Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Season chicken breasts with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat.
- Sear chicken breasts for 2-3 minutes per side.
- In the same skillet, add heavy cream, chicken broth, herbs, and garlic.
- Bring to a simmer.
- Place the skillet in the oven.
- Bake for 20-25 minutes, or until chicken is cooked through.
- Serve immediately.
Nutrition
Notes
Ingredient Flexibility: I love using a mix of parsley, dill, and chives, but almost any soft fresh herb works.
If you only have dried herbs, use one tablespoon total and add them with the garlic.
Getting the Sear Right: My biggest tip is to pat the chicken breasts completely dry before seasoning.
This gives you a much better sear, which creates fond in the pan and adds great flavor to the simple sauce.
Sauce Consistency: I've learned not to let the cream sauce boil vigorously, only a gentle simmer.
A hard boil can cause the sauce to separate or become greasy.
It should just thicken slightly in the oven.
Make-
Ahead Simplicity: You can sear the chicken ahead of time and keep it covered on a plate.
When ready, just warm the skillet, make the sauce, and bake.
It cuts the active cook time in half.
Storage and Reheating: Leftovers keep well for up to three days.
Reheat gently in a covered skillet with a splash of broth over low heat to prevent the sauce from breaking.
Serving Suggestion: This chicken creates its own wonderful sauce.
I always serve it over something to soak it up, like mashed potatoes, rice, or even wide egg noodles.
No Oven-
Safe Skillet: If you don't have an oven-safe skillet, just sear the chicken in any pan, then transfer everything to a greased baking dish for the oven step.
It works just as well.