Cream Of Chicken Soup Chicken Breasts
If you’re searching for a comforting, easy-to-make meal, Cream Of Chicken Soup Chicken Breasts is the answer. This dish combines tender chicken breasts with a rich, creamy sauce made from classic ingredients. Whether you’re a busy weeknight cook or planning a cozy dinner, this recipe is designed to be quick without sacrificing flavor.
Why You’ll Love It
This recipe uses pantry staples like canned cream of chicken soup, making meal prep a breeze. The creamy sauce keeps the chicken juicy and flavorful, perfect when paired with rice, mashed potatoes, or steamed vegetables. Plus, it’s adaptable and forgiving, ideal for cooks of all skill levels.
Ingredients
- 4 boneless, skinless chicken breasts (substitute with thighs for extra juiciness)
- 1 can (10.5 oz) cream of chicken soup (use cream of mushroom for a twist)
- 1 cup chicken broth (can use vegetable broth for a lighter taste)
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1 tablespoon olive oil (or butter)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
- Heat the olive oil in a large skillet over medium heat. Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder.
- Place the chicken breasts in the skillet and sear for 3 to 4 minutes on each side until golden but not fully cooked. Remove them from the skillet and set aside.
- In the same skillet, add the cream of chicken soup, chicken broth, and heavy cream. Stir well to combine and bring to a gentle simmer.
- Return the chicken breasts to the skillet, cover, and let it cook on low heat for 15 to 20 minutes, or until the chicken is cooked through and tender.
- Sprinkle with fresh parsley before serving. Enjoy hot over your favorite side like rice or pasta.
For more comforting chicken recipes, check out Easy Weeknight Dinners or explore tips for perfect chicken at Food Network.
Expert Tips
To ensure juicy chicken breasts, avoid overcooking and sear properly. If sauce thickens too much, add extra chicken broth. For busy nights, prepare sauce ahead and reheat with chicken. Scale recipe easily for larger families.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the chicken and sauce separately for up to 3 months. Thaw overnight before reheating gently on the stove.
Variations
- Vegan: Replace chicken breasts with firm tofu or seitan, and use vegan cream soup alternatives and plant-based cream.
- Gluten-Free: Use gluten-free cream of chicken soup and check broth labels.
- Dairy-Free: Substitute heavy cream with coconut cream and ensure the soup base is dairy-free.
- Refined Sugar-Free: This recipe contains no added sugars.
FAQ
- Can I use frozen chicken breasts for Cream Of Chicken Soup Chicken Breasts?
- Yes, but thaw them completely before cooking to ensure even doneness and a creamy sauce texture.
- What sides go best with Cream Of Chicken Soup Chicken Breasts?
- Serve with rice, steamed vegetables, mashed potatoes, or buttered noodles for a complete meal.
- Is it necessary to sear the chicken breasts first?
- Searing adds flavor and texture but you can cook them directly in the sauce if you’re short on time.
- Can I make this recipe in the slow cooker?
- Absolutely! Place all ingredients in a slow cooker and cook on low for 4-6 hours for tender, flavorful chicken.
- How do I thicken the sauce if it’s too runny?
- Add a slurry of cornstarch and water, stirring into the sauce on low heat until desired thickness is reached.
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