Prep Work
Combine the chicken broth and seasonings. Set aside. Measure out remaining ingredients before beginning.
Dredge/Sear the Chicken
Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat the chicken dry.
Lightly sprinkle each side of the chicken with salt, pepper, and Italian seasoning. Dredge in flour and tap off excess.
Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches for 4-5 minutes per side, until a golden crust has developed. Set aside.
Make the Sauce
Turn the heat off and add the chicken broth/seasoning mixture (from step 1 of prep work). Use a silicone spatula to “clean” the bottom and sides of the skillet.
Bring to a boil, then reduce heat to medium-low. Stir in the cream of chicken soup until fully combined. Gradually stir in the sour cream until combined, followed by the milk, then the lemon juice. Make sure the heat isn’t too high, you don’t want the sour cream to curdle.
Add the Chicken Back and Serve
Add the chicken back and spoon sauce over the top. Let heat through for 5 minutes or so. Garnish with fresh parsley if desired and serve!

Notes
Pro Tips:
Alternative herb options include dried rosemary, thyme, parsley, and sage.
If using smaller chicken breasts, consider using 3-4 instead of 2 large.
1 cup heavy cream can be used instead of sour cream/milk if needed. Consider letting it bubble gently and reduce for up to 10 minutes to thicken before adding the chicken back.
Feel free to make my homemade cream of chicken soup for this recipe if desired.
Bacon: Feel free add bacon to this! Cook 6 strips of thick-cut bacon low and slow in the skillet. Remove and save the drippings. Wipe the pan clean and cook the chicken in the drippings for more flavor. Roughly chop the bacon and sprinkle on top before serving.

Storage:
Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months. Leftovers do freeze well!
If reheating from frozen: Thaw leftover chicken overnight in the fridge (or defrost it in the microwave) and then bake it in a small, lightly greased, covered casserole dish at 350° for 20-25 minutes.