What is the secret to moist chicken?

Brining helps the chicken retain moisture . Marinate the Chicken:Marinate the chicken in a flavorful mixture of herbs, spices, and acidic ingredients like yogurt, buttermilk, or citrus juice. Marinades not only add flavor but can also help tenderize the meat.

How to make chicken very soft and tender?

The best tenderizer though, is a salted yogurt marinade . The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.

How to make chicken more flavorful?

It's best to marinate your chicken overnight to give the flavours plenty of time to infuse. A faster way to add flavour is to simply brine your chicken in salty water prior to cooking . This will help tenderise the meat and add extra flavour.

What can I put on my chicken to keep it moist?

Brining is especially great for frying chicken. It gives you crispier skin while keeping the meat juicy on the inside. Make your brine by dissolving salt and sugar in water before adding the chicken.

How to cook chicken so it falls apart?

Braise it. Low and slow braising will help make almost any meat fall apart tender (though dark meat is best, thighs/legs).

What brings out the flavor in chicken?

5 best spice and herbs blends for chicken and meat Paprika and garlic powder. Paprika is a great spice that makes any chicken dish stand out, it comes in many forms sweet, hot, regular and smoky. ... Basil and rosemary. ... Ginger and lemongrass. ... Turmeric and chili. ... Coriander and cumin.

What spices pair well with chicken?

Mix salt, basil, rosemary, garlic powder, mustard powder, paprika, black pepper, thyme, celery seed, parsley, cumin, cayenne pepper, and chicken bouillon together in a small bowl until blended.

What makes chicken taste the best?

Here are the best ways to make chicken breast taste good, every time! Make sure your Chicken is Properly Defrosted Prior to Cooking. ... Buy a Meat Thermometer. ... Marinate, Marinate, Marinate! ... Buy High Quality, Pasture Raised Chicken.

What makes chicken moist and rubbery?

Why is my chicken breast rubbery? Overcooking chicken and buying woody chicken breast are two of the main causes behind rubbery chicken. You can stop this from happening by: buying “slow-growing” chicken.

How do caterers keep chicken moist?

Keep chicken moist A cooking hack from my catering days of frying and grilling chicken for the masses is poaching. Poach chicken on low heat in a mixture of buttermilk and chicken stock, or just stock . Once cooked through, refrigerate until ready to grill (perfect for overnight).

What makes chicken less dry?

One method is to brine the chicken before cooking —this involves soaking the meat in a saltwater solution, which helps it retain moisture during cooking. Another option is to baste the chicken with flavorful liquids such as broth or wine during cooking.

Quick & Easy Creamy Herb Chicken (2024)

You are here:Home / Recipes / Quick & Easy Creamy Herb Chicken

BY Karina | 178 Comments

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Quick And Easy Creamy Herb Chicken filled withso muchflavour, ready and on your table in 15 minutes? YES!

This Creamy Herb Chicken will become your favourite chicken recipe!WITHno heavy cream and dairy free options and just over 300 calories per serve! How much easier could it get?

Creamy Herb Chicken

Accidentally, and incidentally, this recipe is low carb ANDgluten free with just under 5g carbs per serve! What did I do?Picture this: Juicy, tender chicken breasts, simmeredin a flavourful and creamy herb sauce with a hint of garlic — HELLO —easy weekday meal.

The BEST sauce

So thick and creamy, this creamy herb sauce pairsperfectly over rice, pasta, orCreamy Mashed Potatoes. To keep the entire meal low carb, try it over cauliflower mash!

Chicken recipe

If you know me by now, I don’t need to apologise for this recipe being cooked in the one pan, right? I’mADDICTED to one pan creamy chicken recipes. We have Piccata’s and Sun Dried Tomato chickensflying around all over the place.

Just like those recipes, this whole thing is super easy BUTloaded with flavour.

How To Make Creamy Chicken

First, you’re going to season you chicken in ALL the herbs. For this recipe, I chose:

Thyme
Rosemary
Parsley.

You can use Tarragon, or Basil withOregano if you prefer.

Fry said chicken breasts > remove from pan > make creamy sauce > lick your fingers. See? E.A.S.Y.

After that, you can smother your fillets with the sauce and serve over any side you desire!

Looking for more Chicken Recipes! Try these!

Creamy Lemon Parmesan Chicken Piccata
Spinach Artichoke Stuffed Chicken
Creamy Sun Dried Tomato Parmesan Chicken

WATCH US MAKE THIS Quick & Easy Creamy Herb ChickenRIGHT HERE!

Quick And Easy Creamy Herb Chicken, filled with so much flavour, ready and on your table in 15 minutes! You won't believe how easy this is!

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Prep: 10 minutes mins

Cook: 20 minutes mins

Total: 30 minutes mins

Serves: 4 people

Ingredients

For The Chicken:

4 chicken breasts (pounded 1/2-inch thin)
2 teaspoons each of onion powder and garlic powder
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried rosemary*
salt and pepper , to season

For The Sauce:

4 cloves garlic , minced (or 1 tablespoon minced garlic)
1 teaspoon fresh chopped parsley
1/2 teaspoon each of dried thyme and dried rosemary
1 cup milk (or half and half)*
Salt and freshly ground black pepper , to taste
1 teaspoon cornstarch mixed with 1 tablespoon water , until smooth

Instructions

Coat chicken breasts with the onion and garlic powders and herbs. Season generously with salt and pepper.
Heat 1 tablespoon of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink inside (about 5 minutes each side, depending on thickness). Transfer to a plate; set aside.
To the same pan or skillet, heat another 2 teaspoons of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant.
Stir in milk (or cream); season with salt and pepper, to taste.
Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
Return chicken to the skillet. Sprinkle with extra herbs if desired. Serve immediately.

Notes

*If you don't like Thyme or Rosemary, substitute these with Basil and Oregano, or use Tarragon.
**For a dairy free option, I find Cashew milk the best in flavour. You can also use almond milk or rice milk.
Yes, heavy cream can be substituted!

Nutrition

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Comments

NeeNee says
November 23, 2023 at 12:33 pm

Always tastes great but I have a question in regards to appearance.
Your sauce is white and looks great. Mine turns dark brown, I assume from the brown bits from cooking chicken.
Brown bits taste good but make the sauce look icky. Should I clean the pan before making the sauce? I’m not sure how much flavor I’d lose or if it’s even a significant amount.
Thanks.
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