The Cozy Cook

Creamy Herb Chicken

This Creamy Herb Chicken is SO easy to make and has the most flavorful cream sauce that’s perfect with roasted or mashed potatoes and roasted vegetables. Your family will love this easy dinner recipe with chicken breast or thighs.

Seared chicken in a skillet with Creamy Herb Sauce.

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)!

Let’s get into how to make it, my pro tips, storage info, and more!

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 for 4-5 minutes per side, until a golden crust has developed. 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.

Seared chicken on a plate next to a skillet with chicken broth and herbs.

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.

A creamy Herb sauce with chicken being added to it.

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 to 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 crispy bacon and sprinkle on top before serving.
  • Parmesan Cheese: You may also choose to sprinkle shredded Parmesan cheese in with the flour mixture for the chicken for adding flavor.

What To Serve with Creamy Herb Chicken

Storage

Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

A skillet filled with Creamy Herb Chicken with a dish cloth and parsley on the side.

Tools For This Recipe

(Amazon affiliate links)- Check out all of my kitchen essentials here.

  • This is the Le Creuset skillet I used in this recipe, (and in 90% of my recipes). It’s pricey, but it conducts heat really well and is oven safe. The size is perfect and the quality is great.
  • Kitchen Tongs– makes it easy to handle the chicken when searing and even easier to flip individual mushroom slices as they cook.
  • My Favorite Chef Knife

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A seared chicken breast in a creamy herb sauce with parsley on top.

Creamy Herb Chicken

5 from 3 ratings
This Creamy Herb Chicken is SO easy to make and has the most flavorful cream sauce that’s perfect with roasted or mashed potatoes and roasted vegetables. Your family will love this easy dinner recipe with chicken breast or thighs.

Ingredients

Chicken

  • 2 large boneless skinless chicken breasts, about 1.5 lbs.
  • Salt/Pepper
  • 2 teaspoons Italian seasoning
  • ½ cup all-purpose flour
  • 3-4 Tablespoons olive oil

Sauce

Seasonings

  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon mustard powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Fresh Parsley, to garnish, optional

Instructions

Dredge/Sear the Chicken

  • Slice the chicken into 2-3 thinner slices. Pound with a meat tenderizer if needed, the chicken will plump up more when cooked. Aim for ½ inch thick slices. Pat completely 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 pan over medium-high heat. Add 3 pieces of chicken, leaving room around each. Sauté for 4-5 minutes per side, until a golden brown crust has developed. Remove and set aside. Repeat with the remaining 3 pieces of chicken.
  • Pro Tips: Make slight adjustments to the heat, (up or down), as needed during cooking. Add an additional splash of olive oil if needed throughout cooking. Try to leave the chicken undisturbed as it cooks to get a nice crusty sear.

Make the Sauce

  • Turn the heat off and remove any excess oil along with any black remnants, but leave the brown bits in the pan. (This is called “fond” and will give the sauce plenty of flavor.)
  • Add the chicken broth and seasonings: ( 1 tsp onion powder, 1 tsp garlic powder, ½ tsp mustard powder, 1 tsp basil, 1 tsp oregano.)
  • Bring to a boil, then reduce heat to medium-low. Stir in the cream of chicken soup followed by the sour cream, milk, and 2 tsp. lemon juice. Whisk until smooth and combined.

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

  • Nutrition facts assume that all of the flour is used.
  • Consider using low sodium cream of chicken soup and chicken broth to control the sodium content.

Storage:
  • Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.

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 to 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 crispy bacon and sprinkle on top before serving.
  • Parmesan Cheese: You may also choose to sprinkle shredded Parmesan cheese in with the flour mixture for the chicken for adding flavor.

Nutrition

Calories: 385kcal, Carbohydrates: 21g, Protein: 17g, Fat: 26g, Saturated Fat: 8g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 66mg, Sodium: 846mg, Potassium: 427mg, Fiber: 1g, Sugar: 3g, Vitamin A: 475IU, Vitamin C: 6mg, Calcium: 116mg, Iron: 3mg

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10 comments on “Creamy Herb Chicken”

  1. Stumbled upon this recipe and noticed I had all the ingredients in the pantry, so decided to give it a go for dinner. A fairly quick, easy, and light mess recipe that tasted scrumptious. Served with white rice and oven roasted green beans. Thanks.

  2. This was excellent even though I didn’t have Oregano. 

  3. Very nice, done this recipe in my college days many years ago still beautiful.

  4. This was another great recipe Stephanie! I had a bunch of frozen chicken thighs in my freezer and this was the perfect recipe for them. The sauce was delicious and plentiful. I added some bacon as a garnish and parmesan cheese to the flour mixture. Thanks for the great tips!

  5. Yum!! I just made this….delish.  Tons of flavor, definitely a keeper….keep’em coming 

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