30-Minute Creamy Herb Parmesan Chicken

Chicken in a creamy mushroom sauce with herbs and a touch of parmesan. This makes a gorgeous 30-minute one-skillet meal perfect for those busy nights. Delicious and minimum clean up!

Yield: 4

Author: Lauren Lane

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30-Minute Creamy Herb Parmesan Chicken

Chicken in a creamy mushroom sauce with herbs and a touch of parmesan. This makes a gorgeous 30-minute one-skillet meal perfect for those busy nights.

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Ingredients

Chicken

• 4 chicken breasts
• 2 teaspoons dried Italian herb seasoning
• Salt and pepper, to season
• 1 Tablespoon butter
• 1 Tablespoon olive oil.

Sauce

• 4 cloves garlic, minced
• 1/3 cup of white wine, cognac, brandy OR Marsala wine to deglaze the pan. (may use water but not as flavorful)
• 1/2 cup of fresh herbs such as thyme, parsley, or rosemary (I use a combination of all three) Or substitute 2 teaspoons of Italian seasoning for the fresh
• 1/2 lb mushroom sliced, any kind. (optional)
• 1 cup heavy cream
• Salt and freshly ground black pepper to taste
• 1/2 cup Parmesan Reggiano cheese, grated
• More herbs for garnish if desired.

Instructions

1. Coat chicken breasts with Italian seasoning and generously with salt and pepper.
2. Heat oil and butter a large pan or skillet over medium-high heat and cook chicken breasts until cooked. Transfer to a plate; set aside.
3. Using the same skillet, heat another 2 teaspoons of olive oil if it's dry and sauté garlic for 30 seconds. Add the mushrooms and herbs and cook for a few more minutes.
4. Add wine to deglaze the pan. (Scrape up all the brown bits....that's flavor)
5. Stir in cream. Add cheese and season with salt and pepper to taste. Bring to a simmer.
6. Return chicken to the skillet and simmer for 5 minutes. Sprinkle with cheese and extra herbs if desired. Serve immediately.

Notes

The thickness of your sauce will be determined by the size of the pan you use. A larger pan with more surface area will create a thicker sauce because more liquid is evaporated during the cooking time. But don't worry no matter what size pan you use you can make the sauce stick horse thing as you'd like. See below.

If the sauce is too thin:

1) Use one tablespoon of cornstarch mixed with one tablespoon cold water (aka a cornstarch slurry) for each cup of medium-thick sauce. Thoroughly mix the cornstarch and water together, then pour into your sauce. Cook and stir over medium heat until thickened and bubbly.

2) The easiest way to thicken a sauce is by reducing the amount of liquid. This can be done by simmering your sauce or bringing it to a full boil—do this uncovered, so the steam can escape.

If the sauce is too thick:

1) Thin is out by adding water or stock until desired consistency.

Nutrition Facts

Calories

495.60

Fat (grams)

40.72 g

Sat. Fat (grams)

21.48 g

Carbs (grams)

5.69 g

Fiber (grams)

0.97 g

Net carbs

4.72 g

Sugar (grams)

2.06 g

Protein (grams)

26.39 g

Sodium (milligrams)

543.24 mg

Cholesterol (grams)

169.46 mg

Calories vary based on substitutions. This was based on using cream.

© Lauren Lane

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30-Minute Creamy Herb Parmesan Chicken. Perfect for a quick weeknight meal but perfect for serving to company!