Quick Creamy Chicken Breasts with Cream of Chicken Soup
These creamy chicken breasts come together in one skillet with a can of cream of chicken soup, and they taste like a weekend dinner with almost no effort.
Tender, juicy chicken and a silky sauce that begs to be spooned over rice or noodles. Dinner is ready in about 30 minutes.
What Makes This Creamy Chicken So Good
The sauce is savory and smooth without being heavy, and the chicken stays moist because it finishes cooking right in the pan with the soup mixture.
I love that the whole dish uses pantry staples and a single skillet. It’s the kind of meal I turn to when I need something comforting but don’t want a pile of dishes.
The flavor is straightforward and satisfying, with just enough seasoning to let the creamy sauce shine. Leftovers reheat beautifully, too.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each): look for pieces of similar thickness so they cook evenly
- 1 (10.5 oz) can condensed cream of chicken soup: the classic full-fat version gives the richest sauce
- 1/2 cup whole milk: plus more if needed to thin the sauce
- 1 tbsp olive oil: or another neutral oil for browning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Kosher salt and black pepper: to taste
- Chopped fresh parsley: optional, for a fresh finish
Variations / Substitutions
- Use chicken thighs: Swap in boneless, skinless thighs and simmer until 175°F (80°C), about 12 to 15 minutes. Thighs are more forgiving and stay extra juicy.
- Swap the soup: Cream of mushroom soup works well; the sauce will have a slightly earthier flavor.
- Add herbs: Stir in 1/2 teaspoon dried thyme or rosemary with the soup for extra depth.
- Make it dairy-free: Use a dairy-free cream of chicken soup alternative and unsweetened plant milk.
- A little heat: Add a pinch of cayenne or smoked paprika when you season the chicken.
For a completely from-scratch version, try our Homemade Cream of Chicken Soup recipe.
How to Make Quick Creamy Chicken Breasts
Step 1: Season and Sear the Chicken
Season both sides of the chicken breasts generously with salt, pepper, and the garlic and onion powder. Heat the 1 tbsp olive oil in a large skillet over medium-high heat until it shimmers. Place the chicken in the pan in a single layer and cook without moving it for about 4 minutes, until the bottom is deeply golden. Flip and cook another 3 to 4 minutes to brown the second side. The chicken does not need to be cooked through at this point; it will finish in the sauce. Transfer the chicken to a plate and tent loosely with foil.
Don’t wipe out the skillet. Those browned bits on the bottom are packed with flavor and will melt into the sauce, giving it a savory backbone.
Step 2: Build the Sauce
Reduce the heat to medium. Pour the can of cream of chicken soup and the 1/2 cup whole milk into the skillet. Use a wooden spoon to scrape up all the browned bits from the bottom. Stir until the mixture is smooth and starting to bubble, about 2 minutes. Taste and add a pinch of black pepper if needed. Remember the soup already contains salt, so go easy.
The sauce will look thick at first, then loosen up as the milk warms. You want it fluid enough to coat the chicken without being runny; if it seems too thick, splash in a little more milk until it reaches a gravy-like consistency.
Step 3: Simmer the Chicken in the Sauce
Nestle the chicken breasts back into the skillet, spooning some sauce over each piece. Reduce the heat to medium-low, cover the skillet, and simmer for 8 to 10 minutes. Check that the thickest part of the chicken registers 165°F (74°C) on an instant-read thermometer. The sauce will thicken slightly and pick up the flavor from the chicken.
If your chicken breasts are on the larger side, they may need an extra 2 to 3 minutes. Keep the heat at a gentle simmer; a hard boil can cause the sauce to separate. A slow bubble is all you need.
Step 4: Finish and Serve
Uncover the skillet and give the sauce a gentle stir. Spoon it generously over the chicken breasts. Scatter fresh parsley on top, if using, and serve immediately over buttered egg noodles, mashed potatoes, or steamed rice. The sauce will be glossy and creamy, and the chicken fork-tender.
Tips for Creamy Skillet Chicken
- Pound the chicken to an even thickness before seasoning. This helps all pieces cook at the same rate.
- For a lighter sauce, substitute the milk with low-sodium chicken broth. The sauce will be a bit thinner but still creamy.
- Stir in a spoonful of sour cream or cream cheese at the end for extra richness.
- The sauce will continue to thicken as it sits; if reheating leftovers, add a splash of milk to loosen it.
Approximate simmer times by chicken thickness:
| Thickness | Simmer Time After Browning |
|---|---|
| 1/2 inch | 6-8 minutes |
| 3/4 inch | 8-10 minutes |
| 1 inch | 10-12 minutes |
Storing Leftovers
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop over low heat, adding a splash of milk if the sauce is too thick. You can also microwave in 30-second bursts, stirring in between.
What Goes Well With Creamy Chicken Breasts
This saucy chicken cries out for something to soak it up. Buttered egg noodles are my go-to; they twirl right into the sauce. Steamed broccoli or green beans add a fresh, crisp contrast. Mashed potatoes or plain steamed rice also work beautifully, just make sure there’s plenty to catch every last drop.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well. Simmer them for 12 to 15 minutes until they reach 175°F (80°C).
Can I make this in the oven?
Yes, brown the chicken in an oven-safe skillet, build the sauce, then cover and bake at 375°F (190°C) for 20 to 25 minutes until the chicken is cooked through.
Can I use cream of mushroom soup?
Absolutely. The sauce will take on a slightly earthier, mushroom-forward flavor but still be delicious.
How do I fix a sauce that’s too thin?
Simmer it uncovered for a few minutes to reduce, or stir in a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon cold water) and cook for another minute.
Quick Creamy Chicken Breasts with Cream of Chicken Soup Recipe
Ingredients
Method
- Season the chicken with salt, pepper, garlic powder, and onion powder. Heat oil in a large skillet over medium-high heat. Sear the chicken for about 4 minutes per side until golden. Transfer to a plate.
- Reduce heat to medium. Add the soup and milk to the skillet, scraping up browned bits. Stir until smooth and bubbling, about 2 minutes.
- Return the chicken to the skillet, spoon sauce over the top. Cover and simmer on medium-low for 8 to 10 minutes, until the chicken reaches 165°F (74°C).
- Uncover, stir the sauce, and spoon it over the chicken. Top with parsley and serve hot.
Notes
