Description
Succulent chicken breasts topped with a rich, garlicky cream sauce and melty mozzarella, creating a comforting Italian-American dish perfect for weeknights or special occasions. Ready in 45 minutes with a one-pan method for easy cleanup.
Ingredients
4 boneless, skinless chicken breasts (approx. 1.5 pounds)
1 tablespoon olive oil
2 cloves garlic, minced
1/2 cup all-purpose flour
2 cups milk (or coconut milk for a vegan option)
1 (10.5 oz) can condensed cream of mushroom soup
1/2 cup shredded mozzarella cheese
1 tablespoon chopped fresh basil
1 tablespoon dried oregano
Salt and pepper to taste
Instructions
Preheat oven to 375°F (190°C)
Season chicken breasts evenly with salt and pepper
Heat olive oil in an oven-safe skillet over medium heat. Sear chicken until golden, remove, and set aside
Add garlic to the pan, sauté until fragrant
Sprinkle flour into the pan, stir to form a roux and cook for 1 minute
Gradually whisk in milk until smooth; bring to a simmer
Stir in condensed soup, basil, oregano, and 1/4 teaspoon pepper. Cook 5 minutes
Place chicken breasts back into the skillet and simmer 5-7 minutes until nearly cooked through
Transfer skillet to oven and bake 15-20 minutes until chicken is fully cooked
Top with shredded mozzarella and return to oven for 5 minutes until cheese is melted and golden
Notes
For a non-dairy version, substitute butter in the roux with more olive oil and use vegan cheese.
Ensure cream of mushroom soup is halal-certified or homemade (check for added animal products in store-bought versions).
Adjust baking time based on chicken thickness; internal temperature should reach 165°F (74°C).
Leftovers freeze well for up to 2 weeks. Reheat in oven or skillet.
- Prep Time: 15
- Cook Time: 30
- Category: chicken
- Method: Baking with Stovetop Prep
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with sauce and mozzarella
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Carbohydrates: 20g
- Protein: 50g
- Cholesterol: 190mg