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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!

A skillet filled with Herb Chicken in a cream sauce with fresh parsley and a wooden spoon on the side.

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.

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 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

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.

Creamy Herb Chicken on a white plate with mashed potatoes, cream sauce, and lemon wedges.

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Creamy Herb Chicken in a skillet with a wooden spoon and fresh parsley.

Herb Chicken

4.95 from 36 ratings
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

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.
  • 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.

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.

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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76 comments on “Herb Chicken”

  1. This was so easy to make even as the kids were running around the kitchen. The whole family loved it snd we’ll definitely make it again!

  2. Hi Stephanie, I’m wondering why you included BACON in your Notes ?? It seems like it’s a “Cut and Paste” from another Recipe, right ??????

  3. This didn’t turn out the way I expected. It was alright, it had a decent flavor that was different from how we usually cook, but it didn’t blow me away like I expected based on the reviews. I also felt like the recipe made too much sauce. I used 6 chicken breasts and doubled the sauce and there is so much left over. I’m wondering if I add cream cheese to it if I might like it better? I’m sorry to not leave a 5-star review, I really wanted to love this.

    • Hi Grace! That’s too bad, we just love this recipe, especially since it comes together so quickly. It makes a lot of sauce so that it can be served over baked (or mashed) potatoes. My recipes always make an abundance of sauce, the worst is having dry chicken or not enough sauce! 😉 I don’t think cream cheese will really change this up for you, there is already plenty of creamy dairy here.

  4. This Herb Chicken recipe will be Sunday dinner for us. Can’t wait to make it.
    I have made many of your recipes, and each time I do, my husband says it’s better than eating in a restaurant. Thanks for all the pro tips you share. You’ve made cooking a pleasure again!

  5. My whole family enjoyed this! It’s not easy to get all four of my kids to like something. Thank you.
    We put it over rice.

    • Serving over rice is so good! I know what you mean, it’s such a victory when that many kids approve, nice work! Thanks so much for the great comments and review Laura💖

  6. It was a pretty good recipe. I used low sodium chicken broth and added salt when plated. I wonder if cooking wine might add a nice flavor? 

    • Hi Theresa, if you used full sodium broth you won’t have to salt at the end, and the chicken itself will absorb more of the flavor as it cooks. Dry white wine can be used to deglaze the skillet after the chicken is done cooking 🙂

  7. Made it and added capers. Served over angel hair pasta. Great dish!!

  8. Will be a keeper! Made this Monday night after seeing it on Mandy in the makings youtube channel over the weekend!! Oh my goodness! It was so delicious!! Only wish I would have made more. We served it with mashed potatoes and peas. 

    • Yayyy, I’m so happy you found this recipe Crystal! Mashed potatoes is the perfect side for soaking up the yummy sauce. Thanks so much for the great review!😀

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