Description
Transform your chicken breast into a tender and juicy delight with this simple yet gourmet recipe. Experience the magic of a rich sauce that keeps the chicken unbelievably moist and flavorful.
Ingredients
Scale
- 4–5 boneless, skinless chicken breasts
- ½ cup full-fat plain yogurt or buttermilk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- Pinch of garlic powder
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small shallot or half a small yellow onion, finely diced
- 4–5 cloves garlic, freshly minced
- 1 cup low-sodium chicken broth
- 1 teaspoon Dijon mustard
- 1 sprig fresh thyme
- 1 sprig fresh rosemary
- 1 cup heavy cream or dairy-free alternative
- 1 tablespoon all-purpose flour or 1 teaspoon cornstarch (optional for thickening)
- 1 tablespoon fresh lemon juice
- 2 tablespoons freshly chopped parsley
- Salt, freshly ground black pepper, and a pinch of paprika to taste
Instructions
- Prepare the Chicken: Lay your boneless, skinless chicken breasts on a cutting board. Cover them with a piece of plastic wrap and, using a meat mallet or the bottom of a heavy skillet, pound them to an even 1-inch thickness.
- Marinade for Tenderness: In a shallow dish, combine your chicken breasts with about ½ cup of full-fat plain yogurt or buttermilk. Add ½ teaspoon of salt, ¼ teaspoon of black pepper, and a pinch of garlic powder. Toss to coat evenly. Cover the dish and let the chicken marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 2 hours.
- Sear the Chicken: Once marinated, remove the chicken from the yogurt/buttermilk, gently scraping off any excess. Pat the chicken breasts very dry with paper towels. Season both sides with a little more salt, pepper, and paprika. Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, oven-safe skillet over medium-high heat until the butter is melted and sizzling. Sear the chicken for 3-4 minutes per side, until golden brown. Remove the chicken from the skillet and set it aside.
- Build the Creamy Sauce: Reduce the heat to medium. If the pan looks dry, add another ½ tablespoon of butter. Add your finely diced shallots (or onion) to the skillet and sauté for 2-3 minutes until softened. Stir in the minced garlic and cook for another minute until fragrant.
- Deglaze and Simmer: Pour in 1 cup of low-sodium chicken broth, scraping up any browned bits from the bottom of the pan. Bring the broth to a gentle simmer. Stir in 1 teaspoon of Dijon mustard and 1 sprig each of fresh thyme and rosemary. Let it simmer for 2-3 minutes.
- Add Cream and Thicken: Reduce the heat to low. Pour in 1 cup of heavy cream. If you prefer a thicker sauce, whisk together 1 tablespoon of all-purpose flour or 1 teaspoon of cornstarch with 2 tablespoons of cold water until smooth and whisk this into the simmering sauce. Continue to stir until the sauce thickens slightly.
- Finish Cooking the Chicken: Carefully return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Cover the skillet with a lid and let it gently simmer for 10-15 minutes, or until the chicken is cooked through and registers an internal temperature of 165°F.
- Rest and Serve: Once cooked, remove the skillet from the heat. Stir in 1 tablespoon of fresh lemon juice and 2 tablespoons of freshly chopped parsley. Let the chicken rest in the sauce for 5 minutes before serving.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Searing and simmering
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 0 g
- Protein: 40 g
- Cholesterol: 150 mg
Keywords: Pound the chicken breasts to an even thickness for uniform cooking. The yogurt or buttermilk marinade is essential for tenderness. Avoid overcooking by using a meat thermometer.