Cream Of Chicken Soup Chicken Breasts
If you’re looking for a flavorful, comforting dinner that’s both easy and creamy, this Cream Of Chicken Soup Chicken Breasts recipe is your go-to. Using a classic canned soup base transforms simple chicken breasts into a luscious, hearty meal in under 40 minutes. Whether you’re making a quick weeknight dinner or meal prepping for the week, this recipe fits the bill perfectly.
The magic of cream of chicken soup creates a velvety sauce that locks in moisture and adds rich flavor. You’ll only need a handful of common ingredients that you might already have on hand, like sour cream and chicken broth, to elevate this dish.
Easy Weeknight Dinners offer a variety of shortcuts and delicious ideas like this one. If you want to dive deeper into cream-based soups, check out Food Network’s collection for inspiration. For a well-rounded meal, serve this with a simple salad or steamed veggies.
Why You’ll Love It
This recipe is perfect if you want a quick, no-fuss dinner that feels indulgent but uses minimal ingredients. The tender chicken breasts soak up the creamy sauce, giving you comfort food without complicated steps. Plus, it’s a great opportunity to adapt the soup to your taste preferences with herbs or spices.
Ingredients
- 4 boneless skinless chicken breasts (substitute with thighs for richer flavor)
- 1 can cream of chicken soup (10.5 oz) – gluten-free options are available
- 1 cup chicken broth (vegetable broth works for a lighter taste)
- 1/2 cup sour cream (use plain Greek yogurt for dairy-free or lighter option)
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and freshly ground pepper, to taste
- 2 tbsp olive oil or butter
- Optional: fresh parsley for garnish
Step-by-Step Instructions
- Heat the olive oil in a large skillet over medium heat.
- Pat the chicken breasts dry and season both sides with salt, pepper, garlic powder, and onion powder.
- Place chicken breasts in the skillet and cook for 5-7 minutes per side until golden and cooked through (internal temp 165°F).
- Remove chicken from the pan and set aside on a plate.
- In the same skillet, stir together the cream of chicken soup and chicken broth until smooth.
- Heat the sauce over medium heat until warm, then stir in the sour cream to create a creamy texture.
- Return the chicken breasts to the skillet and spoon the sauce over them.
- Let simmer on low heat for 5 minutes to meld the flavors and reheat the chicken.
- Garnish with chopped fresh parsley if desired and serve immediately.
Expert Tips
Use a meat thermometer to check chicken doneness—165°F ensures safe and juicy meat. If your sauce is too thick, thin it with a splash of broth or water. For extra flavor, add fresh herbs like thyme or rosemary during simmering. This recipe is perfect for doubling when feeding a crowd or saving leftovers.
Storage
Store leftover chicken breasts with sauce in an airtight container in the refrigerator for up to 3 days. To freeze, place in a freezer-safe container for up to 2 months. Reheat gently on the stovetop or microwave, adding a bit of broth if the sauce has thickened too much.
Variations
- Vegan: Swap chicken breasts for firm tofu or seitan, use vegan cream of mushroom soup, and replace sour cream with coconut yogurt.
- Gluten-Free: Use a gluten-free cream of chicken soup and verify broth is gluten free.
- Dairy-Free: Substitute sour cream with dairy-free sour cream or coconut cream.
- Refined Sugar-Free: This recipe contains no added sugars by default.
FAQ
- Can I use frozen chicken breasts for this Cream Of Chicken Soup Chicken Breasts recipe?
- Yes, but thaw them completely before cooking to ensure even cooking and the best texture.
- What can I serve with Cream Of Chicken Soup Chicken Breasts?
- It pairs well with rice, mashed potatoes, or steamed vegetables for a balanced meal.
- Is this recipe suitable for meal prep?
- Absolutely! It reheats well and keeps its creamy texture in the fridge for up to 3 days.
- Can I add vegetables to the recipe?
- Definitely! Sautéed mushrooms, spinach, or peas can be stirred into the sauce before serving.
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