooking but I still want something delicious. 

I also don’t want to be tempted to hit up fast food in a last minute decision, messing up my waist line and my wallet. 

If you find yourself riding that very same line every week, make sure you put Baked Parmesan Crusted Chicken on the menu. 

It’s an easy and delicious recipe that will give you all the temptation of great restaurant food with none of the guilt. Plus, no one will know if you have seconds (and you will!).

 

Ingredients

• 4 Chicken breasts, boneless, skinless
• 1 cup panko bread crumbs
• ½ cup grated parmesan cheese
• 3 tablespoons minced parsley
• Salt & pepper, to taste
• 3 Tablespoons melted butter
• 3 Tablespoons fresh lemon juice
• 2 garlic cloves, minced

 Read More : Baked Parmesan Crusted Chicken