Chicken Breasts in Cream Recipe

Name: Chicken Breasts in Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 whole Boneless, Skinless Chicken Breasts; Adolph's Meat Tenderizer; 1 Tablespoon Olive Oil; 2 cloves Garlic, Minced; 1/2 cups Chopped Onion; 1 cup Heavy Cream; 1/2 cups White Wine (or Chicken Broth); 1/2 teaspoons Salt; 1/4 teaspoons Pepper; 1 Tablespoon Soy Sauce; 1 teaspoon Fresh Thyme Leaves (optional); 1 Tablespoon Cornstarch; 1/4 cups Cold Water

Servings: persons

4 whole Boneless, Skinless Chicken Breasts
Adolph's Meat Tenderizer
1 Tablespoon Olive Oil
2 cloves Garlic, Minced
1/2 cups Chopped Onion
1 cup Heavy Cream
1/2 cups White Wine (or Chicken Broth)
1/2 teaspoons Salt
1/4 teaspoons Pepper
1 Tablespoon Soy Sauce
1 teaspoon Fresh Thyme Leaves (optional)
1 Tablespoon Cornstarch
1/4 cups Cold Water

1
Preheat oven to 350 degrees F.
2
Spray the bottom of a baking dish with nonstick cooking spray.
3
Rinse the chicken breasts and pat dry with paper towels.
4
Lightly sprinkle both sides of chicken with tenderizer.
5
Place each breast between two sheets of plastic wrap and pound just to an even thickness.
6
In a large skillet, brown the chicken in the oil over medium high heat.
7
Place chicken pieces in a single layer in the prepared baking dish.
8
In the skillet used to brown the chicken, saute the onion and garlic for about a minute.
9
Add cream, wine or broth, salt, pepper, soy sauce and thyme and stir to combine.
10
Pour the sauce over the chicken and cover tightly with foil.
11
Bake for 30 minutes.
12
Remove from oven.
13
In a small bowl combine cornstarch and cold water.
14
Remove chicken to a serving platter.
15
Pour sauce back into your skillet and stir in the cornstarch mixture.
16
Bring to a boil and stir just until sauce is thickened.
17
To serve, spoon sauce over chicken.

435

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 whole Boneless, Skinless Chicken Breasts, Adolph's Meat Tenderizer, 1 Tablespoon Olive Oil, 2 cloves Garlic, Minced, and more.

Yes, Chicken Breasts in Cream falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts in Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions