Rub the chicken with the olive oil and the seasoning blend on all sides. SEASON AND COMBINE: Next, combine salt, Italian seasoning, paprika, and pepper in a small bowl. Afterwards, place chicken in a 9×13” baking dish, leaving a little room between each breast. PREPARE: Firstly, preheat the oven to 425☏. Then, flatten chicken breasts if they’re more than ¾” thick by pounding with a meat tenderizer or rolling pin. You can print the recipe with or without photos. For full step-by-step instructions, photos and nutritional information see the recipe in the recipe card below. This section shows how to cook baked chicken breast with cream of chicken soup in the oven, with step-by-step photos and details about the technique. This is so savory and delicious and always a crowd pleaser. One of our favorite recipes is Chicken in White Wine Sauce with Mushrooms. WHAT TO MAKE NEXT: We love turning boneless skinless chicken breasts into flavorful dishes with creamy sauce. After it’s cooked, add in ¼ cup of heavy cream and whisk into the sauce. To omit the cream of chicken soup, make the recipe as planned without the cream of mushroom soup. Substitute freshly grated cheddar cheese for Parmesan cheese if you prefer. Substitute boneless skinless chicken thighs for chicken breasts. You may substitute cream of mushroom soup for cream of chicken soup. Substitute ¼ teaspoon dried basil, ¼ teaspoon dried oregano, ¼ teaspoon garlic powder, ¼ teaspoon dried thyme and a pinch of onion powder for 1 teaspoon Italian seasoning. Spices: salt, Italian seasoning, paprika, black pepper.Meat Ingredients: boneless chicken breasts.Refrigerated/Frozen Ingredients: Parmesan cheese.Pantry Ingredients: olive oil, condensed cream of chicken soup, sun-dried tomatoes.See recipe card below for ingredient amounts and print the recipe. You may have all of these cream of chicken and chicken breast bake ingredients in your refrigerator or pantry and not need to make a trip to the grocery store.
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