Rich Herb and Lemon Chicken

Rich Herb and Lemon Chicken

17 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
Angie E.
Recipe by  Angie E.

“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. ”

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Adjust Servings

Original recipe yields 4 servings



  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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Reviews (17)

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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 tongue is still a bit raw. I would make this again but I would definately tweek it a bit.



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 for 45 min, I tasted the sauce and thought it was very tangy, so I added grated parmesan and romano cheese to the sauce and chicken and continued to simmer for 15 more min - this did the trick! It mellowed the lemon in the sauce and helps to thicken it! This reminded me of some kind of Olive Garden dish. Other changes that I made was that I lightly floured my chicken breasts before browning - this helped to lightly thicken the sauce to a nice consistency while simmering. I will definately make this again with 1/2 the lemon juice next time. I would recommend that you give this a try - the dish has a good flavor and smells lovely while simmering!



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

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Amount Per Serving (4 total)

  • Calories
  • 384 cal
  • 19%
  • Fat
  • 17.5 g
  • 27%
  • Carbs
  • 11.5 g
  • 4%
  • Protein
  • 28.6 g
  • 57%
  • Cholesterol
  • 81 mg
  • 27%
  • Sodium
  • 186 mg
  • 7%

Based on a 2,000 calorie diet



previous recipe:

Easy Lemon and Herb Blackened Chicken


next recipe:

Lemon Chicken Piccata