Easy Creamy Peppercorn Chicken

Easy Creamy Peppercorn Chicken

87

"Chicken breasts in a creamy peppercorn mushroom and onion sauce. Perfect over cooked white or long grain rice."

Ingredients

{{adjustedServings}} servings 244 cals
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Original recipe yields 6 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 244 kcal
  • 12%
  • Fat:
  • 8.4 g
  • 13%
  • Carbs:
  • 11.3g
  • 4%
  • Protein:
  • 29.3 g
  • 59%
  • Cholesterol:
  • 68 mg
  • 23%
  • Sodium:
  • 910 mg
  • 36%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 400 degrees F (205 degrees C).
  2. Place cleaned chicken breasts in a 9 x 13 inch glass baking dish or casserole dish. Arrange the sliced onion pieces evenly on top of the chicken pieces. Scoop the mushroom soup onto the chicken and onions. Mix the peppercorn gravy with water and pour it over the soup, onions and chicken.
  3. Cover the dish and bake for 1 hour, stirring the chicken and mixture after 30 minutes. If desired, serve over rice or with mashed potatoes.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

87
  1. 116 Ratings

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This is so quick and easy. I didn't have peppercorn gravy, so I used country gravy and add lots of cracked pepper. It tasted great.

The best. You have to try this one. My entire family loves this. I've made it about 5 times and every time it comes out great.

Easy and good.