Herb Chicken

Here is an Herb Chicken recipe that was a great change of pace at our house.  We gave this a try on one of our not so busy nights.  Turns our it  was easier and quicker than we thought.  The dish can be done in one pan but I like to allow the chicken to cook in the oven while I work on the sauce.  Our kids really enjoyed this Herb Chicken and I know it will become a regular.  Enjoy!

Herb Chicken


Herb Chicken


  • 1lb boneless chicken breast
  • 1 teaspoon garlic powder
  • 1 teaspoon parsley (fresh chopped preferred)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • Salt and pepper, to taste
  • Sauce ingredients
  • 4 cloves garlic minced
  • 1 teaspoon parsley (fresh chopped parsley)
  • ½ teaspoon dried thyme
  • ½ teaspoon dried rosemary
  • 1 cup milk
  • Salt and pepper to taste
  • 1 teaspoon cornstarch mixed with 1 tablespoon water mix until smooth


  1. Pat chicken breast dry. Coat chicken with onion powder and herbs. Season with salt and pepper to taste.
  2. Heat 1-2 teaspoons of olive oil in a large pan or skillet. Over medium-high heat cook chicken breasts for 5-7 minutes on each side. Remove chicken breast from pan and place in a small baking pan. Bake at 350 degrees for 10-15 minutes.
  3. In the large pan add another 2 teaspoons of olive oil. Sauté garlic with parsley, thyme, and rosemary for about one minute.
  4. Stir in milk: season with salt and pepper to taste.
  5. Bring this mixture to a easy boil. Next add the cornstarch and water mixture. Stir until the sauce has thickened. Reduce heat to low and stir as sauce thickens.
  6. Add chicken breast back to pan. Spoon sauce over chicken and allow to simmer for 3-4 minutes. Add more of the herbs if desired. Plate chicken breast and spoon sauce over chicken. Enjoy!
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