easy chicken recipe with skinless boneless breast meatIngredients for Easy Chicken Recipe with Skinless, Boneless Breast Meat

  • 1 tablespoon vegetable oil
  • 1 1/4 pounds skinless, boneless chicken breast halves
  • 1 (10.75 ounce) can Campbell’s® Condensed Cream of Chicken Soup (regular or 98% Fat Free)
  • 1 1/2 cups water
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon ground black pepper
  • 1 cup uncooked regular long-grain white rice
  • 2 cups frozen mixed vegetables 1/2 cup shredded Cheddar cheese

crispy cheesy chicken


Please Note You May Find The Crispy Cheesy Baked Chicken Recipe In This Picture Here




  • Heat the oil in a 12-inch skillet over medium-high heat.
  • Add the chicken and cook for 10 minutes or until well browned on both sides.
  • Remove the chicken from the skillet.
  • Stir the soup, water, onion powder, black pepper and rice in the skillet and heat to a boil.
  • Reduce the heat to low.
  • Cover and cook for 15 minutes, stirring once halfway through the cooking time. Stir in the vegetables.
  • Return the chicken to the skillet.
  • Sprinkle with the cheese.
  • Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.

Footnotes Ingredient Note: We develop our recipes using a 4- to 5-ounce skinless, boneless chicken breast half per serving. However, there are a range of sizes available in-store, from the butcher counter to the meat case and the freezer section. Use whichever you prefer- just follow the recipe as written above for the best result. If you’re using larger chicken breasts they may require a little longer cooking time.

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