This easy Cream of Chicken Soup Chicken Breasts recipe is one of those comforting meals that always finds its way back into my weeknight rotation. We’re talking golden-seared chicken simmered in a creamy, cozy sauce with veggies—all ready in about 30 minutes. It’s the kind of meal that doesn’t ask much from you, yet delivers in every spoonful.
Why You’ll Want to Make This
You know those evenings when you’re staring into the pantry, hoping something delicious will appear on its own? That’s where this dish shines. With just a can of cream of chicken soup, some chicken breasts, and a bag of frozen veggies, you’ve got dinner on the table without overthinking it.
What I love most is that it reminds me of the inside of a chicken pot pie—creamy, herby, and loaded with tender chicken and vegetables. Only this version doesn’t need any baking, pastry, or extra cleanup.
This dish is a true pantry lifesaver. I usually keep a few cans of condensed soup and frozen mixed veggies just for nights like this. Plus, the flavor is surprisingly rich and homey, especially with the garlic powder and Italian seasoning doing their quiet magic in the background.
What You’ll Need
Here’s what I pull out of my kitchen every time I make this recipe:
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Boneless skinless chicken breasts – You can also use thighs, but breasts stay tender in the sauce and cook fast.
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Garlic powder, salt & pepper – Basic, but it brings everything together. I’m heavy-handed with garlic powder because it punches up the savory factor without overpowering.
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Olive oil & butter – A mix of both for searing and building flavor.
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Onion – I reach for sweet onions, but whatever you’ve got will work.
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Frozen mixed vegetables – My freezer staple. I use the mix with peas, carrots, corn, and green beans.
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Italian seasoning – Just one jar, but it adds a nice depth.
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Chicken broth – Helps loosen up the sauce and deepen the flavor.
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Condensed cream of chicken soup – Yes, the canned kind. No shame here—it’s creamy, dependable, and gets the job done.
Let’s Talk Tools
You don’t need anything fancy. I usually grab:
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My old cast iron skillet (still going strong after years)
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A basic OXO can opener that hasn’t quit on me
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An instant-read thermometer so I don’t end up with dry chicken
How I Make It Step-by-Step
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Slice and Season
I cut the chicken breasts in half horizontally to make quick-cooking cutlets. Then I season both sides with salt, pepper, and a sprinkle of garlic powder. Don’t skip this—it flavors the chicken right from the start. -
Sear the Chicken
In a big skillet, I heat some oil and butter. The chicken goes in, and I let it sit until it gets that beautiful golden crust. Then I flip and do the same on the other side. It doesn’t have to be cooked through yet—just seared. I set it aside once it’s golden. -
Sauté the Onion
I toss in some more butter and the diced onion. Let it soften and get just a bit of color—it builds flavor fast. -
Add Veggies & Sauce
The frozen veggies go in next, followed by Italian seasoning. A few minutes to heat through, then I stir in chicken broth and the canned soup until it all becomes a silky sauce. -
Finish Cooking
I nestle the chicken back into the skillet and let it simmer gently until it hits 165°F. That way, it finishes cooking in the sauce and soaks up all that flavor. -
Garnish (Optional but Nice)
If I have fresh parsley on hand, I chop a bit and sprinkle it on top. Makes it feel a little fancy.
Real-Life Tips from My Kitchen
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Don’t rush the browning – That golden crust on the chicken makes a big difference in flavor. Let it sit undisturbed to get those crispy edges.
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Veggie flexibility – I’ve thrown in spinach or a handful of chopped broccoli when I was low on frozen mixed veg. Just adjust cooking times accordingly.
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Thin the sauce if needed – If it’s too thick, a splash of broth or even milk can help loosen it up without watering it down.
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Want more flavor? – A little crushed red pepper adds a gentle kick. Or stir in a clove of fresh garlic after the onion softens.
Try These Variations
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Swap the soup – You can totally use cream of mushroom or even cream of celery soup if that’s what you have.
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Go garlicky – Add minced garlic to the onions for a deeper savory flavor.
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Low-veg version – No frozen veggies? Just cook the chicken and onions, and spoon that creamy sauce over rice or noodles with a green salad on the side.
What to Serve It With
This sauce is begging for something to soak it up. I usually go with:
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Mashed potatoes – Rich and creamy meets creamy and savory. A classic.
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Rice or egg noodles – Quick and reliable.
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Buttered toast or crusty bread – Because sopping up that sauce is half the joy.
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Sautéed green beans – Bright and crisp for contrast.
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Simple side salad – I like a homemade Italian-style dressing with some crunch from croutons or sunflower seeds.
Leftovers and Storage
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Fridge – Leftovers will keep in the fridge for 3–4 days. I warm them slowly on the stove with a splash of broth or milk to loosen the sauce.
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Freezer – It freezes well too. I portion it into containers, label with the date, and freeze for up to 3 months. Great for a grab-and-reheat dinner.
Cream Of Chicken Soup Chicken Breasts
Bring a restaurant-worthy dinner to your weeknight table in just half an hour!
Ingredients
- 2 large boneless, skinless chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper, to taste
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1/2 medium onion, chopped
- 1 heaping cup frozen mixed vegetables
- 1/2 teaspoon Italian seasoning
- 1/3 cup chicken broth
- 1 (10.5 ounce) can condensed cream of chicken soup
- Chopped parsley, for garnish (optional)
Instructions
- Prep & Sear Chicken:Slice chicken breasts in half lengthwise so you have four thin cutlets. Season with garlic powder, salt, and pepper.
- Brown the Chicken:Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high. Once shimmering, add chicken cutlets. Cook 4–5 minutes per side until golden and mostly cooked through. Transfer chicken to a plate.
- Sauté Veggies:Reduce heat to medium. Add remaining butter and onion to the skillet. Sauté for 5–7 minutes, stirring often, until softened and lightly browned.
- Add More Goodness:Toss in the frozen vegetables and sprinkle with Italian seasoning. Cook for another 2–3 minutes, stirring occasionally.
- Create the Sauce:Pour in chicken broth and spoon in the cream of chicken soup. Stir well until the soup and broth are fully combined into a smooth sauce.
- Finish & Serve:Return the chicken cutlets (plus any accumulated juices) to the pan. Lower heat to medium-low and simmer for about 5 more minutes, or until the chicken is cooked through (juices should run clear and internal temp reaches 165°F) and vegetables are tender. If the sauce thickens too much, add a splash more broth or water.
- Garnish:Taste and season with extra salt or pepper if desired. Sprinkle with parsley before serving for a fresh, bright finish.
Notes
- Use low-sodium versions of soup and broth if you want to control the salt.
- Swap mixed vegetables for your family’s favorites or whatever you have on hand.
- Delicious over a bed of rice, pasta, or with crusty bread to soak up that creamy sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 246Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 69mgSodium: 478mgCarbohydrates: 10gFiber: 2gSugar: 2gProtein: 21g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
If you’re like me, you probably keep a can or two of soup in the pantry “just in case.” This is the kind of recipe that makes you glad you did. It’s fast, comforting, and surprisingly flavorful for how little effort it takes.
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