Cream Of Chicken Soup Chicken Breasts
If you’re looking for a comforting meal that’s easy to prepare, this Cream Of Chicken Soup Chicken Breasts recipe is perfect. In under an hour, you can have juicy chicken cooked in a creamy, savory sauce that feels indulgent but is incredibly simple.
Why You’ll Love It
This recipe combines tender chicken breasts with a creamy soup base that’s both rich and flavorful. It’s a one-pan meal that pairs well with sides like rice, mashed potatoes, or steamed veggies. Plus, it’s adaptable enough for weeknight dinners or casual entertaining.
Ingredients
- 2 large chicken breasts – skinless, boneless
- 1 can (10.5 oz) cream of chicken soup – substitute with cream of mushroom or celery for variation
- 1 cup chicken broth – use low sodium if preferred
- 1/2 cup heavy cream – or half-and-half for a lighter option
- 1 small onion, chopped – shallots work too
- 2 cloves garlic, minced – fresh for best flavor
- 1 cup shredded cheddar cheese – substitute mozzarella or Monterey Jack
- 2 tablespoons olive oil – or butter for richer taste
- Salt and pepper to taste
- 1 teaspoon dried thyme – fresh thyme can be used if available
- 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, and thyme. Cook chicken for 6-7 minutes on each side until golden and cooked through. Remove chicken and set aside.
- In the same skillet, add chopped onion and minced garlic. Sauté until softened, about 3 minutes.
- Add cream of chicken soup, chicken broth, and heavy cream. Stir well and let the mixture heat through gently.
- Return the chicken breasts to the skillet, spooning the creamy sauce over the top. Simmer for 5 minutes to allow the flavors to develop.
- Sprinkle shredded cheddar cheese over the chicken, cover the skillet, and cook for another 2 minutes until cheese melts. Garnish with fresh parsley before serving.
For more easy comforting meals, check out Easy Weeknight Dinners and explore trusted tips on Food Network.
Expert Tips
To ensure perfectly cooked chicken breasts, use a meat thermometer and cook to an internal temperature of 165°F (75°C). For extra flavor, marinate the chicken briefly in herbs and garlic. Make this recipe ahead by preparing the sauce and chicken separately to reheat just before serving. To scale the recipe, simply adjust ingredient quantities proportionally.
Storage
Store leftover Cream Of Chicken Soup Chicken Breasts in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze portions for up to 2 months. Reheat gently on the stove or in the microwave to maintain creaminess.
Variations
- Vegan: Replace chicken with firm tofu or chickpeas and use dairy-free cream and cheese alternatives.
- Gluten-Free: Confirm the cream of chicken soup is gluten-free or substitute with a homemade gluten-free white sauce.
- Dairy-Free: Use coconut cream or oat milk cream substitutes and skip cheese or use dairy-free cheese.
- Low-Carb: Serve with cauliflower rice or steamed low-carb vegetables.
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.
- Is cream of chicken soup healthy to use?
- It can be part of a balanced meal; opting for low-sodium or homemade versions reduces sodium and additives.
- What can I serve with Cream Of Chicken Soup Chicken Breasts?
- This dish pairs well with rice, mashed potatoes, noodles, or steamed vegetables.
- Can I make this recipe gluten-free?
- Yes. Choose a certified gluten-free cream of chicken soup or make your own gluten-free sauce.
- How do I thicken the sauce if it’s too thin?
- Mix 1 teaspoon of cornstarch with cold water and stir into the sauce while simmering until thickened.
Call to Action
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