Creamy Fresh Herb Chicken Skillet
Tender chicken cubes simmered in a silky herb-infused sauce, ready in under 30 minutes with just one pan to wash. Fresh basil and parsley give this dish a vibrant, garden-fresh flavour that elevates a simple weeknight dinner into something special.
🛒 Ingredients
5 servings
- 500 g chicken breast, cut into cubes
- 2 tablespoons unsalted butter
- 1 chicken bouillon cube
- 1 tablespoon dried oregano
- 1/2 cup fresh parsley, finely chopped
- 1/2 cup fresh basil, roughly chopped
- 1 medium onion, finely diced
- 2 garlic cloves, minced
- 1/2 cup whole milk
- 1 tablespoon all-purpose flour
- 1 tablespoon olive oil
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Directions
- 1
Heat butter and olive oil together in a large skillet over medium heat until the butter is fully melted.
- 2
Add the garlic and onion and sauté until softened and translucent, about 3 minutes.
- 3
Crumble in the bouillon cube and stir in the oregano, parsley and basil until well combined.
- 4
Add the chicken cubes and cook, stirring frequently, for 4 to 5 minutes until lightly browned on all sides.
- 5
Cover the pan, reduce heat to low and simmer for 10 to 12 minutes, stirring occasionally to prevent sticking.
- 6
In a small bowl, whisk the flour into half the milk until smooth. Pour the remaining milk into the skillet, then slowly stir in the flour mixture.
- 7
Stir constantly over low heat until the sauce thickens and coats the chicken evenly. Season with salt and pepper to taste.
- 8
Serve immediately, garnished with a handful of freshly chopped parsley.
💡 Chef's Tip
Swap the milk for light cream for an extra-rich sauce. A pinch of ground nutmeg stirred in at the end adds a subtle warmth that pairs beautifully with the herbs.
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Same category — Poultry
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