This is one of the best chicken recipes! It comes together so quickly and it really is just so easy to make. No marinating, no lengthy bake time, no waiting for a grill to preheat, just pan sear it in a skillet and finish it off that rich and creamy garlic herb sauce.
Ready in: 25minutes
4(6 oz)boneless skinless chicken breasts,
Salt and freshly ground black pepper
1 1/2Tbspolive oil
1Tbspminced fresh garlic(3 cloves)
1cupmilk(anything but skim)
4oz.cream cheese, diced into small cubes
1tspminced fresh thyme*
1tspminced fresh rosemary*
1Tbspminced fresh parsley(optional)
Pound chicken evenly with the flat side of a meat mallet to 1/2-inch thickness.
Heat skillet over medium-high heat then add oil.
Season both chicken with salt and pepper.
Place chicken in skillet and cook 6 - 7 minutes, or until golden brown on bottom, the flip and continue to cook until chicken breasts register 165 degrees in center, about 5 - 6 minutes longer.
Transfer chicken to a plate, tent with foil to keep warm.
Reduce burner to medium heat and melt butter in now empty skillet.
Add in garlic and saute until just lightly golden, about 20 seconds. Add in flour and cook and stir constantly until just lightly golden, about 20 seconds.
While whisking pour in milk, then add in diced cream cheese, rosemary and thyme. Season with a little salt and pepper to taste.
Cook mixture whisking constantly to melt cream cheese, and let it come to a simmer.
Return chicken to pan, spoon sauce over chicken.
Sprinkle with parsley if desired and serve immediately.
*Look for the poultry herb blend, which should have both thyme and rosemary, so you don't have to buy both separately.