Creamy Herb Chicken

There’s a reason creamy chicken dishes never go out of style. When done properly, they’re rich without being heavy, simple without being boring.

This version keeps things clean—fresh herbs, sweet red onion, and a smooth cream sauce brought together with proper technique. No shortcuts, just good cooking.

Creamy Herb Chicken

Mark Dexter

A simple, creamy chicken dish built with fresh herbs, red onion, and proper technique. Rich, balanced, and done properly.

Print Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Equipment

• 1 Chopping Board
• 1 Oven proof fry pan ( no plastic handles)
• 1 Tongs
• 1 Serving spoon
• 1 Cooks knife

Ingredients

  

1x2x3x

• 4 Large chicken breasts (or 8 thighs), halved
• 1 each red onion (finely sliced)
• 3 each cloves garlic (crushed)
• 1 bunch Fresh herbs (thyme, parsley, basil — mix or single)
• 2 cups fresh spinach
• 1 cups thickened cream
• ½ cups freshly grated parmesan
• 3 tbsp olive oil
• Sea salt & black pepper

Instructions

 

1. Season

• Pat dry and Salt and pepper the chicken

2. Sear

• Hot pan, olive oil

  Golden on both sides

  Remove and set aside

3. Build the base

• Add red onion

  Cook until soft

  Add garlic + herbs

  Fragrant, not burnt

4. Add greens

• Add spinach

  Cook until just wilted

5. Build the sauce

• Add cream + parmesan

  Gentle simmer

6. Finish

• Return chicken

  Cook until done

7. Serve

• Spoon over the sauce

💡 KOOK’S SECRET

👉 Don’t boil the cream

High heat splits it—gentle heat keeps it smooth and rich.

🪶 NOTES (OPTIONAL)

Works with chicken thighs for more flavour.

Add a squeeze of lemon to lift the sauce.

Great with rice, pasta, or crusty bread

KOOK’S SECRETS

Nutrition

Calories: 94kcalFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gSodium: 0.2mgPotassium: 0.1mgCalcium: 0.1mgIron: 0.1mg

Keyword chicken, comfort food, creamy, quick

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