Description
This 1-Pan Creamy Garlic Herb Chicken recipe features tender, juicy chicken breasts seared to golden perfection and simmered in a luscious, creamy garlic herb sauce with fresh tarragon, parsley, and Parmesan cheese. Ready in under an hour, it’s a comforting, flavorful meal perfect for a weeknight dinner, served with your favorite sides like mashed potatoes and green beans.
Ingredients
Chicken and Seasoning
- 4 boneless, skinless chicken breasts, lightly pounded (about 2 lbs)
- Creole Cajun Seasoning – homemade or store-bought, to taste
Cooking Fats
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
Aromatics and Sauce
- 1 shallot, finely diced
- 10 cloves of garlic
- 1 cup chicken stock or broth
- 1 tablespoon fresh-squeezed lemon juice
- ½ teaspoon garlic powder
- ½ teaspoon red pepper flakes (optional)
- 1 tablespoon Dijon mustard, smooth or whole grain
- 1 cup heavy whipping cream
- 1 tablespoon roughly chopped fresh tarragon, plus more for garnish
- 1 tablespoon finely chopped fresh parsley
- ⅓ cup fresh-grated Parmesan cheese
Instructions
- Season the Chicken: Pat the chicken breasts dry with paper towels. Sprinkle them evenly with Creole Cajun seasoning to taste, then thoroughly massage the seasoning into the meat to ensure full coverage. Set aside.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat until hot. Add the chicken breasts and sauté for 4-6 minutes per side until a golden crust forms. Depending on chicken size, cook in batches if necessary. Remove the chicken and place it on a clean plate; it may not be fully cooked yet.
- Sauté Aromatics: Reduce heat to medium-low and add the butter to the skillet. Once melted, add diced shallots and whole garlic cloves. Sauté until shallots are translucent and garlic cloves are golden and lightly caramelized, about 3-4 minutes.
- Deglaze and Season Sauce: Pour in chicken stock, lemon juice, garlic powder, and red pepper flakes (if using). Stir in Dijon mustard, scraping up any browned bits from the skillet bottom. Allow the mixture to simmer and reduce slightly for 2-3 minutes.
- Add Cream and Herbs: Stir in the heavy cream along with chopped fresh tarragon and parsley. Raise the heat to bring the sauce to a gentle boil, then reduce to medium-low.
- Incorporate Cheese and Return Chicken: Sprinkle the freshly grated Parmesan into the sauce and stir until melted. Return the chicken breasts with any accumulated juices to the skillet. Spoon sauce over the chicken and simmer until warmed through and cooked to an internal temperature of 165°F, approximately 5-7 minutes.
- Season & Serve: Taste the sauce and adjust seasoning with more Creole Cajun seasoning if desired. Remove from heat, garnish with extra fresh tarragon, and serve immediately with your preferred side dishes.
Notes
- Lightly pounding the chicken breasts ensures even cooking and tenderness.
- The Creole Cajun seasoning can be adjusted to your spice preference or substituted with your favorite spice mix.
- If you don’t have fresh tarragon or parsley, you can substitute with dried herbs but reduce quantity as dried herbs are more potent.
- Cooking garlic cloves whole adds a milder, sweeter garlic flavor after caramelization.
- Use a meat thermometer to check for doneness and avoid overcooking the chicken.
- This creamy sauce pairs beautifully with mashed potatoes, rice, or steamed vegetables.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
