Description
This creamy chicken breast recipe features tender boneless, skinless chicken cutlets cooked to golden brown perfection and simmered in a rich, flavorful milk-based sauce infused with sautéed onions, garlic, and poultry seasoning. It’s a comforting, easy-to-make dish perfect for weeknight dinners, served best over rice or noodles alongside your favorite vegetables.
Ingredients
Scale
Chicken
- 2 lbs boneless, skinless chicken breasts
- Salt and pepper, to taste
- 2 tablespoons butter
Sauce
- ½ medium onion, finely diced
- 1 tablespoon minced garlic
- 1 teaspoon poultry seasoning
- 2 cups milk
- 1 tablespoon cornstarch
- 1½ tablespoons water
Instructions
- Prep Chicken: Cut each chicken breast in half horizontally to create thinner cutlets. Season both sides generously with salt and pepper to enhance flavor.
- Brown Chicken: Melt the butter in a skillet over medium-high heat. Add the chicken cutlets and cook for about 5 minutes per side until golden brown. Remove the browned chicken from the skillet and set aside.
- Sauté Aromatics: Reduce heat to medium; add the finely diced onions to the skillet and sauté until translucent and softened, about 4 minutes. Scrape the bottom of the pan to loosen any browned bits. Add minced garlic and cook for 2 minutes. Stir in poultry seasoning to release its aroma.
- Make Sauce: Pour the milk into the skillet with the aromatics and stir well. In a small bowl, whisk together cornstarch and water to form a slurry. Gradually add the slurry to the skillet, whisking constantly to avoid lumps. Increase the heat to medium-high and bring the mixture to a simmer, continuing to whisk until the sauce thickens to a creamy consistency.
- Simmer Chicken: Return the browned chicken to the skillet with the sauce. Reduce heat to medium and let it simmer gently for about 10 minutes, or until the chicken is fully cooked through and heated thoroughly, allowing the flavors to meld.
- Serve: Plate the creamy chicken breast over rice or noodles. Pair with your favorite vegetables for a complete, satisfying meal.
Notes
- For a richer sauce, substitute half of the milk with heavy cream.
- Adjust poultry seasoning quantity based on your taste preference or substitute with a mix of thyme, sage, and rosemary.
- Ensure chicken is not overcooked to keep it juicy and tender.
- The sauce can be thickened more by adding additional cornstarch slurry if desired.
- This dish pairs beautifully with steamed green beans or roasted broccoli.
