Cream Of Chicken Soup Chicken Breasts
If you want a no-fuss dinner that’s creamy, comforting, and packed with flavor, this Cream Of Chicken Soup Chicken Breasts recipe is perfect for you. Combining tender chicken breasts with a luscious homemade cream of chicken soup base makes this dish ideal for busy weeknights or cozy weekends.
Why You’ll Love It
This dish is an effortless way to get juicy chicken with a rich, creamy sauce that doesn’t require hours in the kitchen. It’s also versatile, budget-friendly, and loved by both kids and adults. Best of all, you can whip it out with simple pantry staples.
Ingredients
- 4 boneless, skinless chicken breasts (substitute with thighs for juicier meat)
- 1 can (10.5 oz) cream of chicken soup (use homemade for fresher taste)
- 1 cup chicken broth (vegetable broth for a lighter option)
- 1/2 cup sour cream (Greek yogurt can be used as a healthier alternative)
- 1 teaspoon garlic powder (fresh garlic minced if preferred)
- 1 teaspoon onion powder (or 1 small chopped onion)
- Salt and pepper to taste
- 2 tablespoons olive oil (or butter for richer flavor)
- Fresh parsley, chopped (optional garnish)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Heat the olive oil in a skillet over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Sear chicken breasts for 3 minutes on each side until golden brown.
- Mix the cream of chicken soup, chicken broth, and sour cream in a bowl until smooth.
- Place the chicken breasts in a baking dish and pour the soup mixture over them evenly.
- Bake uncovered for 25-30 minutes, until the chicken reaches an internal temperature of 165°F (74°C) and is tender.
- Garnish with fresh parsley before serving.
For more comforting recipes, check out our Easy Weeknight Dinners and Soups and Stews collections.
Expert Tips
To avoid dry chicken, sear the breasts first and don’t overbake. Use a meat thermometer to check doneness. You can swap sour cream with heavy cream or Greek yogurt for different textures. For a thicker sauce, stir in a tablespoon of flour or cornstarch before baking.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. This soup is freezer-friendly—freeze portions for up to 2 months. Reheat gently on the stove or in the microwave until warmed through.
Variations
- Gluten-Free: Use gluten-free cream of chicken soup or make your own with gluten-free flour.
- Dairy-Free: Substitute sour cream with coconut cream and use a dairy-free cream of chicken soup alternative.
- Vegan: Replace the chicken breasts with tofu or chickpeas and use vegan cream of mushroom soup instead.
- Low-Sodium: Use low-sodium broth and cream soup, then adjust seasoning carefully.
FAQ
- What is Cream Of Chicken Soup Chicken Breasts?
- It’s a creamy baked chicken dish made with tender chicken breasts cooked in a rich cream of chicken soup sauce.
- Can I use chicken thighs instead?
- Yes, chicken thighs work well and stay moist, offering more flavor.
- Is this recipe freezer-friendly?
- Absolutely. Freeze cooked portions for up to 2 months in airtight containers.
- How do I make homemade cream of chicken soup?
- Combine butter, flour, chicken broth, milk, and seasonings in a pan and cook until thickened for a fresh substitute.
- Can I make this recipe in a slow cooker?
- Yes, sear chicken first, then combine all ingredients and cook on low for 3-4 hours.
Call to Action
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