Start by coating the chicken breasts evenly with garlic powder, onion powder, and the fresh herbs. Make sure every piece is generously seasoned with salt and pepper as well. This step is crucial for building flavor right from the start.
Next, place a large skillet over medium-high heat and add a tablespoon of oil. Once the oil is shimmering, carefully add the seasoned chicken breasts to the pan. Cook each side for about 5 minutes until they are opaque and no longer pink in the center. Depending on the thickness, you may need a little more time.
Once cooked, transfer the chicken to a plate and set it aside. Don’t worry if it’s not fully cooked through at this point; it will finish cooking later when it returns to the skillet.
In the same skillet, add another 2 teaspoons of olive oil. Once heated, sauté the minced garlic, along with the remaining parsley, thyme, and rosemary. Cook for about 1 minute or until the garlic is fragrant but not burnt – we want to preserve its lovely flavor!
Now, pour in the milk (or half and half), stirring gently. Season with additional salt and pepper according to your taste. This creamy mixture will serve as the base for the sauce.
Bring the mixture to a gentle boil. Once bubbling, add the cornstarch mixture to the center of the pan. Stir quickly and thoroughly to avoid lumps, and allow the sauce to thicken slightly. This should take just a minute or so.
Reduce the heat and let the sauce simmer gently for another minute, giving it time to thicken further. The color should become a lovely creamy hue, almost inviting you to dive in!
Return the cooked chicken to the skillet and nestle it in the sauce. Feel free to sprinkle a few extra herbs on top for a pop of color and flavor. Allow everything to heat through for another couple of minutes.
Finally, when everything is warmed through and the chicken is fully cooked, serve immediately. This dish is best enjoyed fresh, so gather your loved ones and dig in!
