2-Step Chicken
Source: Recipe adapted from: Simple Healthy Recipes Oklahoma Nutrition Information and Education (ONIE Project)
Published by the USDA MyPlate Kitchen library. Read from an archived copy of the source page captured 2025-12-31.
The ultimate in simplicity, this recipe calls for chicken and cream of chicken soup. Pair it with a salad, or roasted mixed vegetables for a colorful dinner. Even better, 2-step around the kitchen while it is heating up, getting some physical activity while you cook!
- Makes
- 4 Servings
Ingredients
- 1 tablespoon vegetable oil (or cooking oil of choice)
- 2 boneless, skinless chicken breasts
- 1 can (10.75 ounces) reduced-sodium cream of chicken soup
- 1/2 cup water
Directions
- Wash hands with soap and water.
- Heat oil in a skillet at a medium-high setting.
- Add chicken and cook for ten minutes.
- Remove chicken from pan and set aside.
- Stir the soup and water together in the skillet and heat it to a boil.
- Return the chicken to the skillet. Reduce the heat to low and simmer for an additional 10 minutes, or until the chicken reaches an internal temperature of 165 degrees F.
Notes
This recipe uses reduced-sodium cream of chicken soup.
Quoted for reference only, exactly as the source printed it, so check product labels yourself before relying on any of it. The methodology page covers the guarantee, and how a contributor can have their text removed on request.