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Chicken Balsamico

Chicken Balsamico

4.67 21

You’ll love the wonderful blend of flavors and textures in this easy, gourmet-style chicken dish.  Tender chicken breasts simmered in a creamy balsamic sauce with olives, tomatoes and feta cheese, served over orzo pasta.

serves 4 people


  • 1

    tablespoon olive oil

  • 1 1/4

    pounds skinless, boneless chicken breast halves

  • 1

    clove garlic, minced

  • 3

    tablespoons balsamic vinegar

  • 3/4

    cup water

  • 1

    can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or Campbell's® Condensed 98% Fat Free Cream of Chicken Soup

  • 1

    cup diced plum tomato or 1/2 cup thinly sliced sun-dried tomatoes

  • 1/2

    cup sliced pitted kalamata olives (optional)

  • 1/2

    teaspoon dried oregano leaves, crushed

  • 1/4

    cup crumbled feta cheese

  • 4

    cups hot cooked orzo pasta

view nutrition info

How to Make It

Step 1

Heat the oil in a 10-inch skillet over medium-high heat.  Season the chicken as desired.  Add the chicken and cook for 10 minutes or until well browned on both sides.  Remove the chicken from the skillet.

Step 2

Stir the garlic, vinegar and water in the skillet.  Cook and stir for 1 minute.  Stir in the soup, tomatoes, olives, if desired, and oregano and heat to a boil.  Return the chicken to the skillet.  Reduce the heat to low.  Cook for 5 minutes or until the chicken is cooked through.  Season to taste.  Sprinkle with the cheese.  Serve the chicken and sauce with the orzo.

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Made With
(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup

Buy Now
(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

(10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup

Buy Now

Ratings & Reviews

  • Dawn M.

    October 25, 2017

    Absolutely wonderful!

    I make this frequently for the family and for guests. It's easy and wonderful! Even the kiddos request it. Easy to double! I love keeping the olives and feta on the side and letting folks decide how much they prefer.

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  • LA B.

    October 2, 2017


    Fantastic recipe! I made it just like the recipe but added a half cup of minced onion, used canned organic diced plum tomatoes, three sliced jarred sun-dried tomatoes and served it over brown rice. Fantastic!! Good enough for company!

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  • Lynn F.

    March 27, 2017

    Delicious and different

    It's not the balsamic chicken I'm used to at the restaurant - but this was fabulous. I used jarred sundried tomatoes (drained) and used fresh sliced mushrooms (added them with the garlic & stir fried for a minute or two before adding the soup, water and tomato) because I don't care for olives. I also served it over cauliflower rice stir fried with onions and garlic and splashed with a little sherry. It's reasonably quick and very different from the other chicken dishes I make at home. Because only two of us ate it, I have leftovers and I think it's the type of dish that will be even better after spending a night in the fridge sitting in the sauce! Next time I will try the canned fire roasted tomato and maybe a little onion too.

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  • l e.

    December 13, 2013

    Great chicken dish

    Everyone needs new ways to do the same old chicken breast. This was really great. I used chicken stock instead of water and mushrooms instead of olives. Kids loved it and for me - a little extra balsalmic on top and amazing!

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  • Mike F.

    September 19, 2013

    Oh how great it is !!

    This is one of my favorites already.I added mushrooms and spinach.The mushrooms really added great flavor.I'll definitely make this again.Probably real soon.

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