Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs stay extra juicy and tender—just make sure they’re boneless and skinless. Adjust cook time if they’re larger/thicker pieces.

What can I substitute for cream of chicken soup?

Homemade cream of chicken soup is fantastic if you have time, otherwise cream of mushroom or cream of celery works in a pinch. For a more natural option, a simple roux with broth and a splash of cream thickened with a cornstarch slurry can stand in.

Is it possible to make this recipe dairy-free?

You can try using dairy-free sour cream and milk alternatives, or omit the cream-based elements and use a bit more chicken broth thickened with cornstarch for a lighter, dairy-free sauce.

What’s the best way to get my chicken evenly cooked and juicy?

Slice the breasts thin and pound evenly to ½ inch thickness. Sear in a hot pan without moving them too much, and don’t overcook—just until golden. This keeps them beautifully juicy every time.

Herb Chicken Recipe

Name: Herb Chicken Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 large boneless skinless chicken breasts (about 1.5 lbs.); Salt and freshly ground black pepper, to taste; 2 teaspoons Italian seasoning; 3 tablespoons all-purpose flour; 1-2 tablespoons olive oil; 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; Fresh parsley, to garnish (optional)

Description

This Herb Chicken recipe features juicy, seared chicken breasts enveloped in a luxuriously creamy, herb-packed sauce made from a blend of sour cream, chicken broth, and Italian-inspired seasonings. Perfect for a flavorful main course, it’s a quick and comforting weeknight dinner ready in just 30 minutes.

Ingredients

Units Scale

Chicken

2 large boneless skinless chicken breasts (about 1.5 lbs.)
Salt and freshly ground 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
3/4 cup sour cream
1/4 cup milk
2 teaspoons lemon juice

Seasonings

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, to garnish (optional)

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Instructions

Prep Work: Combine the chicken broth, onion powder, garlic powder, basil, oregano, mustard powder, and dried parsley in a bowl. Set aside. Measure out the remaining ingredients before starting.
Dredge and Sear the Chicken: Slice each chicken breast in half lengthwise to make 2-3 thinner pieces. Cover with saran wrap and pound to ½-inch thickness using a meat mallet. Pat the chicken dry, then season each side lightly with salt, pepper, and Italian seasoning. Dredge in flour, shaking off any excess. Heat olive oil in a large skillet over medium-high heat and sear the chicken in batches for 4-5 minutes per side until a golden crust develops. Set aside.
Make the Sauce: Turn off the heat and pour in the chicken broth and seasoning mixture. Use a silicone spatula to deglaze and clean the bottom and sides of the skillet. Bring to a boil, then reduce to medium-low heat. Stir in the cream of chicken soup until smooth. Gradually add the sour cream, stirring until combined, followed by the milk and then lemon juice. Ensure the heat is moderate so the sour cream does not curdle.
Add Chicken Back & Finish: Return the seared chicken to the skillet and spoon sauce over the top. Allow it to simmer and heat through for about 5 minutes. Garnish with fresh parsley if desired. Serve hot.

Notes

Alternative herbs like rosemary, thyme, parsley, and sage can be used for flavor variations.
If your chicken breasts are small, use 3-4 instead of 2 large.
Substitute 1 cup of heavy cream for the sour cream and milk if needed; let it simmer to thicken.
You can use homemade cream of chicken soup for a fresher taste.
Bacon can be added—cook 6 strips, use the drippings to sear the chicken, and sprinkle bacon over the finished dish.
See the original blog post for side dish suggestions.
Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat thawed leftovers in a covered casserole at 350°F for 20-25 minutes.

Nutrition

Serving Size: 1/4 of recipe
Calories: 420
Sugar: 3g
Sodium: 860mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 37g
Cholesterol: 120mg