Description
This creamy Herb Chicken recipe features tender, pan-seared chicken breasts in a luscious herb-infused sauce. Packed with Italian seasoning and a blend of herbs, it’s quick to prepare and perfect for a comforting weeknight meal. The sauce combines chicken broth, cream of chicken soup, and sour cream for a rich, tangy flavor, and it’s finished with a touch of lemon. Ideal for serving with rice, pasta, or vegetables.
Ingredients
Units
Scale
Chicken
- 2 large boneless skinless chicken breasts (about 1.5 lbs)
- Salt and pepper, to taste
- 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
- 3/4 cup sour cream
- 1/4 cup milk
- 2 teaspoons lemon juice
Seasonings
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon oregano
- 1/2 teaspoon mustard powder
- 1/2 teaspoon dried parsley
To Finish
- Fresh parsley, to garnish (optional)
Instructions
- Prep Work: Combine the chicken broth and all of the listed seasonings (onion powder, garlic powder, basil, oregano, mustard powder, parsley) in a bowl and set aside. Measure and prepare the remaining ingredients for quick access while cooking.
- Dredge and Sear the Chicken: Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Place them between plastic wrap and use a mallet to pound to 1/2-inch thickness for even cooking. Pat the chicken dry, then lightly season both sides with salt, pepper, and Italian seasoning. Dredge each piece in flour, shaking off excess. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches, cooking each side for 4-5 minutes until golden crust develops. Transfer to a plate and set aside.
- Make the Sauce: With the skillet off heat, add the prepared chicken broth and seasoning mix. Use a spatula to scrape up any browned bits from the pan for extra flavor. Bring to a boil, reduce to medium-low, and stir in the cream of chicken soup until fully combined. Gradually add sour cream while stirring, then add milk, and finally lemon juice. Keep the heat low to prevent curdling the dairy.
- Add Chicken Back and Finish: Return the seared chicken breasts to the skillet, spooning sauce over each piece. Let the chicken heat through in the sauce for about 5 minutes. Garnish with fresh parsley if desired and serve hot.
Notes
- Alternative herb options: dried rosemary, thyme, parsley, or sage can be substituted or added.
- Smaller chicken breasts may be used; consider 3-4 instead of 2 large chicken breasts.
- 1 cup heavy cream can replace the sour cream and milk; let it simmer longer to thicken before adding back the chicken.
- Home-made cream of chicken soup can be used in place of canned.
- Bacon can be added for extra flavor—cook it first and use the drippings to cook the chicken.
- Serve with suggested side dishes like rice, potatoes, or pasta.
- Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. Thaw frozen leftovers overnight before reheating.
- To reheat from frozen, bake in a covered casserole dish at 350°F for 20-25 minutes.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 3g
- Sodium: 930mg
- Fat: 21g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 110mg
