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This 30-minute cream of chicken soup chicken breasts recipe is perfect for busy people! It has tender pan-fried chicken, vegetables, and a delicious creamy sauce.
Try my Easy Chicken and Rice Casserole or Cream of Mushroom Soup Pork Chops next.
Why you’ll love it
Wondering what to make with condensed chicken soup and chicken breasts? You’ve come to the right place. Canned soup is a fantastic shortcut to making the sauce, and frozen mixed vegetables are so convenient! This dish has chicken pot pie filling vibes.
This low-effort chicken is definitely what I’d consider a pantry meal. It’s made with pantry staples like Italian seasoning and garlic powder for savory goodness. There’s plenty of the comforting, irresistible sauce. This time-saving chicken recipe will go on repeat!
What you’ll need
- Chicken – we’re using boneless skinless chicken breasts
- Garlic powder – along with salt & pepper, it adds a pop of savory flavor directly onto the cutlets
- Olive oil and butter – for pan-frying
- Onion – I like sweet (Vidalia) onions best
- Frozen mixed vegetables – for nutritious veggie goodness
- Italian seasoning – a tasty blend of dried herbs in a single jar
- Chicken broth – another layer of flavor
- Condensed cream of chicken soup – no shame in opening up a can on busy weeknights!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my trusty Le Creuset skillet and a budget-friendly Lodge cast iron skillet as an alternative.
- It’s been over a decade that my OXO can opener has been going strong.
- Grab an instant read thermometer so you don’t overcook it.
How to make cream of chicken soup chicken breasts
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken into cutlets, and season them with salt & pepper and the garlic powder. Heat up the oil and half the butter in a skillet. Pan-sear the chicken on both sides until golden, then transfer to a plate. Add the onions and the rest of the butter to the pan.
Sauté the onions until lightly browned. Stir in the frozen veggies and Italian seasoning, and cook for a couple of minutes. Stir in the broth and canned soup until combined.
Return the chicken and any juices from the plate. Continue cooking until the chicken reaches 165F. Taste, season with extra salt & pepper if needed, and top with fresh parsley if using.
Helpful tips
- Don’t rush the browning the chicken and onions steps — it adds tons of flavor to the dish!
- Frozen mixed veggies are typically a blend of carrots, peas, corn, and sometimes green beans. Since they’re cut small and partially cooked before they’re frozen, they cook quickly.
- The gravy is fairly thick, so you can definitely thin it out with a splash of chicken broth or water or even white wine!
Substitutions and variations
- Try my cream of Cream of Mushroom Soup Chicken, or swap the cream of chicken soup with condensed cream of mushroom soup in this recipe if you prefer.
- You could skip the frozen mixed veggies and add spinach instead during the last few minutes of cooking until it wilts.
- Add in a clove or two of garlic after sautéing the onions if desired.
What to serve with this skillet chicken
- The sauce is delicious over a big pile of my Garlic Mashed Potatoes, rice, my Best Baked Potatoes, or even these Quick Buttered Egg Noodles. Sautéed green beans make a great veg pairing.
- Round out the meal with a slice of fresh crusty bread and a side salad. I like making an Olive Garden style salad with this Homemade Italian Dressing, some Garlic Parmesan Croutons, pepperoncini peppers, etc.
Leftovers and storage
- Store any leftovers for 3-4 days in the fridge.
- Reheat over a low heat until warmed through. It’s possible you may have to add another splash of water or broth to thin the sauce if needed.
- You could freeze it for up to 3 months.
More easy chicken recipes
If you made this cream of chicken soup chicken recipe, please leave a star rating and review below! You can also tag me on Instagram so I can see your S&L creations.
Cream Of Chicken Soup Chicken Breasts
Ingredients
- 2 large chicken breasts boneless skinless
- Salt & pepper to taste
- 1/2 teaspoon garlic powder
- 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 optional, to taste
Instructions
- Cut the chicken breasts in half lengthwise to make 4 thinner cutlets. Season them with the salt & pepper and garlic powder.
- Add the olive oil and half the butter to a skillet over medium-high heat. Once the pan is nice and hot, add the chicken and cook for 4-5 minutes/side until golden, then transfer it to a plate.
- Reduce the heat to medium and add the remaining butter and the onions to the skillet. Cook for 5-7 minutes, stirring fairly often, or until they're softened and lightly browned.
- Stir in the frozen mixed vegetables and Italian seasoning, and cook for 2-3 minutes, stirring often.
- Add the chicken broth and condensed soup to the pan and stir until smooth.
- Reduce the heat to medium-low and add the chicken back in, along with the juices left on the plate. Cook for another 5 minutes or until the chicken is cooked through (165F) and the vegetables are softened to your liking. If the sauce thickens up too much, add a splash of chicken broth or water.
- Season with more salt & pepper if needed and sprinkle the parsley on top if using, then serve.
Notes
- Condensed soup can be salty, so use low-sodium alternatives if needed (e.g. low sodium chicken broth), and go easy on adding any salt at the end before you taste it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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