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.

Country Chicken Recipe

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!

Country French Skillet Recipe

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.

Country Chicken

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

4.80 from 5 votes

Country French Skillet Chicken

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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!


  • 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.

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Reader Comments

  1. 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.

  2. 5 stars
    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!

  3. 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.

  4. 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?

    1. @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.

  5. 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 ????

  6. 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

  7. What can I substitute for veg recipe mix.Have none in the house.Can I use Italian session mix?

    1. 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!!!

  8. 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!

    1. It is the same packet that you use if you make spinach dip. Usually found in the dry soup/dry sauce aisle.

  9. 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…

  10. 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


      1. Lipton soup has a dry vegetable soup mix.Try that and Knorr has a dry vegetable soup mix as well.


        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

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