Creamy Herb Chicken

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  Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Garlic powder(10g)
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  Onion powder(10g)
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  Parsley, Fresh(5g)
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  Thyme, Dried(3g)
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  Rosemary, Fresh(3g)
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  1/4 teaspoon salt (to season)
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  1/4 teaspoon pepper (to season)
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  Garlic(15g)
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  Parsley, Fresh(5g)
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  Thyme, Dried(3g)
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  Whole Milk(240g)
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  1/4 teaspoon salt (to taste)
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  Cornstarch(5g)
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  Rosemary, Fresh(3g)
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  1/4 teaspoon pepper (to taste)

Instructions

1. 1Pat the chicken breasts dry with paper towels. Season both sides generously with salt, pepper, garlic powder, onion powder, and dried thyme. Chop the fresh garlic, parsley, and rosemary and set aside.
2. 2Heat 1 tablespoon of oil in a large skillet over medium-high heat. Once shimmering, place the chicken breasts in the pan and cook 5–6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate.
3. 3Add another 2 teaspoons of oil to the same skillet over medium heat. Add the chopped fresh garlic and cook 30–45 seconds until fragrant, then stir in the fresh parsley and rosemary and cook another 30 seconds.
4. 4Pour in the whole milk, season with salt and pepper to taste, and bring to a simmer over medium heat for 1–2 minutes.
5. 5Mix the cornstarch with 2 tablespoons cold water until smooth. Slowly pour the cornstarch slurry into the center of the simmering milk while stirring constantly. Cook 2–3 minutes over medium heat, stirring frequently, until the sauce thickens and coats the back of a spoon.
6. 6Return the chicken breasts to the skillet, nestle them into the sauce, and simmer gently for 1 minute over low heat to warm through and allow flavors to meld.
7. 7Divide the chicken and sauce evenly into 4 airtight containers while hot. Cool to room temperature, then seal and refrigerate for up to 4 days.