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Chicken Breast With Cream Of Chicken Soup

Quick Creamy Chicken Breasts with Cream of Chicken Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts (about 6 oz each)
  • 1 (10.5 oz) can condensed cream of chicken soup
  • 1/2 cup whole milk
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Kosher salt and black pepper
  • Chopped fresh parsley (optional)

Method
 

  1. 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.
  2. Reduce heat to medium. Add the soup and milk to the skillet, scraping up browned bits. Stir until smooth and bubbling, about 2 minutes.
  3. 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).
  4. Uncover, stir the sauce, and spoon it over the chicken. Top with parsley and serve hot.

Notes

If your chicken breasts are thicker than 3/4 inch, pound them to an even thickness before cooking. The soup sauce can be doubled if you want extra to spoon over sides; simply use two cans of soup and 1 cup milk, adjusting seasoning.