cream of chicken chicken breast recipe
The Best cream of chicken chicken breast recipe
I’ve been making this cream of chicken chicken breast recipe for years, and it’s always a hit with my family. It’s a classic dish that’s easy to make and packed with flavor. I love how the creamy sauce coats the tender chicken, and the best part is that it’s incredibly versatile – you can serve it with rice, noodles, or even as a main course on its own.
My kids adore it when I serve it with some steamed veggies on the side, and my husband loves how it’s so easy to reheat for a quick lunch or dinner. As for me, I appreciate how this recipe allows me to get in some lean protein without feeling like I’m sacrificing flavor. Plus, it’s a great way to use up leftover chicken or make a big batch of sauce to freeze for later.
The original recipe I found called for heavy cream, but I’ve adapted it to use half-and-half for a slightly lighter take without sacrificing too much richness. Either way, it’s a winner in our household! I’ve served it at countless family gatherings and potlucks, and everyone always asks for the recipe.
It’s also a staple in our house during the colder months when we need something comforting and cozy. The best part? It’s ridiculously easy to make – just throw everything in a slow cooker or sauté pan and let the magic happen.
In fact, I’ve found that this recipe is one of the few that actually improves with time – if you can resist eating it all immediately, try letting it sit for 10-15 minutes before serving. Trust me, you won’t regret it! The flavors will meld together beautifully, and you’ll be left with an even more tender and juicy dish than you would have gotten if you’d served it right away.
Cream of Chicken Chicken Breast
A comforting and creamy chicken breast recipe that is easy to prepare and perfect for a family dinner. Tender chicken breasts are simmered in a rich, creamy sauce with vegetables and herbs.
🥘Ingredients
Main Ingredients
Seasonings
For Thickening
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Cream of Chicken Chicken Breast Works
This cream of chicken chicken breast recipe is always a good idea – whether you’re looking for an easy weeknight dinner or want something comforting on hand for those busy days when you don’t have time to cook from scratch.
The best part?
It reheats beautifully so your leftovers won’t go to waste; simply store any excess in an airtight container in the fridge (up to 3-5 days) or freeze (up to 2 months) until ready to reheat again.
❓ Frequently Asked Questions About Cream of Chicken Chicken Breast
Q: What type of chicken breast is best suited for this recipe?
A: Boneless, skinless chicken breasts work perfectly for this recipe – they’re leaner and easier to cook evenly than bone-in breasts. You can also use thighs if you prefer a juicier piece of meat; just adjust the cooking time accordingly.
Q: Can I substitute half-and-half with something else?
A: While half-and-half is my go-to choice for its rich creaminess, you can definitely use heavy cream or even Greek yogurt as a substitute if you’re watching calories or want a slightly lighter take. Keep in mind that these alternatives may affect the flavor profile slightly.
Q: What should I serve this with?
A: One of my favorite ways to serve this is over steamed veggies – broccoli, carrots, or green beans all work beautifully as a side dish. You could also try serving it over rice or noodles for a heartier meal.
Q: Can I make this recipe ahead of time?
A: Yes! This recipe freezes beautifully – just thaw it out in the fridge or reheat from frozen in the microwave (stirring occasionally) until hot and bubbly.
Q: Do I really need to use canned soup?
A: While canned soup gives this dish its signature flavor profile, you can certainly try substituting with homemade stock or broth if you prefer – just adjust the seasoning accordingly.
