34 Delicious Cream of Chicken with Chicken Breast Recipes

Nothing says comfort food quite like a warm, creamy bowl of cream of chicken soup—especially when it’s packed with tender chicken breast! Whether you’re craving a quick weeknight dinner or a cozy weekend meal, this roundup has you covered with 34 delicious recipes. Get ready to find your new family favorite and dive into a world of creamy, satisfying goodness. Let’s get cooking!

Classic Cream of Chicken and Rice Casserole

Warm, comforting, and wonderfully straightforward, this classic cream of chicken and rice casserole is the perfect dish for a cozy family dinner. We’ll walk through each step methodically, ensuring even a beginner cook achieves a perfectly creamy, golden-brown result. Let’s begin by gathering our ingredients and preheating the oven.

Ingredients

– 1 ½ cups long-grain white rice, rinsed and drained
– 2 cups cooked chicken breast, shredded
– 1 cup yellow onion, finely diced
– 3 cloves garlic, minced
– 2 tablespoons clarified butter
– 1 (10.5-ounce) can condensed cream of chicken soup
– 1 cup whole milk
– ½ cup sour cream
– 1 cup sharp cheddar cheese, freshly grated
– ½ teaspoon kosher salt
– ¼ teaspoon freshly ground black pepper
– ¼ teaspoon smoked paprika
– 2 tablespoons fresh parsley, finely chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. Heat the remaining clarified butter in a large skillet over medium heat until shimmering.
3. Add the finely diced yellow onion and sauté for 4–5 minutes, until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 additional minute, just until aromatic.
5. In a large mixing bowl, combine the rinsed long-grain white rice, shredded cooked chicken breast, and the onion-garlic mixture.
6. In a separate bowl, whisk together the condensed cream of chicken soup, whole milk, and sour cream until fully incorporated and smooth.
7. Pour the soup mixture over the rice and chicken, then add the kosher salt, freshly ground black pepper, and smoked paprika.
8. Fold everything together gently until the rice and chicken are evenly coated with the creamy base.
9. Transfer the mixture to the prepared baking dish and spread it into an even layer with a spatula.
10. Cover the dish tightly with aluminum foil and bake at 375°F for 45 minutes.
11. Remove the foil and sprinkle the freshly grated sharp cheddar cheese evenly over the top.
12. Return the dish to the oven, uncovered, and bake for an additional 15–20 minutes, until the cheese is bubbly and lightly golden.
13. Remove the casserole from the oven and let it rest for 10 minutes to allow the rice to fully absorb any residual liquid.
14. Garnish with the finely chopped fresh parsley just before serving.
This casserole emerges with tender rice enveloped in a velvety, rich sauce, while the shredded chicken adds savory depth. The sharp cheddar forms a beautifully bronzed crust that contrasts delightfully with the creamy interior. Try serving it alongside a crisp green salad or roasted vegetables for a complete, satisfying meal.

Creamy Chicken Breast and Mushroom Soup

A comforting bowl of creamy chicken and mushroom soup begins with proper preparation and technique. Always start by gathering your ingredients and equipment, as this methodical approach ensures success even for novice cooks. This recipe builds layers of flavor through careful sautéing and simmering.

Ingredients

– 1.5 pounds boneless, skinless chicken breast
– 3 tablespoons clarified butter, divided
– 1 pound cremini mushrooms, thinly sliced
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1/4 cup all-purpose flour
– 6 cups chicken stock
– 1 cup heavy cream
– 2 teaspoons fresh thyme leaves
– 1 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 1/4 cup chopped fresh parsley

Instructions

1. Pat the chicken breasts completely dry with paper towels and season both sides with kosher salt and freshly ground black pepper.
2. Heat 2 tablespoons of clarified butter in a large Dutch oven over medium-high heat until shimmering but not smoking.
3. Sear the chicken breasts for 5-6 minutes per side until golden brown and reaching an internal temperature of 165°F.
4. Transfer the cooked chicken to a clean cutting board and let rest for 5 minutes before shredding with two forks.
5. Add the remaining tablespoon of clarified butter to the same pot and sauté the sliced cremini mushrooms for 8-10 minutes until deeply browned and their liquid has evaporated.
6. Stir in the finely diced yellow onion and cook for 4-5 minutes until translucent and fragrant.
7. Add the minced garlic and cook for 1 minute until aromatic but not browned.
8. Sprinkle the all-purpose flour over the mushroom mixture and cook for 2 minutes, stirring constantly to form a roux.
9. Gradually whisk in the chicken stock, scraping up any browned bits from the bottom of the pot.
10. Bring the soup to a gentle simmer and cook for 15 minutes, stirring occasionally.
11. Stir in the heavy cream and fresh thyme leaves, then return the shredded chicken to the pot.
12. Simmer for an additional 5 minutes until the soup is heated through and slightly thickened.
13. Stir in the chopped fresh parsley just before serving.

Hearty and satisfying, this soup features tender shredded chicken swimming in a velvety cream base with earthy mushroom undertones. The cremini mushrooms provide a meaty texture that complements the delicate chicken, while the fresh thyme adds aromatic complexity. Consider serving this comforting soup in hollowed-out bread bowls for an impressive presentation that soaks up every last drop.

Cheesy Cream of Chicken Chicken Pot Pie

Remember those chilly autumn evenings when only the most comforting dish will do? This cheesy cream of chicken pot pie transforms classic comfort food into something truly extraordinary with its rich, velvety texture and golden, flaky crust. Ready your ingredients and let’s create this masterpiece together.

Ingredients

– 2 cups cooked chicken breast, shredded
– 1 sheet frozen puff pastry, thawed
– 1 can (10.5 oz) condensed cream of chicken soup
– 1 cup heavy cream
– 1 cup sharp cheddar cheese, freshly grated
– 1 cup frozen mixed vegetables (peas, carrots, corn)
– 1/2 cup yellow onion, finely diced
– 2 tbsp unsalted butter
– 1 tbsp fresh thyme leaves
– 1/2 tsp garlic powder
– 1/4 tsp freshly ground black pepper
– 1 large pasture-raised egg, lightly beaten
– 1 tbsp whole milk

Instructions

1. Preheat your oven to 400°F and position the rack in the center.
2. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
3. Add 1/2 cup of finely diced yellow onion and sauté until translucent, approximately 4-5 minutes.
4. Tip: Sautéing the onion properly builds flavor foundation—cook until just softened but not browned.
5. Stir in 1 can of condensed cream of chicken soup, 1 cup of heavy cream, and 1 cup of frozen mixed vegetables.
6. Add 2 cups of shredded chicken breast, 1 tablespoon of fresh thyme leaves, 1/2 teaspoon of garlic powder, and 1/4 teaspoon of freshly ground black pepper.
7. Simmer the mixture for 5 minutes, stirring constantly until fully combined and heated through.
8. Remove from heat and fold in 1 cup of freshly grated sharp cheddar cheese until melted and incorporated.
9. Transfer the filling to a 9-inch deep-dish pie plate, spreading evenly.
10. Unfold 1 sheet of thawed puff pastry and carefully place it over the filling.
11. Tip: Let the pastry thaw in the refrigerator overnight for easiest handling and maximum flakiness.
12. Trim any excess pastry hanging over the edges and crimp the edges with a fork to seal.
13. Whisk together 1 lightly beaten pasture-raised egg and 1 tablespoon of whole milk to create an egg wash.
14. Brush the entire surface of the pastry with the egg wash using a pastry brush.
15. Tip: The egg wash creates that beautiful golden-brown crust—apply evenly but don’t let it pool.
16. Cut 3-4 small slits in the center of the pastry to allow steam to escape during baking.
17. Bake at 400°F for 25-30 minutes until the crust is deeply golden brown and flaky.
18. Remove from oven and let rest for 10 minutes before serving. Buttery, flaky pastry gives way to the creamiest chicken filling you’ll ever taste, with the sharp cheddar adding delightful tanginess against the rich cream base. Consider serving individual portions in rustic bowls with a simple arugula salad to cut through the richness, or transform leftovers into next-day hand pies by reheating in a 350°F oven for 15 minutes.

Cream of Chicken Stuffed Chicken Breasts

Keeping weeknight dinners exciting can be challenging, but these Cream of Chicken Stuffed Chicken Breasts transform simple ingredients into an elegant, comforting meal that feels both impressive and achievable, even for novice cooks.

Ingredients

– 4 boneless, skinless chicken breasts (about 6 ounces each)
– 1 cup cream of chicken soup, undiluted
– 4 ounces cream cheese, softened to room temperature
– 1/2 cup finely grated Parmigiano-Reggiano cheese
– 1/4 cup panko breadcrumbs
– 2 tablespoons unsalted butter, clarified
– 1 tablespoon fresh thyme leaves, finely minced
– 1/2 teaspoon kosher salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 teaspoon garlic powder

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with clarified butter.
2. Place one chicken breast between two sheets of parchment paper and pound uniformly to a 1/2-inch thickness using a meat mallet.
3. Repeat the pounding process with the remaining three chicken breasts.
4. In a medium mixing bowl, combine the softened cream cheese, undiluted cream of chicken soup, grated Parmigiano-Reggiano, minced fresh thyme, kosher salt, black pepper, and garlic powder until fully incorporated.
5. Spoon approximately 1/4 cup of the cream of chicken mixture onto the center of each pounded chicken breast.
6. Carefully roll each chicken breast tightly around the filling, ensuring the seam side faces downward.
7. Secure each rolled chicken breast with two toothpicks inserted diagonally to prevent unrolling during baking. Tip: For even cooking, ensure all rolls are of similar size and shape.
8. Arrange the stuffed chicken breasts seam-side down in the prepared baking dish, spaced 1 inch apart.
9. Brush the tops and sides of each chicken roll generously with the remaining clarified butter.
10. Sprinkle the panko breadcrumbs evenly over the buttered surfaces of the chicken rolls.
11. Bake at 375°F for 25-30 minutes, or until the internal temperature reaches 165°F when measured with an instant-read thermometer. Tip: Insert the thermometer into the thickest part of the chicken, avoiding the filling for an accurate reading.
12. Remove the baking dish from the oven and let the chicken rest for 5 minutes before carefully removing the toothpicks. Tip: Allowing the chicken to rest ensures the juices redistribute, resulting in a more tender final product.
Amazingly creamy and savory, the rich filling contrasts beautifully with the tender, juicy chicken, while the panko topping adds a delightful crunch. For a complete meal, serve alongside roasted asparagus or over a bed of wild rice pilaf to soak up the delicious pan juices.

Slow Cooker Creamy Ranch Chicken

Now, let’s create a comforting slow-cooker meal that practically cooks itself while filling your kitchen with the most inviting aromas. This creamy ranch chicken transforms simple ingredients into a rich, satisfying dish perfect for busy weeknights when you want minimal effort with maximum flavor payoff.

Ingredients

– 2 pounds boneless, skinless chicken thighs
– 1 packet (1 oz) dry ranch seasoning mix
– 1 cup heavy cream
– 4 ounces cream cheese, cubed and softened
– 1/2 cup chicken broth
– 3 cloves garlic, minced
– 1 tablespoon unsalted butter
– 1/4 cup all-purpose flour
– 1 teaspoon freshly ground black pepper
– 2 tablespoons chopped fresh parsley

Instructions

1. Pat the chicken thighs completely dry with paper towels to ensure proper browning.
2. Season both sides of the chicken thighs evenly with the dry ranch seasoning mix.
3. Melt the unsalted butter in a large skillet over medium-high heat until it begins to foam.
4. Sear the chicken thighs for 3-4 minutes per side until golden brown crust forms.
5. Transfer the seared chicken thighs to the slow cooker insert in a single layer.
6. Sprinkle the all-purpose flour over the chicken to help thicken the sauce later.
7. Add the minced garlic directly over the chicken in the slow cooker.
8. Pour the chicken broth around the edges of the chicken to deglaze the bottom.
9. Dot the softened cream cheese cubes evenly over the chicken pieces.
10. Pour the heavy cream evenly over the entire mixture.
11. Season with freshly ground black pepper distributed across the surface.
12. Cover and cook on LOW heat for 6 hours until chicken reaches 165°F internally.
13. During the final 30 minutes of cooking, stir the sauce gently to incorporate the melted cream cheese.
14. Garnish with chopped fresh parsley just before serving.

Butter-tender chicken thighs swimming in that velvety, herbaceous sauce make this dish truly special. The ranch seasoning infuses every bite with its characteristic tang while the cream cheese creates a luxuriously smooth texture that clings beautifully to pasta or mashed potatoes. For an elegant twist, serve it over crispy roasted potatoes or spoon it into puff pastry shells for individual pot pies.

Cream of Chicken and Broccoli Bake

Facing another busy weeknight? This comforting casserole transforms humble ingredients into a sophisticated meal that feels both nourishing and indulgent. Follow these precise steps to achieve perfect results every time.

Ingredients

• 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 cups broccoli florets, cut into uniform 1-inch pieces
• 3 tablespoons clarified butter
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk, warmed to 110°F
• 1 cup heavy cream
• 1 cup freshly grated Parmigiano-Reggiano cheese
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon Diamond Crystal kosher salt
• 1/2 teaspoon freshly cracked black pepper
• 1 cup panko breadcrumbs

Instructions

1. Preheat your oven to 375°F and position the rack in the center.
2. Season the chicken pieces evenly with kosher salt and black pepper.
3. Heat clarified butter in a large oven-safe skillet over medium-high heat until it shimmers.
4. Add chicken pieces in a single layer, cooking for 3 minutes per side until golden brown.
5. Transfer chicken to a clean plate using tongs, preserving the fond in the skillet.
6. Add diced onion to the skillet, sautéing for 4 minutes until translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Sprinkle flour over the onion mixture, whisking constantly for 2 minutes to cook out the raw flour taste.
9. Gradually pour in warmed milk while whisking continuously to prevent lumps.
10. Add heavy cream and bring the sauce to a gentle simmer, stirring until thickened, about 3 minutes.
11. Remove from heat and stir in 3/4 cup Parmigiano-Reggiano and freshly grated nutmeg.
12. Return chicken and any accumulated juices to the skillet.
13. Nestle broccoli florets evenly throughout the mixture.
14. Combine remaining 1/4 cup cheese with panko breadcrumbs and sprinkle evenly over the surface.
15. Bake uncovered for 25 minutes until the topping is golden brown and the sauce bubbles around the edges.
16. Let rest for 8 minutes before serving to allow the sauce to thicken properly.

Zesty Parmesan notes cut through the rich cream sauce, while the panko topping provides satisfying textural contrast against the tender chicken and crisp-tender broccoli. For an elegant presentation, serve individual portions in shallow bowls garnished with microgreens, or transform leftovers into a decadent filling for puff pastry turnovers the next day.

Instant Pot Cream of Chicken Pasta

Let’s master this comforting one-pot wonder that transforms simple ingredients into creamy perfection with minimal effort. Last-minute dinner dilemmas become distant memories when you learn this foolproof Instant Pot technique that delivers restaurant-quality results in under 30 minutes.

Ingredients

– 1 pound boneless, skinless chicken thighs, trimmed and diced into 1-inch pieces
– 2 tablespoons extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 8 ounces uncooked penne pasta
– 4 cups low-sodium chicken broth
– 1 cup heavy cream
– 1 cup freshly grated Parmigiano-Reggiano
– 2 tablespoons unsalted butter
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– ¼ teaspoon freshly grated nutmeg
– 2 tablespoons chopped fresh flat-leaf parsley

Instructions

1. Select the “Sauté” function on your Instant Pot and heat the extra virgin olive oil until shimmering, about 2 minutes.
2. Add the diced chicken thighs in a single layer and sear until golden brown on all sides, approximately 4-5 minutes total cooking time.
3. Incorporate the finely diced yellow onion and cook until translucent, about 3 minutes, stirring frequently to prevent burning.
4. Add the minced garlic and cook for exactly 30 seconds until fragrant but not browned.
5. Pour in the low-sodium chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot.
6. Add the uncooked penne pasta, ensuring it’s fully submerged in the liquid.
7. Secure the lid, set the valve to “Sealing,” and pressure cook on High for 4 minutes.
8. Once cooking completes, perform a quick release by carefully turning the valve to “Venting” until pressure fully releases.
9. Remove the lid and immediately stir in the heavy cream to prevent curdling.
10. Add the freshly grated Parmigiano-Reggiano, unsalted butter, kosher salt, black pepper, and freshly grated nutmeg.
11. Stir continuously until the cheese melts and the sauce emulsifies, about 2 minutes.
12. Fold in the chopped fresh flat-leaf parsley just before serving.

Zesty with garlic and nutmeg, this pasta achieves a luxurious velvety texture that clings perfectly to each penne ridge. The chicken remains remarkably tender while the sauce thickens to a restaurant-worthy consistency without any flour. For an elegant twist, garnish with additional Parmigiano-Reggiano shavings and serve alongside roasted asparagus spears to complement the rich creaminess.

Creamy Chicken and Spinach Skillet

Ready to master a comforting one-pan dinner that delivers restaurant-quality results with minimal cleanup? This creamy chicken and spinach skillet builds layers of flavor through careful technique, transforming simple ingredients into an elegant weeknight meal that will impress even discerning palates. Follow each step precisely for perfectly cooked chicken and a velvety sauce that clings beautifully to every component.

Ingredients

– 1.5 pounds boneless, skinless chicken thighs, trimmed and patted dry
– 2 tablespoons clarified butter
– 1 large yellow onion, finely diced
– 3 garlic cloves, minced
– 1 cup heavy cream
– 4 cups fresh spinach leaves, stems removed
– 1/2 cup grated Parmigiano-Reggiano cheese
– 1 teaspoon smoked paprika
– 1/2 teaspoon freshly grated nutmeg
– Kosher salt and freshly ground black pepper

Instructions

1. Season chicken thighs generously on all sides with kosher salt and freshly ground black pepper.
2. Heat clarified butter in a 12-inch cast-iron skillet over medium-high heat until shimmering but not smoking.
3. Place chicken thighs presentation-side down and cook undisturbed for 6-8 minutes until deeply golden brown.
4. Flip chicken using tongs and cook for another 5-7 minutes until internal temperature reaches 165°F when tested with an instant-read thermometer.
5. Transfer chicken to a clean plate, allowing juices to redistribute while you build the sauce.
6. Add finely diced onion to the same skillet and cook for 4-5 minutes until translucent and lightly caramelized.
7. Stir in minced garlic and cook for 30 seconds until fragrant but not browned.
8. Pour heavy cream into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
9. Whisk in smoked paprika and freshly grated nutmeg until fully incorporated into the cream base.
10. Simmer sauce for 3-4 minutes until slightly thickened and able to coat the back of a spoon.
11. Gradually whisk in grated Parmigiano-Reggiano cheese until completely melted and emulsified.
12. Add fresh spinach leaves in batches, wilting each addition before adding more.
13. Return chicken thighs and any accumulated juices to the skillet, spooning sauce over the top.
14. Heat through for 2-3 minutes until chicken is warmed and spinach is fully incorporated.
Enjoy the contrasting textures of tender chicken against the velvety cream sauce, with the slight bitterness of spinach cutting through the richness. For an elegant presentation, serve over creamy polenta or alongside crusty artisanal bread to soak up every drop of the luxurious sauce.

Baked Chicken Breasts with Cream of Chicken Sauce

You’ve probably faced dry, bland chicken breasts before, but this method guarantees perfectly juicy results every time with a luxurious sauce that elevates simple ingredients. Let’s walk through this foolproof technique that transforms basic chicken into an elegant weeknight dinner.

Ingredients

– 4 boneless, skinless chicken breasts (6-8 ounces each)
– 2 tablespoons extra virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 teaspoon garlic powder
– 1 cup low-sodium chicken broth
– 1 can (10.5 ounces) condensed cream of chicken soup
– ½ cup heavy cream
– 2 tablespoons unsalted butter
– 1 tablespoon fresh parsley, finely chopped

Instructions

1. Preheat your oven to 400°F and position the rack in the center.
2. Pat chicken breasts completely dry with paper towels to ensure proper browning.
3. Season both sides evenly with kosher salt, black pepper, and garlic powder.
4. Heat extra virgin olive oil in a large oven-safe skillet over medium-high heat until shimmering.
5. Sear chicken breasts for 3-4 minutes per side until golden brown crust forms.
6. Transfer skillet directly to the preheated oven and bake for 15-18 minutes until internal temperature reaches 165°F.
7. Remove skillet from oven using oven mitts and transfer chicken to a clean plate.
8. Place the hot skillet back on the stove over medium heat.
9. Pour chicken broth into the skillet, scraping up all the browned bits from the bottom.
10. Whisk in condensed cream of chicken soup until completely smooth.
11. Stir in heavy cream and bring the sauce to a gentle simmer.
12. Reduce heat to low and whisk in unsalted butter until fully incorporated.
13. Return chicken breasts to the skillet, spooning sauce over each piece.
14. Simmer gently for 2-3 minutes to allow flavors to meld.
15. Stir in fresh parsley just before serving.

Let the creamy sauce cling to each tender slice of chicken, creating a velvety coating that balances the savory depth of the seared crust. The gentle simmering allows the sauce to thicken naturally while keeping the chicken incredibly moist. For a beautiful presentation, serve over garlic mashed potatoes with steamed green beans, letting the sauce pool around the plate for dipping.

One-Pan Cream of Chicken and Vegetables

Keeping weeknight dinners simple yet satisfying is every home cook’s goal, which is why this one-pan cream of chicken and vegetables recipe will become your new go-to. Kitchen novices will appreciate how every step builds logically toward a complete meal with minimal cleanup required. Knowing exactly when to add each component ensures perfectly cooked ingredients every time.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, trimmed and patted dry
– 2 tbsp clarified butter
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 2 medium carrots, cut into ¼-inch coins
– 2 celery ribs, sliced ½-inch thick on the bias
– 1 cup heavy cream
– 1 cup chicken stock
– 2 tbsp all-purpose flour
– 1 tsp fresh thyme leaves
– ½ tsp smoked paprika
– Kosher salt and freshly ground black pepper

Instructions

1. Season 1.5 lbs boneless, skinless chicken thighs generously with kosher salt and freshly ground black pepper on all surfaces.
2. Heat 2 tbsp clarified butter in a large skillet over medium-high heat until shimmering but not smoking.
3. Place chicken thighs in the skillet presentation-side down and sear undisturbed for 5-6 minutes until golden brown crust forms.
4. Flip chicken thighs using tongs and cook for 4 minutes on the reverse side until lightly browned.
5. Transfer chicken to a clean plate, leaving rendered fat in the skillet.
6. Add 1 large finely diced yellow onion to the skillet and sauté for 3 minutes until translucent.
7. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
8. Sprinkle 2 tbsp all-purpose flour over the aromatics and cook while stirring constantly for 1 minute to form a blonde roux.
9. Gradually whisk in 1 cup chicken stock, scraping up any browned bits from the skillet bottom.
10. Add 2 medium carrots cut into ¼-inch coins and 2 celery ribs sliced ½-inch thick on the bias.
11. Return chicken thighs to the skillet, nestling them among the vegetables.
12. Pour 1 cup heavy cream evenly over the chicken and vegetables.
13. Stir in 1 tsp fresh thyme leaves and ½ tsp smoked paprika until fully incorporated.
14. Bring the mixture to a gentle simmer, then reduce heat to maintain low simmer.
15. Cover the skillet and cook for 18-20 minutes until chicken reaches 165°F internally and vegetables are tender-crisp.
16. Uncover and simmer for 3-4 minutes to slightly thicken the sauce.
17. Remove from heat and let rest for 5 minutes before serving.

Now you’ll notice the velvety cream sauce clings beautifully to each vegetable while the chicken remains remarkably moist. Nutty undertones from the clarified butter balance the sweet carrots and aromatic thyme perfectly. For an elegant presentation, serve over creamy polenta or crusty artisan bread to soak up every drop of the luxurious sauce.

Cream of Chicken and Potato Soup

Perfectly comforting and deeply satisfying, this cream of chicken and potato soup transforms humble ingredients into an elegant, velvety bowl of warmth that’s ideal for chilly evenings. Preparing this classic requires careful attention to technique, but each step builds toward a harmonious final result.

Ingredients

• 2 tablespoons clarified butter
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1.5 pounds boneless, skinless chicken thighs, cut into ½-inch pieces
• 1.5 pounds Yukon Gold potatoes, peeled and cut into ¾-inch cubes
• 4 cups chicken stock
• 1 cup heavy cream
• 1 teaspoon fresh thyme leaves
• ½ teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper

Instructions

1. Heat the clarified butter in a large Dutch oven over medium heat until it shimmers.
2. Add the finely diced yellow onion and cook for 6–8 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute until aromatic but not browned.
4. Add the chicken thigh pieces in a single layer and cook for 5–7 minutes, turning once, until lightly golden on all sides.
5. Tip: Searing the chicken in a single layer ensures proper browning and locks in juices.
6. Add the cubed Yukon Gold potatoes and chicken stock, then bring to a gentle boil.
7. Reduce heat to low, cover, and simmer for 20 minutes until the potatoes are fork-tender.
8. Use a potato masher to lightly crush about one-third of the potatoes directly in the pot to thicken the soup base.
9. Tip: Partial mashing creates a naturally thickened texture without needing additional starch.
10. Stir in the heavy cream, fresh thyme leaves, and freshly grated nutmeg.
11. Simmer uncovered for 5 minutes to allow the flavors to meld, but do not boil.
12. Season with kosher salt and freshly ground black pepper until properly balanced.
13. Tip: Season in stages, tasting after each addition, to develop layered flavor without over-salting.

Lusciously creamy with tender potato chunks and savory chicken, this soup achieves a perfect balance between richness and comfort. The subtle nutmeg and thyme notes elevate the familiar flavors, while the partially mashed potatoes create a satisfying textural contrast. For an elegant presentation, garnish with crispy pancetta crumbles and a drizzle of truffle oil just before serving.

Lemon Herb Cream of Chicken with Rice

Begin by gathering your ingredients for this comforting one-pot meal that transforms simple chicken and rice into an elegant, restaurant-quality dish with bright lemon and aromatic herbs. Building layers of flavor through careful technique ensures a creamy, perfectly cooked result every time, making this recipe ideal for both weeknight dinners and special occasions.

Ingredients

• 1.5 pounds boneless, skinless chicken thighs, patted dry
• 2 tablespoons clarified butter
• 1 cup long-grain white rice, rinsed until water runs clear
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 2 cups low-sodium chicken stock, heated to 180°F
• 1 cup heavy cream
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon fresh thyme leaves
• 2 teaspoons fresh rosemary, finely chopped
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• ¼ cup fresh parsley, chopped

Instructions

1. Season chicken thighs evenly with sea salt and black pepper on both sides.
2. Heat clarified butter in a large Dutch oven over medium-high heat until shimmering but not smoking.
3. Sear chicken thighs for 4-5 minutes per side until deeply golden brown, working in batches if necessary to avoid crowding.
4. Transfer chicken to a clean plate, reserving rendered fat in the pot.
5. Add diced onion to the hot fat and sauté for 3-4 minutes until translucent and fragrant.
6. Stir in minced garlic and cook for 45 seconds until aromatic but not browned.
7. Add rinsed rice to the pot and toast for 2 minutes, stirring constantly until grains appear slightly opaque.
8. Pour in heated chicken stock, scraping any browned bits from the bottom of the pot.
9. Return chicken thighs to the pot, nestling them into the rice mixture.
10. Bring liquid to a gentle simmer, then immediately reduce heat to low and cover tightly.
11. Cook for 18 minutes without lifting the lid to ensure proper steam buildup.
12. Remove lid and check that rice is tender and liquid is absorbed.
13. Pour heavy cream evenly over the rice and chicken.
14. Sprinkle fresh thyme and rosemary across the surface.
15. Drizzle lemon juice over the dish.
16. Gently fold ingredients together until cream is incorporated and herbs are distributed.
17. Cover and let rest off heat for 5 minutes to allow flavors to meld.
18. Garnish with fresh parsley just before serving.

Meticulously cooked rice absorbs the rich cream and bright lemon while maintaining distinct grains, creating a luxurious texture that contrasts beautifully with the tender, herb-infused chicken. The clarified butter provides a clean, high-heat sear that locks in juices without burning, and toasting the rice before simmering ensures each grain remains separate rather than becoming gummy. For an elegant presentation, serve this creamy chicken and rice in shallow bowls garnished with extra lemon wedges and a sprinkle of microgreens, allowing the vibrant yellow sauce to pool attractively around the main components.

Creamy Garlic Chicken and Peas

Ready to master a comforting classic that transforms simple ingredients into something extraordinary? This creamy garlic chicken and peas recipe builds flavor systematically, starting with perfectly seared poultry and finishing with a luxurious sauce that clings beautifully to every component. Follow these precise steps to achieve restaurant-quality results in your own kitchen.

Ingredients

– 1.5 lbs boneless, skinless chicken thighs, patted dry
– 2 tbsp clarified butter
– 1 tbsp extra virgin olive oil
– 8 garlic cloves, thinly sliced
– 1 cup heavy cream
– 1 cup frozen petite peas
– 1/2 cup chicken stock
– 1 tbsp fresh thyme leaves
– 1 tsp kosher salt
– 1/2 tsp freshly cracked black pepper

Instructions

1. Pat chicken thighs completely dry with paper towels.
2. Season both sides evenly with kosher salt and freshly cracked black pepper.
3. Heat clarified butter and extra virgin olive oil in a large skillet over medium-high heat until shimmering.
4. Place chicken thighs presentation-side down and sear undisturbed for 6 minutes until deeply golden brown.
5. Flip chicken and cook for 4 minutes on the second side until internal temperature reaches 165°F.
6. Transfer chicken to a clean plate, allowing juices to redistribute.
7. Reduce heat to medium-low and add thinly sliced garlic to the skillet.
8. Sauté garlic for 90 seconds until fragrant but not browned.
9. Pour chicken stock into the skillet, using a wooden spoon to scrape up any browned bits from the bottom.
10. Simmer the stock for 2 minutes until reduced by half.
11. Add heavy cream and fresh thyme leaves, stirring to combine.
12. Return chicken thighs to the skillet, along with any accumulated juices.
13. Simmer the sauce for 5 minutes until it thickens enough to coat the back of a spoon.
14. Add frozen petite peas and cook for 2 additional minutes until heated through.
15. Remove skillet from heat and let rest for 3 minutes before serving.

Each bite delivers tender chicken with crisp-edged sear, swimming in a velvety garlic-infused cream sauce that perfectly complements the sweet pop of peas. For an elegant presentation, serve over creamy polenta or alongside crusty bread to soak up every last drop of the luxurious sauce.

Stuffed Bell Peppers with Cream of Chicken

When you’re craving comfort food that feels both nourishing and indulgent, these stuffed bell peppers deliver with their creamy, savory filling and vibrant presentation. We’ll walk through each stage methodically, ensuring even first-time cooks achieve perfectly tender peppers with a rich, well-balanced interior.

Ingredients

• 4 large bell peppers, halved lengthwise and seeded
• 1 lb ground chicken, 93% lean
• 1 cup long-grain white rice, rinsed
• 1 can (10.5 oz) condensed cream of chicken soup
• 1 cup sharp white cheddar cheese, freshly grated
• ½ cup yellow onion, finely diced
• 2 garlic cloves, minced
• 2 tbsp unsalted butter
• 1 tsp smoked paprika
• ½ tsp dried thyme
• ½ tsp freshly ground black pepper
• ¼ tsp fine sea salt
• 1 cup low-sodium chicken broth
• 2 tbsp fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with unsalted butter.
2. Bring a large pot of salted water to a rolling boil over high heat.
3. Blanch the bell pepper halves for 3 minutes until slightly pliable but still firm.
4. Transfer the peppers to an ice bath immediately to halt cooking and preserve their vibrant color.
5. Pat the pepper halves dry thoroughly with paper towels to prevent a watery filling.
6. Melt 2 tablespoons of unsalted butter in a large skillet over medium heat.
7. Sauté the finely diced yellow onion for 4-5 minutes until translucent and fragrant.
8. Add the minced garlic and cook for 1 additional minute until aromatic.
9. Increase the heat to medium-high and add the ground chicken, breaking it apart with a wooden spoon.
10. Cook the chicken for 6-7 minutes until no pink remains and it’s lightly browned.
11. Stir in the rinsed long-grain white rice, smoked paprika, dried thyme, freshly ground black pepper, and fine sea salt.
12. Pour in the condensed cream of chicken soup and low-sodium chicken broth, stirring to combine.
13. Simmer the mixture uncovered for 10 minutes, stirring occasionally, until the rice is partially cooked and the liquid has thickened slightly.
14. Remove the skillet from heat and fold in half of the freshly grated sharp white cheddar cheese.
15. Arrange the blanched pepper halves cut-side up in the prepared baking dish.
16. Spoon the chicken and rice mixture evenly into each pepper half, mounding it slightly.
17. Sprinkle the remaining sharp white cheddar cheese over the stuffed peppers.
18. Cover the baking dish tightly with aluminum foil and bake at 375°F for 25 minutes.
19. Remove the foil and continue baking for 10-12 minutes until the cheese is golden and bubbly.
20. Let the stuffed peppers rest for 5 minutes before garnishing with fresh chopped parsley.

Creating these peppers yields a wonderful contrast between the tender-crisp vegetable shells and the luxuriously creamy filling. Consider serving them alongside a simple arugula salad with lemon vinaigrette to cut through the richness, or top with extra fresh herbs for a bright finish.

Conclusion

Whether you’re craving classic comfort or creative twists, these 34 cream of chicken with chicken breast recipes offer endless inspiration for easy, delicious meals. We hope you found some new family favorites! Don’t forget to leave a comment sharing which recipe you loved most and pin this article to your Pinterest boards to save for your next cooking adventure.