Lemon Herb Chicken Breasts with cream of chicken soup is a fast, easy dinner recipe with tender chicken in a creamy lemon herb sauce that takes about 30 minutes, start to finish.
Make it for dinner tonight with slow cooker brown rice and steamed carrots for a delicious meal the whole family will love.
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You're Going to Love This
- Savory lemon herb chicken breasts with cream of chicken soup sauce is cozy and comforting
- Easy chicken recipe that comes together with basic ingredients
- Delicious chicken breast and cream of chicken soup recipe that takes just 30 minutes
- Quick and easy weeknight dinner you'll make on repeat
Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
Boneless skinless chicken breasts. In this recipe, I slice two large boneless chicken breast pieces in half horizontally for quick cooking and because chicken breasts have gotten to be so darned BIG!
Fresh parsley. I use fresh parsley because it tastes great with lemon and is always available in the grocery store.
Cream of chicken soup. Any type of creamy soup will work, like cream of mushroom soup or cream of celery soup.
Heavy cream. A little cream brings the sauce together in a lovely way.
Substitutions
- You can use four smaller chicken breasts or even chicken tenders --- just adjust cooking time accordingly. Boneless skinless chicken thighs may also be used.
- Try swapping out the chicken seasonings with paprika, garlic powder, cayenne, or lemon pepper seasoning.
- You can use any fresh herbs you like such as basil, thyme, rosemary, or whatever you enjoy.
- Instead of heavy cream, use sour cream -- BUT be sure to simmer down the sauce, remove from heat, THEN stir in the sour cream. If you boil sour cream, it can curdle the sauce.
How to Make Lemon Herb Chicken Breasts with Cream of Chicken Soup
Step 1: Slice raw chicken in half horizontally. Place it between layers of plastic wrap and pound it with the smooth side of a meat mallet to ½" thick. Season the top side of the chicken.
Step 2: Heat oil in a large skillet over medium-high heat. Place chicken seasoned side down. Cook chicken 4-5 minutes per side until golden brown. Remove from pan.
Step 3: Turn heat to medium. Add butter and garlic, cook for 30 seconds. Add parsley, stir for 15-30 seconds.
Step 4: Add half of the chicken broth and scrape up the brown bits from the bottom of the pan. Add the rest of the broth, 2 tablespoons lemon juice, the can of cream of chicken soup, and cream. Bring to a simmer, stir until slightly thickened, about 3 minutes.
Step 5: Place the chicken back in the pan. Spoon the creamy sauce over the chicken.
Step 6: Sprinkle the top of the chicken and creamy gravy with 1 tablespoon of lemon juice and more fresh parsley. Serve with brown or white rice, buttered egg noodles, and sauteed green beans.
Expert Tips
- Slicing the chicken in half and pounding it to an even thickness allows the chicken to cook quickly and evenly.
- If the chicken sticks to the pan, it isn't ready to be turned. Let it release on its own before flipping.
- Adjust the heat as needed when cooking the chicken. You want browned bits left over in the pan for the sauce, not burnt.
- Cook the chicken to about 160 before removing from the pan. As it rests, carryover cooking will take the temperature to the USDA recommended internal temperature of 165.
FAQs
Store leftovers in an airtight container in the refrigerator for 3-4 days.
Yes, lemon herb chicken breasts with cream of chicken soup very good recipe to make ahead and freeze. Store in freezer bags or a freezer-safe container for 2-3 months. Thaw in the refrigerator. We reheat in the microwave, but you can also reheat it in a covered dish in the oven at 350 until warmed through.
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📖 Recipe
Lemon Herb Chicken Breasts with Cream of Chicken Soup
Ingredients
- 2 large boneless skinless chicken breasts (or 4 small)
- ½ teaspoon onion powder
- 2 teaspoons Italian seasoning
- salt and black pepper
- 2 tablespoons canola or olive oil
- 2 tablespoons butter
- 4 cloves minced garlic
- ¼ cup chopped fresh parsley plus more for garnish
- ½ cup chicken broth
- 3 tablespoons fresh lemon juice, divided
- 1 can cream of chicken soup
- ½ cup heavy cream
Instructions
- Cut chicken breasts in half horizontally to make four portions. Pound with the smooth side of a meat mallet between layers of plastic wrap to ½" thickness for even cooking.Season the top side of the chicken pieces with half of the onion powder, Italian seasoning, and salt and pepper.
- Heat oil in a large skillet over medium-high heat until shimmering. Place chicken in the pan, seasoned side down. Season the top with the rest of the onion powder, Italian seasoning, and salt and pepper. Cook until golden brown and the chicken releases from the pan, 4-5 minutes. Flip and cook another 4-5 minutes until cooked through to an internal temperature of about 160 (the temperature will continue to rise to 165 as it rests). Place chicken on a plate.
- Turn heat down to medium. Add butter and garlic to pan. Cook the garlic for 30 seconds until light golden brown. Add the parsley and stir for 15-30 seconds. Add half of the chicken broth and scrape up the browned bits from the bottom of the pan. Add the rest of the broth, 2 tablespoons lemon juice, cream of chicken soup, and cream. Simmer until sauce is slightly thickened, about 3 minutes.
- Return the chicken to the pan and spoon the sauce on top. Sprinkle with the remaining lemon juice and a little more fresh parsley. Serve over rice, hot buttered noodles, or mashed potatoes.
Notes
- Slicing the chicken in half and pounding it to an even thickness allows the chicken to cook quickly and evenly.
- If the chicken sticks to the pan, it isn't ready to be turned. Let it release on its own before flipping.
- Cook the chicken to about 160 before removing from the pan. As it rests, carryover cooking will take the temperature to the USDA recommended internal temperature of 165.
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