Lemon Herb Chicken Breasts with Cream of Chicken Soup

lemon herb chicken breast recipe with cream of chicken soup in a stainless steel skillet.

5 from 1 vote

Lemon Herb Chicken Breasts with Cream of Chicken Soup

Lemon Herb Chicken with cream of chicken soup is a fast, easy dinner recipe with tender chicken breasts in a creamy lemon herb sauce that takes about 30 minutes, start to finish.

Prep Time10

Cook Time20

Course: Main Course

Cuisine: American

Servings:

Calories: 424kcal

Author: Cara Lanz

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.

Nutrition