Cream Of Chicken Soup Chicken Breasts
Looking for a delicious, creamy, and comforting dinner? This Cream Of Chicken Soup Chicken Breasts recipe is a perfect choice. It blends tender chicken breasts in a rich, creamy sauce that’s quick and easy to prepare. Whether you’re craving a cozy meal or need a simple dish for weeknights, this recipe delivers on flavor and convenience.
Why You’ll Love It
This recipe brings together juicy chicken breasts smothered in a creamy sauce made from classic cream of chicken soup combined with sour cream and broth. It’s simple, packed with flavor, and requires minimal ingredients—perfect when you want something satisfying without spending hours cooking. Plus, it pairs wonderfully with rice, mashed potatoes, or green veggies for a complete meal.
Ingredients
- 4 boneless skinless chicken breasts (substitute with thighs if preferred)
- 1 can (10.5 oz) cream of chicken soup (use gluten-free if needed)
- 1/2 cup sour cream (can swap with Greek yogurt for a lighter option)
- 1/2 cup chicken broth (vegetable broth works too)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh parsley for garnish (optional)
Step-by-Step Instructions
- Preheat your oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
- Sear the chicken breasts for about 3-4 minutes on each side until they turn golden brown, but are not fully cooked.
- In a medium bowl, combine the cream of chicken soup, sour cream, and chicken broth until smooth.
- Transfer the chicken breasts to a baking dish and pour the creamy mixture evenly over the top.
- Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the sauce is bubbling.
- Garnish with fresh parsley if desired and serve hot alongside your favorite sides.
For more comforting recipes, check out Easy Weeknight Dinners or explore tips on creamy soups at the Food Network.
Expert Tips
To keep the chicken tender, avoid overbaking. Use a meat thermometer to check for doneness. For a richer sauce, add a splash of heavy cream before baking. You can prepare the sauce ahead and refrigerate for up to 24 hours. Doubling the recipe is easy for bigger gatherings—just use a larger baking dish and increase baking time accordingly.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To freeze, place portions in freezer-safe containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating gently on the stove or in the microwave.
Variations
- Gluten-Free: Use gluten-free cream of chicken soup or make your own creamy base with gluten-free flour.
- Dairy-Free: Substitute sour cream with coconut cream or a dairy-free yogurt, and use a dairy-free cream of chicken soup alternative.
- Vegan: Replace chicken breasts with tofu or seitan, use vegan cream soup and nondairy sour cream, plus vegetable broth.
- Low-carb: Skip any breading or sides with starch and serve with steamed low-carb veggies.
FAQ
- Can I make Cream Of Chicken Soup Chicken Breasts in a slow cooker? Yes! Brown the chicken first, then combine all ingredients in the slow cooker. Cook on low for 4-6 hours.
- What sides go well with this recipe? Mashed potatoes, rice, steamed vegetables, or crusty bread complement it beautifully.
- Is this recipe freezer-friendly? Absolutely. Freeze in airtight containers and thaw before reheating.
- Can I use fresh chicken instead of frozen? Yes, fresh chicken breasts work great and may reduce cooking time slightly.
- What makes this Cream Of Chicken Soup Chicken Breasts recipe special? The creamy homemade sauce layered over seared chicken creates a comforting and flavorful meal that’s quick to prepare.
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