Herb Chicken
User Reviews
5.0
192 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
277 kcal
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Course
Main Course
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Cuisine
American
Herb Chicken
Report
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!
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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
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:
- Storage:
- Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
- 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.
- 📘 Find this recipe on page 129 of my 2nd cookbook, Let’s Eat!
- 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.
Nutrition Information
Show Details
Calories
277kcal
(14%)
Carbohydrates
12g
(4%)
Protein
16g
(32%)
Fat
18g
(28%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
0.01g
Cholesterol
71mg
(24%)
Sodium
826mg
(34%)
Potassium
358mg
(10%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
464IU
(9%)
Vitamin C
2mg
(2%)
Calcium
97mg
(10%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Calories | 277kcal | 14% |
| Carbohydrates | 12g | 4% |
| Protein | 16g | 32% |
| Fat | 18g | 28% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 71mg | 24% |
| Sodium | 826mg | 34% |
| Potassium | 358mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 464IU | 9% |
| Vitamin C | 2mg | 2% |
| Calcium | 97mg | 10% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
192 reviews
Excellent
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