I enjoyed showing my daughter how to cook for herself when she was growing up, but when she moved to college, she found it pretty difficult to make some of the family recipes. We’re so used to having a kitchen that’s filled with dishes and plates and just about every other utensil that you can imagine. Unfortunately, those of us that have ever lived in a dorm room know that the options are pretty limited.
Most college students that aren’t spending all of their time in the cafeteria are usually confined to just a microwave without even having a freezer. Thankfully, there’s one shared oven on my daughter’s dorm room floor that nobody else seems to use. She did take one skillet with her to college, and asked for a recipe that she could use with just that one skillet. I had just the thing for her, and it’s an easy-to-make creamy herb chicken.
She was able to make a quick trip to the store to get everything that she needed, while also having some of the ingredients in her room already. Not only that, but she had made enough chicken for roommates to enjoy. Now, they’re asking her to make this dish on a weekly basis, if not a daily basis. In those rare occasions where she gets to sneak off to the mini-kitchen to make them for herself, she has some leftovers for future meals. It’s a nice way to get out of the cafeteria once in awhile and away from the hustle and bustle of college life. After all, you don’t get much time to yourself in college and the cafeterias aren’t open all night!
With that said, this creamy herb chicken isn’t just a great meal for a college student on her own with only a few dishes and ingredients on hand, but it’s also great for any home. There are days when I just don’t feel like having a ton of dishes to wash, which is why this recipe is fantastic for any situation. It’s great to have a meal that’s incredibly simple to make that still makes everyone in the house happy and not having a big mess afterward.
My favorite time to make this herb chicken is during the week. On weekends, I usually make something a little more complicated with more time on my hands, but on a busy night in the middle of the week, recipes like this one are the best way to go. Plus, with people coming in and out of the house so frequently in the middle of the week, you never know who’s going to be home for dinner, which makes this recipe better for when you just know that there’s going to be leftovers.
If you don’t have all of the ingredients for this creamy herb chicken in your own house, you can either make a quick trip to the store or feel free to add in some different herbs. This is just the recipe that I’ve always stuck to, and I make sure that I never run out of pretty much every spice!
Another thing that makes this recipe great is that it’s pretty healthy! Each serving is under 300 calories, and it’s a great meal if you’re trying to watch your carbohydrate intake. That makes it my go-to diet meal that feels like a cheat meal, with only six grams of carbs in each serving. It might sound too good to be true, but it’s true, and here’s how you can make the creamy herb chicken for yourself! Enjoy!
Preparation Time: 40-45 Minutes
Serves: Four to Six People
Nutrition (Per Serving):Calories: 290
Fat: 15 g
Protein: 30 g
Carbohydrates: 6 g
Sodium: 215 mg
Cholesterol: 90 mg
What You’ll Need:
- 4-6 Boneless, Skinless Chicken Breasts
- ⅔ Cup of Chicken Broth
- 1 Package (4.4 Ounces) of Spreadable Herb Cheese
- 2 Tablespoons of Extra-Virgin Olive Oil
- 1 Tablespoon of All-Purpose Flour
- 1 Teaspoon of Dried Basil
- 1 Minced Shallot
- 1 Teaspoon Dried Oregano
- ½ Lemon, Zested and Juiced
- 1 Large Clove of Garlic, Minced
- 1 Teaspoon of Dried Tarragon
- 1 Teaspoon of Kosher Salt
- 1 Teaspoon of Ground Pepper
- Take your chicken breasts to the side (could be anywhere from four to six depending on how many people you’re cooking for) and brush them with the extra-virgin olive oil, while also seasoning with both salt and pepper.
- Set your stovetop to medium-high heat and cook all of your chicken breasts until there’s no pink left on the meat. Then, place the chicken breasts on a plate to the side and keep the skillet on medium-high heat.
- In that skillet, use the rest of your extra-virgin olive oil, adding in the minced shallot, basil, oregano, tarragon and garlic. Stir them all together for up to two minutes. Then, add in the lemon juice, broth and package of herb cheese. Whisk them all together and add in flour, continuing to whisk until it’s a smooth mixture.
- Allow this mixture to cook on the skillet, which usually takes between five to 10 minutes. You’ll know it’s finished when the sauce has thickened. When that happens, put the chicken breasts back onto the skillet for around three more minutes until it’s warm all the way through.
- You can garnish the chicken with any herbs you’d like (especially if you have any leftover from the recipe) and you’ll be ready to go! You don’t have to let the chicken sit for very long as it’s best to get it while it’s hot. It’s easy to separate the chicken breasts, making it easy to get from skillet to plate in a snap! Each person should be able to get one boneless and skinless chicken breast, and set any leftovers into a tupperware container for the next day!