Herb Chicken

creamy herb chicken


  • 4 chicken breasts (pounded ½ inch thin)
  • 2 tsps onion powder
  • 2 tsps garlic powder
  • 1 tsp fresh chopped parsley
  • ½ tsp each of dried thyme and dried rosemary* Salt and pepper, to season
  • 4 cloves garlic , minced
  • 1 tsp fresh chopped parsley
  • ½ tsp each of dried thyme and dried rosemary
  • 1 cup Evaporated Milk
  • Salt and freshly ground black pepper, to taste
  • 1 tsp cornstarch mixed with 1 tbsp water , until smooth


  1. Coat chicken breasts with the onion and garlic powders and herbs
  2. Season generously with salt and pepper
  3. Heat 1 tbsp of oil a large pan or skillet over medium-high heat and cook chicken breasts until opaque (about 5 minutes each side, depending on thickness)
  4. Transfer to a plate and set aside
  5. In the same pan or skillet, heat another 2 tsps of olive oil and sauté garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant
  6. Stir in Evaporated Milk and season with salt and pepper, to taste
  7. Bring to a boil; add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more
  8. Return chicken to the skillet. Sprinkle with extra herbs if desired

Serve and Enjoy!