Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and thyme. Cook until golden brown, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, sauté chopped onion and garlic until translucent and fragrant.
- Whisk in flour to create a roux, cooking for 1 minute.
- Gradually add chicken broth, stirring constantly until the mixture thickens.
- Pour in heavy cream, stirring well, then return chicken to the skillet. Simmer for 10 minutes until chicken is cooked through and gravy is velvety.
- Garnish with chopped parsley and serve hot.
Notes
- Ensure chicken breasts are flattened to an even thickness for uniform cooking.
- You can substitute heavy cream with milk for a lighter version.
- Serve with mashed potatoes or rice to soak up the gravy.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Comfort Food
Nutrition
- Serving Size: 1 chicken breast with gravy
- Calories: 430 Kcal
- Sugar: 3g
- Sodium: 650mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 125mg