This easy creamy cream of chicken breast recipe is made with cream of chicken soup, and boneless chicken breasts (or chicken tenders) that are covered in a creamy sauce that’s bursting with so much flavor.
It’s the ultimate comfort food. This creamy chicken dish pleases the whole family (even the pickiest eaters!)
This is one easy recipe that you are going to want to save and revisit on busy weeknights! This great recipe will quickly become a family favorite!
It’s ready in about 30 minutes making this a great option for any night of the week… And special occasions!
Easy comfort food at its finest. Lightly floured boneless chicken breasts are pan-fried in butter and oil until golden and crispy before being added to a mouth-watering garlic cream sauce. Filled with caramelized flavor and tender chicken breasts, you will LOVE how easy this is!
Creamy Cream of Chicken Breast
Chicken breasts easily get too dry making them hard to chew and swallow. But, this creamy chicken breast recipe produces juicy breasts with a flavorful crust from being pan-fried.
We all love the crispy golden chicken on the outside, and the tender succulent chicken inside! Simmering it just till done in this creamy sauce adds so much flavor and does not dry it out!
INGREDIENTS
- 4 tbsp avocado oil (divided)
- 3 boneless skinless chicken breasts sliced into 6 thin filets.
- 1 tsp salt
- 1 tsp ground black pepper
- 1/3 cup all-purpose flour
- 1 tsp onion powder
- 2 tsp dried thyme
- 2 tsp dried sage
- 3 cloves minced garlic
- 1/3 cup chopped roasted peppers (I’m using pablano because I have an abundance of them.)
- 1 can cream of chicken soup (or half cup chicken broth and half cup heavy cream)
- 1 cup of heavy cream
- 1/2 cup of cream cheese.
- 1/4 cup sliced sun-dried tomatoes
- 1/2 cup baby spinach (Optional)
- 1 cup freshly grated parmesan cheese
- *Optional – Serve over Egg noodles, white rice, or brown rice.
- *Optional – Garnish with chopped green onions or chives.
Directions
How to make Creamy Chicken of Breast Recipe:
- Cut your chicken breasts in half horizontally to make six chicken breast fillets.
- Pour flour onto a flat plate or platter, evenly distributing it across the bottom.
- Add the salt, pepper, onion powder, thyme, then and gently mix it with the flour till the seasonings are evenly mixed.
- Coat each chicken breast filet in your seasoned flour mixture.
- Heat a large skillet over medium heat and add 2 tablespoons of avocado oil.
- Brown the flour-coated chicken in avocado oil over medium heat for 3-5 minutes on both sides… add more time depending on how thick they are… Do not overcook the chicken in this step, because you’ll add it back to the heat to finish it off.
- Remove the browned chicken breasts from the pan.
Deglazing
You should notice after you’ve cooked the chicken, there should be a crust and drippings left behind in the skillet. This is gold! It’s actually a combination of chicken juice and fat that has reduced while you were cooking the chicken. These pan drippings might not look like much, but it’s packed with flavor!
Pan drippings (or this left-behind-on-the-pan-flavor) are the best part… Instead of washing the pan drippings down the sink drain, we’re going to use them to make this dish taste extra delicious! It’s the best way to flavor the rest of the dish (or to make gravy!)
You do this by “deglazing” your skillet, which actually just means adding liquid (or avocado oil in this recipe) to the pan while it’s still hot to loosen up all the flavor! The oil (or other liquid) will rehydrate the cooked bits on the bottom of your skillet and infuse the flavor into your final creamy gravy!
Instructions Part 2
After browning your chicken breast:
- Add more avocado oil to your skillet or pan, plus the crushed or minced garlic cloves, salt, ground black pepper, sage, and thyme.
- Stirring often, and allow the garlic and other spices to cook for a couple of minutes… You need to stir often so that the garlic doesn’t burn.
- Add to the skillet your heavy cream, cream of chicken soup, parmesan cheese, chopped roasted peppers, sun-dried tomatoes, and baby spinach (if using).
- Give your sauce a good mix to help all the ingredients in the sauce come together.
- Let your creamy sauce simmer for one or two minutes, then add the cooked chicken breasts back into your hot skillet.
- Spoon some of the sauce over the tops of your chicken breasts so that the sauce infuses them as it simmers.
- Simmer for about 10 more minutes or till the internal thermometer reads 165 in the thickest part of the chicken breast.
- *Optional – Serve over rice (or pasta).
- *Optional – Garnish with chopped green onions or chives!
This easy creamy cream of chicken of breast recipe is one of our family’s new favorite meals. I’ve made this using a can of cream of chicken soup, but you can also use a half cup of cream and half a cup of chicken stock. I also butter my frying pan well, dredge and season the chicken, and then brown it on all sides.
NOTES Tips & Substitutions
Next time you make this, you may want to substitute the cream of chicken soup for cream of mushroom soup, it will just change the flavor and add a bit of mushroom to it!
Italian seasoning and paprika are also very good in the sauce.
You can substitute the parmesan cheese with 1/2 cup of shredded cheddar cheese. This changes the flavor a little, but the kids really like the cheddar cheese flavor!
Tools for This Recipe
Large Skillet – This recipe works best if you use a single large skillet or frying pan to cook the chicken and make the sauce. I’m using a 12-inch cast iron skillet.) This creates fewer dishes to clean up, and uses pan drippings from the chicken that will give your final dish much more flavor!
*Optional – Baking dish or oven-safe fry pan for serving as a casserole dish with rice or egg noodles. If you are making this meal to take to someone, it’s easy to do so in a 9×13 baking dish with rice on the bottom.
Instant read thermometer for checking the internal temperature… Chicken breasts come in all shapes and sizes. Using an instant-read thermometer insures your chicken is cooked all the way through in the thickest sections and helps you adjust your cooking time perfectly! You will see this item in all my meat recipes. This is the best way to make sure you cook your food to the right doneness, and that it’s safe!
Good Knife for slicing chicken breasts down the middle.
Cutting Board – To cut raw chicken.
Wooden Spoon – I use a wooden spatula or spoon for stirring this sauce in my skillet because it does not scratch the pan.
Pairing
Serve this easy creamy cream of chicken of breast recipe with:
Any side of veggies makes this dish a complete meal! I love to serve with:
Green Beans
Strawberry Salad
If I’m now serving this over rice or noodles, I like to serve it with my Quick Sourdough Cheddar Biscuits!
Leftovers
How to Store Creamy Chicken of Breast Recipe Leftovers… If you’re lucky enough to have leftovers, store them in an airtight container in the fridge and enjoy them for up to 4 days.
Leftovers are also great for a protein-rich chicken lunch!
Recipe Card
CREAMY CREAM OF CHICKEN BREAST
Ingredients
- 4 tbsp avocado oil divided
- 3 boneless skinless chicken breasts sliced into 6 thin filets.
- 1 tsp salt
- 1 tsp ground black pepper
- 1/3 cup all-purpose flour
- 1 tsp onion powder
- 2 tsp dried thyme
- 2 tsp dried sage
- 3 cloves minced garlic
- 1/3 cup chopped roasted peppers I’m using pablano because I have an abundance of them.
- 1 can cream of chicken soup or half cup chicken broth and half cup heavy cream
- 1 cup of heavy cream
- 1/2 cup of cream cheese.
- 1/4 cup sliced sun-dried tomatoes
- 1/2 cup baby spinach Optional
- 1 cup freshly grated parmesan cheese
- *Optional – Serve over Egg noodles white rice, or brown rice.
- *Optional – Garnish with chopped green onions or chives.
Instructions
- Cut your chicken breasts in half horizontally to make six chicken breast fillets.
- Pour flour onto a flat plate or platter, evenly distributing it across the bottom.
- Add the salt, pepper, onion powder, thyme, then and gently mix it with the flour till the seasonings are evenly mixed.
- Coat each chicken breast filet in your seasoned flour mixture.
- Heat a large skillet over medium heat and add 2 tablespoons of avocado oil.
- Brown the flour-coated chicken in avocado oil over medium heat for 3-5 minutes on both sides… add more time depending on how thick they are… Do not overcook the chicken in this step, because you’ll add it back to the heat to finish it off.
- Remove the browned chicken breasts from the pan.
- Deglaze pan with oil – Add more avocado oil to your skillet or pan, plus the crushed or minced garlic cloves, salt, ground black pepper, sage, and thyme.
- Stirring often, and allow the garlic and other spices to cook for a couple of minutes… You need to stir often so that the garlic doesn’t burn.
- Add to the skillet your heavy cream, cream of chicken soup, parmesan cheese, chopped roasted peppers, sun-dried tomatoes, and baby spinach (if using).
- Give your sauce a good mix to help all the ingredients in the sauce come together.
- Let your creamy sauce simmer for one or two minutes, then add the cooked chicken breasts back into your hot skillet.
- Spoon some of the sauce over the tops of your chicken breasts so that the sauce infuses them as it simmers.
- Simmer for about 10 more minutes or till the internal thermometer reads 165 in the thickest part of the chicken breast.
- *Optional – Serve over rice (or pasta).
- *Optional – Garnish with chopped green onions or chives!
More Easy Chicken Recipes
I hope you love this cream of chicken breast recipe. You may also enjoy these other easy chicken dinner recipes!
Whole Roast Chicken – Super easy and only 3 ingredients, chicken, salt, and pepper. (you can add more seasonings if desired)
Air Fryer Chicken Breasts – This is the fastest way to cook chicken breasts!
Smoked Chicken Breasts – Tender juicy smoked chicken breast! Smoking chicken adds so much flavor, another step and a bit more time… But it’s so worth it!
Whole Smoked Chicken – Yummy meal for a large family!
Air fryer chicken wings – the fastest way to make chicken wings… Just add your favorite sauce!
Chicken salad! This one is one of my favorites during the summertime. It’s fast and easy and delicious! I like to serve chicken salad cold, and it’s even better the next day!
Chicken breast Pasta Salad… Another super cheap, fast, and easy dinner recipe that’s also a family pleaser!
Food Safety
The USDA recommends cooking chicken breasts to 165 degrees F.
This temperature is considered safe because it ensures that harmful bacteria, particularly Salmonella and Campylobacter, are killed, reducing the risk of foodborne illnesses.
When cooking chicken, it’s important to measure the temperature at the thickest part of the meat, typically in the center of the breast or thigh, to ensure that it has reached 165°F. Using a food thermometer is the most accurate way to check the internal temperature of chicken.
Here are a few reasons for cooking chicken to 165°F:
- Food Safety: As mentioned earlier, cooking chicken to 165°F kills harmful bacteria, reducing the risk of foodborne illnesses, such as salmonellosis and campylobacteriosis.
- Legal Regulations: In many countries, there are food safety regulations that require poultry to be cooked to a minimum internal temperature of 165°F to ensure public health.
- Consistency: Cooking chicken to a specific temperature like 165°F ensures that it is both safe to eat and consistently cooked, preventing undercooking or overcooking.
- Texture and Flavor: While safety is the primary concern, cooking chicken to 165°F can also help maintain a desirable texture and flavor. Cooking beyond this temperature may result in dry and overcooked chicken.
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