Description
This Melt-In-Your-Mouth Chicken Breast recipe offers a creamy, flavorful, and tender chicken dish coated with a rich mushroom sauce and optional mozzarella cheese. Perfectly baked to juicy perfection, it makes a comforting meal that’s easy to prepare and sure to impress.
Ingredients
Scale
For the Chicken:
- 4 boneless, skinless chicken breasts
- 1 can (10.5 oz) cream of mushroom soup (or any cream-based soup of your choice)
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper, to taste
- Fresh parsley or thyme for garnish (optional)
For the Sauce:
- ½ cup chicken broth or water (to thin the soup)
- 1 tablespoon Dijon mustard (optional for added flavor)
- ½ cup shredded mozzarella cheese (optional for topping)
Instructions
- Prep the oven and chicken: Preheat your oven to 375°F (190°C). Place the chicken breasts on a clean surface and pat them dry with paper towels. This helps the seasoning stick better and prevents excess moisture during cooking.
- Season the chicken: Rub the chicken breasts with olive oil, garlic powder, onion powder, salt, and pepper. Ensure each breast is evenly coated to build flavor.
- Prepare the sauce: In a bowl, mix the cream of mushroom soup with the chicken broth or water. Whisk until smooth. If desired, add Dijon mustard to introduce a tangy depth.
- Assemble the dish: Place the seasoned chicken breasts in a baking dish. Pour the prepared soup mixture over the chicken to evenly coat them. For extra richness, sprinkle shredded mozzarella cheese on top if using.
- Bake the chicken: Cover the baking dish with aluminum foil and bake for 25 to 30 minutes. Then remove the foil and continue baking for another 10 to 15 minutes until the chicken reaches an internal temperature of 165°F (75°C), ensuring it is fully cooked and juicy.
- Rest and garnish: Let the chicken rest for 5 minutes after baking to lock in juices. Garnish with fresh parsley or thyme for a fresh flavor and vibrant presentation before serving.
Notes
- Patting the chicken dry before seasoning helps the spices stick and achieves a better texture.
- You can substitute the cream of mushroom soup with any cream-based soup such as cream of chicken or cream of celery.
- Dijon mustard adds a subtle tang but is optional depending on your taste preference.
- Using mozzarella cheese provides a melty, cheesy topping but can be omitted for a lighter dish.
- Ensure the chicken is cooked to an internal temperature of 165°F (75°C) for food safety.
- Allowing the chicken to rest after baking keeps it moist and tender.
