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Creamy Herb Chicken


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  • Sauce:
  • 1 Tbsp vegetable oil
  • 4 skinless, boneless chicken breast halves
  • 1 med yellow onion, chopped (about 1 cup)
  • 3 cloves garlic, minced
  • 1/2 tsp ground cumin
  • 1/4 tsp black pepper
  • 1/2 cup reduced-sodium chicken broth
  • 3 Tbsp chopped fresh parsley
  • 2 Tbsp chopped fresh chives (optional)
  • 1 cup low-fat plain yogurt


Servings 4


Step 1

In a large nonstick skillet, heat oil over med heat. Add chicken; cook, turning once, until no longer pink, about 6 min.

Remove chicken and place on a plate; cover with foil to keep warm.

For the sauce, add onion to skillet and cook, stirring frequently, until softened, about 3 min. Stir in garlic, cumin, and pepper. Cook for 1 min.

Add broth, parsley, and chives to skillet; cook, stirring, until broth is reduced slightly, about 3 min.

Return chicken to skillet and cook until heated through, about 3 min. Using a slotted spatula, place chicken on individual serving plates.

Reduce heat to low. Whisk yogurt into skillet; cook, whisking constantly until sauce is heated through, about 30 sec. Spoon yogurt sauce over chicken.


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