Pour in the chicken broth and scrape the bottom of the pan to loosen any browned bits.
Stir in heavy cream, thyme, rosemary, and Parmesan cheese. Let the sauce simmer and thicken for 3-4 minutes.
Return the chicken to the skillet, spoon sauce over the top, and simmer for another 2 minutes.
Garnish with fresh parsley before serving.
Serving and Storage Tips:
Serve this dish over mashed potatoes, rice, or pasta for a satisfying meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to keep the sauce creamy.
Variations:
Add sautéed mushrooms or spinach for extra veggies.
Substitute chicken breasts with thighs for a juicier option.
Use coconut milk instead of heavy cream for a dairy-free version.
FAQ:
Can I use dried herbs instead of fresh?
Yes! Dried herbs work perfectly but use about one-third the amount of fresh herbs.
Can this recipe be made gluten-free?
Absolutely! Just ensure the chicken broth is gluten-free and avoid adding any flour-based thickeners.
How can I make it less creamy?
Reduce the heavy cream by half and add more chicken broth or a splash of white wine for a lighter sauce.
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