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.
• 📘 Find this recipe on page 129 of my 2nd cookbook, Let’s Eat!

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

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Tried This Recipe?

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Herb Chicken

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

4.97 from 64 ratings

Servings: 4 people

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This Creamy Herb Chicken recipe is easy to make with chicken breast in an AMAZING cream sauce. This 30 minute recipe is perfect with baked or mashed potatoes and vegetables!

Ingredients

US Customary - Metric

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

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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

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.
• See blog post for side dish suggestions for this recipe.
• 📘 Find this recipe on page 129 of my 2nd cookbook, Let’s Eat!

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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.

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Nutritional information is an estimate and is per serving. There are 4 servings in this recipe.

Nutrition

Calories: 277kcal, Carbohydrates: 12g, Protein: 16g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.01g, Cholesterol: 71mg, Sodium: 826mg, Potassium: 358mg, Fiber: 1g, Sugar: 3g, Vitamin A: 464IU, Vitamin C: 2mg, Calcium: 97mg, Iron: 2mg

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Course: Main Course

Cuisine: American

Author: Stephanie