Lemon Herb Chicken Breasts with Cream of Chicken Soup (2024)

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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.

How long will these chicken breasts with cream of chicken soup last in the fridge?

Store leftovers in an airtight container in the refrigerator for 3-4 days.

Can I freeze the leftovers?

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.

• ▢ 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

• 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.

• 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 cookingwill take the temperature to theUSDArecommended internal temperature of 165.