On all sides, sprinkle salt, pepper, garlic powder, and onion powder over the chicken breasts.

Melt the butter in a large skillet over medium-high heat. If you’re using oil, heat it until it shimmers.

Cook the seasoned chicken breasts in the skillet for 4-5 minutes on each side or until thoroughly cooked. The chicken should be cooked to an internal temperature of 165°F (74°C). Chicken should be taken out of the skillet and put aside.

Cream of chicken soup, chicken broth, and heavy cream should all be put on the same skillet. Add dried thyme to the sauce if using. Stir everything together thoroughly.

While occasionally stirring, gently simmer the mixture. To allow the flavours to combine and the sauce to gradually thicken, simmer it for 3 to 4 minutes.

Add extra salt and pepper after tasting the sauce to correct the seasoning.

The cooked chicken breasts should be added to the skillet and tucked into the sauce. To thoroughly reheat them, give them another two to three minutes to simmer in the sauce.

Serve the chicken with a dollop of the creamy sauce on top. Fresh parsley may be used as a garnish if preferred.

This recipe goes great with steamed veggies, rice, mashed potatoes, spaghetti, or mashed potatoes.

Take pleasure in your chicken and cream of chicken soup!