Rich Herb and Lemon Chicken

Rich Herb and Lemon Chicken

Angie E. 2

"Easy herbed chicken in creamy sauce, slow cooked on the stove, has an amazing flavor! The pan liquid is also excellent over pasta or mashed potatoes. "


1 h 20 m servings 384 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 384 kcal
  • 19%
  • Fat:
  • 17.5 g
  • 27%
  • Carbs:
  • 11.5g
  • 4%
  • Protein:
  • 28.6 g
  • 57%
  • Cholesterol:
  • 81 mg
  • 27%
  • Sodium:
  • 89 mg
  • 4%

Based on a 2,000 calorie diet

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  • Prep

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  1. Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. Sprinkle both sides of the flattened chicken breasts with salt, pepper, and garlic powder.
  2. Heat olive oil in a large skillet with a cover over medium heat. Pan-fry the chicken breasts for about 2 minutes on each side, until the chicken is golden brown but not cooked all the way through. Remove the chicken and set aside.
  3. Place the onion and garlic in the skillet, and cook and stir for about 3 minutes, until the onion starts to turn translucent. Pour the white wine and chicken broth into the pan, and bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Whisk in the rosemary and thyme leaves, lemon juice, lemon zest, milk, and sour cream until the sauce is well mixed.
  4. Place the chicken breasts back into the skillet; cover with the sauce, Cover the skillet, and simmer for about 1 hour, until the sauce is thickened. Serve chicken with sauce spooned over the top.
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  1. 19 Ratings


All the ingredients blended well together to have a nice flavor, but it was WAY to citrusy. I would cut it down to 1/4 cup lemon juice and maybe half the zest. It was just way too much. My tongu...

Like others have said, it has a very strong lemon taste - this may be due to me using bottled lemon juice which is usually *concentrated* in flavor. I left out the lemon zest. After simmering ...

Great taste if you follow the recommendations and only use one lemon. Otherwise, it's far too tangy.

My family really enjoyed this. I followed other reviewer's suggestions and reduced the lemon juice to the juice of 1 fresh lemon, so about 1/4 cup. I also added 1 cup of sour cream instead of ...

This recipe is good but needs an adjustment to the lemon and sour cream amounts. The recipe calls for 1/2 a cup of lemon juice - as others have recommended I cut that to 1/4 cup and increased t...

Cut back on the lemon, increase the sour cream

Like some people recommended, I cut the lemon (even though I LOVE lemon), and it turned out wonderful. Still very lemony, but not overpowering. I couldn't get the sauce to thicken on its own, so...

My 20 yearold daughter is addicted to this chicken, as a matter of fact I'm making it right now

Pretty good. I think it would have been better with less milk in it.