Creamy Herb Chicken Breast (Print-Friendly Version)

Juicy chicken breasts in creamy herb sauce with Italian flavors. Ideal with classic sides for a hearty meal.

# What You’ll Need to Make This:

→ Chicken

01 - 2 large boneless skinless chicken breasts (approximately 680 grams)
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
04 - 2 teaspoons Italian seasoning
05 - 3 tablespoons all-purpose flour
06 - 1-2 tablespoons olive oil

→ Sauce

07 - 240 millilitres chicken broth
08 - 300 grams cream of chicken soup
09 - 180 millilitres sour cream
10 - 60 millilitres milk
11 - 2 teaspoons lemon juice

→ Seasonings

12 - 1 teaspoon onion powder
13 - 1 teaspoon garlic powder
14 - 1 teaspoon dried basil
15 - 1 teaspoon dried oregano
16 - 0.5 teaspoon mustard powder
17 - 0.5 teaspoon dried parsley

→ Garnish

18 - Fresh parsley, chopped (optional)

# How to Prepare:

01 - Combine chicken broth, onion powder, garlic powder, basil, oregano, mustard powder, and dried parsley in a bowl. Set aside. Measure all remaining components.
02 - Slice each chicken breast in half horizontally, resulting in 2 or 3 thinner fillets. Place under plastic wrap and pound to 1.2 cm thickness using the textured side of a meat mallet. Pat chicken dry.
03 - Season both sides of chicken fillets with salt, black pepper, and Italian seasoning. Dredge each in flour, gently shaking off excess.
04 - Heat olive oil in a large skillet over medium-high heat. Sear chicken in batches for 4-5 minutes per side until golden and cooked through. Transfer seared chicken to a plate and set aside.
05 - With the skillet off the heat, pour in the chicken broth and seasoning mixture. Use a silicone spatula to loosen any browned bits from the bottom and sides of the pan.
06 - Bring the mixture to a gentle boil. Reduce heat to medium-low. Whisk in the cream of chicken soup until fully incorporated. Gradually add sour cream, combining thoroughly, then pour in milk and stir in the lemon juice. Keep heat moderate to prevent sour cream from curdling.
07 - Return seared chicken fillets to the skillet, spooning the sauce over each piece. Allow chicken to heat through for approximately 5 minutes. Garnish with fresh parsley if desired and serve immediately.

# Extra Tips:

01 - Alternative dried herbs such as rosemary, thyme, parsley, or sage may be used for variation.
02 - Smaller chicken breasts may be substituted; use 3-4 instead of two large fillets as needed.
03 - Heavy cream can substitute for sour cream and milk. Allow the sauce to gently cook and thicken for up to 10 minutes before returning the chicken to the pan.
04 - To add bacon, cook 6 strips of thick-cut bacon until crisp; cook chicken in bacon drippings for enhanced flavor. Sprinkle chopped bacon atop before serving.
05 - Store cooled leftovers in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
06 - To reheat, thaw overnight in the refrigerator and bake in a lightly greased, covered dish at 175°C for 20-25 minutes.

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