This stove top chicken breast recipe is tender and delicious in a thick, rich gravy. It’s the pot roast of the chicken world!
This, my friends, is comfort food right here. This stove top chicken breast recipe is something my mom has made for as long as I can remember. Yes – I’m giving you the goods ladies & gents. The family recipe. And you’ll thank me! This chicken breast dish is SO good it is known to my family as “Morgan’s Favorite Chicken”. In fact, I had a rough time coming up with a name for this post, because that’s the only thing we call it!
Winner Winner Chicken Dinner
STOVE TOP CHICKEN BREAST INGREDIENTS
For this recipe you’ll need:
- Chicken breast – 2-3 breasts (cut in half)
- Veggies you like (onion, mushroom & carrot work well)
- 1 can Golden mushroom soup (NOT cream of mushroom) – You can substitute chicken broth. It will still be yummy, but the gravy won’t be as thick.
- Butter
- Salt + Pepper
- Wide egg noodles or rice (cooked, buttered and salted/garlic salted)
HOW TO COOK STOVE TOP CHICKEN BREAST
- First, brown one side of the chicken in butter with a little salt and pepper
- Next, flip the chicken and turn the stove down a little
- Add quartered mushroom, whole or halved carrots, & sliced onions if desired
- In a medium sized bowl, mix the can of golden mushroom soup with a 1/2 can of water. Pour it over top. (This will keep the gravy very thick. If you won’t be able to check on it to make sure you have enough liquid as it’s cooking #momlife you can add a whole can, then cook uncovered at the end if the gravy is too thin.)
5. Put on a lid, and simmer just above low for at least an hour. 1 1/2 hours would be fine.
6. Finally, just before serving, cook up some wide egg noodles or rice to serve it over. You’ll want to butter and salt (or garlic salt) the noodles/rice to make sure they’re flavorful.
7. Don’t forget to spoon some gravy over the plate!
SERVING STOVE TOP CHICKEN BREAST
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PRINT STOVE TOP CHICKEN BREAST RECIPE
STOVE TOP CHICKEN BREAST
Ingredients
- 1 Package Boneless Skinless Chicken Breast 2-3 breasts – cut in half
- 6 Carrots
- 6 Mushrooms Cut in quarters
- 1/2 Onion (optional)
- 1 can Golden Mushroom Soup You can use chicken broth if preferred, but the gravy won't be as thick. Still tastes great!
- Butter
- Salt + Pepper
Instructions
- Brown one side of chicken in butter with salt and pepper
- Flip chicken, and add vegetables (mushrooms, carrots, onions)
- In a medium bowl, mix golden mushroom soup with 1/2 can – 1 can of water (the less water you use the thicker the gravy, but you'll have to check on it while cooking to be sure it has enough liquid)
- Cover. Turn stove to just above low. Simmer for 1 to 1 1/2 hours – until chicken is fork tender and carrots are fully cooked
- Serve over buttered and salted wide egg noodles or rice. Use the sauce as a gravy
- If the gravy isn't thick enough, you can simmer uncovered to cook it down a little
Notes
PIN IT FOR LATER
STOVE TOP CHICKEN RECIPE VIDEO
Thanks for stopping by!!
XO,
Morgan
The Cheeky Homemaker
This looks so yummy and easy to make! I have all the ingredients except for the golden mushroom soup….will have to see if I can find me some so I can make this for dinner tonight!
The golden mushroom soup is easy to find where I love (although about 10 years ago, not so much). I’d love to know if you find it easily, and if you do, how it turns out!! We had our leftovers for lunch today. I think it may be even better the next day.
This looks yummy! I will definitely have to make it for sure. Great post!
Thanks Angela! I would love to know how it turns out!
Looks delicious… different but not weird! So excited to try this!
Oh yum! This looks delicious. Definitely going to give it a try!
I hope you enjoy it Angela!