Cream Of Chicken Soup Chicken Breasts
If you crave a comforting dish that combines tender chicken with a rich, creamy sauce, this Cream Of Chicken Soup Chicken Breasts recipe is for you. It’s simple, flavorful, and perfect for busy weeknights or cozy weekends. The cream of chicken soup base provides a velvety texture that soaks beautifully into the chicken breasts without requiring heavy cream or complicated ingredients.
Why You’ll Love It
This dish is incredibly easy to prepare and uses pantry staples you likely have on hand. The sauce stays creamy and delicious, coating juicy chicken breasts that won’t dry out. Plus, it pairs well with many sides, making it a versatile addition to your Easy Weeknight Dinners collection.
Ingredients
- 4 boneless skinless chicken breasts – can substitute with thighs for more flavor
- 1 can (10.5 oz) condensed cream of chicken soup – use low sodium if preferred
- 1/2 cup sour cream – plain Greek yogurt works as a healthier substitute
- 1/2 cup chicken broth – vegetable broth is a good alternative
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon black pepper
- Salt to taste
- 2 tablespoons olive oil or butter
- Chopped 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 for 6-7 minutes on each side until golden brown and cooked through.
- Remove chicken from skillet and set aside.
- In the same skillet, mix together condensed cream of chicken soup, sour cream, and chicken broth until smooth.
- Return chicken to the skillet and spoon sauce over each piece.
- Reduce heat to low, cover, and simmer for about 10 minutes to let flavors combine.
- Garnish with fresh parsley before serving.
For more creamy soup ideas, check out our Creamy Soups Recipes collection!
Expert Tips
To ensure your chicken stays juicy, avoid overcooking it. Use a meat thermometer, aiming for an internal temperature of 165°F (74°C). If you’d like a thicker sauce, simmer it uncovered for a few extra minutes. For a richer flavor, sear the chicken in butter instead of oil.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave to keep the sauce creamy. You can freeze this dish for up to 2 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 yogurt and use dairy-free cream of chicken soup.
- Vegan: Replace chicken breasts with tofu or tempeh and use vegan cream soup alternatives.
- Low-Carb: Pair with cauliflower rice or steamed vegetables instead of potatoes or rice.
FAQ
- Can I make Cream Of Chicken Soup Chicken Breasts in a slow cooker?
- Yes, sear the chicken first, then combine all ingredients in a slow cooker and cook on low for 4-6 hours.
- Is this recipe keto-friendly?
- It can be made keto by using sugar-free cream of chicken soup and pairing with low-carb sides.
- What side dishes go well with this recipe?
- Mashed potatoes, steamed veggies, cooked rice, or crusty bread are excellent companions.
- How long does Cream Of Chicken Soup Chicken Breasts take to cook?
- About 40 minutes total including prep and simmering.
- Can I use frozen chicken breasts?
- It’s best to thaw chicken breasts completely before cooking to ensure even cooking.
Call to Action
If you enjoyed this Cream Of Chicken Soup Chicken Breasts recipe, please leave a comment, rate it, and share it with your friends! For more delicious recipes, explore our Soup Recipes and Creamy Soups sections.
Happy cooking!
