Description

This Creamy Chicken Breast recipe features tender chicken cutlets simmered in a luscious, homemade creamy sauce made with butter, onions, garlic, and poultry seasoning. Perfectly browned chicken breasts are smothered in a rich milk-based sauce thickened with cornstarch, creating a comforting and flavorful main dish that’s easy to prepare and ideal for serving over rice, noodles, or vegetables.

Ingredients

Scale

Chicken

2 lbs boneless, skinless chicken breasts
Salt and pepper, to taste

Sauce and Aromatics

2 tablespoons butter
½ medium onion, finely diced
1 tablespoon minced garlic
1 teaspoon poultry seasoning
2 cups milk
1 tablespoon cornstarch
1 ½ tablespoons water

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Instructions

Prep Chicken: Slice each chicken breast in half horizontally to create thinner cutlets. Season both sides generously with salt and pepper to enhance the flavor.
Brown Chicken: Heat butter in a skillet over medium-high heat until melted and hot. Add the chicken cutlets and brown on each side for about 5 minutes, or until golden brown. Remove the chicken from the skillet and set aside.
Sauté Aromatics: Lower the heat to medium. Add the diced onions to the skillet and cook until they become translucent, about 3-4 minutes. Scrape up any browned bits from the pan bottom to add flavor. Stir in the minced garlic and cook for an additional 2 minutes. Mix in the poultry seasoning evenly.
Make Sauce: Pour the milk into the skillet and stir to combine with the aromatics. In a small bowl, whisk the cornstarch and water together to form a smooth slurry. Gradually add the slurry to the skillet while whisking constantly. Increase heat to medium-high and bring the mixture to a gentle simmer. Continue whisking until the sauce thickens and coats the back of a spoon.
Simmer Chicken: Return the browned chicken cutlets to the skillet. Reduce the heat to medium and simmer the chicken in the creamy sauce for about 10 minutes, or until the chicken is cooked through and the sauce is heated thoroughly.
Serve: Remove from heat and serve the creamy chicken breast over cooked rice, noodles, or alongside your preferred vegetables for a satisfying meal.

Notes

For extra flavor, consider adding fresh herbs like thyme or parsley to the sauce before serving.
Use whole milk for a richer sauce, or substitute with 2% milk for a lighter option.
Ensure the chicken is cooked to an internal temperature of 165°F (74°C) for safety.
This dish pairs well with steamed vegetables or a crisp green salad for a balanced meal.
To make the sauce thicker, increase the cornstarch slurry slightly, but add gradually to avoid over-thickening.