This Country French Skillet Chicken is a cozy, one-pan dinner made with tender chicken breasts simmered in a creamy herb sauce. It’s simple enough for a weeknight but still feels a little special, thanks to the shallots, white wine, and fresh herbs in the sauce. It’s the kind of comforting meal that tastes as if it took much longer to make than it actually did! If you enjoy simple skillet dinners like this, you might also like my Chicken Breasts with Lemon for another easy, flavorful way to cook chicken on busy nights.
Ingredients & Substitutions
- Chicken: Boneless, skinless chicken breasts are used here. If they are very thick, you can pound them to even thickness or slice them in half horizontally so they cook evenly. Chicken thighs also work well for a richer flavor.
- Seasonings: Salt, black pepper, garlic powder, and paprika add simple flavor and help build a good base on the chicken before it goes into the skillet. You can swap paprika for smoked paprika for a deeper, slightly smoky taste.
- Butter & Olive Oil: A mix of butter and olive oil is used to sear the chicken. The butter adds flavor, while the oil helps prevent burning.
- Shallot + Garlic: Shallot (or a small onion) and fresh garlic build the base of the sauce. Shallots give a slightly sweeter, more delicate flavor, but onion works just fine.
- Wine: Dry white wine adds depth and helps deglaze the pan. Good options include Sauvignon Blanc or Pinot Grigio, which both work well without overpowering the sauce. If you prefer not to use wine, you can replace it with extra chicken broth.
- Broth & Herbs: Chicken broth is combined with dried thyme and dill for a simple herb sauce. Fresh herbs can be used if you have them; just double the amount.
- Sour Cream: Sour cream makes the sauce creamy and slightly tangy. For a lighter option, you can use Greek yogurt, but the sauce will be a bit thicker and tangier.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless skinless chicken thighs work really well in this recipe. They stay extra juicy and may need a few extra minutes of simmering time to cook through.
Can I skip the white wine?
Yes. If you prefer not to use wine, just replace it with an equal amount of chicken broth. The sauce will still be flavorful and creamy.
How do I know when the chicken is done?
The chicken is done when it reaches an internal temperature of 165°F in the thickest part. It should no longer be pink in the center and feel firm but still juicy.
Can I make Country French Skillet Chicken ahead of time?
Yes, this dish can be made ahead and stored in the refrigerator. Reheat gently on the stove over low heat so the sauce stays smooth and creamy.
Can I use Greek yogurt instead of sour cream?
Yes, plain Greek yogurt can be used as a substitute. It will make the sauce slightly tangier and a bit thicker, but still creamy and delicious.
What to Serve With Country French Skillet Chicken
This creamy skillet chicken pairs well with simple sides that soak up the sauce.
- Mashed potatoes: classic and perfect for the creamy sauce
- Rice
- Egg noodles
- Crusty bread, like a French baguette or simple sourdough bread, great for scooping up extra sauce
- Roasted Green beans or Roasted Asparagus
- Simple side salad
How to Store Country French Skillet Chicken
Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken slightly as it chills.
Reheating: Reheat gently on the stove over low heat, stirring often. Add a splash of chicken broth or water to loosen the sauce if needed. You can also reheat in the microwave in short intervals, stirring in between.
Freezer: This dish can be frozen, but the sour cream sauce may change texture slightly after thawing. If freezing, store in a freezer-safe container for up to 2 months. Thaw overnight in the fridge and reheat slowly on the stove for best results.
More Chicken Recipes
Country French Skillet Chicken
Ingredients
Chicken
- 4 boneless skinless chicken breasts, (or 2 large breasts halved horizontally)
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Sauce
- 1 small shallot, or ½ small onion, finely diced
- 2 teaspoons garlic, minced
- ¼ cup dry white wine*, like Sauvignon Blanc or Pinot Grigio
- 1 cup (8 ounces) chicken broth
- ½ teaspoon dried thyme
- ½ teaspoon dried dill
- ½ cup (115 g) sour cream
- fresh parsley, chopped for garnish (optional)
Instructions
- If the chicken breasts are thick, pound them to about ½ to ¾ inch thickness for even cooking. Large chicken breasts can also be sliced in half horizontally.
- Season the chicken on both sides with salt, pepper, garlic powder, and paprika.
- In a large skillet over medium heat, melt the butter with the olive oil.
- Add the chicken breasts and cook for 4 to 5 minutes per side, until golden brown. The chicken does not need to be fully cooked at this stage. Remove the chicken from the skillet and set aside.
- Reduce heat to medium-low. Add the diced shallot to the same skillet and cook for 2 to 3 minutes, until softened.
- Stir in the garlic and cook for about 30 seconds.
- Pour in the white wine and scrape up any browned bits from the bottom of the pan. Let simmer for 2 minutes to reduce slightly.
- Add the chicken broth, thyme, and dill. Stir and bring the sauce to a gentle simmer.
- Return the chicken to the skillet and cover. Simmer for 8 to 10 minutes, or until the chicken is cooked through to an internal temperature of 165°F.
- Reduce heat to low. In a small bowl, stir the sour cream with a few spoonfuls of the warm sauce from the skillet to temper it. Then slowly stir it back into the skillet until the sauce is smooth and creamy.
- Garnish with chopped parsley and serve warm.
Notes
Did you make this recipe?
You can tag me at @iamhomesteader.
what is veggie recipe mix?
What is vegetable recipe mix?
sorry, I found it.
Mixed vegetables. 🤨
I used 2 chicken breasts, and pounded them and cut them in 2. I thought the sauce was a little salty. Anything I can do to change that? I didn’t use a TBL of the seasoned salt – maybe 1/2? Should I add more sour cream? It was still very tasty -just a tad salty.
I haven’t made this recipe yet but, my daughter made it tonight and I tasted it and it was absolutely delicious. I told my daughter that it was one of the best chicken dishes I have tasted in a long time. It was better than a lot of chicken dishes that I’ve had in good restaurants. I told my daughter that I would like the recipe, so she told me where she got it and I looked it up, and I plan on making it for supper tomorrow night. Thanks so much for sharing this recipe, so so so good, loved it.
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!