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.
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.
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!
Can this be modified to do in a crock pot with frozen chicken breasts?
If I wanted to double the sauce, would I need 2 PKGS of vegetable soup mix.
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.
Sounds delicious! Has anyone subbed Greek yogurt for the sour cream?
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
I will serve it over linguini, and make a double batch of sauce.
Looks delicious.
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?
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
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!!!
Very good. Sauce was excellent.
Why have you blocked this recipe to be printed if you’ve put it on Pinterest?
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!
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
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…
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 can’t wait to try this recipe, it looks so good!
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