Herb Chicken Recipe

A flavorful and creamy herb chicken recipe that’s perfect for weeknight dinners or special occasions. This easy skillet chicken features tender, pan-seared chicken breasts smothered in a rich, herb-infused sauce made with sour cream, cream of chicken soup, and lemon juice. Serve with mashed potatoes, rice, or vegetables for a complete comfort food meal that’s ready in under 30 minutes!

Ingredients

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
• 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 (optional, for garnish)

Instructions

Prep Work

1. In a small bowl, combine the chicken broth and seasonings. Set aside.
2. Measure out the cream of chicken soup, sour cream, milk, and lemon juice to ensure smooth cooking.

Dredge and Sear the Chicken

3. Slice each chicken breast in half lengthwise to create 2-3 thinner slices. Cover with plastic wrap and use the textured side of a meat mallet to pound the chicken to ½ inch thickness. Pat dry with paper towels.
4. Lightly season both sides of the chicken with salt, pepper, and Italian seasoning. Dredge the chicken in flour, shaking off the excess.
5. Heat 1-2 tablespoons of 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 forms. Remove from the skillet and set aside.

Make the Sauce

6. Turn off the heat and pour the chicken broth and seasoning mixture into the skillet. Use a silicone spatula to scrape up any browned bits from the bottom of the pan for added flavor.
7. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
8. Stir in the cream of chicken soup until fully combined. Gradually mix in the sour cream, followed by the milk, then the lemon juice. Ensure the heat remains low to prevent curdling.

Add the Chicken Back and Serve

9. Return the chicken to the skillet, spooning the sauce over each piece. Allow the chicken to heat through for about 5 minutes.
10. Garnish with fresh parsley if desired and serve warm. Enjoy!

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Why You’ll Love This Recipe

• Simple and Elegant: A quick yet impressive dish perfect for weeknight dinners or special occasions.
• Rich and Creamy Sauce: The flavorful sauce pairs beautifully with the tender chicken.
• Versatile: Complements a variety of side dishes, making it a staple in any meal rotation.

Tips

• Chicken Thickness: Pounding the chicken to an even thickness ensures quick and even cooking.
• Avoid Curdling: Keep the heat on low when adding sour cream to prevent it from separating.
• Deglazing the Pan: Scraping up the browned bits adds depth to the sauce’s flavor.

Variations and Substitutions

• Protein Alternatives: Substitute chicken with turkey cutlets, pork chops, or tofu for a different protein option.
• Dairy-Free Option: Use dairy-free sour cream and milk, along with a vegan cream of chicken soup.
• Herb Variations: Experiment with fresh thyme, rosemary, or tarragon for added herbal notes.

FAQs

Can I use bone-in chicken for this recipe? Yes, but the cooking time will increase. Ensure the chicken is cooked to an internal temperature of 165°F.

Can I make this dish ahead of time? Absolutely! Prepare the chicken and sauce separately. Store in airtight containers and combine them when reheating.

What can I use instead of cream of chicken soup? You can make a homemade version using a roux of butter, flour, and chicken broth.

Serving Suggestions

• Pair with mashed potatoes, rice, or pasta to soak up the creamy sauce.
• Serve alongside steamed vegetables like broccoli, green beans, or carrots.
• Add a crisp side salad for a refreshing contrast.

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