Serves 4
149 cal · 30 min
2-Step Chicken
Recipe GLPR8c6f6729c20716
A simple, comforting one-pan chicken dish where boneless skinless chicken breasts are seared until golden, then simmered in a creamy sauce made from reduced-sodium cream of chicken soup. Ready in about 30 minutes with minimal cleanup.
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Ingredients
1 tablespoon vegetable oil
2 boneless, skinless chicken breasts
1 can (10.75 ounces) reduced-sodium cream of chicken soup
1/2 cup water
Directions
Wash your hands thoroughly with soap and warm water before beginning.
Heat the vegetable oil in a large skillet over medium-high heat until it shimmers.
Place the chicken breasts in the hot skillet and cook for approximately 10 minutes, stirring occasionally, until the outside is golden brown and cooked through with an internal temperature of 165°F.
Transfer the cooked chicken to a clean plate and set aside.
Pour the cream of chicken soup and water into the same skillet, stirring to combine. Increase heat to medium and bring the mixture to a gentle boil, stirring frequently.
Return the chicken breasts to the skillet, nestling them into the creamy sauce.
Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld. Verify the chicken has reached an internal temperature of 165°F before serving.
