Cream Of Chicken Soup Chicken Breasts
If you’re craving a warm, creamy, and comforting meal, this Cream Of Chicken Soup Chicken Breasts recipe is the perfect choice. It’s quick to prepare and packed with flavor, making it a great weeknight dinner option. The chicken stays juicy, coated in a luscious, creamy sauce made with classic cream of chicken soup, chicken broth, and a touch of cream for richness.
Why You’ll Love It
This recipe combines the simplicity of canned soup with fresh chicken breasts to create a comforting dish that feels homemade. It’s easy to customize with your favorite herbs and sides, and it comes together in under 40 minutes. Plus, with minimal ingredients, it’s perfect for busy cooks who want a flavorful meal without fuss.
Ingredients
- 4 boneless, skinless chicken breasts – can substitute with thighs if preferred
- 1 can (10.5 oz) cream of chicken soup – use cream of mushroom for a different twist
- 1 cup chicken broth – low sodium recommended
- 1/2 cup heavy cream – can use half and half for lower fat
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil – vegetable oil or butter works too
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
- Heat olive oil in a large skillet over medium heat.
- Season chicken breasts with garlic powder, onion powder, salt, and pepper.
- Place chicken breasts in the skillet and cook until golden brown, about 5-7 minutes per side.
- In a mixing bowl, stir together cream of chicken soup, chicken broth, and heavy cream until smooth.
- Pour the creamy mixture over the browned chicken breasts in the skillet.
- Reduce heat to low, cover, and simmer for 10-15 minutes, allowing chicken to cook through and sauce to thicken.
- Garnish with chopped fresh parsley before serving.
For more easy dinner ideas, check out our Easy Weeknight Dinners.
Expert Tips
Make sure not to overcook the chicken to keep it tender and juicy. Use a meat thermometer to ensure an internal temperature of 165°F. For an even richer sauce, add a bit of shredded cheese or a splash of white wine.
Want to save time? Brown the chicken the night before and store it in the fridge, then prepare the sauce and finish cooking when ready. This recipe scales well, so double it for larger families or meal prep.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to avoid drying out the chicken. For longer storage, freeze cooked chicken with sauce in freezer-safe containers for up to 2 months.
Variations
- Vegan: Replace chicken breasts with firm tofu or chickpeas and use a dairy-free cream of mushroom soup alternative with coconut cream.
- Gluten-free: Ensure the cream of chicken soup is gluten-free or make your own gluten-free white sauce.
- Dairy-free: Use coconut cream or cashew cream instead of heavy cream and a dairy-free soup substitute.
- Lower fat: Use half and half or whole milk instead of cream, and swap olive oil for a cooking spray.
FAQ
Q: Can I use frozen chicken breasts for this Cream Of Chicken Soup Chicken Breasts recipe?
A: Yes, but thaw the chicken completely before cooking to ensure even cooking and a creamy sauce texture.
Q: What sides go well with Cream Of Chicken Soup Chicken Breasts?
A: Serve with steamed rice, mashed potatoes, or crusty bread to soak up the creamy sauce.
Q: How can I thicken the sauce if it’s too thin?
A: Simmer longer on low heat, or stir in a slurry of cornstarch and water to thicken it quickly.
Q: Is this recipe suitable for meal prep?
A: Absolutely. It holds well in the fridge and tastes great reheated.
Call to Action
Give this Cream Of Chicken Soup Chicken Breasts recipe a try and let us know how it turned out! Please comment below with your tips, rate the recipe, and share it with friends who love cozy, creamy meals. Don’t forget to save it for your next dinner inspiration.
For more great recipes, explore our Soups collection and visit Food Network for additional cooking techniques.
