Creamy Herb Chicken

By AzGrannie3

This creamy, herb chicken is really yummy, but the beauty of it is that it’s one package of spreadable cheese that makes up the heart of the dish. Instead of laboring over a finicky cheese sauce, you can melt this one down and be good to go! The flavor’s great – although we added even more herbs to really punch up the flavor – and this finished result goes perfectly with pasta, rice, or veggies. Monday night just got a whole lot better…try it out and see for yourself!

Ingredients

• Ingredients
• 4-6 boneless, skinless chicken breasts
• 2/3 cup chicken broth
• 1 (4.4 oz.) package spreadable herb cheese (we use Boursin)
• 1 shallot, minced
• 1 large clove garlic, minced
• 1/2 lemon, zested and juiced
• 2 tablespoons extra-virgin olive oil, divided
• 1 tablespoon all-purpose flour
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 teaspoon dried tarragon
• kosher salt and freshly ground pepper, to taste

Details

Servings 6
Adapted from 12tomatoes.com

Preparation

Step 1

This Herb Chicken Is So Flavorful, You’d Never Guess It Was This Easy To Make!! | 12 Tomatoes

Serves 6

Directions

Heat a large pan or skillet over medium-high heat and cook chicken breasts until opaque and no longer pink. Transfer to a plate and set aside.

To the same skillet, heat remaining olive oil and sauté shallot and garlic, with basil, oregano and tarragon, for 1-2 minutes, or until fragrant.

Stir in herb cheese, broth, lemon juice and zest, and whisk together until smooth, then sprinkle in flour and whisk until incorporated.

Return chicken to skillet and cook for another 2-3 minutes, or until warmed through. Garnish with fresh herbs and serve hot!

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