Skillet Garlic Chicken

Herb-seasoned, sauteed chicken breasts are served with a garlicky, creamy sauce for a dish that delivers great flavor and good nutrition.

Recipe from Campbell's
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  • 1/4 teaspoon ground sage
  • 1/4 teaspoon dried thyme leaves, crushed
  • 4 skinless, boneless chicken breast halves (about 1 pound)
  • Vegetable cooking spray
  • 2 cloves garlic, minced
  • 1 10 3/4 ounce can Campbell's® Healthy Request® Condensed Cream of Chicken Soup
  • 1/2 cup water
  • Parslied Rice
Stir the sage and thyme in a small bowl. Season the chicken with the sage mixture.
Spray a 12-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the chicken and cook for 15 minutes or until the chicken is well browned on both sides and cooked through. Remove the chicken from the skillet and keep warm.
Add the garlic to the skillet and cook and stir until lightly browned. Stir in the soup and water and cook until the mixture is hot and bubbling. Serve the sauce over the chicken with the Parslied Rice.
Parslied Rice:
Toss 4 cups hot cooked long-grain white rice with 1 teaspoon chopped fresh parsley.
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