Campbells Chicken Zucchini
Discover the perfect weeknight dinner with this irresistible Campbells Chicken Zucchini recipe, a comforting one-pan dish that's both hearty and fresh. Juicy chicken breasts are seared to golden perfection, paired with tender sautéed zucchini, and enveloped in a rich and creamy sauce made with Campbell's Cream of Chicken Soup and a touch of parmesan cheese. Infused with garlic, thyme, and a splash of chicken broth, this dish is beautifully balanced, offering a burst of flavor in every bite. Ready in just 40 minutes, it's the ultimate crowd-pleaser for busy evenings. Serve it over rice, pasta, or enjoy it as is for a low-carb option that doesn't skimp on indulgence.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 1 can Campbell's Cream of Chicken Soup
- 2 medium zucchini
- 2 tablespoons olive oil
- 2 pieces garlic cloves
- 1 teaspoon dried thyme
- 0.5 cup chicken broth
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 cup parmesan cheese
Instructions
Preheat a large skillet over medium-high heat and add olive oil.
Season the chicken breasts with salt and black pepper on both sides.
Place the chicken breasts in the skillet and cook for 4-5 minutes per side, or until golden brown. Remove the chicken and set aside.
Reduce heat to medium and add minced garlic to the skillet, cooking for 1 minute until fragrant.
Slice zucchini into thin rounds and add to the skillet. Sauté for 5 minutes, stirring occasionally, until tender but still slightly crisp.
Sprinkle dried thyme over the zucchini and pour in the chicken broth, scraping up any browned bits from the skillet.
Stir in the Campbell's Cream of Chicken Soup, mixing well until smooth and creamy.
Return the chicken breasts to the skillet, nestling them into the sauce. Cover and let simmer for 15 minutes, allowing the chicken to cook through and absorb the flavors.
Once cooked, sprinkle freshly grated parmesan cheese over the dish and simmer for 2 more minutes.
Serve hot, garnished with additional parmesan or fresh herbs if desired.
Nutrition Facts
Calories |
1942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.0 g | 104% | |
| Saturated Fat | 22.1 g | 110% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 619 mg | 206% | |
| Sodium | 8014 mg | 348% | |
| Total Carbohydrate | 53.4 g | 19% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 30.0 g | ||
| Protein | 235.1 g | 470% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 400 mg | 31% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1117 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
