Creamy Herb Chicken

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  4 Chicken Breast, Boneless Skinless(1088g)

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

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  2 tsp Garlic powder
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  2 tsp Onion powder
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  1 tsp Parsley, Fresh
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  0.5 tsp Thyme, Dried
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  0.3 tsp 1/4 teaspoon salt (to season)
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  0.3 tsp 1/4 teaspoon pepper (to season)
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  4 Garlic(12g)
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  1 cup Whole Milk
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  0.3 tsp 1/4 teaspoon salt (to taste)
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  1 tsp Cornstarch
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  0.5 tsp Rosemary, Fresh
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  0.3 tsp 1/4 teaspoon pepper (to taste)

Instructions

1. 1Pat the chicken breasts dry with paper towels. In a small bowl, combine the garlic powder, onion powder, fresh parsley, dried thyme, dried rosemary, salt, and pepper. Season both sides of the pounded chicken breasts evenly with the mixture.
2. 2Heat a large skillet over medium-high heat. Add the chicken breasts and cook for 4–5 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a plate and set aside.
3. 3Reduce heat to medium. Add the minced garlic to the same skillet and sauté for 30–45 seconds until fragrant. Stir in the additional fresh parsley, dried thyme, and dried rosemary and cook another 30 seconds.
4. 4Pour in the milk and season with salt and pepper to taste. Stir to combine and bring to a gentle simmer over medium heat, about 1–2 minutes.
5. 5In a small bowl, whisk the cornstarch with 1 tablespoon of water until completely smooth. Slowly pour the slurry into the simmering sauce while stirring constantly. Cook for 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, nestling them into the sauce. Spoon sauce over each piece and simmer on low for 1–2 minutes until heated through and the flavors have melded.
7. 7Divide the chicken breasts and herb cream sauce evenly into 4 airtight meal-prep containers while hot. Cool to room temperature before sealing and refrigerating.