chicken with cream of chicken soup
This creamy chicken dish is an easy and flavorful recipe that combines tender chicken with a rich cream of chicken soup. It's perfect for a comforting dinner and can be served with rice, pasta, or vegetables.
Equipment
- 1 large skillet or frying pan
- 1 measuring cups
- 1 measuring spoons
- 1 wooden spoon or spatula
- 1 cutting board
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 pounds total.
- 1 can cream of chicken soup 10.5 oz can.
- 1 cup chicken broth
- 1 cup frozen mixed vegetables Peas, carrots, corn.
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 tablespoon olive oil
- to taste salt
- to taste pepper
- for garnish fresh parsley Optional.
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Season the chicken breasts with salt, pepper, garlic powder, and onion powder on both sides.
- Place the seasoned chicken in the skillet and cook for about 5-7 minutes on each side, or until the chicken is browned and cooked through (internal temperature should reach 165°F or 75°C). Remove the chicken from the skillet and set aside.
- In the same skillet, pour in the cream of chicken soup and chicken broth. Stir to combine and bring to a simmer.
- Add the frozen mixed vegetables to the skillet and cook for about 5 minutes, stirring occasionally.
- Return the cooked chicken to the skillet, cover, and let simmer for an additional 10 minutes to allow the flavors to meld and the chicken to absorb some of the creamy sauce.
- Serve hot, garnished with fresh parsley if desired.
Notes
For added flavor, consider adding herbs like thyme or Italian seasoning.
This dish pairs well with rice, pasta, or even a side salad.
Leftovers can be refrigerated in an airtight container for up to 3 days.