Creamy Herbed Chicken Skillet
Cook time
Total time
Serves: 4
  • For the chicken:
  • 4 chicken breasts
  • ½ Tbsp onion powder
  • ½ Tbsp garlic powder
  • 1.5 Tbsp olive oil
  • For the sauce:
  • 1.5 Tbsp olive oil
  • 3 cloves garlic, minced (or ½ Tbsp)
  • ½ tsp salt
  • 1 tsp dried thyme
  • 1 tsp fresh rosemary
  • 2 Tbsp fresh parsley, chopped
  • 1 Tbsp cornstarch mixed with 2 Tbsp water
  • 1¼ cups almond or cashew milk
  1. First, if you plan on serving this over any grains, I would go ahead and get that started first since this recipe will come together rather quickly.
  2. For the chicken: Evenly coat the 4 chicken breasts in onion powder and garlic powder. Place in a skillet with olive oil on medium/high heat and cook on both sides until cooked through with no pink left. Once cooked through, take out of skillet and set aside.
  3. For the sauce: First, have milk and cornstarch mixture on the side of the stove ready to go. Place olive oil, minced garlic, salt, and herbs in the skillet and cook on medium/high heat until fragrant (about 1 minute). Then, add the milk and stir until it comes to a simmer. While stirring constantly, drizzle in the cornstarch mixture. Stir until thickened and turn off heat.
  4. Add the chicken to the sauce and then serve immediately. This recipe is great served over grains with fresh vegetables and fruit. Enjoy :)
Recipe by Cook up Love at