Ingredients

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

1 cup chicken broth

10.5 oz. cream of chicken soup

¾ cup sour cream

¼ cup milk

2 teaspoons lemon juice

1 teaspoon each: onion powder, garlic powder, basil, oregano

½ teaspoon each: mustard powder, dried parsley

Fresh parsley, for garnish (optional)

Instructions

Step 1: Combine the chicken broth with onion powder, garlic powder, basil, oregano, mustard powder, and dried parsley in a bowl. Set this mixture aside. Measure out the remaining ingredients to have everything ready.

Step 2: Slice each chicken breast in half lengthwise to create thinner cutlets. Cover them with plastic wrap and gently pound to about ½ inch thickness using the textured side of a meat mallet. Pat the chicken dry with paper towels.

Step 3: Lightly season both sides of the chicken with salt, pepper, and Italian seasoning. Dredge each piece in flour, tapping off any excess.

Step 4: Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4–5 minutes per side, until golden and cooked through. Remove the chicken and set aside.

Step 5: Turn off the heat and pour the seasoned chicken broth into the skillet, scraping the bottom with a spatula to release any browned bits.

Step 6: Bring the broth mixture to a boil, then reduce heat to medium-low. Stir in the cream of chicken soup until smooth. Gradually stir in the sour cream, making sure the heat stays low to avoid curdling. Add the milk and lemon juice and mix well.

Step 7: Return the chicken to the skillet, spoon sauce over the top, and let it heat through gently for about 5 minutes.

Step 8: Garnish with fresh parsley if desired, then serve warm and enjoy!

Tips & Variations

For more depth of flavor, marinate the chicken briefly in lemon juice and Italian seasoning before cooking.

You can substitute Greek yogurt for sour cream to make the sauce lighter, but add it off the heat to prevent curdling.

Add sautéed mushrooms or spinach to the sauce for a veggie boost.

Use bone-in chicken thighs instead of breasts for a juicier result; adjust cooking time accordingly.

FAQs

Can I use a different type of soup in this recipe?

Yes, you can substitute cream of mushroom or cream of celery soup if you prefer. Each will add a slightly different flavor but still work well with the herbs and chicken.

How do I prevent the sour cream from curdling?

Make sure to keep the heat low when adding sour cream and stir it in gradually. Avoid boiling the sauce after adding sour cream to maintain a smooth texture.