Chicken with a Garlic Herb Pan Sauce

Name: Chicken with a Garlic Herb Pan Sauce
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 4 boneless skinless chicken breasts; 1/2 teaspoon of garlic powder; 1/2 teaspoon of onion powder; 1/2 teaspoon of cumin; 1/4 teaspoon of salt; 1/4 teaspoon of black pepper; 2 tablespoons of butter; 3 cups of chicken stock; 1/3 cup of whole milk, cold; 2 tablespoons of cornstarch; 1 tablespoon of dried onion flakes; 1 tablespoon of dried herbs (parsley, dill, thyme, Italian herb blend); 1 teaspoon of dried garlic flakes (or 2 finely minced cloves of fresh garlic)

August 8, 2021

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This super simple pan seared chicken with a delicious garlic herb pan sauce is one of those dishes that tastes like you spent a ton of time following a complicated recipe when it actually only takes a few minutes with minimal effort required.

Sound like something you’d want to whip up?

Let’s get started…

To begin, lightly pound 4 boneless skinless chicken breasts until they are uniformly thick throughout. Pat the chicken dry with paper towels and generously season both sides with garlic powder, onion powder, cumin, salt and black pepper.

Place 2 tablespoons of butter into a large skillet and place over medium heat. Once the butter has melted and the skillet is warm, arrange the chicken in a single layer and cook for 4-5 minutes on the first side or until the underside is golden brown and easily releases from the skillet.

While the chicken cooks, gather the ingredients for that fabulous pan sauce. You will need 3 cups of chicken stock, 1/3 cup of whole milk, 1 1/2 tablespoons of cornstarch, 1 tablespoon of dried parsley (or your favorite herbs), 1 tablespoon of dried onion flakes and 1 teaspoon of dried garlic flakes.

Note: You can absolutely use 2 very finely minced cloves of fresh garlic for this recipe instead of the dried flakes. It will give you a bigger punch of garlic flavor, but takes more time and prep work. If you have the extra time, go with fresh garlic, but if you are rushed, go with the dried garlic flakes.

When the underside of the chicken is golden brown, flip it over and cook until both sides are golden brown and the chicken is cooked through to an internal temperature of 165 degrees.

Once the chicken is cooked through, transfer it onto a plate and set it aside for now. Add 3 cups of chicken stock into the skillet and use a wooden spoon to scrap up all of the browned bits from the bottom of the skillet. Return the skillet to medium heat and bring the stock up to a simmer.

Suggestion: If you are searching for a delicious chicken stock then I highly recommend using Proper Good’s chicken bone broth. It is delicious, plus it has added collagen, it is keto, sugar free, gluten free and 12 ounces contains 22 grams of protein! I love it!

While the stock comes to a simmer, combine 1/3 cup of whole milk with 2 tablespoons of cornstarch in a small bowl. Once the stock is simmering, add the milk and cornstarch mixture along with the dried onion and garlic flakes and your favorite herbs and whisk everything to combine.

Allow the pan sauce to simmer until it begins to thicken (2-3 minutes) and then return the chicken to the skillet.

Done! You now have a big skillet full of a rich, delicious garlicky herb pan sauce that is just perfect over creamy mashed potatoes or rice and of course, over those juicy pan seared chicken breasts.

This is one truly delicious meal. I highly recommend using a meat thermometer to help you determine exactly when your chicken is cooked through. This is my favorite way to avoid over cooking chicken, because as soon as it is cooked through, you can remove it from the heat and prevent it from over cooking and drying out.

Slice your chicken up, scoop some potatoes and maybe some green beans or broccoli onto the plate and ladle that luscious pan sauce over the whole situation and enjoy your fabulous chicken dinner.

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