Creamy Chicken and Vegetables
📜 Collection: Unknown Twenty One | ✍️ Attribution: Unattributed | 📂 Category: Entrees A comforting one-skillet dinner featuring tender chicken breasts and mixed vegetables in a creamy mushroom sauce. Perfect for a quick and satisfying weeknight meal.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 10 mins | 21 mins | None | 4 servings |
🔪 Key Equipment
- Skillet
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 | Chicken Breast Halves | skinned |
| 1/8 tsp | Garlic Powder | None |
| 10 3/4 oz | Cream of Mushroom Soup | None |
| 1/2 cup | Milk | None |
| 1 tbsp | Lemon Juice | None |
| 1/4 tsp | Dried Basil Leaves | crushed |
| 16 oz | Frozen Vegetables Combination | None |
Instructions
Step 1: Brown the Chicken
- Sprinkle 4 chicken breast halves with 1/8 tsp garlic powder.
- Spray a skillet with vegetable spray, heat over medium-high heat for 1 min.
- Cook 4 chicken breast halves for 10 min or until browned; set aside.
Step 2: Simmer and Serve
- Add 10 3/4 oz cream of mushroom soup, 1/2 cup milk, 1 tbsp lemon juice, 1/4 tsp dried basil leaves, and 16 oz frozen vegetables combination to the skillet.
- Heat to boil, then return 4 chicken breast halves to the pan.
- Cover, cook low for 10 min or until the chicken is done and cooked through.
💡 Make-Ahead & Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Original Recipe Scan
