Cream of Chicken Breasts: A Timeless Classic for Effortless Dinner

If you’re craving a fuss-free yet utterly comforting meal, Cream of Chicken Breasts delivers in spades. This easy baked chicken recipe is a beloved staple, combining boneless chicken breasts with a luscious cream sauce for an oven-finish dish that feels both homey and indulgent—perfect for busy weeknights or family gatherings. Dive into the step-by-step preparation, pro tips, customization ideas, and answers to your most-asked questions.

Table of Contents

• Recipe Overview
• Ingredients
• Step-by-Step Instructions
• Tips & Variations
• Serving Suggestions
• Nutrition Information
• Storage & Make-Ahead
• Frequently Asked Questions (FAQs)

Recipe Overview

Cream of Chicken Breasts is a practical, family-favorite recipe designed with busy home cooks in mind. Simple to assemble and requiring minimal hands-on time, this dish features chicken breasts coated in condensed cream of chicken soup, then baked until tender and juicy. The resulting sauce—rich, creamy, and lightly savory—is perfect drizzled over rice, mashed potatoes, or vegetables.

• Total Time: 1 hour
• Prep Time: 10 minutes
• Cook Time: 50 minutes
• Servings: 4
• Difficulty: Easy
• Flavor Profile: Creamy, savory, mild with a satisfying texture

Ingredients

To deliver maximum flavor with minimal prep, the recipe keeps the ingredient list concise and accessible. Here’s what you need:

• Chicken Breasts – Boneless and skinless, about 4 halves
• Condensed Cream of Chicken Soup – 1 (10.5 oz) can, undiluted
• Milk – 1/2 cup (for thinning the sauce and extra creaminess)
• Butter – About 2 tablespoons, cut into cubes (for richness)
• Paprika – For light seasoning and subtle flavor
• Salt and Pepper – To taste
• Optional: Fresh parsley or chives, for garnish

Ingredient Notes & Substitutions

• Chicken Thighs: Substitute breasts for boneless, skinless thighs if desired; adjust cooking time as needed.
• Soup Variations: Use condensed cream of mushroom, celery, or even cheddar cheese soup for a twist on the sauce.
• Milk Alternatives: Half-and-half or unsweetened dairy alternatives can add richness.

Step-by-Step Instructions

This streamlined method produces perfectly baked chicken in just a few steps—no special equipment required!

1. Preheat Oven
   Set your oven to 350°F (175°C).
2. Prep the Baking Dish
   Lightly grease a shallow baking dish (such as a 9×13-inch pan) with butter or nonstick spray.
3. Arrange Chicken
   Lay the chicken breasts in a single layer within the prepared baking dish. Season both sides with salt, pepper, and a dusting of paprika for color and aroma.
4. Mix the Sauce
   In a bowl, whisk together the condensed cream of chicken soup and milk until smooth. Pour the mixture evenly over the chicken.
5. Add Butter
   Dot the top with cubes of butter evenly distributed across the dish.
6. Bake
   Cover the dish with foil and bake in the preheated oven for about 40 minutes. Uncover and continue baking for an additional 10–15 minutes, or until the chicken is cooked through (internal temperature should reach at least 165°F/74°C) and the sauce is bubbling.
7. Finish & Serve
   Remove from oven, let rest briefly, then garnish with chopped herbs if desired. Spoon the creamy sauce over the chicken and serve hot.

Visual Guide

• Arrange chicken breasts in greased baking dish.
• Season and pour mixed sauce over.
• Top with butter, cover, and bake.
• Uncover and brown in final minutes if desired.

Tips & Variations

• For Extra Flavor: Add a teaspoon of garlic powder, a sprinkle of dried herbs (thyme or parsley), or a few dashes of hot sauce to the soup mixture.
• Cheesy Option: Mix 1/2 cup grated cheddar or Swiss cheese into the sauce before pouring over the chicken.
• Topping Ideas: Crushed buttery crackers or panko breadcrumbs sprinkled atop in the last 10 minutes add a pleasant crunch.
• One-Dish Meal: Layer quick-cooking veggies (such as thinly sliced mushrooms, zucchini, or spinach) under the chicken before baking for an all-in-one dinner.
• Make It Lighter: Use reduced-fat soup and skim milk, or skip the added butter for a lower-calorie version.

Serving Suggestions

This creamy chicken is endlessly versatile and pairs beautifully with an array of sides. Here are some serving ideas to round out your meal:

• Classic: Serve the chicken breasts and sauce atop fluffy white rice, egg noodles, or dolloped over mashed potatoes.
• Low-Carb: Pair with steamed green beans, roasted broccoli, or a crisp garden salad.
• Special Occasions: Plate with garlic mashed potatoes, glazed carrots, and crusty bread for soaking up extra sauce.

Nutrition Information

Nutrition details will vary based on your choice of sides and any sauce modifications, but here is an approximate breakdown for one serving (using standard ingredients):

• Calories: 340
• Protein: 35g
• Total Fat: 15g
• Carbohydrates: 12g
• Sodium: 900mg

For lower sodium, choose reduced-sodium soup and season the chicken lightly.

Storage & Make-Ahead

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat gently in the microwave or covered in the oven.
• Freezer: Freeze baked chicken breasts and sauce in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Make-Ahead: Assemble the dish up to 1 day ahead, refrigerate, and bake just before serving (add a few extra minutes to the baking time).

Frequently Asked Questions (FAQs)

Q: Can I use chicken thighs instead of breasts?

A: Yes, boneless and skinless chicken thighs work well and become very tender—just adjust baking time as needed.

Q: What vegetables pair well with Cream of Chicken Breasts?

A: Try green beans, broccoli, carrots, or a simple tossed salad for balance and color.

Q: Is it necessary to sear the chicken first?

A: No, this recipe is designed for baking only, which keeps prep quick and easy. Searing is optional but can add color and flavor if you have extra time.

Q: Can I make this recipe gluten-free?

A: Use a gluten-free condensed soup and ensure any seasonings or sides you add are also gluten-free.

Q: How can I add more flavor to the sauce?

A: Add a splash of white wine, a tablespoon of Dijon mustard, or your favorite herbs (e.g., thyme, tarragon) to customize the sauce to your taste.

Q: Can I double the recipe?

A: Absolutely—use a larger baking dish and increase sauce ingredients proportionally. Baking time may need slight adjustment for larger quantities.

Expert Tips for Creamy Success

• Don’t Overbake: Use a meat thermometer to avoid dry chicken; remove from the oven as soon as the thickest part reaches 165°F (74°C).
• Let it Rest: Allow chicken to rest for 5 minutes after baking before serving—this helps juices redistribute for moist, tender results.
• Mix Up the Soup: Try cream of celery, mushroom, or even a blend for a unique twist each time you prepare the dish.
• Leftover Magic: Shred leftover chicken with sauce to fill sandwiches, wraps, or top baked potatoes for quick meals the next day.

Reader Reviews & Feedback

• “A go-to weeknight dinner in our home! Creamy and flavorful. The kids always ask for seconds.”
• “I added mushrooms and spinach before baking—as a one-dish dinner, it worked beautifully.”
• “Used reduced-sodium soup and it still turned out rich and delicious. Love the ease of this recipe.”

Other Comforting Chicken Recipes

• Cream of Mushroom Chicken: For an earthy twist, prepare with cream of mushroom soup, fresh mushrooms, and a sprinkle of thyme.
• Easy Creamy Chicken Casserole: Layer chicken with mixed vegetables and finish with a cheesy crumb topping for family-style serving.
• Garlic Creamed Chicken: Infuse more flavor with cream cheese, garlic, and a savory soup base for a decadent, bolder take.

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Author

medha deb

 

Medha Deb is an editor with a master's degree in Applied Linguistics from the University of Hyderabad. She believes that her qualification has helped her develop a deep understanding of language and its application in various contexts.

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