Herb Chicken

This Creamy Herb Chicken recipe is easy to make with chicken breast in an AMAZING cream sauce. This 30 minute recipe is perfect with baked or mashed potatoes and vegetables!

Prep Time10

Cook Time20

Total Time30

Course: Main Course

Cuisine: American

Servings: people

Calories: 277kcal

Author: Stephanie

Ingredients

Chicken

2 large boneless skinless chicken breasts about 1.5 lbs.
Salt/Pepper
2 teaspoons Italian seasoning
3 tablespoons all-purpose flour
1-2 tablespoons olive oil

Sauce

1 cup chicken broth
10.5 oz. cream of chicken soup
¾ cup sour cream
¼ cup milk
2 teaspoons lemon juice

Seasonings

1 teaspoon EACH: onion powder, garlic powder, basil, oregano
½ teaspoon EACH: mustard powder, dried parsley
Fresh Parsley to garnish, optional

US Customary - Metric

Instructions

Prep Work

Combine the chicken broth and seasonings. Set aside. Measure out remaining ingredients before beginning.

Dredge/Sear the Chicken

Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat the chicken dry.
Lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning. Dredge in flour and tap off excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.

Make the Sauce

Turn the heat off and add the chicken broth/seasoning mixture (from step 1 of prep work). Use a silicone spatula to "clean" the bottom and sides of the skillet.
Bring to a boil, then reduce heat to medium-low. Stir in the cream of chicken soup until fully combined. Gradually stir in the sour cream until combined, followed by the milk, then the lemon juice. Make sure the heat isn't too high, you don't want the sour cream to curdle.

Add the Chicken Back and Serve

Add the chicken back and spoon sauce over the top. Let heat through for 5 minutes or so. Garnish with fresh parsley if desired and serve!

Notes

Pro Tips:

Alternative herb options include dried rosemary, thyme, parsley, and sage.
If using smaller chicken breasts, consider using 3-4 instead of 2 large.
1 cup heavy cream can be used instead of sour cream/milk if needed. Consider letting it bubble gently and reduce for up to 10 minutes to thicken before adding the chicken back.
Feel free to make my homemade cream of chicken soup for this recipe if desired.
Bacon: Feel free add bacon to this! Cook 6 strips of thick-cut bacon low and slow in the skillet. Remove and save the drippings. Wipe the pan clean and cook the chicken in the drippings for more flavor. Roughly chop the bacon and sprinkle on top before serving.
See blog post for side dish suggestions for this recipe.

Storage:

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well!
If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.

Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition