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August 10,2020
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Saturday 8 August, 2020

Sunday Lunch: Creamy Garlic Herb Chicken

Pan-seared chicken breasts prepared with a creamy, garlicky herb sauce. Flavorful, quick weeknight dinner prepared in one pan and in 30 minutes!

Try this recipe courtesy DietHood:


For the chicken breasts

1 pound (about 4) boneless skinless chicken breasts

1/2 teaspoon garlic powder

salt and fresh ground pepper, to taste

2 tablespoons olive oil


1 tablespoon butter

3 cloves garlic, minced

2 teaspoons all-purpose flour

1 cup 2% milk

4 ounces low fat cream cheese, cut up into cubes

1 teaspoon dried basil

1 teaspoon dried oregano

1/2 teaspoon dried thyme

freshly shredded parmesan cheese, for garnish (optional)

chopped fresh parsley, for garnish (optional)

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For the chicken breasts:

1. Season chicken breasts with garlic powder, salt, and pepper.

2. Heat olive oil over medium-high heat in a large skillet.

3. Add chicken to the skillet and cook for 6 to 8 minutes, undisturbed.

4. Flip the chicken breasts and continue to cook for about 6 more minutes, or until thoroughly cooked through.

5. Remove chicken from skillet and set aside.

For the cream sauce:

1. Return skillet to heat and melt the butter.

2. Stir in garlic and cook for around 30 seconds, or until fragrant.

3. Sprinkle flour over garlic, and continue to stir constantly for 20 seconds.

4. Whisk in milk.

5. Add cream cheese, and continue to whisk until cream cheese melts.

6. Stir in basil, oregano, and thyme; let sauce come to a slow simmer.

7. Return chicken to the skillet and continue to cook for 1 minute, or until heated through.

8. Spoon sauce over chicken.

9. Sprinkle with parmesan cheese and parsley.



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