Creamy Herb Chicken is a simple and satisfying meal. This easy chicken recipe is made in one pan and ready in just 30 minutes! With a thick and creamy herb sauce that is loaded with flavorful herbs and spices. You will love the hint of lemon in this creamy herb chicken recipe. Serve it with mashed potatoes or pasta and vegetables.
Ingredients You’ll Need
- Chicken breasts– Use 2 large or 4 small boneless, skinless chicken breasts.
- Flour– 3 tablespoons of all-purpose flour is used to dredge the chicken before cooking.
- Chicken broth– 1 cup of chicken broth is needed to make the cream sauce.
- Cream of chicken soup– 1 can of cream of chicken soup is used to create the thick and creamy sauce.
- Sour cream– ¾ cup of sour cream adds a little tang and great flavor to the sauce.
- Milk– ¼ cup of whole milk is recommended.
- Lemon juice– 2 teaspoons of fresh lemon juice give the sauce a wonderful lemon flavor.
- Seasonings– 2 teaspoons of Italian seasoning are used to season the chicken along with salt and pepper. The sauce uses 1 teaspoon each of onion powder, garlic powder, basil, and oregano, along with ½ teaspoon each of mustard powder and dried parsley. Garnish this creamy herb chicken recipe with chopped fresh parsley.
How to Make Creamy Herb Chicken
- In a small bowl, combine chicken broth and seasonings (onion powder, garlic powder, basil, oregano, mustard powder, and dried parsley). Set aside. Place the flour in a shallow dish to dredge the chicken. Measure all of the sauce ingredients before you begin.
- Slice the chicken in half lengthwise to make thinner chicken slices. Cover the chicken with saran wrap and pound the chicken to ½ inch thick using a meat mallet.
- Season both sides of the chicken with salt, pepper, and Italian seasoning. Dredge the chicken in flour and shake off any excess.
- Heat the oil in a large pan over medium-high heat. Cook the chicken for 4-5 minutes on each side until golden brown. Set aside on a clean plate.
- To make the sauce, turn off the heat and add the chicken broth and seasoning mixture you prepped. Scrape any chicken bits from the bottom and sides of the skillet.
- Turn the heat on to medium-high and bring the broth to a boil. Once it boils, reduce the heat to medium-low. Add the cream of chicken soup and stir until fully combined. Then stir in the sour cream the milk, and the lemon juice.
- Return the chicken breasts to the pan and spoon the cream sauce over them. Allow the chicken to heat through for approximately 5 minutes. Garnish with fresh parsley and serve.
What Herb goes Best with Chicken?
Chicken is a versatile protein that goes well with many herbs. It pairs well with oregano, basil, rosemary, thyme, and parsley. Italian seasoning which is a blend of herbs is also a great option and is used in this creamy herb chicken recipe.
What to Serve with Herb Chicken?
Creamy herb chicken recipe pairs perfectly with mashed potatoes, Easy Pan-Fried Potatoes, Onions, or baked potatoes. Pasta or Homemade Rice Pilaf would also be great sides for Creamy Herb Chicken. It also pairs well with most vegetables. There are really so many options!
Got Leftovers?
Store leftover herbed chicken breast in an airtight container and in the fridge for up to 4 days.
You can freeze this creamy herb chicken recipe for up to 3 months.
To reheat- Thaw chicken in the refrigerator or in the microwave on defrost mode. Then bake at 350°F for 20-25 minutes or until warmed through.
Creamy Herb Chicken Recipe
Ingredients
- 2 large chicken breasts boneless, skinless (or 4 small breasts
- salt and pepper
- 2 tsp Italian seasoning
- 3 tbsps all-purpose flour
- 1-2 tbsp olive oil
Seasonings
- 1 tsp onion powder, garlic powder, basil, oregano (each)
- ½ tsp mustard powder, dried parsley (each)
Cream Sauce
- 1 cup chicken broth
- 10.5 ounce cream of chicken soup
- ¾ cup sour cream
- ¼ cup milk
- 2 tsp lemon juice
- fresh parsley, optional garnish
Instructions
- In a small bowl, combine chicken broth and seasonings (onion powder, garlic powder, basil, oregano, mustard powder, and dried parsley). Set aside.
- Place the flour in a shallow dish for the chicken dredge. Measure all of the sauce ingredients before you begin.
- Season both sides of the pounded chicken breasts with salt, pepper, and Italian seasoning. Dredge them in flour and shake off any excess.
- Heat the oil in a large pan over medium-high heat Cook the chicken for 4-5 minutes on each side until golden brown. Set aside on a clean plate.
Make the sauce
- Turn off the heat. Add the chicken broth and seasoning mixture you prepped to the pan. Scrape any chicken bits from the bottom and sides of the skillet.
- Turn on the heat to medium-high and bring the broth to a boil. Once it boils, reduce the heat to medium-low. Add the cream of chicken soup and stir until fully combined. Then stir in the sour cream milk, and lemon juice.
- Return the chicken breasts to the pan and spoon the cream sauce over them. Allow the chicken to heat through for approximately 5 minutes. Garnish with fresh parsley and serve.
