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.
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.
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
Potatoes: Roasted, Mashed, Greek, Wedges, Scalloped, Grilled, Skillet.
Roasted Vegetables: Broccoli, Asparagus, Green Beans, Carrots.
Pasta: Buttered Noodles, Garlic Parmesan Pasta, Creamy Herb Pasta, Mushroom Ravioli.
Greens and Beans
See all of my Side Dish Recipes here
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.
Tools For This Recipe
(Amazon affiliate links)- Check out all of my kitchen essentials here.
12-inch cast iron skillet– This is the one I used for this recipe.
Large Measuring Cup with a Spout -This is what I use to combine the sauce ingredients at the beginning. The spout makes it easy to add it to the roux in small splashes.
Kitchen Tongs– makes it easy to handle the chicken when searing.
My Favorite Chef Knife
Meat Tenderizer
Measuring Spoons– I have these magnetic ones which stay nice and organized in my utensil drawer.
