I enjoy this recipe because it’s ready in about 30 minutes and uses ingredients I usually already have. I like how the chicken stays juicy while the sauce turns creamy, savory, and full of herb flavor. It’s also easy enough for a weeknight but still feels like something I’d serve for guests.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
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
I start by combining the chicken broth with all the seasonings and set it aside. I measure out the remaining ingredients so everything is ready to go. I slice the chicken breasts in half lengthwise to create thinner pieces. I cover them with plastic wrap and pound them to about ½-inch thickness, then pat them dry. I lightly season both sides with salt, pepper, and Italian seasoning, dredge them in flour, and shake off the excess. I heat olive oil in a large skillet over medium-high heat and sear the chicken in batches for about 4–5 minutes per side until golden. I remove the chicken and set it aside. I turn the heat off and add the broth and seasoning mixture to the skillet, scraping up any browned bits from the pan. I bring the sauce to a boil, then reduce the heat to medium-low and stir in the cream of chicken soup. I gradually add the sour cream, then the milk, followed by the lemon juice, keeping the heat gentle so the sauce stays smooth. I add the chicken back to the skillet, spoon the sauce over the top, and let everything heat through for about 5 minutes. I garnish with fresh parsley and serve.
Servings and Timing
I usually serve this recipe to 4 people. Prep time takes about 10 minutes, cook time is around 20 minutes, and the total time comes to roughly 30 minutes.
Variations
I sometimes swap the herbs for rosemary or thyme when I want a different flavor profile. When I need an extra-rich sauce, I replace the sour cream and milk with heavy cream.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to three days. When reheating, I warm it gently on the stovetop or in the microwave, stirring occasionally to keep the sauce creamy.
FAQs
Can I use chicken thighs instead of breasts?
I can use boneless skinless thighs, and they stay very juicy in the sauce.
How do I keep the sauce from curdling?
I keep the heat low when adding the sour cream and stir continuously.
Can I make this ahead of time?
I can make it a day ahead and reheat gently before serving.
What can I serve with herb chicken?
I like serving it with mashed potatoes, rice, or roasted vegetables.
Can I use homemade cream of chicken soup?
I can substitute homemade soup if I have it available.
Is this recipe freezer-friendly?
I don’t usually freeze it because cream-based sauces can change texture.
Can I make this gluten-free?
I can use gluten-free flour for dredging without any issues.
How thick should the chicken be?
I aim for about ½-inch thickness so it cooks evenly.
Can I add vegetables to the sauce?
I sometimes add mushrooms or spinach near the end of cooking.
Does the lemon juice make it tangy?
I find it adds brightness without making the sauce overly tangy.
Conclusion
I keep this Herb Chicken recipe in my regular dinner rotation because it’s fast, comforting, and packed with flavor. It’s one of those meals I trust when I want something creamy, satisfying, and reliably delicious.
A comforting creamy herb chicken made with tender pan-seared chicken breasts and a rich, savory herb-filled sauce that comes together quickly for an easy yet impressive dinner.
Total Time:30 minutes
Yield:4 servings
Ingredients
2 large boneless skinless chicken breasts (about 1.5 lbs)
Salt and black pepper, to taste
2 teaspoons Italian seasoning
3 tablespoons all-purpose flour
1–2 tablespoons olive oil
1 cup chicken broth
1 (10.5 oz) can cream of chicken soup
3/4 cup sour cream
1/4 cup milk
2 teaspoons lemon juice
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon mustard powder
1/2 teaspoon dried parsley
Fresh parsley, for garnish (optional)
Instructions
Combine the chicken broth with all dried seasonings and set aside. Measure remaining ingredients.
Slice chicken breasts in half lengthwise and pound to about 1/2-inch thickness. Pat dry.
Season chicken with salt, pepper, and Italian seasoning. Dredge lightly in flour, shaking off excess.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden. Remove and set aside.
Turn off heat and add the broth mixture to the skillet, scraping up browned bits.
Bring to a boil, reduce heat to medium-low, and stir in cream of chicken soup.
Gradually stir in sour cream, then milk, followed by lemon juice, keeping heat low.
Return chicken to the skillet, spoon sauce over top, and simmer gently for about 5 minutes until heated through.
Garnish with fresh parsley and serve.
Notes
Keep heat low when adding dairy to prevent curdling.
Chicken thighs can be substituted for extra juiciness.
Heavy cream can replace sour cream and milk for a richer sauce.
Mushrooms, spinach, or bacon make great additions.
Leftovers store well refrigerated for up to 3 days.
