Cream Of Chicken Soup Chicken Breasts

If there’s one recipe I fall back on when the day’s been long and my fridge looks uninspired, it’s this one. A few chicken breasts, a can of cream of chicken soup, and whatever frozen veg I have on hand — and just like that, dinner’s simmering away in the skillet. It’s cozy, it’s quick, and honestly, it reminds me of the creamy filling inside a good old-fashioned chicken pot pie. Except easier. No crust, no fuss.

This is the kind of meal I’d throw together when we’ve all had “one of those days” — the kind where everyone’s hungry and there’s zero energy left for fancy cooking. And yet somehow, it still tastes like you really tried.

What Makes This So Handy

You know those weeknights when you open the pantry and think, “What now?” This recipe was born for those moments. A can of soup, frozen mixed veggies, and chicken breasts — nothing fancy, just good, honest ingredients that come together in one pan.

There’s a comforting gravy that clings to every bite, and it’s the kind of dish that makes you want to mop your plate clean with a piece of bread. It reminds me of meals my mom would make when she was short on time but still wanted something warm and filling on the table.

Ingredients You’ll Need (and Why I Love Them)

• Chicken breasts – I always slice them into thinner cutlets so they cook faster and more evenly. Less time babysitting the pan!
• Garlic powder, salt, pepper – The basics that never fail. I usually eyeball the garlic powder.
• Olive oil and butter – Butter adds flavor, olive oil helps with browning. They tag-team perfectly.
• Sweet onion – I prefer Vidalia when I can find them. They mellow out beautifully in the pan.
• Frozen mixed vegetables – A freezer staple at my house. I grab the kind with peas, carrots, corn, and beans.
• Italian seasoning – A pinch adds herby warmth without needing five separate jars.
• Chicken broth – Just enough to thin out the sauce and build flavor.
• Cream of chicken soup – I’m not above cracking open a can. It’s creamy, reliable, and makes a great base for sauces.

Let’s Cook This Thing

Step 1: Pan-Sear the Chicken
Slice your chicken into cutlets, season with salt, pepper, and garlic powder. I always get my skillet nice and hot before adding the oil and butter — that’s how you get a good golden sear. Give each side a few minutes until it’s beautifully browned, then set it aside.

Step 2: Sauté the Onions
Melt the rest of the butter and toss in the onions. Let them soften and get a bit of color. That bit of browning adds so much flavor to the finished sauce.

Step 3: Add the Veggies and Sauce
Toss in the frozen veggies and Italian seasoning, give them a quick stir. Then in goes the broth and the cream of chicken soup. Stir until everything melts together into a silky, creamy sauce.

Step 4: Finish with the Chicken
Nestle those chicken cutlets back into the skillet, pour in any juices that collected on the plate, and simmer until everything’s cooked through. I usually check the thickest piece with a thermometer — 165°F and you’re good.

A Few Handy Tips from My Kitchen

• Let the chicken sit out for 10–15 minutes before cooking so it doesn’t go into the pan ice-cold. It cooks more evenly that way.
• Don’t rush the browning step. That golden crust is pure flavor.
• If the sauce is thicker than you like, just loosen it with a splash of broth or even a touch of milk.
• Want to amp it up? A dash of white wine or a spoonful of Dijon mustard adds a nice punch.

Change It Up If You Like

• Swap the soup – Cream of mushroom or even cream of celery works fine if that’s what you’ve got.
• Fresh veggies – No frozen veg? Use diced carrots and green beans, just cook them a little longer.
• Add garlic – I sometimes throw in a minced clove or two with the onions when I want more depth.
• Throw in spinach – Near the end, stir in a couple handfuls of baby spinach and let it wilt.

What To Serve With This Creamy Chicken

Oh, the sauce on this one just begs for something starchy. I usually serve it over:

• Creamy mashed potatoes (especially on chilly evenings)
• Steamed rice or buttery egg noodles — great for soaking up the sauce
• Crusty bread for dipping if I want to keep it simple

Add a side of sautéed green beans or a fresh salad and you’ve got a full dinner that feels thoughtful without taking hours.

Leftovers & Storage Tips

• Fridge: It keeps well for 3–4 days. The sauce does thicken up, but that’s nothing a splash of broth can’t fix while reheating.
• Reheat: I warm it gently in a pan over low heat or microwave it covered with a bit of water added in.
• Freezer: Yup, it freezes well too. Let it cool completely, then stash in an airtight container. It’ll be fine for up to 3 months. Just thaw and reheat slowly.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Absolutely — just make sure they’re boneless and skinless. They’re juicier and a little more forgiving if you cook them a bit longer.

What’s the best substitute for cream of chicken soup?
If you’re out, try using cream of mushroom or a homemade béchamel with a bit of chicken bouillon stirred in.

Do I have to use frozen vegetables?
Not at all. Fresh works great — just sauté them a little longer. Or skip them entirely and pair this with a veggie side instead.

Can I prep this ahead of time?
You can cook the chicken and make the sauce a day ahead. Just store them separately and reheat together when you’re ready to eat.

Try Other Chicken Breasts Recipes:

Baked Bone In Chicken Breast

Teriyaki Chicken Breasts

Roasted Split Chicken Breast