The Best Creamy Rosemary-Thyme Chicken

This creamy, rosemary-thyme chicken is the perfect combination of savory chicken, sweeter vegetables, and a creamy sauce for a perfect dinner! Everyone will love this dish (and can pick out the mushrooms if they want).

Man, chicken is just a go-to isn’t it? It seems to always be in the freezer and in a pinch our family always defaults to a chicken main dish for dinner.

That’s how this dish was made. I had some left-over rosemary-thyme soup in the fridge and we were running low on groceries. I made a sauce from the liquid of the soup, baked the seared chicken in it, and my husband was a happy guy at dinner time!

Slicing up a chicken breast and rubbing it in the creamy sauce will have your family at the dinner table asking you to make this once a week and for their birthdays. Not to mention your house is going to smell amazing from the fresh or dried herbs in this dish.

Can Creamy Rosemary-Thyme Chicken Be Made With Other Poultries?

Yes, I have made this recipe with dove and grouse breasts before and it has turned out so yummy! The key with switching out meats is knowing the temperature differences of when they are finished cooking.

It is important to get a meat thermometer if you do not own one (or just pull the dish from cooking and hope for the best?)

The internal temperatures for these meats when they’re done cooking are:

• Chicken– 165 degrees Fahrenheit.
• Dove– 128-165 degrees Fahrenheit.
• Grouse– 150-165 degrees Fahrenheit.
• Turkey-165 degrees Fahrenheit.

It’s important to note that smaller poultries such as dove or grouse will take less time to cook than a thick chicken breast would. Keep a close eye on the meats if you make these substitutions.

Why You’ll Love Rosemary-Thyme Chicken

A soul warming recipe-There is nothing like finding a family dinner that makes everyone excited to get cozy and enjoy the cooling off that comes with autumn.

Satisfying– No one is going to need a snack before bed tonight! Hearty vegetables and some protein will make for some happy campers at your house.

Easy to substitute– There are so many ways you could switch ingredient out in this recipe. You could use different veggies, creams, broths, and poultries. Odds are you will always be able to make some version of this recipe with low groceries or with the kitchen sink!

What Goes Well With Rosemary-Thyme Chicken?

Since there are already veggies in the cream sauce, and hearty ones too, this can be considered well-rounded dish. However, I understand that maybe something lighter could complement the dish really well. You could steam some broccoli or asparagus for example to go along the side of rosemary-thyme chicken.

Tips For Making Creamy Rosemary-Thyme Chicken:

• Do some prep work without any stress. Understand that you are going to spend some time chopping veggies and aromatics, so enjoy it!
• Use a well-seasoned cast-iron pan for searing your chicken. You can scrape all of the caramelized bits off of the bottom for your cream sauce which will add so much depth to the flavor of your dish.
• Utilize a meat thermometer for perfectly cooked, juicy chicken.
• Make the veggie cream sauce the morning of and store it in the fridge until you’re ready to pour it over the seared chicken.

Creamy Rosemary-Thyme Chicken Ingredients

Butter– or extra virgin olive oil.

Onion

Carrots– I used baby carrots but large carrots work well too.

Potato– Just a classic Idaho potato will do the trick.

Mushrooms– Baby Bella or portabella mushrooms.

Chicken Stock– I recommend using homemade chicken stock. It is so easy and more flavorful!

Heavy Cream

Corn Starch– Arrow root powder will also work (and is healthier)

Olive Oil– Extra Virgin.

Chicken Breasts

Seasonings– Sea salt, black pepper, paprika, onion powder, and garlic powder.

Rosemary & Thyme– You can use fresh or dried herbs for this recipe and either way it will be yummy!

How To Make Creamy Rosemary Thyme Chicken:

You will need 4 tablespoons of butter, 1 large potato, 1 cup of coined carrots, 1 onion, 4 cloves of garlic, 2 cups of chicken stock, 1 cup heavy cream, 6 large mushrooms, and 4 chicken breasts.

Cream Sauce

1. Begin warming the butter over a low heat in a large pot to melt it.
2. Dice the onion and mince the garlic cloves. Fry the onion and garlic in the butter while you cut the carrots into coins and the potato into 1/2 inch cubes. while you’re at the cutting board slice up the mushrooms thinly for later.
3. Add the cut up carrots and potato to the pot of onion and garlic for 6-8 minutes, stirring frequently.
4. Add the salt, pepper, garlic powder, onion powder, rosemary, and thyme into the pot with the veggies. Let the herbs become fragrant for a minute or two.
5. Pour in the chicken stock and add the bay leaves to the mixture. Bring to a boil and reduce to simmer for 15 minutes.
6. After the mixture is done simmering, mix together the heavy cream and corn starch into a separate container and slowly stir that into the pot. Dump in the sliced mushrooms, stir together and let simmer on the lowest setting for 20 minutes.
7. Salt the mixture to taste.

Making The Chicken

1. Preheat the oven to 350 degrees.
2. Begin warming the olive oil in a cast iron skillet over medium heat.
3. Combine the salt, pepper, garlic powder, onion powder, and paprika into a small bowl.
4. Coat both sides of the chicken breasts evenly with the spices mixture.
5. When your cast iron skillet is hot lay the chicken breasts in the pan and sear each one for 2-3 minutes on each side.
6. Pour the veggie cream sauce over the seared chicken and bake in the oven for 25-30 minutes or until the internal temperature of each chicken breast is 165 degrees.
7. Dish up and enjoy!

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If you love this recipe, I would love if you came back and gave it 5 stars!!!