Sweet & Scrumptious Skillet Chicken

Campbell's Sweet & Scrumptious Skillet Chicken Recipe

All you need is 20 minutes to get this delicious dish on the table.  The sweet and tangy sauce is made with tomato soup, brown sugar and Worcestershire sauce, and is the perfect mate for quickly sautéed chicken breasts.

At a glance

Prep

5 min.

Total

30 min.

Serves

4

Cook: 25 min.

Made With

  • Campbell’s® Condensed Tomato Soup

    Campbell’s® Condensed Tomato Soup

  • Add to Recipe Box
  • Print & Save
  • Send by Email
     

    Email this recipe

    Share your find! Send this recipe to a friend. And don't worry, we won't use your friend's email address for anything other than sending this recipe.

    Send your email through Facebook:
    Or

    * Required fields

    Send Cancel
     

What You'll Need

1 tablespoon vegetable oil
1 pound skinless, boneless chicken breast half (4 breast halves)
1 can (10 3/4 ounces) Campbell’s® Condensed Tomato Soup
1 tablespoon packed brown sugar
2 tablespoons apple cider vinegar
1 tablespoon Worcestershire sauce
4 cups hot cooked white rice

How to Make It

  • 1

    Heat the oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned on both sides.

  • 2

    Stir the soup, sugar, vinegar and Worcestershire in the skillet and heat to a boil.

  • 3

    Reduce the heat to low. Cover and cook for 10 minutes or until the chicken is cooked through. Serve with the rice.

Full Screen View

Recipe Nutritional Information

Made With

Campbell’s® Condensed Tomato Soup

calories

480

totalfat

6.768g

saturatedfat

0.998g

cholesterol

82mg

sodium

385.741mg

totalcarbohydrate

69.588g

dietaryfiber

1.165g

protein

31.159g

vitamina

6%DV

vitaminc

8%DV

calcium

2%DV

iron

20%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • Tip: You can substitute 4 boneless pork chops, 3/4-inch thick (about 1 pound), for the chicken.
You need to be signed in to add a note to this recipe.
Please Log In or Register.
RID#24943