Pan-Seared Herb Chicken in Garlic Cream Sauce

🌿 Pan-Seared Herb Chicken in Garlic Cream Sauce (Mediterranean Style)

📝 Description

Juicy pan-seared chicken breasts are infused with Mediterranean herbs, then simmered in a silky garlic cream sauce with olive oil, lemon, and a hint of parmesan. It’s rich but balanced, comforting yet fresh—perfect for a weeknight dinner that feels restaurant-worthy. Serve it with rice, mashed potatoes, or crusty whole-grain bread to soak up every drop of that sauce.

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🛒 Ingredients (Serves 4)

For the Chicken

• 4 boneless, skinless chicken breasts

• 2 tbsp extra-virgin olive oil

• 1 tsp dried oregano

• 1 tsp dried thyme (or Italian seasoning)

• ½ tsp paprika

• Salt & black pepper, to taste

For the Garlic Cream Sauce

• 1 tbsp olive oil or butter

• 5–6 garlic cloves, minced

• 1 cup heavy cream (or cooking cream)

• ½ cup chicken broth

• ¼ cup freshly grated parmesan cheese

• 1 tsp Dijon mustard (optional, but recommended)

• 1 tsp lemon juice

• 1 tbsp fresh parsley, chopped

• Optional: red chili flakes for gentle heat

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👩‍🍳 Instructions

1. Season the Chicken
   Pat chicken dry and season both sides with salt, pepper, oregano, thyme, and paprika.

2. Pan-Sear
   Heat olive oil in a large skillet over medium-high heat.
   Sear chicken for 5–6 minutes per side until golden and cooked through.
   Remove chicken from the pan and set aside.

3. Build the Sauce
   Reduce heat to medium. Add olive oil or butter and sauté garlic for 30–40 seconds until fragrant (don’t brown it).

4. Creamy Base
   Pour in chicken broth and scrape up browned bits.
   Add cream, Dijon mustard, and parmesan. Stir and let simmer for 3–4 minutes until slightly thickened.

5. Finish & Combine
   Stir in lemon juice and parsley.
   Return chicken to the skillet and spoon sauce over it. Simmer 2–3 minutes.

6. Serve
   Taste and adjust seasoning. Garnish with extra herbs and chili flakes if desired.

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🍽 Serving Suggestions

• Steamed basmati or brown rice

• Roasted Mediterranean vegetables

• Mashed potatoes or cauliflower mash

• Whole-grain or sourdough bread

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❓ Q & A

Q: Can I use chicken thighs instead of breasts?
A: Absolutely! Boneless thighs work beautifully and stay extra juicy—just add 1–2 minutes of cooking time.

Q: Is this dish very heavy?
A: It’s creamy but balanced with lemon, garlic, and herbs. You can lighten it by using half cream and half milk.

Q: Can I make it dairy-free?
A: Yes! Use full-fat coconut milk and skip the parmesan, or add nutritional yeast for a cheesy note.

Q: How do I store leftovers?
A: Store in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.

Q: Can I add vegetables to the sauce?
A: Definitely—spinach, sun-dried tomatoes, or mushrooms are excellent Mediterranean add-ins.