Chicken Breasts Supreme

Ingredients

• 1,361 g (3 pounds)boneless, skinless chicken breasts (about 4–5)
• 1 envelope, 20–28 g (0.7–1 ounce)Italian dressing mix
• 2 canscream of mushroom soup
• 227 g (8 ounces)cream cheese, regular or reduced-fat
• 213 g (7.5 ounces; 1 standard tub)chive and onion cream cheese spread
• As neededchicken broth or milk, to thin the sauce if desired
• As neededhot steamed rice, for serving

Instructions

1. 1

   Preheat oven

   Heat the oven to 177°C (350°F).

2. 2

   Season chicken

   Arrange the chicken breasts in a 23 × 33 cm (9 × 13-inch) baking dish. Sprinkle the entire packet of Italian dressing mix over both sides of the chicken.

3. 3

   Mix the sauce

   In a separate bowl, stir the softened cream cheeses and cream of mushroom soup until smooth; a hand mixer works well. Spoon the mixture over the chicken.

4. 4

   Bake the chicken

   Bake uncovered until the thickest part of the chicken reaches 74°C (165°F). Fresh chicken breasts take about 45–50 minutes; thin-cut frozen breasts may take about 60 minutes.

5. 5

   Slice and serve

   Lift the chicken from the dish, slice or shred it, then return it to the sauce. Serve over hot steamed rice.

What is Chicken Breasts Supreme?

This is an American-style baked chicken dinner built around a creamy, savoury sauce and a simple rice accompaniment. Its appeal is the short-cut approach: soup, prepared dressing mix and flavoured cream cheese do much of the seasoning and sauce-making.

The chicken bakes directly under the sauce, then is sliced or shredded and mixed back in. That makes it easy to serve the creamy chicken evenly over rice.

Nutrition and macros by portion

The nutrition label shows one serving as written: 541 calories, 57g protein, 10g carbs, 29g fat.

The rice supplies most of the carbohydrates, while the cream cheese and cream of mushroom soup contribute much of the fat. Chicken is the main source of protein, with additional fat from the creamy ingredients. Add a generous serving of vegetables alongside the chicken and rice to balance the plate.

Why these ingredients work

Dressing mix: the packet seasons the chicken with a ready-made blend, so distribute it over both sides rather than leaving it in one patch.

Creamy base: mushroom soup and the two cream cheeses combine into a thick sauce. Softening the cheeses first helps them blend smoothly.

Get the sauce smooth

Mix the softened cheeses with the soup in a separate bowl before spooning it onto the chicken. A hand mixer can help break up lumps, but take care not to splash the thick mixture.

Thin sauce: if you want a looser consistency, add chicken broth or milk as desired. Add it gradually so the sauce does not become too runny.

Check the chicken carefully

Temperature: check the thickest part of a breast with a food thermometer and cook until it reaches 74°C (165°F). The recipe gives about 45–50 minutes for fresh breasts and around 60 minutes for thin-cut frozen breasts.

Timing: breast size and whether the chicken is fresh or frozen affect how long it takes, so use the temperature rather than the clock alone to judge doneness.

Choose the right texture

The sauce is meant to be creamy and substantial, coating the chicken rather than behaving like a thin gravy. If it looks too thick for your preference, loosen it with a little broth or milk.

Slice the chicken for distinct pieces or shred it for a more thoroughly sauced result. Return either form to the baking dish so it picks up the sauce before serving.

Serve it with rice

Hot steamed rice is the suggested base and catches the creamy sauce. Spoon chicken and sauce over each portion just before serving.

For a fuller plate, add a simple vegetable side such as steamed green beans or broccoli. Keep it separate until serving so the vegetables retain their own texture.

Recipe notes & tips

• Soften both cream cheeses before mixing to make a smoother sauce.
• Season both sides of the chicken with the entire packet of dressing mix.
• Use a thermometer in the thickest breast to check for 74°C (165°F).
• Add broth or milk a little at a time if you prefer a thinner sauce.
• Slice or shred the chicken before returning it to the sauce for more even serving.
• Serve the chicken over rice while both are hot.

Variations

• Add vegetables: serve with steamed broccoli or green beans on the side.
• Use reduced-fat cheese: choose reduced-fat cream cheese for the plain cream cheese portion.
• Thin the sauce: stir in chicken broth gradually for a looser consistency.
• Change the base: serve over hot steamed rice as written, or use another cooked grain.
• Shred the chicken: pull it into smaller pieces before mixing it back into the sauce.

Common mistakes to avoid

• Lumpy sauce: soften the cream cheeses and mix them thoroughly with the soup before topping the chicken.
• Uneven seasoning: sprinkle the whole packet over both sides of each breast.
• Guessing doneness: check the thickest part with a thermometer and cook to 74°C (165°F).
• Over-thinning the sauce: add broth or milk gradually and stop when it reaches your preferred consistency.
• Serving dry chicken: return the sliced or shredded meat to the sauce before serving.

How to store

Refrigerate leftover chicken and sauce in a covered container for up to 3 days. Reheat until piping hot, adding a splash of broth or milk if the sauce has thickened; store and reheat rice separately where possible.

Frequently asked questions