Cream Of Chicken Soup Chicken Breasts
If you’re looking for an easy dinner that delivers creamy, comforting flavors, you’ll love this Cream Of Chicken Soup Chicken Breasts recipe. Combining tender chicken with a rich, velvety sauce, it’s perfect for busy weeknights or anytime you want a hearty meal without fuss.
Why You’ll Love It
This recipe uses simple pantry staples like canned cream of chicken soup and sour cream to create a sauce that’s bursting with flavor. The chicken breasts stay juicy, while the creamy sauce keeps every bite delicious. Plus, it’s quick to prep and requires minimal cleanup.
Ingredients
- 4 boneless, skinless chicken breasts (substitute with thighs if preferred)
- 1 can (10.5 oz) condensed cream of chicken soup (use cream of mushroom for a twist)
- 1 cup sour cream (Greek yogurt can be used for a lighter option)
- 1/2 cup chicken broth (vegetable broth for subtle variation)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 tablespoons olive oil (butter or avocado oil works too)
- Chopped fresh parsley for garnish
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Season the chicken breasts evenly with salt, pepper, garlic powder, and onion powder.
- Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 3-4 minutes on each side until nicely browned.
- In a medium bowl, whisk together the cream of chicken soup, sour cream, and chicken broth until smooth.
- Place the seared chicken breasts in a baking dish. Pour the creamy mixture evenly over the top.
- Bake uncovered for 30-35 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Remove from oven and garnish with chopped fresh parsley before serving.
For even more easy meal ideas, check out our Easy Weeknight Dinners and explore tips on Comfort Food Recipes.
Expert Tips
Ensure your chicken breasts are of even thickness to cook uniformly. If they’re thick, consider pounding them slightly before searing. Take care not to overbake to keep the chicken juicy. Leftovers reheat well and the flavors deepen the next day.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. You can freeze this dish—freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating gently on the stovetop or in the oven.
Variations
- Gluten-Free: Confirm your cream of chicken soup is labeled gluten-free or make your own base.
- Dairy-Free: Substitute sour cream with coconut cream and use a dairy-free soup alternative.
- Vegan: Use plant-based chicken alternatives, vegan sour cream, and a mushroom-based cream soup substitute.
- Low-Carb: This recipe is naturally low in carbs; serve with steamed vegetables or cauliflower rice instead of bread.
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 food safety.
- What is the best way to prevent the sauce from separating?
- Mix the soup, sour cream, and broth well before pouring over the chicken, and avoid boiling after mixing.
- Can I add vegetables to this recipe?
- Absolutely! Mushrooms, broccoli, or carrots work well baked alongside or mixed into the sauce.
- Is this dish suitable for meal prep?
- Yes, it reheats nicely and can be portioned for easy grab-and-go meals.
- How do I know when the chicken is done?
- Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).
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