Skillet Chicken Breast Dinner With Savory Gravy and Vegetables
Ready In: 45 mins
Serves: 2
Ingredients
- 1 (15 ounce) can cream of mushroom soup
- 3⁄4 cup milk
- 1⁄2 teaspoon basil
- 1⁄4 teaspoon poultry seasoning
- 1⁄4 teaspoon paprika
- 1 tablespoon dried garlic, minced (I use "Tastefully Simple's Garlic Garlic Seasoning Blend")
- 1⁄2 cup onion, chopped
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- 1 cup baby carrots
- 1 cup potato, cut into 1-inch chunks
- 2 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 pinch salt (or to taste)
- 1 pinch pepper (or to taste)
Directions
- In a medium mixing bowl, thoroughly whisk soup, milk, basil, poultry seasoning, paprika, garlic, onion, salt and pepper. Stir in carrots and potatoes and set aside.
- In a large skillet over medium-high heat, heat olive oil until glistening.
- Pound chicken breasts to 1/2-inch thickness and season both sides with a pinch each of salt and pepper.
- Lightly brown both sides of chicken breasts in skillet.
- Remove skillet from heat and pour soup mixture evenly over chicken breasts.
- Reduce heat to medium-low.
- Simmer for 25-30 minutes, stirring occasionally, until soup mixture begins to thicken, and vegetables are tender.
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