You can never have too many chicken recipes, so here’s another one for your recipe box. You will want to make it again and again!
This Country Chicken recipe is a breeze to whip up on busy weeknights and is completely addicting thanks to modern-day conveniences like pre-made seasoning mix.
French Country Chicken
Nothing says “home cooking” more to me that using a cast iron skillet. Cooking chicken in a seasoned skillet produces magical flavors and results. However, you want to make sure your skillet is properly seasoned! Every time I use my skillet I do the same thing: Scrub skillet well in hot soapy water (yes, soap!) and then dry it well. Next, I spread a thin layer of vegetable oil (or lard) over the skillet. Finally, place it on a middle oven rack at 375°. Bake it for at least 1 hour; let cool in the oven.
In this country chicken recipe, Lawry’s seasoning salt and a vegetable recipe mix blend together to create a magical sauce for drizzling over the chicken and is amazing as a gravy over mashed potatoes. If that’s not enough, it’s ready in under 25 minutes!
How to Make Country Chicken
First, you want to make sure your chicken breasts are an even thickness. Because we often use our own chicken meat (birds that we have raised and butchered ourselves) the breasts are not huge and overly disproportionate in thickness. If yours happen to be, simply place your chicken between 2 pieces of wax or parchment paper then use a mallet or rolling pin to flatten down the thick side. Chicken breasts that are uniform thickness tend to cook more evenly. If we happen to have smaller chicken breasts I will increase it to 6 breasts instead of 4. (Nothing else changes in the recipe.)
Be mindful of the steps in the recipe. You season the chicken first and pat it into the chicken with your hands. Wash hands thoroughly then prepare the remaining seasonings for the sauce.
Vegetable Recipe Mix
We found the Knorr vegetable recipe mix at our local grocery store. You could also use French onion mix or a vegetable soup mix but be sure to add dried dill. If you would like to make this without a store-bought mixture, you can combine the following ingredients.
- 1/3 cup vegetable flakes (tomatoes, celery, onion, zucchini, onion, peas, broccoli and/or carrots, made by putting dried veggies in a blender until pea-sized)
- 1/4 teaspoon dried parsley
- 1/4 teaspoon dried sweet basil
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon pepper
Looking for more Chicken Recipes?
Cheesy Spinach Dip Chicken Pasta
Slow Cooker Honey Garlic Chicken
Country French Skillet Chicken
You can never have too many chicken recipes, so here’s another one for your recipe box. You will want to make it again and again!
Ingredients
- 4 boneless skinless, chicken breasts
- 1 tablespoon Lawry's seasoning salt
- 1 teaspoon garlic powder
- 1/4 cup unsalted butter
- 1 cup water
- 1 package Vegetable Recipe Mix
- 1 teaspoon dried dillweed
- 1/2 cup sour cream
Instructions
-
Season both sides of the chicken breasts with the seasoning salt and garlic powder. Use clean hands to smear and coat evenly.
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In a cast iron skillet over medium-high heat, melt the butter. Add the chicken and sear each side until golden, about 3 minutes on each side.
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While the chicken is searing, mix together the water, vegetable recipe mix, and dillweed. Once the chicken has finished searing on both sides, pour in the seasoning mixture. Bring to a boil. Reduce the heat to simmer and cover. Let cook for 7 to 9 minutes, until the center of the thickest part of the breast registers 160°F.
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Off the heat and transfer the chicken breasts to a clean plate. Cover the chicken loosely with foil and let rest.
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To the sauce still in the skillet, stir in the sour cream. Pour the sauce over each breast before serving. Or, place chicken breasts back in skillet and serve your family directly from the skillet.
Recipe Notes
[brid autoplay="true" video="385590" player="16519" title="Country French Skillet Chicken"]
DID YOU MAKE Country French Skillet Chicken?
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Photography by The PKP Way and myself.
Made this last night. Very easy and very yummy. Put it on rice. Def going to make again
WHAT IS VEGETABLE RECIPE MIX , WHAT IS THE BRAND NAME JUST CURIOUS, THEY DID NOT GIVE A NAME, DO NOT KNOW IF I HAVE SEEN THAT IN THE STORE.. I NEED A NAME PLEASE… THANK YOU IN ADVANCE…
Lipton soup has a dry vegetable soup mix.Try that and Knorr has a dry vegetable soup mix as well.
Knorr Vegetable Soup Mix
Ditto. I’m wondering the same.
Knorr’s vegetable mix
She said Knorrs
The key words “dry soup mix” would have been helpful!
VEGETABLE RECIPE MIX
We found the Knorr vegetable recipe mix at our local grocery store. You could also use French onion mix or a vegetable soup mix but be sure to add dried dill. If you would like to make this without a store-bought mixture, you can combine the following ingredients.
1/3 cup vegetable flakes (tomatoes, celery, onion, zucchini, onion, peas, broccoli and/or carrots, made by putting dried veggies in a blender until pea-sized)
1/4 teaspoon dried parsley
1/4 teaspoon dried sweet basil
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon salt
1 teaspoon pepper
Knot
by broths at Wally World. Green package
knorr is the brand
you can use knorr or lipton dry soup/vegetable mix in the soup aisle
Knorr vegetable dip https://www.knorr.com/us/en/recipes/easy-vegetable-dip.html
Knorr Vegetable. Soup Mix is the best.
Knorr Vegetable Soup Mix (Envelope)
Knorr is the brand!
Knorr Vegetable Soup Mix in a green evelope
What is the vegetable recipe mix?
Knorr’s Vegetable Mix
I can’t wait to try this recipe, it looks so good!
I think it could be really really good but I’m in agreement with that other lady I’d leave out the Lowery’s and everything else will be perfect it’s just too salty thank you for the recipe now
Did you use unsalted butter???Ju
I’ve made this a couple of times. Love it! Today I made it with leg quarters and the flavors were even better. Obviously you have to cook it a little bit longer…
What is the vegetable recipe mix? Where would I find that in the grocery store?
It’s a seasoning mix made by Knorr.
Hi, is it the Aromat seasoning?
No. It’s in the soup aisle in a green envelope.
Knorr
Is the seasoning on the shelf are in the freezer with vegetables?
It’s in the soup aisle. In a green envelope
Knorr Vegetable Soup MixJudy
It’s made by Knorr
It is the same packet that you use if you make spinach dip. Usually found in the dry soup/dry sauce aisle.
Yes
Just finished making this and we’re at the table eating it now! This was not just super simple but has great flavor. It’s already a family favorite and the kids are on seconds!
Only thing I’d change is I would double the sauce. We’re big sauce people. Thank you for sharing this recipe!
Why have you blocked this recipe to be printed if you’ve put it on Pinterest?
Very good. Sauce was excellent.
What can I substitute for veg recipe mix.Have none in the house.Can I use Italian session mix?
That sounds like it would work, let us know how it tastes!
I would say no. I made it tonight and I really don’t think that would work. You need Knorr Vegetable Soup Mix I the soup aisle.
It’s in a green envelope!!!
It’s delicious!!!
what would be a good alternative for the veggie mix. I try and eat totally from scratch and the packet mixes have such a high sodium content. wonder if you have a great alternative
There is a recipe on this recipe for the Vegetable soup mix if
You want to make it yourself
Made this tonight. Usually when I have to substitute in a recipe I don’t comment because I didn’t actually make the said recipe. However, seeing as people want to know what else to use besides the vegetable soup mix, I thought I would share what I did. I used hidden valley ranch dressing mix, the dill stated and doubled the water. Had plenty of sauce and it was the most delicious chicken dish, other than fried chicken, I’ve ever had. Very easy to prepare, takes next to no time, and paired it with string beans and egg noodles. It’ll be my go to chicken dinner when I’m short on time…or tired…or craving chicken…or hungry…heck, I’m making this a lot, let’s just be real ????
Thank you. I’m going to try that too. This one is also delicious !
Although we enjoyed it, it was way too salty..maybe leave out the seasoned salt?
Looks delicious.
I will serve it over linguini, and make a double batch of sauce.
Sounds really good, but ithe recipe does not give clear directions. How much dill do you add to the soup mix? Do you follow soup mix directions with 4C of water? How much sour cream do you add to soup mixture? How much butter do you begin with?
@Lauren here are some answers to your questions…
1 teaspoon dried dillweed
1/2 cup sour cream
1/4 cup unsalted butter
You do not follow the soup mix directions because you are just adding/using said soup mix to the other ingredients in this recipe as a seasoning.
Follow the recipe
Sounds delicious! Has anyone subbed Greek yogurt for the sour cream?
Sounds yummy and flavorful. On a side note, if you wash your skillet with piping hot water then wipe it and apply a little oil you wouldn’t have to bake it everytime. Saves time and energy costs. Soap pretty much works against seasoning a skillet.
If I wanted to double the sauce, would I need 2 PKGS of vegetable soup mix.
Can this be modified to do in a crock pot with frozen chicken breasts?
I make this exactly the way recipe says and my family loves it! Even my picky 8 year old. Either rice or couscous and green beans with a pickle slice on the side. I will try with dry ranch mix like someone suggested in the comments just for fun. This is a part of my rotation now and will be for some time. Super fast, delicious recipe! Thank you for sharing!
Seriously they misprinted the measurement for the seasoning salt! I made this tonight but just the thought of an entire tablespoon made me ball so I only used 1 TEASPOON.
The finished meal was still very salty so I added 8 ounces of sliced mushrooms to the sauce and it turned out great.
Really great recipe. I make it regularly and love it. It’s a nice, light healthier meal. I tried it with mashed potatoes but I really didn’t like the pairing very well. Instead I make cauliflower rice since most of my family members are diabetic and can’t have the real thing. It’s really great with the cauliflower rice. I leave out the dillweed though because I never have any in my kitchen and I also add 2 cups of water instead of the 1 cup the recipe says because the sauce doesn’t go far enough with just one. I find that the vegetable recipe mix is still strong in flavor adding a second cup of water to increase the amount of sauce. The sauce is SO GOOD!