Introduction

This Easy Chicken Breast with Cream of Chicken is a comforting and delicious meal perfect for busy weeknights. Tender chicken breasts are cooked with flavorful herbs and paprika, then topped with creamy soup and melted mozzarella cheese for a satisfying dish.

The dish shows a black pan filled with creamy baked chicken and broccoli. The bottom layer seems to be a rich, light orange creamy sauce mixed with melted cheese. On top, there are five pieces of chicken breast, golden brown and slightly charred, surrounded by large broccoli florets that are also baked with a slightly toasted look. Green cilantro leaves are scattered over the whole dish as a fresh garnish. The pan sits on a white marbled surface, with a wooden spoon placed to the top right and fresh cilantro sprigs near the pan handle. Below the pan, two small white bowls hold coarse salt and dried herbs on a beige cloth. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 tablespoon vegetable oil
2 large chicken breasts, halved lengthwise
150g broccoli florets
1 tablespoon paprika
1 tablespoon mixed herbs
400g cream of chicken soup
50g shredded mozzarella cheese

Instructions

Step 1: Heat the vegetable oil in a large skillet over medium heat. Season the chicken breasts on both sides with paprika and mixed herbs.
Step 2: Add the chicken to the skillet and cook for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
Step 3: In the same skillet, add the broccoli florets and cook for 3-4 minutes until tender but still crisp.
Step 4: Return the chicken to the skillet, then pour the cream of chicken soup evenly over the top.
Step 5: Sprinkle shredded mozzarella cheese over the chicken and broccoli.
Step 6: Cover the skillet with a lid and cook for another 5 minutes on low heat until the cheese melts and the dish is warmed through.
Step 7: Serve hot, spooning sauce and broccoli alongside the chicken for a hearty meal.

Tips & Variations

For extra flavor, add freshly minced garlic when cooking the chicken.
Swap broccoli for green beans or asparagus to vary the vegetables.
Use smoked paprika for a deeper, slightly smoky taste.
Try topping with grated Parmesan cheese for a sharper finish.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop until warmed through, adding a splash of water or broth if the sauce thickens too much.

How to Serve

The image shows a round black pot filled with a creamy baked dish featuring four large chicken breasts layered in a thick, light orange sauce with melted cheese. Around the chicken, there are several pieces of cooked broccoli with a slightly charred texture, all partially covered with the sauce. The dish is garnished with fresh green cilantro leaves scattered on top, and sprinkled with some fine white and black seasoning. The pot sits on a soft beige cloth on a white marbled surface, with two small green bowls nearby—one filled with coarse white salt and the other with dried herbs. Fresh cilantro leaves and a wooden spoon rest in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work well and stay juicy. Adjust cooking time slightly as thighs may take a few minutes longer to cook through.

Is this recipe freezer-friendly?

This dish can be frozen after cooking. Store in a suitable container for up to 2 months and thaw overnight in the fridge before reheating.

Easy Chicken Breast with Cream of Chicken Recipe

Print Recipe

★★★★★

4.9 from 103 reviews

This Easy Chicken Breast with Cream of Chicken recipe offers a quick, comforting meal featuring tender chicken breasts cooked in a flavorful cream of chicken soup sauce, accented with paprika, mixed herbs, broccoli florets, and topped with melted mozzarella cheese. Perfect for a satisfying weeknight dinner.

Author: Isabella
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Chicken and Seasoning

1 tablespoon vegetable oil
2 large chicken breasts, halved lengthwise
1 tablespoon paprika
1 tablespoon mixed herbs

Vegetables

150g broccoli florets

Sauce and Topping

400g cream of chicken soup
50g shredded mozzarella cheese

Instructions

Prepare the Chicken: Pat the chicken breasts dry and halve them lengthwise to create thinner pieces for quicker cooking and more even heat distribution.
Season the Chicken: Rub the chicken with paprika and mixed herbs, seasoning both sides evenly to enhance the flavor profile of the dish.
Sauté the Chicken: Heat the vegetable oil in a large skillet over medium heat. Add the chicken breasts and cook for about 4-5 minutes on each side until golden brown and nearly cooked through.
Add Broccoli and Soup: Add the broccoli florets around the chicken in the skillet, then pour the cream of chicken soup evenly over the chicken and vegetables, ensuring everything is well coated.
Simmer the Mixture: Reduce the heat to low and cover the skillet. Let the chicken cook gently in the sauce for an additional 7-10 minutes until the broccoli is tender and the chicken is cooked through.
Add Cheese and Finish Cooking: Sprinkle the shredded mozzarella cheese over the top of the chicken and broccoli. Cover again and cook for 2-3 minutes more until the cheese has melted and is bubbly.
Serve: Remove from heat and serve the creamy chicken and broccoli hot, perfect alongside rice or crusty bread to soak up the delicious sauce.

Notes

Halving the chicken breasts helps them cook faster and stay juicy.
You can substitute broccoli with other vegetables like green beans or asparagus if preferred.
Use low-sodium cream of chicken soup for a healthier option.
Ensure the skillet is covered during simmering to keep moisture locked in for tender results.
For a thicker sauce, cook uncovered for a few minutes after adding cheese to reduce excess liquid.

Keywords: chicken breast, cream of chicken soup, easy chicken recipe, stovetop chicken, broccoli chicken casserole