Cream Of Chicken Soup Chicken Breasts
If you’re looking for a quick and delicious dinner idea, this Cream Of Chicken Soup Chicken Breasts recipe is a must-try. It’s creamy, comforting, and simple to make, perfect for busy weeknights or anytime you crave a hearty yet easy meal. The tender chicken breasts simmered in a rich sauce made from cream of chicken soup and broth create a supremely cozy dish in no time.
Why You’ll Love It
This recipe delivers juicy chicken breasts enveloped in a velvety sauce with minimum effort. It’s versatile enough to serve with rice, mashed potatoes, or steamed vegetables. Plus, it uses pantry staples like canned soup and broth, so no heavy prep is needed.
Ingredients
- 4 boneless skinless chicken breasts – can substitute with thighs for extra juiciness
- 1 can (10.5 oz) cream of chicken soup – use gluten-free version if needed
- 1 cup chicken broth – low sodium preferred
- 1/2 cup heavy cream – substitute with half-and-half or coconut milk for dairy-free
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil or butter
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Place chicken in the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove from heat and set aside.
- In the same skillet, combine the cream of chicken soup, chicken broth, and heavy cream. Stir well and bring to a gentle simmer.
- Return the cooked chicken breasts to the skillet. Spoon the creamy sauce over the top.
- Let everything simmer together for about 5 minutes to blend the flavors and heat the chicken through.
- Garnish with chopped fresh parsley if desired and serve hot.
For more easy meals, check out our Easy Weeknight Dinners and Quick Dinner Recipes.
You can also find tips on soup variations and learn about the nutrition benefits of chicken on Food Network.
Expert Tips
Make sure not to overcook the chicken breasts in the first step; they will finish cooking in the sauce. Using a meat thermometer, aim for an internal temperature of 165°F. If you prefer thicker sauce, mix a little cornstarch in cold water and add to the simmering sauce.
Make-ahead tip: Prepare the sauce and cooked chicken in advance, then combine and heat through before serving.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This dish also freezes well; freeze in portions for up to 2 months and thaw overnight in the fridge before reheating.
Variations
- Vegan: Replace chicken breasts with firm tofu or chickpeas and use vegan cream soup and plant-based cream.
- Gluten-Free: Ensure cream of chicken soup is labeled gluten-free.
- Dairy-Free: Use coconut cream or almond milk in place of heavy cream.
- Low-Sodium: Use low-sodium broth and reduce added salt.
FAQ
Q: Can I use frozen chicken breasts for this Cream Of Chicken Soup Chicken Breasts recipe?
A: Yes, but make sure to thaw them completely before cooking to ensure even cooking and proper sauce absorption.
Q: How can I make the sauce thicker?
A: Stir 1 teaspoon cornstarch with 1 tablespoon cold water, then add to the simmering sauce and cook until thickened.
Q: Can I bake this dish instead of stove-top cooking?
A: Absolutely. Place seasoned chicken in a baking dish, pour the sauce over, and bake at 375°F for about 25-30 minutes until cooked through.
Q: What sides go well with Cream Of Chicken Soup Chicken Breasts?
A: Serve with mashed potatoes, steamed vegetables, rice, or crusty bread for a complete meal.
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