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 the 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 of 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.
More Chicken Recipes
Country French Skillet Chicken
- 4 boneless, skinless, chicken breasts
- 1 tablespoon Lawry's seasoned salt
- 1 teaspoon garlic powder
- ¼ cup unsalted butter
- 1 cup water
- 1 package Vegetable Recipe Mix
- 1 teaspoon dried dillweed
- ½ cup sour cream
- Season both sides of the chicken breasts with the seasoning salt and garlic powder. Use clean hands to smear and coat evenly.
- 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.
- 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 7-9 minutes, until the center of the thickest part of the breast registers 160°F.
- Off the heat and transfer the chicken breasts to a clean plate. Cover the chicken loosely with foil and let rest.
- To the sauce still in the skillet, stir in the sour cream. Pour the sauce over each chicken breast before serving. Or, place chicken breasts back in skillet and serve your family directly from the skillet.
Did you make this recipe?
You can tag me at @iamhomesteader.
Photography by The PKP Way and myself.
what is veggie recipe mix?
What is vegetable recipe mix?
sorry, I found it.
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!