Herb Chicken
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 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
Description
The Herb Chicken recipe combines seasoned, pan-seared chicken breasts with a creamy, herb-infused sauce. The chicken is first flattened and coated with Italian seasoning, salt, pepper, and flour before being pan-fried to develop a golden crust. The accompanying sauce is made by blending chicken broth with a mix of seasonings, cream of chicken soup, sour cream, milk, and lemon juice, which is gently cooked on the stovetop until blended. This results in a rich, slightly tangy sauce that complements the juicy chicken.
The mixture of dried herbs, including oregano, basil, parsley, and mustard powder, adds depth of flavor, while the method of searing the chicken retains its moisture and creates texture contrast with the creamy sauce. The balance of flavors and textures in this dish makes it suitable as a satisfying dinner entrée.
The notes suggest versatility with herbs such as rosemary, thyme, and sage, and an option to add bacon drippings for additional richness. Leftovers can be stored refrigerated for a few days or frozen for longer, with recommendations for reheating to maintain dish quality.
Ingredients
Chicken
- 2 chicken breast about 1.5 lbs, large, boneless, skinless
- salt
- black 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 onion powder
- 1 teaspoon garlic powder
- 1 teaspoon basil
- 1 teaspoon oregano
- ½ teaspoon mustard powder
- ½ teaspoon dried parsley
- parsley to garnish, optional, fresh
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
- This recipe yields four servings and nutritional information is estimated per serving.
- You can substitute or add herbs like rosemary, thyme, parsley, or sage to vary the flavor.
- If using smaller chicken breasts, increase the count to 3 or 4 to maintain quantity.
- Heavy cream can replace sour cream and milk; simmer gently to thicken before combining with chicken.
- Adding cooked bacon and using its drippings to cook the chicken can enhance flavor; top the dish with chopped bacon before serving.
- Store cooked chicken in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- For frozen leftovers, thaw overnight in the refrigerator and reheat covered in a 350°F oven for 20-25 minutes.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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