Your New Go-To Weeknight Meal: Country Herb Chicken
If you’re on the hunt for a comforting meal that’s packed with flavor but easy enough for a weeknight dinner, this Country Herb Chicken is the perfect solution. With tender chicken pieces simmered in a creamy mushroom and herb sauce, alongside sweet baby carrots and onions, this dish is as wholesome as it is delicious.
Made with ingredients you probably already have in your pantry or fridge, this recipe is straightforward and comes together in under an hour. It’s one of those meals that’ll fill your kitchen with the mouthwatering aroma of fresh herbs and a simmering sauce, making everyone ask, “What’s for dinner?”
So, let’s dive into the details of how to make this fantastic recipe and all the ways you can customize, store, and even pair it with your favorite sides.
Ingredients
- 2 Tbsp Oil (olive or vegetable)
- 2 ½ – 3 lbs Chicken Pieces (bone-in or boneless)
- 22 oz Condensed Mushroom Soup
- ½ Cup White Wine (use a dry white for best results)
- 2 Tbsp Fresh Parsley, chopped
- ½ tsp Thyme
- ¼ tsp Rosemary
- ½ lb Baby Carrots
- 1 Onion, sliced
Step-by-Step Instructions
1. Brown the Chicken:
- Heat oil in a large skillet over medium-high heat.
- Brown the chicken pieces for about 10 minutes, turning occasionally to get a nice golden crust. Once browned, remove from the skillet and set aside. (Don’t worry about cooking it through; that comes later.)
2. Prepare the Sauce:
- In the same skillet, combine the condensed mushroom soup and white wine, scraping up any browned bits left from the chicken (flavor alert!).
- Add the chopped parsley, thyme, and rosemary. Stir everything together until smooth and bring it to a gentle boil. Reduce the heat and let it simmer for a few minutes to let the flavors meld.
3. Combine and Cook:
- Return the browned chicken to the skillet, nestling it into the sauce.
- Bring the mixture back to a boil, then lower the heat, cover, and cook for about 15 minutes. This will allow the chicken to absorb all the delicious flavors.
4. Add Carrots and Onions:
- Toss in the baby carrots and sliced onions, stirring gently to combine them with the chicken and sauce.
- Cover again and simmer for another 20 minutes or until the vegetables are tender and the chicken is fully cooked through.
5. Serve:
- Check that the chicken is cooked through (the internal temperature should be 165°F). Serve the chicken, carrots, and onions generously topped with the creamy herb sauce. You can garnish with a little extra fresh parsley for that finishing touch.
FAQ about Country Herb Chicken
Q: Can I use boneless chicken instead of bone-in?
A: Absolutely! Boneless chicken breasts or thighs will work just as well. Just reduce the cooking time slightly since they tend to cook faster than bone-in pieces.
Q: Can I make this recipe without the wine?
A: Yes! If you prefer not to use wine, you can substitute it with chicken broth or even water. However, the wine adds a nice depth of flavor, so consider using a non-alcoholic white wine if that works for you.
Q: What type of mushroom soup should I use?
A: I recommend using condensed cream of mushroom soup. If you have a preference for a particular brand, go with that. You can also try making your own if you want more control over the ingredients.
Q: Can I make this dish in the oven instead of on the stovetop?
A: Yes! After browning the chicken and preparing the sauce, you can transfer everything into a baking dish, cover, and bake it at 350°F for about 30 minutes. Add the carrots and onions halfway through the cooking time.
Q: Is there a substitute for fresh herbs?
A: If you don’t have fresh herbs on hand, you can use dried herbs. Just reduce the quantities by about half since dried herbs are more concentrated in flavor.
Variations on Country Herb Chicken
This recipe is versatile and can easily be tweaked to suit your preferences or what you have in the fridge.
1. Add Mushrooms:
For an even deeper mushroom flavor, add sliced mushrooms to the skillet when you add the carrots and onions. They’ll soak up the delicious sauce and give the dish extra texture.
2. Swap the Veggies:
Don’t have baby carrots or onions? No problem. You can use any vegetables you like. Bell peppers, zucchini, or even green beans would be great substitutes. Just adjust the cooking time depending on the vegetables’ firmness.
3. Creamier Sauce:
If you want an even richer sauce, stir in a dollop of sour cream or cream cheese right before serving. This will give the dish an extra luxurious texture.
4. Try It Spicy:
For a bit of heat, sprinkle in some crushed red pepper flakes or a dash of cayenne pepper when you prepare the sauce.
5. Herb Substitutions:
If you’re out of thyme or rosemary, feel free to experiment with other herbs like tarragon, sage, or oregano. Each one will give the dish a slightly different flavor profile.
Pairing Suggestions for Country Herb Chicken
Wondering what to serve alongside this flavorful chicken dish? Here are a few ideas that pair perfectly with the creamy herb sauce:
1. Mashed Potatoes:
Classic creamy mashed potatoes are a fantastic side to soak up all that herby sauce. You could even go for garlic mashed potatoes for extra flavor.
2. Rice or Quinoa:
A light and fluffy serving of rice or quinoa works well to balance out the richness of the dish. For an extra twist, try lemon rice to add a bit of brightness.
3. Roasted Vegetables:
For an added layer of texture and flavor, serve this chicken with a side of roasted vegetables like Brussels sprouts, broccoli, or cauliflower.
4. Crusty Bread:
A loaf of crusty bread is a great choice to mop up every last drop of the sauce. Consider a baguette or a hearty artisan loaf.
5. White Wine:
If you enjoy wine, serve this dish with the same white wine you used in the recipe. A crisp, dry white like Sauvignon Blanc or Chardonnay would be a perfect match.
Storing and Freezing Country Herb Chicken
If you have leftovers (which, honestly, may be unlikely!), you’ll want to store them properly to enjoy this meal later.
Storing in the Fridge:
Transfer any leftovers into an airtight container and refrigerate for up to 3 days. When reheating, do so gently over medium heat on the stovetop or in the microwave to avoid drying out the chicken.
Freezing:
This dish freezes beautifully! Allow the chicken and sauce to cool completely before transferring it to a freezer-safe container or a zip-top bag. You can freeze it for up to 3 months. To reheat, thaw it overnight in the fridge and warm it up on the stove or in the oven.
Final Thoughts
This Country Herb Chicken recipe is a true crowd-pleaser, combining simple ingredients with hearty flavors that everyone will love. The herbs, wine, and creamy mushroom sauce create a rich, satisfying dish that’s perfect for a family dinner or a casual weekend meal. Plus, with all the variations, pairing suggestions, and storing options, it’s a versatile recipe that you can customize to suit your needs.
So whether you’re a seasoned home cook or just getting started, this recipe is sure to become one of your go-to meals. Try it tonight, and don’t forget to let me know in the comments how it turned out for you!
Country Herb Chicken
Ingredients
- 2 Tbsp oil olive or vegetable
- 2 1/2 – 3 lbs chicken pieces bone-in or boneless
- 22 oz condensed mushroom soup
- 1/2 cup white wine
- 2 Tbsp fresh parsley chopped
- 1/2 tsp thyme
- 1/4 tsp rosemary
- 1/2 lb baby carrots
- 1 yellow onion sliced
Instructions
- Heat oil in a large skillet over medium-high heat. Brown the chicken pieces for 10 minutes, then remove and set aside.
- Combine mushroom soup and white wine in the skillet, scraping the brown bits. Add parsley, thyme, and rosemary, stirring until smooth. Bring to a boil, then reduce heat and simmer for a few minutes.
- Return chicken to the skillet, bring to a boil, reduce heat, cover, and cook for 15 minutes.
- Add baby carrots and sliced onion, stir to combine, cover, and simmer for 20 minutes or until the vegetables are tender and the chicken is cooked through.
- Serve chicken with sauce, carrots, and onions.