Cream Of Chicken Soup Chicken Breasts
If you’re craving a comforting, creamy dish that’s quick and simple to prepare, Cream Of Chicken Soup Chicken Breasts is your new go-to recipe. Combining tender chicken breasts with a rich, savory sauce made from cream of chicken soup, this dish makes for a perfect main course for any night of the week. Whether you’re a busy home cook or need a crowd-pleaser, this recipe delivers flavor and ease in one pot.
Why You’ll Love It
This recipe offers a creamy, flavorful sauce that wraps tender chicken breasts in warmth. It’s incredibly easy to prepare with minimal ingredients and can be on your table in under 40 minutes. The versatility makes it excellent for pairing with mashed potatoes, rice, or steamed vegetables. Plus, it uses pantry staples, meaning you’re likely ready to go at any time.
Ingredients
- 4 boneless, skinless chicken breasts (substitute with thighs for juicier meat)
- 1 can cream of chicken soup (use cream of mushroom for a different flavor)
- 1 cup chicken broth (vegetable broth can substitute)
- 1/2 cup sour cream (Greek yogurt for lighter option)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil or butter
- Fresh parsley (optional, for garnish)
Step-by-Step Instructions
- Heat olive oil or butter in a large skillet over medium heat.
- Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder.
- Place the chicken in the skillet and cook for 5-6 minutes each side until golden browned and cooked through.
- Remove the chicken breasts and set aside on a plate.
- In the same skillet, add the cream of chicken soup and chicken broth, stirring to combine and loosen the browned bits from the pan.
- Simmer the sauce for about 5 minutes until slightly thickened.
- Mix in the sour cream until the sauce is smooth and creamy.
- Return the chicken breasts to the skillet, spooning sauce over them.
- Simmer for another 5 minutes to meld the flavors and heat through.
- Garnish with fresh parsley and serve immediately with your choice of sides.
For more comforting meals, check out Easy Weeknight Dinners and hearty options like One Pot Meals.
Looking to dive deeper into chicken recipes, visit Food Network for inspiration.
Expert Tips
Make sure the chicken is cooked to an internal temperature of 165°F to ensure juiciness. Browning the chicken well before adding the sauce adds extra flavor. If the sauce gets too thick, simply add a splash of chicken broth to loosen it. This recipe scales well, so double the ingredients for a larger family meal.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze the chicken breasts and creamy sauce separately for up to 3 months. Thaw overnight in the fridge before reheating.
Variations
- Gluten-Free: Use gluten-free cream of chicken soup.
- Dairy-Free: Substitute sour cream with coconut cream or cashew cream and use a dairy-free condensed soup alternative.
- Vegan: Replace chicken breasts with tofu or seitan and use a vegan cream of mushroom soup.
- Low Sodium: Choose low-sodium soup and broth, adjusting seasoning accordingly.
FAQ
- Can I use frozen chicken breasts for Cream Of Chicken Soup Chicken Breasts?
- Yes, but thaw completely before cooking to ensure even cooking and tender results.
- What can I serve with Cream Of Chicken Soup Chicken Breasts?
- It pairs wonderfully with rice, mashed potatoes, steamed vegetables, or crusty bread.
- Is the cream of chicken soup homemade or canned?
- This recipe uses canned cream of chicken soup for convenience, but homemade variations work too.
- How do I know when the chicken breasts are done?
- Cook until the chicken reaches an internal temperature of 165°F and juices run clear.
- Can I make this recipe in a slow cooker?
- Absolutely! Brown the chicken first, then combine all ingredients in the slow cooker and cook on low for 3-4 hours.
Call to Action
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