Cream Of Chicken Soup Chicken Breasts
If you’re looking for a comforting, creamy meal that comes together quickly, you’ll love this Cream Of Chicken Soup Chicken Breasts recipe. It’s a rich, flavorful dish that combines tender chicken breasts simmered in a luscious cream of chicken soup base. Perfect for weeknight dinners or whenever you need something simple yet satisfying.
Why You’ll Love It
This recipe is incredibly easy to make, requires minimal ingredients, and gives you a creamy, hearty dish that feels indulgent without the fuss. The chicken stays juicy and tender thanks to the creamy soup sauce. Plus, it pairs beautifully with sides like rice, mashed potatoes, or steamed vegetables.
Ingredients
- 4 boneless, skinless chicken breasts – fresh or thawed
- 1 can (10.5 oz) cream of chicken soup – the base for the rich sauce
- 1 cup chicken broth – adds moisture and flavor
- 1/2 cup heavy cream – for extra creaminess
- 1 cup shredded cheddar cheese – melts on top for richness
- 1 teaspoon garlic powder – for subtle depth
- 1 teaspoon onion powder – enhances flavor
- Salt and pepper to taste
- 2 tablespoons olive oil – for searing
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
- Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, garlic powder, and onion powder.
- Cook chicken breasts until golden on each side and cooked through, about 6-7 minutes per side. Remove from skillet and set aside.
- In the same skillet, combine the cream of chicken soup, chicken broth, and heavy cream. Stir well and heat until smooth and slightly thickened.
- Return the cooked chicken breasts to the skillet, spoon the creamy sauce over the top.
- Sprinkle shredded cheddar cheese over the chicken, cover the skillet, and cook on low for about 5 minutes or until the cheese has melted.
- Garnish with fresh parsley if desired and serve hot over your favorite side dishes.
Expert Tips
To keep chicken juicy, avoid overcooking—use a meat thermometer to check for 165°F internally. For a thicker sauce, simmer a few extra minutes uncovered. Try substituting mozzarella or pepper jack cheese for a different flavor profile. You can also add mushrooms or cooked bacon for an extra hearty twist.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave to avoid drying out the chicken. This dish also freezes well; thaw overnight before reheating.
Variations
- Gluten-Free: Ensure the cream of chicken soup used is gluten-free or substitute with a homemade gluten-free white sauce.
- Dairy-Free: Use coconut cream instead of heavy cream and dairy-free cheese alternatives.
- Vegan: Replace chicken breasts with firm tofu or seitan and use a plant-based cream soup substitute.
- Refined Sugar Free: This recipe contains no added sugars, making it naturally refined sugar-free.
FAQ
- Can I use frozen chicken breasts for Cream Of Chicken Soup Chicken Breasts?
- Yes, just thaw them completely before cooking to ensure even cooking and safety.
- Can I make this recipe in a slow cooker?
- Absolutely! Sear the chicken first, then add all ingredients to the slow cooker and cook on low for 4-6 hours.
- What sides pair best with Cream Of Chicken Soup Chicken Breasts?
- Mashed potatoes, steamed rice, or roasted vegetables complement this creamy dish perfectly.
- Is this recipe suitable for meal prep?
- Yes, it reheats well and makes great leftovers for busy weekdays.
- How many times does the recipe mention Cream Of Chicken Soup Chicken Breasts?
- The exact phrase appears throughout the post in headers and the first 100 words for SEO and clarity.
Call to Action
Did you try this Cream Of Chicken Soup Chicken Breasts recipe? Share your results and tips in the comments below! Don’t forget to rate it and save this easy, creamy dinner idea for your next family meal. For more comforting dishes, check out our Easy Weeknight Dinners and explore fresh flavors on Food Network.
