Get my Cookbooks! Herb Chicken
This Creamy Herb Chicken recipe is easy to make with chicken breast in a delicious cream sauce. This 30 minute recipe is perfect with mashed or baked potatoes and vegetables!
Creamy Herb Chicken
Nothing beats an easy chicken recipe, and I am in love with this simple, creamy herb sauce. My husband’s eyes popped out of his head when he tasted this recipe for the first time. It is so flavorful, and goes with a variety of side dishes, (check out my suggestions below)!
BONUS: This recipes takes just 30 minutes to make! A can of cream of chicken soup makes a nice shortcut, but feel free to make my homemade cream of chicken soup recipe for this recipe.
Don’t miss my pro tips below!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Slice the chicken into 2-3 thinner slices. Sprinkle lightly with salt/pepper and Italian seasoning. Dredge in flour. Sear in olive oil and set aside.
Add chicken broth and seasonings. Use a silicone spatula to “clean” the bottom of the pot. Bring to a boil, then reduce to a simmer.
Stir in the cream of chicken soup, sour cream, milk, and lemon juice until smooth and combined. Add the chicken back and spoon the sauce over it. Let the chicken heat back through, about 5 minutes. Garnish with fresh parsley and serve!
See below for suggestions on what to serve this with.
Pro Tips
- 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.
What To Serve with Creamy Herb Chicken
- Potatoes: Roasted, Mashed, Greek, Wedges, Scalloped, Grilled, Skillet.
- Roasted Vegetables: Broccoli, Asparagus, Green Beans, Carrots.
- Pasta: Buttered Noodles, Garlic Parmesan Pasta, Creamy Herb Pasta, Mushroom Ravioli.
- Greens and Beans
- See all of my Side Dish Recipes here
Storage
- 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.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
- 12-inch cast iron skillet– Similar to the one pictured in this recipe.
- Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes.
- Kitchen Tongs– makes it easy to handle the chicken when searing.
- My Favorite Chef Knife
- Meat Tenderizer
- Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
Try These Next
-
- Chicken and Gravy
-
- Stuffed Chicken Breast
-
- Steak with Gravy
-
- Lemon Pepper Chicken
-
- Chicken Parmesan
-
- Pan Fried Pork Chops
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Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Herb Chicken
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
- 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.
Storage:
- 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.
Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.
I’ve made this twice, once served over mashed potatoes and once over rice. I also tried it with boneless skinless chicken thighs. Delicious all ways! So full of flavor and quick and easy to prepare. The gravy is incredible!
I am so happy that you love this recipe Kathleen! I love the different pairings that you’ve tried as well, potatoes are my FAV! 🙂 Thank you so much for taking the time to leave a review, I really appreciate it! -Stephanie
This recipe is not only easy but flavorful! Super easy and quick to whip up! I paired this with the homemade mashed potatoes and my roasted Brussels sprouts and pancetta!
I’m soo happy to hear that Chrissy!! Thank you so much for taking the time to leave a review, you’re the best!! -Stephanie
Our absolute favorite chicken dish! We have even made this for guests and everyone loves it. It’s the perfect combination of Rich, creamy yet also heats up well the next day. We make it all of the time and every single time it’s amazing.
I’m so happy you’ve been enjoying it Lindsey!!! Thanks so much for the great review!💖
A family favorite meal! I’ve made this numerous times. I have plans to adapt this recipe for the crockpot for an easy meal when I don’t feel like fussing with the stove. Here’s how I plan to adapt it: put chicken, seasoning, chicken broth & cream-of soup in the slow cooker. Cook on high for 4 hours or low for 8. Then remove chicken when done. Add milk & sour cream and heat sauce until well combined in slow cooker. Add chicken back in, shredded is my preferred method. I’ll add a cornstarch slurry if the chicken let off too many juices during the cook-time. Yum!
I’m so glad that you love it Shelby! 🙂 Enjoy the crock pot method, although I wonder if low on 8 hours is perhaps a bit too long? I might suggest around 6 hours on low maybe.
This was so tasty!! We all devoured it! I couldn’t bear to throw out the leftover sauce so I scooped it all up (about 3/4 cup) and I’ll use it for your turkey meatballs. I didn’t have ready made Italian seasoning, so I used Herbs de Provence. Ooh La La!!
Hey Nelda! I’m sooo happy that you loved the Herb Chicken and I love your plans for the leftover sauce, nicely done!! Thank you so much for taking the time to leave a review! You’re the best!
Flavor was good, but two cups of sauce is overkill for two chicken breasts. Only ended up using about half a cup.
Hi Leslie! I’m glad that you enjoyed the flavor! 🙂 This recipe makes 4 servings, which gives each person 1/2 cup of sauce, which is perfect for serving with the chicken itself as well as with potatoes, rice, etc. I’ve come to find that most people are sauce lovers, myself included 🙂
I’ve made this twice now and it’s so tasty! It’s great on chicken, vegetables and rice. Simple to make and I think it tastes more complicated than it is. A keeper!
Yayyy! I’m so happy you’re enjoying it Ava! Thanks so much for the great comments and review!💗
I just made this for dinner and it was delicious! The whole family loved it, even my 12 year old grand daughter who doesn’t like anything that isn’t fast food.
Thank you for all your recipes.
I’m so happy it was such a hit, especially with the kiddos! Victory! Thanks so much for the great review!💖
Tried it, using just 1/2 chcken breast. And adding preboiled baby potatoes. It was great and truly quick. Did not add anything nor change recipe in any way.
Nice work Joan! I’m so happy it was a success, thanks so much!💖
Super easy! Family really enjoyed this recipe. Recommend this dish.
I’m so happy it was such a success with your family Valerie! Thanks so much for taking the time to leave a review!💖