This recipe delivers a straightforward approach to creating a flavorful, creamy chicken dish using just a few common ingredients. By combining dry mushroom soup mix and heavy cream, the chicken is baked until tender and infused with a rich, savory sauce. It’s an easy yet substantial meal suitable for a family dinner or meal prep.
Ingredients:
1¾ lbs boneless, skinless chicken breast (white meat)
2 packets dry mushroom soup mix (any brand)
2 cups heavy cream
Optional: extra mushroom soup mix for sprinkling (if not too salty)
Preparation:
- Preheat oven to 350–400°F.
- Lightly pound each chicken breast to an even thickness.
- Without adding any liquid, coat each piece thoroughly in the dry mushroom soup mix on both sides.
- Arrange coated chicken in a single layer in a baking dish.
- Pour heavy cream evenly over the chicken. If you have any soup mix left and it’s not too salty, sprinkle it over the top.
- Bake uncovered for 45 minutes, or until the chicken is fully cooked and the sauce is bubbling and slightly thickened.
