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This Herb Chicken recipe features tender, pan-seared chicken breasts smothered in a creamy, flavorful sauce made with chicken broth, sour cream, and a variety of seasonings. The dish is quick and easy to make, perfect for busy weeknights or family dinners. Serve with mashed potatoes, rice, or your favorite side for a complete meal. With simple ingredients and easy preparation, this Herb Chicken is a versatile dish that works well for any occasion.

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, for garnish (optional)

Instructions

Prep Work:

Combine chicken broth with all listed seasonings and set aside.
Measure out the remaining sauce ingredients for easy access.

Dredge and Sear the Chicken: 3. Slice each chicken breast in half lengthwise to create 2-3 thinner pieces. Cover with plastic wrap and use the textured side of a meat mallet to pound them to ½ inch thick. Pat the chicken dry with paper towels. 4. Lightly season both sides of the chicken with salt, pepper, and Italian seasoning. Dredge each piece in flour, shaking off the excess. 5. 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 forms. Set the chicken aside.

Prepare the Sauce: 6. Turn off the heat and add the chicken broth-seasoning mixture to the skillet. Use a silicone spatula to scrape up any browned bits from the bottom and sides of the pan. 7. Bring the mixture to a boil, then reduce the heat to medium-low. Stir in the cream of chicken soup until smooth and combined. 8. Gradually stir in the sour cream, followed by the milk, ensuring the heat is low enough to prevent curdling. Finally, add the lemon juice.

Finish and Serve: 9. Return the chicken to the skillet, spooning sauce over the top. Let it heat through for about 5 minutes. 10. Garnish with fresh parsley if desired and serve warm.

Why You’ll Love This Recipe

Rich and Creamy Sauce: The blend of cream of chicken, sour cream, and seasonings creates a velvety, flavorful sauce.
Quick and Easy: Simple steps make this dish perfect for weeknight dinners.
Versatile Pairings: Complements various sides like rice, mashed potatoes, or vegetables.

Tips

Pound the chicken to an even thickness to ensure even cooking.
Use low heat when incorporating sour cream to prevent curdling.
Scrape the skillet well after searing the chicken for maximum flavor in the sauce.

Variations and Substitutions

Protein: Substitute chicken with turkey cutlets or pork chops.
Sauce: Replace cream of chicken soup with cream of mushroom for a different flavor.
Seasonings: Add a pinch of red pepper flakes for a bit of heat.
Dairy-Free: Use coconut cream instead of sour cream and plant-based milk.

FAQs

Can I make this recipe ahead of time? Yes, you can make the sauce and sear the chicken in advance. Store them separately in the refrigerator and combine them when reheating.

Can I freeze this dish? It’s best to freeze only the sauce, as the chicken may dry out when reheated. Store in an airtight container for up to 3 months.

How do I thicken or thin the sauce? To thicken, let the sauce simmer longer. To thin, add a splash of chicken broth or milk.

Serving

Pair with creamy mashed potatoes, buttered noodles, or steamed rice.
Add a side of roasted or steamed vegetables like broccoli, green beans, or carrots.
Serve with a fresh green salad for a lighter accompaniment.

Suggestions for Presentation

Plate the chicken with a generous ladle of sauce on top and sprinkle with chopped parsley for a pop of color.
Serve in a shallow bowl with sides arranged neatly for an elegant touch.
Use toasted bread or garlic bread to scoop up the sauce.