Best 16 Creamy Chicken Breasts Recipes

BRAISED CHICKEN BREASTS ON CREAMY LEEKS

Steps:

• Halve leeks lengthwise, then cut crosswise into 1-inch pieces.
• Pat chicken dry and season with salt and pepper. Heat oil and 1/2 tablespoon butter in a 10-inch nonstick skillet over moderately high heat until foam subsides, then brown chicken on both sides, about 4 minutes total. Transfer to a plate.
• Add wine to skillet and deglaze by boiling over high heat, stirring and scraping up brown bits, until reduced to about 2 tablespoons, 1 to 2 minutes. Add leeks and remaining 2 tablespoons butter and salt and pepper to taste, then simmer over moderately low heat, covered, stirring occasionally, until leeks are wilted, about 10 minutes. Stir in broth. Top leeks with chicken breasts and juices from plate, then gently simmer over low heat, covered, until leeks are tender and chicken is just cooked through, about 8 minutes .
• Transfer chicken breasts to a plate. Add cream to skillet and boil over high heat, stirring occasionally, until thickened slightly, 1 to 2 minutes. Add salt and pepper to taste.
• Serve chicken on top of leeks.

EASY CREAMY BAKED CHICKEN BREASTS

Steps:

• Set oven to 350 degrees.
• Grease a 13x9 baking pan.
• Place chicken in greased baking dish.
• In a bowl, combine the soups, sour cream, milk, chives, salt and pepper; spoon over chicken.
• Sprinkle with paprika.
• Bake, uncovered for 50 mins-1 hour, or until chicken is done.

CREAMY SWISS CHICKEN BREASTS

Steps:

• Arrange chicken in a 13x9x2 inch baking dish that has been lightly sprayed with Pam.
• Top with swiss cheese slices.
• Combine soup and wine, stirring well.
• Spoon sauce evenly over breasts.
• Sprinkle generously with stuffing mix.
• Drizzle melted margarine over crumbs.
• Bake at 350 for 45-55 minutes.
• Serves 6.

SAUTÉED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE

Steps:

• Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened. Season both sides with ½ teaspoon salt. Place ¼ cup flour in a small glass baking dish and drag the chicken in it. Discard excess flour.
• Heat 2 teaspoons oil in large skillet over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate, cover and keep warm.
• Heat remaining 1 teaspoon oil in the pan over medium-high heat. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth, and the remaining ½ teaspoon salt; bring to a boil, stirring often.
• Return chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

CHICKEN BREASTS IN CREAMY CURRY SAUCE

Steps:

• 1. Cut chicken breasts into thin strips or small chunks. Melt butter in a skillet and when it is hot but not brown, add the chicken. Season with salt and pepper.
• 2. Cook chicken, stirring, until it loses its 'raw' look, about 2 minutes. Sprinkle chicken with the shallots and curry powder; stir to blend. Cook for 2 minutes or so, til chicken is done. With the small/thin pieces it will not take long. Do not overcook. Transfer all to a bowl.
• 3. Add wine to the skillet and cook over high heat for about 3 minutes, or until it is reduced by about half. Add the cream to the skillet, along with any juices that have accumulated in the bowl holding chicken,and cook, stirring, over medium-high heat for 4 minutes. Add chicken and stir to blend; heat through.
• 4. Nice sprinkled with chopped peanuts and/or minced parsley!

CREAMY BAKED CHICKEN BREASTS

Steps:

• Arrange chicken in lightly greased 13 x 9 inch baking dish. Put sliced swiss cheese on each chicken breast.
• In a separate bowl, combine soup and wine, stirring well. Spoon sauce evenly over chicken. Sprinkle stuffing mix over this. Drizzle butter over crumbs.
• Bake at 350 for 50-60 minute.

CHICKEN BREASTS WITH CREAMY MUSHROOM SAUCE

Steps:

• Season the chicken breasts with seasoned salt and pepper.
• Heat butter over medium heat in a large skillet; add in breasts and cook until the chicken is tender and no pink remains.
• Remove to a serving platter; tent loosley with foil to keep warm.
• For the sauce; in the same skillet cook mushrooms, shallots and garlic in the chicken drippings for about 3 minutes or until tender; spoon over chicken.
• Add the wine to the skillet, stirring to loosen crusty browned bits in the bottom of the skillet.
• In a small bowl whisk together the chicken broth with flour and thyme; add to the skillet along with bay leaf; cook stirring until bubbly.
• Cook another 2 minutes more then add in whipping cream; cook stirring until just heated through .
• Remove the bay leaf, then season the sauce to taste with salt and pepper.
• Serve the sauce over the chicken along with the cooked pasta.
• Pass the Parmesan cheese to sprinkle on top of plate.

ALMOND CHICKEN BREASTS WITH CREAMY TARRAGON MUSTARD SAUCE

Steps:

• Between sheets of waxed paper, pound breasts to 1/4-inch thickness. Dust with flour. In shallow bowl, whisk together egg white and water. Combine almonds and bread crumbs and place on a plate.
• In nonstick skillet sprayed with vegetable spray, heat oil over medium-high heat. Dip breasts in egg wash, then in crumb mixture. Cook for 3 minutes on one side; turn and cook for 2 minutes longer or until just done at center.
• Meanwhile, in small saucepan whisk together mayonnaise, sour cream, mustard and tarragon; heat over low heat just until warm. Serve over chicken.

BACON-WRAPPED CHICKEN BREASTS IN CREAMY SAUCE

Steps:

• Remove skin and bones, and separate each chicken breast into 3 servings. Pound lightly, if desired, to flatten thicker parts. Arrange two slices of lunch meat so they overlap slightly, and place a chicken portion on top. Roll up making the portion narrow and fat, rather than wide and thin. Lay out a slice of bacon, and roll the roll over it, to wrap it about 2 times. Lay in small baking pan with end of bacon on the bottom (no need to secure the ends with toothpicks). Repeat with remaining meats, and pop into preheated 350 degree oven for 30 minutes. Skim off fat from pan. Mix sour cream and mushroom soup, and spooon over the top, covering completely. Bake another 30 minutes, until nicely browned and bubbling in center of pan.

CREAMY SWISS CHICKEN BREASTS RECIPE

Steps:

• Place chicken breasts in bottom of baking dish then arrange layer of Swiss cheese on top. Spread cream of chicken soup on top of Swiss cheese. Sprinkle crushed croutons evenly on top of soup layer. Pour melted butter over croutons. Bake at 350 degrees for 50 to 55 minutes.

STUFFED CHICKEN BREASTS WITH A CREAMY WINE SAUCE

Steps:

• Preheat oven to 350 degrees F.
• Mix all stuffing ingredients and set aside.
• Lightly spray casserole dish with cooking oil.
• Prepare chicken by placing a slit down the center of each breast and spooning approximately 1/4 of the stuffing mixture into each breast.
• Place in oven and cook for 40-45 minutes until done.
• WINE SAUCE.
• During the last 10 minutes prepare wine sauce.
• Heat oil in saucepan and saute diced shallot until soft.
• Add 1/2 cup of white wine and heat over medium heat 3-4 minutes.
• Slowly add heavy cream, dijon mustard and salt and pepper to taste.
• Bring to a boil and simmer.
• To thicken combine 1 tbsp flour with some water until it forms a paste.
• Add a small amount of the heated wine sauce into the paste and then slowly add this mixture to the entire amount of wine sauce until thickened. Heat through and serve over chicken. Garnish with parsley and serve!
• *Basil may also taste nice in the wine sauce -- I am going to try next time.

KRISTIN'S CREAMY CHICKEN BREASTS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish.
• Arrange chicken breasts into prepared baking dish. Top each breast with two slices Swiss cheese.
• Stir chicken soup and white wine together in a bowl until smooth; spoon over chicken and cheese portions. Sprinkle crushed stuffing mix over the soup mixture. Drizzle melted butter over the stuffing.
• Cook in preheated oven until no longer pink in the center and the juices run clear, about 55 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

CHICKEN BREASTS WITH CREAMY BASIL SAUCE

Steps:

• In a large skillet, melt butter over medium high heat until sizzling. Stir in salt and pepper.
• Add chicken; cook 8 to 12 minutes or until juices are clear.
• Remove from skillet; set aside. Reduce heat to medium.
• Stir flour into skillet. Add half and half and garlic, stirring constantly l minute or until slightly thickened.
• Stir tomatoes and basil. Return chicken to skillet. Cook 4 or 5 minutes or until heated through.
• Garnish with basil leaves.

CREAMY TARRAGON CHICKEN BREASTS

Steps:

• 1. Season chicken breasts with salt and pepper; dredge in flour. Set aside the remaining flour.
• 2. In a large skillet, heat 3 tablespoons of butter over medium heat. Brown chicken on both sides. Remove chicken and keep warm.
• 3. Add onion to skillet and saute for 1 minute.
• 4. Add wine to skillet; increase heat to high and cook until liquid is almost evaporated, stirring to loosen browned bits on bottom of skillet.
• 5. Reduce heat. Add reserved flour, making a thick paste. Add tarragon and chicken broth. Return chicken to skillet. Cover and cook until tender, about 20 to 25 minutes.
• 6. Remove chicken breasts to platter. Add remaining butter and heavy cream to the skillet. Heat through; pour creamy tarragon sauce over chicken breasts.

CREAMY CHICKEN BREASTS

Steps:

• In a large glass dish, mix together the creamy salad dressing, Italian-style salad dressing and cayenne pepper. Add chicken breasts and toss to coat. Cover and refrigerate. Marinate for 1 to 2 hours.
• Preheat an outdoor grill for high heat, and lightly oil grate.
• Remove chicken breasts from marinade, and grill for 6 to 8 minutes each side, until no longer pink and juices run clear.

CREAMY BAKED CHICKEN BREASTS

Steps:

• 1. Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish.
• 2. Top with cheese slices.
• 3. Combine soup and wine; stir well.
• 4. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix.
• 5. Drizzle butter over stuffing.
• 6. If desired, sprinkle with garlic powder and parmesan cheese.
• 7. Bake at 350 for 45 to 55 minutes.