1. Can I make Creamy Herb Chicken ahead of time?

Yes! You can prepare the creamy sauce and cook the chicken ahead of time. Store the chicken and sauce separately in airtight containers in the fridge for up to 2 days. When ready to serve, reheat the chicken in the sauce on the stove until heated through.

2. How can I make this recipe healthier?

To make a lighter version of this Creamy Herb Chicken, swap out the heavy cream or sour cream for Greek yogurt or low-fat sour cream. You can also use boneless, skinless chicken thighs instead of breasts for a juicier alternative.

3. Can I use frozen chicken breasts?

Yes, you can use frozen chicken breasts for this recipe. However, you’ll need to thaw them before cooking for the best texture and flavor. You can thaw chicken breasts overnight in the refrigerator or use the defrost setting on your microwave.

4. Can I make the sauce without cream of chicken soup?

Yes, you can make the sauce from scratch. Instead of using canned cream of chicken soup, combine heavy cream, chicken broth, and a bit of flour to thicken the sauce. Season with salt, pepper, garlic, and onion powder to taste.

Creamy Herb Chicken: Easy & Delicious Recipe

Name: Creamy Herb Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 2 tbsp olive oil; 1/4 cup all-purpose flour; 1 cup chicken broth; 1 can (10.5 oz) cream of chicken soup; 1/2 cup sour cream; 1/2 cup milk; 1 tbsp lemon juice; 1 tsp Italian seasoning; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp dried basil; 1/2 tsp dried oregano; 1/2 tsp mustard powder; 1/4 cup fresh parsley, chopped

Description

This Creamy Herb Chicken recipe is a savory, quick-to-make dinner featuring tender chicken breasts in a rich and flavorful herb-infused cream sauce. It’s perfect for a comforting weeknight meal that pairs beautifully with mashed potatoes, roasted vegetables, or pasta.

Ingredients

Scale

4 boneless, skinless chicken breasts
2 tbsp olive oil
1/4 cup all-purpose flour
1 cup chicken broth
1 can (10.5 oz) cream of chicken soup
1/2 cup sour cream
1/2 cup milk
1 tbsp lemon juice
1 tsp Italian seasoning
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp mustard powder
1/4 cup fresh parsley, chopped

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Instructions

Slice the chicken breasts in half horizontally to create thinner pieces. Season both sides with salt, pepper, and Italian seasoning, then dredge in flour.
Heat olive oil in a skillet over medium-high heat. Sear the chicken in batches, about 4-5 minutes per side, until golden brown. Remove and set aside.
In the same skillet, add chicken broth and scrape the bottom of the pan to loosen any flavorful bits. Bring to a boil, then reduce heat. Stir in the cream of chicken soup, sour cream, milk, and lemon juice until the sauce is smooth.
Return the chicken to the skillet, spoon the sauce over it, and simmer for about 5 minutes to heat through.
Top with freshly chopped parsley and serve with your favorite sides.

Notes

Don’t overcook the chicken; aim for a golden crust, and the chicken will finish cooking in the sauce.
If the sauce becomes too thick, add more milk to adjust the consistency.
For a gluten-free option, use a gluten-free flour blend for dredging the chicken.
Make the sauce ahead of time and store separately from the chicken to save time during the week.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 350
Sugar: 2g
Sodium: 560mg
Fat: 18g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 12g
Fiber: 1g
Protein: 35g
Cholesterol: 95mg