Description
A creamy and flavorful herb chicken recipe featuring tender seared chicken breasts simmered in a rich sauce made with chicken broth, cream of chicken soup, sour cream, and Italian herbs. Perfect for a comforting weeknight dinner.
Ingredients
Scale
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
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon mustard powder
- ½ teaspoon dried parsley
Garnish
- Fresh parsley, chopped (optional)
Instructions
- Prep Work: Combine the chicken broth with onion powder, garlic powder, basil, oregano, mustard powder, and dried parsley. Set this seasoned broth aside. Measure out all other ingredients so you’re ready to cook.
- Dredge and Pound the Chicken: Slice the chicken breasts in half lengthwise to make 2-3 thinner cutlets. Place them between sheets of plastic wrap and gently pound to about ½ inch thickness using the textured side of a meat mallet. Pat dry with paper towels.
- Season and Flour the Chicken: Lightly season both sides of each chicken cutlet with salt, pepper, and Italian seasoning. Dredge the chicken pieces in flour, tapping off any excess.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the floured chicken pieces in batches, cooking for 4-5 minutes per side until a golden crust forms. Remove chicken from skillet and set aside.
- Make the Sauce: Turn off the heat and pour the prepared chicken broth with seasonings into the skillet. Use a silicone spatula to scrape and deglaze the bottom and sides of the pan. Bring the mixture to a boil, then reduce heat to medium-low. Stir in the cream of chicken soup until smooth, then gradually incorporate the sour cream. Add milk and lemon juice last, stirring gently. Keep the heat low to prevent the sour cream from curdling.
- Simmer the Chicken in Sauce: Return the seared chicken cutlets to the skillet, spoon some sauce over them, and let them heat through for about 5 minutes on medium-low heat.
- Serve: Garnish with chopped fresh parsley if desired, and serve hot with your favorite side dishes.
Notes
- Be careful not to cook the sour cream at too high a temperature to avoid curdling.
- Pounding the chicken to uniform thickness ensures even cooking.
- Feel free to substitute Greek yogurt for sour cream for a tangier flavor and lower fat option.
- This dish pairs well with rice, mashed potatoes, or steamed vegetables.
- To make this recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Keywords: herb chicken, creamy chicken recipe, seared chicken breasts, easy chicken dinner, stovetop chicken, Italian seasoning chicken
