Chicken breasts, sour cream, cream of chicken soup, lemon juice, and herbs—this easy creamy herb chicken is a quick comfort food fix.
Okay, let me paint you a picture. It’s Tuesday. I’m standing in the kitchen at 6:14 p.m., hungry, slightly overwhelmed, and staring at two sad chicken breasts in the fridge like they personally betrayed me. Sound familiar?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I didn’t have a dinner plan. Again. But I did have some pantry stragglers—half a carton of sour cream, one lonely lemon, and a dusty can of cream of chicken soup I swear has been there since before the pandemic. (It was fine. Probably.)
Anyway, I threw together what I thought was going to be a desperate attempt at food… and it turned out to be so good that I made it again three days later, this time on purpose. Even my picky eater—who has strong opinions about “weird sauces”—devoured it like I had ordered takeout. Now it’s officially in the dinner rotation.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Creamy Herb Chicken Recipe?
This isn’t some complicated, 15-ingredient, “oh wait I need a spice I’ve never heard of” type of recipe. It’s fast, comforting, creamy, and packed with herby goodness. It tastes like effort but takes less time than scrolling through Netflix trying to pick a show you’re not going to finish.
Here’s what makes it a keeper:
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Quick-cook chicken: Thin, pan-seared chicken that actually stays juicy? Yes, please.
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Velvety sauce: Think tangy, savory, herby creaminess without the heaviness of a full cream sauce.
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Pantry-friendly: No fancy ingredients. If you’ve got a spice rack and a can opener, you’re good.
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Versatile AF: Add mushrooms. Skip the lemon. Use chicken thighs. Live your truth.
Ingredient Notes:
Before we dive in, let’s chat about the key players in this chicken-herb masterpiece.
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Chicken breasts: Slice and pound ‘em thin so they cook fast and don’t dry out. Trust me on this.
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All-purpose flour: For a light crust. Don’t skip this—it helps that sauce cling.
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Olive oil: Basic, but it gets the job done.
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Cream of chicken soup: A retro pantry classic that still slaps.
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Sour cream + milk: The combo makes things creamy but not too rich.
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Lemon juice: Just enough to cut through the richness and keep it fresh.
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Seasonings: Garlic and onion powder, basil, oregano, mustard powder, dried parsley—aka the usual suspects. No surprises here.
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Fresh parsley (optional): Sprinkle it if you’re feeling fancy.
How To Make Creamy Herb Chicken?
Step 1: Get your sauce stuff ready
Whisk the broth, soup, sour cream, milk, lemon juice, and all those herbs and seasonings together in a bowl. No need to be precise—this isn’t a test.
Step 2: Prep the chicken like a pro (or at least fake it)
Slice the chicken breasts in half horizontally so they cook faster, then pound them a bit to even them out. I usually cover mine with plastic wrap and use the bottom of a mug because, again, no one needs a mallet at 6 p.m.
Season both sides with salt, pepper, and Italian seasoning. Then give them a light dusting of flour.
Step 3: Sear those beauties
Heat your oil in a skillet over medium-high heat. Add the chicken and cook 4–5 minutes per side until golden and cooked through. Remove and set aside. Resist the urge to nibble one—it’s worth waiting for the sauce.
Step 4: Make the magic happen
Turn off the heat, pour your sauce mixture right into the same skillet, and then bring it to a gentle bubble on low heat. Once it’s warmed and creamy and smells like you know what you’re doing, add the chicken back in. Spoon that sauce right over the top.
Want To Save This Recipe?
Step 5: Let it simmer and serve it up
Let everything cozy up together for about 5 minutes. Toss on some chopped parsley if you’re going for that “Pinterest-worthy” moment.
Storage Options:
If by some miracle there are leftovers:
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Fridge: Store in a container for up to 4 days. Reheat low and slow with a splash of broth or milk to bring the sauce back to life.
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Freezer: Technically, yes. Practically? The sauce might separate. Still good, just give it a stir and lower your expectations a smidge.
Variations and Substitutions:
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Chicken thighs instead of breasts? Go for it. Just cook a little longer.
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Add mushrooms or spinach? Heck yes. Toss them in with the sauce.
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No sour cream? Greek yogurt works. Just don’t skip the tang.
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More heat? Red pepper flakes. Game changer.
What to Serve with Creamy Herb Chicken?
Let’s not overthink this—anything that soaks up sauce is your friend:
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Mashed potatoes or buttered noodles – Classic.
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Rice or quinoa – If you’re being healthy-ish.
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Crusty bread – If you’re being honest with yourself.
Frequently Asked Questions:
Can I make this ahead of time?
Yep. Reheats beautifully. Just keep the heat low so the sauce stays smooth.
Is it kid-friendly?
Mine ate it without asking what the “green stuff” was. That’s a win in my book.
Can I use low-fat ingredients?
Sure, but the sauce won’t be as rich. You do you.
Honestly? This Creamy Herb Chicken Recipe is one of those “throw-together” meals that somehow tastes like you tried way harder than you did. It’s easy, cozy, and customizable. Plus, it might just save you from ordering takeout again.
If you try it, I’d love to know! Did you go rogue with the herbs? Skip the soup and use something else? I’m here for the chaos.
Drop a comment, tag me, or just silently appreciate it while licking your plate. Either way—happy cooking, friend.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Creamy Herb Chicken Recipe
Ingredients
Chicken:
- 2 large boneless skinless chicken breasts (approximately 1.5 lbs)
- Salt/Pepper
- 2 tsp Italian seasoning
- 3 tbsp all-purpose flour
- 1-2 tbsp olive oil
Sauce:
- 1 c chicken broth
- 10.5 ounces cream of chicken soup
- ¾ c sour cream
- ¼ c milk
- 2 tsp lemon juice
Seasonings:
- 1 tsp EACH: onion powder garlic powder, basil, oregano
- ½ tsp EACH: mustard powder dried parsley
- Fresh parsley to garnish (optional)
Instructions
- Start by combining the chicken broth and seasonings ensuring they are well mixed. Set this mixture aside.
- Take the chicken breasts. Slice them in half. Then gently pound them to a thickness of, about half an inch. Pat them dry.
- Sprinkle both sides of the chicken with salt, pepper and Italian seasoning. Afterward coat the chicken with flour.
- In a skillet heat some olive oil over medium-high heat.
- Place the chicken in the skillet. Let it cook for around 4 to 5 minutes on each side until it turns golden brown. Once done set it aside.
Preparing the Sauce:
- Turn off the heat under the skillet then pour in your mixture of chicken broth and seasonings.
- Increase the heat to bring it to a boil before reducing it to low.
- Add cream of chicken soup, cream, milk and lemon juice into this sauce mixture. Stir everything together.
- Carefully place your chicken pieces back into the skillet with the sauce. Spoon some sauce over each piece to ensure they are well coated.
- Allow everything to heat through for 5 minutes.
- To add a touch of freshness or visual appeal if desired garnish, with chopped parsley.
- Serve your dish hot. Savor its flavors!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
