Creamy Herb Butter Chicken
Tender chicken breasts are seared in butter, seasoned with a dry herb mix, and simmered in heavy cream until rich, velvety, and saucy. This simple four-ingredient skillet dinner is comforting, elegant, and perfect over rice, pasta, mashed potatoes, or vegetables.
INGREDIENTS:
4 boneless skinless chicken breasts
1 packet dry herb seasoning mix about 1 oz
1 cup heavy cream
4 tbsp butter
DIRECTIONS:
Melt the butter in a large skillet over medium heat until foamy but not browned.
Add the chicken breasts to the skillet and cook undisturbed for 5–6 minutes, until lightly browned on the bottom.
Flip the chicken breasts and cook for another 5–6 minutes.
Sprinkle the dry herb seasoning mix evenly over the chicken.
Pour the heavy cream into the skillet.
Reduce the heat to low or medium-low so the cream gently simmers.
Spoon some of the cream sauce over the chicken.
Cover the skillet and cook for 12–15 minutes, until the chicken is fully cooked through and no pink remains.
Check once or twice while cooking and gently nudge the pan to prevent sticking.
Cook until the sauce is pale, velvety, and thick enough to coat a spoon.
Serve immediately with the cream sauce spooned over the chicken.