Rich Herb and Lemon Chicken Recipe - Allrecipes.com
Rich Herb and Lemon Chicken Recipe
  • READY IN ABOUT hrs

Rich Herb and Lemon Chicken

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 1 hr 5 mins
  • READY IN 1 hr 20 mins
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2009

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!

 
Most Helpful Critical Review
Apr 08, 2009

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.

 
Dec 09, 2010

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

 
Jan 03, 2011

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 the sour cream to 1/2 cup. If you like a nice lemon taste while not overpowering please do this. If you prefer just a hint of lemon in the taste though you're going to want to cut the lemon juice down even further - a good juicy lemon gives you a 1/4 cup so if you prefer just a hint of lemon flavor I'd put in half a lemon's worth of juice which should give you the hint of lemon. I personally liked it with 1/4 cup but I don't think everyone will want the lemon to be that strong in the dish. You won't have to increase the sour cream again if you don't want because the sauce isn't really thick to start with unless you thicken it with cornstarch or flour. I served this with potatoes which was good. If you want to serve with pasta, you'll want to thicken the sauce as it is much too thin even when on the stove for an hour without adding the flour or cornstarch for pasta.

 
Apr 22, 2009

Cut back on the lemon, increase the sour cream

 
Oct 28, 2009

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 the 1/4 cup. It was perfect, not too lemony, but with a definite lemon taste and very creamy. We enjoyed it over penne.

 
Nov 09, 2010

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 I added a little cornstarch, and that worked well. I then tossed the sauce with some penne, and served the chicken on top. Very good, everyone loved it!

 
Sep 15, 2009

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

 

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Nutrition

  • Calories
  • 384 kcal
  • 19%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 81 mg
  • 27%
  • Fat
  • 17.5 g
  • 27%
  • Fiber
  • 1.1 g
  • 4%
  • Protein
  • 28.6 g
  • 57%
  • Sodium
  • 186 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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