This chicken breast with cream of chicken soup is the ultimate weeknight comfort meal: juicy, tender chicken breasts baked in a rich, savory sauce made from condensed cream of chicken soup, sour cream, and seasonings. It’s a classic American casserole-style dish that’s beloved for its simplicity and creamy, satisfying flavor. The sauce does double duty—it keeps the chicken moist while baking and turns into a luscious gravy for rice, noodles, or mashed potatoes.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- 1 can (10.5 oz / 298 g) condensed cream of chicken soup
- 1/2 cup (120 ml) sour cream
- 1/2 cup (120 ml) chicken broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 teaspoon dried thyme (optional)
- Salt and black pepper, to taste
- 1 tablespoon (15 ml) olive oil or butter
- Fresh parsley, chopped, for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels. Season both sides with salt, pepper, garlic powder, onion powder, and paprika.
- In a large oven-safe skillet or Dutch oven, heat the olive oil or butter over medium-high heat. Add the chicken breasts and sear for 2–3 minutes per side, until golden brown (they do not need to be cooked through). Remove the chicken to a plate.
- In a medium bowl, whisk together the condensed cream of chicken soup, sour cream, chicken broth, and dried thyme (if using) until smooth.
- Pour the sauce into the same skillet, scraping up any browned bits from the bottom. Bring to a gentle simmer, then return the chicken breasts to the skillet, nestling them into the sauce.
- Transfer the skillet to the oven. Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Remove from the oven and let rest for 5 minutes. Garnish with fresh parsley, if desired, and serve warm with the sauce spooned over the top.
Tips
- Even thickness: If your chicken breasts are thick, pound them to an even 1-inch thickness so they cook evenly and don’t dry out.
- Don’t overcook: Chicken breasts can go from juicy to dry quickly. Use a meat thermometer and pull them out at 165°F (74°C) — they’ll continue to cook slightly as they rest.
- Substitutions: You can use cream of mushroom or cream of celery soup for a different flavor. For a lighter version, use plain Greek yogurt instead of sour cream, but add it after baking (stir into the hot sauce) to prevent curdling.
- Make it gluten-free: Use a gluten-free condensed soup and ensure your broth is gluten-free.
Serving Suggestions
Serve the chicken and sauce over steamed white rice, egg noodles, or mashed potatoes to soak up every bit of the creamy gravy. A side of green beans, roasted asparagus, or a simple green salad rounds out the meal nicely. Crusty bread is also great for dipping.
Variations
- Creamy Mushroom Chicken: Sauté 8 oz (225 g) sliced mushrooms in the skillet before searing the chicken, then proceed as directed.
- Cheesy Chicken: Sprinkle 1/2 cup (50 g) shredded cheddar or mozzarella over the chicken during the last 5 minutes of baking.
- Herb & Garlic: Add 1 teaspoon dried rosemary or 1 tablespoon fresh chopped parsley to the sauce, and increase garlic powder to 1 1/2 teaspoons.
- Slow Cooker Version: Sear the chicken, then place in a slow cooker with the sauce mixture. Cook on low for 4–5 hours or high for 2–3 hours, until the chicken reaches 165°F (74°C). Thicken the sauce with a cornstarch slurry if desired.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. To reheat, place in a covered skillet over medium-low heat, adding a splash of broth or water to loosen the sauce, until warmed through (165°F / 74°C). You can also microwave individual portions in 30-second bursts, stirring in between. For longer storage, freeze the cooked chicken and sauce in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Yes, boneless, skinless thighs work well. They are more forgiving and stay moist. Cook them to the same safe minimum of 165°F (74°C), though they may take a few extra minutes.
Can I make this without searing the chicken first?
Absolutely. You can skip the searing step and just place the raw chicken in the sauce before baking. The chicken will still cook through, but you’ll lose the extra flavor from the browning. Add about 10 minutes to the baking time if you skip the sear.
Why is my sauce watery?
The sauce may be thin if you added too much broth or if the chicken released liquid while baking. To thicken, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the sauce during the last 5 minutes of cooking, then simmer until thickened.
Can I use cream of chicken soup that is not condensed?
Yes, but you’ll need to adjust the liquid. If using a regular (not condensed) soup, reduce the chicken broth to 1/4 cup (60 ml) and expect a thinner sauce. You may also need to cook a bit longer to reduce.
Is this recipe freezer-friendly?
Yes, it freezes well. Cool completely, then store in a freezer-safe container. Thaw overnight in the fridge and reheat gently on the stovetop or microwave until piping hot (165°F / 74°C).
Can I add vegetables to the dish?
Definitely. Add frozen peas, carrots, or green beans to the sauce before baking. If using fresh vegetables, sauté them briefly with the chicken or add them during the last 15 minutes of baking so they don’t get mushy.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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