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Herb Chicken in Creamy Lemon Sauce Recipe

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3.8 from 85 reviews

  • Author: Diane
  • Total Time: 30 minutes
  • Yield: 4 servings

Description

This Herb Chicken recipe delivers tender, juicy chicken breasts coated in a flavorful herb-infused creamy sauce. Perfectly seared and simmered in a blend of Italian seasoning, cream of chicken soup, and sour cream, it makes for a quick yet comforting dinner that serves four in just 30 minutes.

Ingredients

Chicken

  • 2 large boneless skinless chicken breasts (about 1.5 lbs)
  • Salt, to taste
  • Black 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 the chicken broth with onion powder, garlic powder, basil, oregano, mustard powder, and dried parsley in a bowl and set aside. Measure out all other ingredients before starting the cooking process to ensure smooth workflow.
  2. Dredge and Pound Chicken: Slice each chicken breast lengthwise into 2-3 thinner pieces. Place between sheets of plastic wrap and using the textured side of a meat mallet, gently pound the chicken until about ½ inch thick. Pat the chicken dry with paper towels to prepare for searing.
  3. Season and Flour the Chicken: Lightly sprinkle both sides of each chicken piece with salt, pepper, and Italian seasoning. Dredge them in all-purpose flour, then gently tap off any excess flour.
  4. Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Sear the chicken slices in batches, cooking each side for 4 to 5 minutes until a golden crust forms. Remove the chicken from the skillet and set aside.
  5. Prepare the Sauce Base: Turn off the heat momentarily and pour the reserved chicken broth and seasoning mixture into the skillet. Use a silicone spatula to scrape and loosen any flavorful browned bits stuck to the bottom and sides of the pan.
  6. Simmer the Sauce: Bring the broth mixture to a boil, then reduce the heat to medium-low. Stir in the cream of chicken soup until it's fully blended. Gradually mix in the sour cream, ensuring the heat remains gentle to avoid curdling. Add the milk and then the lemon juice, stirring continuously until the sauce is smooth and creamy.
  7. Finish Cooking and Serve: Return the seared chicken pieces back to the skillet, spoon the sauce generously over them, and let them heat through gently for about 5 minutes. Garnish with fresh parsley if desired and serve immediately.

Notes

  • Be careful not to overheat the sour cream in the sauce to prevent curdling.
  • Pounding the chicken to an even thickness ensures even cooking and tenderness.
  • You can substitute cream of chicken soup with homemade chicken gravy for a fresher taste.
  • Serve this dish over rice, mashed potatoes, or pasta to soak up the delicious sauce.
  • Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: American

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