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Herb Chicken in Creamy Lemon Sauce Recipe

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4.3 from 2 reviews

This Herb Chicken recipe features tender boneless skinless chicken breasts seared to a golden crust and simmered in a creamy, flavorful herb sauce made with chicken broth, cream of chicken soup, sour cream, and a blend of Italian and dried herbs. It’s a comforting dish perfect for a quick weeknight dinner, yielding four satisfying servings.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Chicken

  • 2 large boneless skinless chicken breasts (about 1.5 lbs.)
  • Salt and Pepper, to taste
  • 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
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • ½ teaspoon mustard powder
  • ½ teaspoon dried parsley

Garnish

  • Fresh parsley, optional

Instructions

  1. Prep Work: Combine chicken broth and all dry seasonings (onion powder, garlic powder, basil, oregano, mustard powder, dried parsley) in a bowl and set aside. Also, measure out the cream of chicken soup, sour cream, milk, and lemon juice for easy access.
  2. Dredge and Sear the Chicken: Slice each chicken breast in half lengthwise to create thinner cutlets. Cover them with plastic wrap and pound using the textured side of a meat mallet until about ½ inch thick. Pat the chicken dry with a paper towel. Lightly season both sides with salt, pepper, and Italian seasoning. Dredge each piece in flour and shake off any excess.
  3. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Place the chicken slices in batches and sear for 4-5 minutes per side until they develop a golden crust. Remove the cooked chicken and set aside.
  4. Make the Sauce: Turn off the heat temporarily and pour the prepared chicken broth and seasoning mixture into the skillet. Use a silicone spatula to scrape and loosen any browned bits stuck to the bottom and sides of the pan. Turn the heat back to medium and bring the mixture to a boil, then reduce heat to medium-low. Stir in the cream of chicken soup until the sauce is smooth and fully blended. Gradually add sour cream, blending well, then stir in the milk and lemon juice carefully, ensuring the heat remains moderate to prevent curdling.
  5. Add Chicken Back and Serve: Return the seared chicken to the skillet, spooning sauce over the top. Let everything warm through together for about 5 minutes on low heat. Garnish with fresh parsley if desired, then serve immediately.

Notes

  • To ensure even cooking, pound the chicken breasts to an even thickness of about ½ inch.
  • Be sure to keep the heat moderate when adding sour cream to prevent curdling of the sauce.
  • You can substitute Greek yogurt for sour cream for a lighter option, but add it off the heat.
  • Serve this dish alongside rice, mashed potatoes, or steamed vegetables to complete the meal.
  • Make sure to scrape the skillet when adding broth to capture all the flavorful browned bits from searing.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

Find it online: https://recipeteach.com/herb-chicken-in-creamy-lemon-sauce-recipe/