Description
A comforting weeknight dish featuring tender chicken, creamy mushroom sauce, and soft onions, perfect for busy evenings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cloves fresh garlic, minced
- 1 medium onion, diced
- 1 cup low-sodium chicken broth
- 2 tablespoons low-sodium soy sauce
- 1 can (10.5 oz) cream of mushroom soup
- A drizzle of vegetable oil or olive oil for sautéing
- Salt and pepper to taste
- Optional: fresh parsley for garnish
- Optional: a splash of heavy cream or milk
Instructions
- Season chicken breasts with salt and pepper and pat dry.
- In a large skillet over medium heat, sauté diced onions and minced garlic in oil until soft.
- Add the seasoned chicken breasts and brown for about five minutes per side.
- Mix cream of mushroom soup with soy sauce and chicken broth in a bowl until smooth.
- Pour the sauce over the browned chicken and simmer on low heat for about ten minutes until fully cooked (165°F/75°C).
- Serve hot with sauce drizzled over the chicken and garnish with parsley if desired.
Notes
If you forget garlic, a pinch of garlic powder can be used. Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 80mg