Skillet Chicken Breast Dinner With Savory Gravy and Vegetables
"This is an easy, comforting meal that is sure to satisfy any rumbling tummy! I always keep a can of cream of mushroom soup on hand for quick fix meals such as this. The chicken breasts turn out moist and tender topped with savory gravy and vegetables. This meal is perfect for any busy weeknight and tastes like you spent all day cooking. My husband gives his approval, and I hope you will too. Enjoy!"
photo by Lori Mama
- Ready In:
- 45mins
- Ingredients:
- 15
- Serves:
-
2
ingredients
- 1 (15 ounce) can cream of mushroom soup
- 3⁄4 cup milk
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon poultry seasoning
- 1⁄4 teaspoon paprika
- 1 tablespoon dried garlic, minced (I use "Tastefully Simple's Garlic Garlic Seasoning Blend")
- 1⁄2 cup onion, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 1 cup baby carrots
- 1 cup potato, cut into 1-inch chunks
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 pinch salt (or to taste)
- 1 pinch pepper (or to taste)
directions
- In a medium mixing bowl, thoroughly whisk soup, milk, basil, poultry seasoning, paprika, garlic, onion, salt and pepper. Stir in carrots and potatoes and set aside.
- In a large skillet over medium-high heat, heat olive oil until glistening.
- Pound chicken breasts to 1/2-inch thickness and season both sides with a pinch each of salt and pepper.
- Lightly brown both sides of chicken breasts in skillet.
- Remove skillet from heat and pour soup mixture evenly over chicken breasts.
- Reduce heat to medium-low.
- Simmer for 25-30 minutes, stirring occasionally, until soup mixture begins to thicken, and vegetables are tender.
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Reviews
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I made as stated, minus the potato as I was serving leftover mashed with it. I will leave out the garlic all together next time. I felt it over powered the sauce a bit. Also, the sauce makes enough for 4 chicken breasts. Made for TYM Tag Game. :) -
Very good, but I agree with LifeIsGood concerning garlic - I will definitely use fresh next time. Being on a weight-loss binge these days, I made a change to the recipe - I used dried Knorr cream of chicken soup instead of condensed cram of mushroom. The package made one liter of soup, and I used 400 ml of it as a substitute. It knocked about 100 calories off of each serving, if the nutritional info on the packet is to be believed. I think I shall add some sliced mushrooms as well. Thanks for a good recipe - I will keep this one in my Quick Chicken cookbook! -
Great one-dish meal here. Perfect for a busy weeknight. I did use 4 chicken breasts for 4 of us, but kept all other ingredients the same. There was plenty of gravy and it was flavorful! I loved the ease of using the baby carrots. The only change I'll make next time is to either omit the dried garlic or use fresh. I didn't care for the flavor of the dried garlic in there, personally. I'll have to look into that Tastefully Simple's Garlic Garlic Seasoning Blend! I so appreciate those easy, one-dish meals and this one will go into my rotation. ~Made for Oct. Aussie/NZ Swap~ -
My husband made this and added corn. Pretty good!
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i didnt have the veggies or all of the seasoning. i did the best with the seasonings i use daily, and it still came out delicious. this recipe is so easy to follow, that tonight for dinner, there was not one piece of chicken breast left! i used Cream of Chicken, needs more milk or water, it didnt make enough gravy and it was a little thick. next time i will use 1 full soup can full of milk. i served it with smashed potatoes, and peas. the seasonings i used were olive oil and butter to brown them with. salt, pepper, Italian seasonings, adobo, and onion flakes (i dont like onions). i also cooked it in a pot instead of a pan, i fry a lot of stuff in my pot, if i am making gravy or sauce with the pan drippings.
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Tweaks
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I have made this dish numerous times and hgave made adjustments to the recipe. I substituted chicken broth for the milk and I also added peas to dish as well. I absolutely love this dish so much that I have shared it with my family and friends.<br/>I also added some red pepper flakes to give it some heat, which is a good thing for my family. -
Very good, but I agree with LifeIsGood concerning garlic - I will definitely use fresh next time. Being on a weight-loss binge these days, I made a change to the recipe - I used dried Knorr cream of chicken soup instead of condensed cram of mushroom. The package made one liter of soup, and I used 400 ml of it as a substitute. It knocked about 100 calories off of each serving, if the nutritional info on the packet is to be believed. I think I shall add some sliced mushrooms as well. Thanks for a good recipe - I will keep this one in my Quick Chicken cookbook!
RECIPE SUBMITTED BY
<p>My name is Rebecca, but my family and friends call me Becky. I am 33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years. We have a beautiful 5-year-old daughter and a 3-year-old son. I am amazed at how quickly our kids are growing and developing. I read a lot about and hold my own personal skepticism regarding the affects of additives such as preservatives, hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc. With the increasing number of children and adults with food allergies, I am suspicious that the last century of our nation's food industry improvements have contributed. I'm doing the best I can to protect my family from the risks, but it is difficult to avoid every additive. I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of cooking for those with food allergies but can't imagine making it an every-day affair.</p>
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