Chicken Breast with Spicy Cream Sauce

Pat Duran


Found this recipe by accident and it looked so good- even though I prefer non spicy dishes; my husband loves them and so does my son- so every now and then I make a special effort to make a special meal just for them!
I can say they both enjoyed this meal served over hot cooked brown rice!
I think this recipe will be good using pork chops,or shrimp too.
for the shrimp,use cream of shrimp soup instead of the cream of chicken soup.
Hope you all enjoy it too!

★★★★★ 1 vote
10 Min
25 Min
Stove Top


2 medium
skinless,boneless chicken breasts halves
1 tsp
creole or cajun seasoning
1 Tbsp
olive oil
10 oz
can condensed cream of chicken soup
1/2 c
water or vegetable broth
1/4 c
chopped green chiles
1 tsp
lime juice
1/4 c
dairy sour cream


1Season the chicken with the creole seasoning.

Add the oil to a 10-inch skillet over medium high heat. Add the chicken and cook until well browned on both sides.
2Stir in the soup, water, chilies and lime juice in the skillet and heat to a boil.
Reduce the heat to low. Cook for 5 minutes or until the chicken is cooked through.
Stir in the sour cream and cook until the mixture is hot and bubbling.
Serve over hot cooked brown rice.

About this Recipe

Course/Dish: Chicken, Pork, Seafood
Main Ingredient: Chicken
Regional Style: Cajun/Creole
Other Tags: Quick & Easy, Healthy