Ingredients for Baked Chicken In Herbed Gravy
- 2 tablespoons butter
- 4 boneless, skinless chicken breasts (about 1 1/2 pounds)
- salt and freshly ground black pepper to taste
- 1 teaspoon dried rosemary or 2 tablespoons fresh rosemary, chopped
- 1 cup hot chicken stock
- 1/2 cup sour cream
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How to Make Baked Chicken In Herbed Gravy
- Preheat oven to 325°F (160°C).
- Melt 2 tablespoons of butter in an oven-safe skillet over medium-high heat.
- Season 4 boneless, skinless chicken breasts (about 1.5 lbs) generously with salt and pepper. Add 1 teaspoon of dried rosemary (or your favorite herb!), or 2 tablespoons of fresh, chopped herbs.
- Brown the chicken breasts in the skillet for 2-3 minutes per side, until lightly golden.
- Pour 1 cup of hot chicken stock into the skillet.
- Transfer the skillet to the preheated oven and bake for 35 minutes, or until the chicken is cooked through and the juices run clear.
- Remove the skillet from the oven. Carefully pour the pan juices into a saucepan, reserving the chicken in the skillet.
- Bring the pan juices to a boil over high heat. Reduce heat to medium and simmer until the sauce has reduced to about 1/2 cup (about 5-7 minutes).
- Remove from heat and gradually whisk in 1/2 cup of sour cream until smooth and creamy.
- Pour the herbed gravy over the baked chicken breasts and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
4g
Fat
155g
Carbs
2g
