Rich Herb and Lemon Chicken

Rich Herb and Lemon Chicken


23 people made this

About this recipe: Easy herbed chicken in creamy sauce, slow cooked on the hob, has an amazing flavour! The pan liquid is also excellent over pasta or mash.

Angie E.

Serves: 4 

  • 4 skinless, boneless chicken breast fillets
  • salt and pepper to taste
  • garlic powder to taste (optional)
  • 3 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 350ml white wine
  • 250ml chicken stock
  • 1 tablespoon chopped fresh rosemary leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 125ml lemon juice
  • 2 tablespoons grated lemon zest
  • 125ml milk
  • 60ml soured cream

Prep:15min  ›  Cook:1hr5min  ›  Ready in:1hr20min 

  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 1cm. Sprinkle both sides of the flattened chicken breasts with salt, pepper and garlic powder.
  2. Heat olive oil in a large frying pan 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 pan, and cook and stir for about 3 minutes, until the onion starts to turn translucent. Pour the white wine and chicken stock 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 soured cream until the sauce is well mixed.
  4. Place the chicken breasts back into the pan; cover with the sauce, Cover the pan, and simmer for about 1 hour, until the sauce is thickened. Serve chicken with sauce spooned over the top.

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Reviews (3)


Even if I love strong tastes, this one was far too lemony for my taste. The chicken was too dry due to prolonged cooking - I minimized it to round 30 minutes. - 21 Aug 2016


Served with Saute potato and green beans. Sauce didn't thicken too well (probably me) and would use less lemon for my taste. But will definitely make again. Thanks. - 07 Feb 2014


Delicious - this has become a family favourite. We substitute Greek yogurt for the soured cream. - 05 Jun 2013

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