Pan Seared Creamy Herb Chicken
Pan Seared Creamy Herb Chicken
Easy recipe for lunch or dinner. Pan searing thin chicken breasts and simmering in a delicious sauce.
Equipment
- large skillet
Ingredients
Pan Searing Chicken
- 2-3 large boneless, skinless chicken breasts
- salt, black pepper, Italian seasoning blend
- 1 TBS cooking oil
- 1 TBS butter
- 1 cup flour
Creamy Herb Sauce
- 1 medium yellow onion, diced
- 2 cups chicken broth
- 2 (10.5) oz cans cream of chicken soup
- 1 cup sour cream
- 1/2 cup milk
- 1 TBS orange juice
- salt, black pepper, Italian seasoning, garlic powder
- fresh parsley, to garnish
- 10 cherry tomatoes cut in half
- 6 oz bag fresh spinach
Instructions
- Heat oil & butter in a large deep skillet over medium high heat. Thinly cut chicken breasts into 3 cutlets for each piece of chicken.
- Sprinkle salt, black pepper, and Italian seasoning on both sides of chicken. Dredge chicken cutlets into flour and shake off excess. Place coated chicken in hot skillet in a single layer.NOTE: You may do the chicken in batches.
- Brown chicken cutlets on one side for 3-4 minutes. Flip chicken cutlets over and sear another 3-4 minutes. Remove chicken to a plate. Sear remaining chicken cutlets.NOTE: add more oil & butter to skillet if needed. Don't sear chicken in a dry pan.
- In same skillet add 1 TBS cooking oil and saute diced onion until softened. Add in chicken broth, both cans of cream of chicken soup, sour cream, milk, and orange juice. Stir in 1/4 tsp salt, 1/4 tsp black pepper, 1 TBS Italian seasoning, and 1/4 tsp garlic powder. Taste for additional seasoning. Bring to a boil.
- Place seared chicken back into skillet with the sauce. Reduce heat to a medium low and allow to simmer 5 minutes until chicken is tender and cooked through. Turn off heat. Stir in tomatoes and spinach until slightly wilted.
- Best served with buttered egg noodles, rice, or mashed potatoes.