Recipe by Linda Lewis
"Chicken breasts in a creamy peppercorn mushroom and onion sauce. Perfect over cooked white or long grain rice."
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skinless, boneless chicken breasts
2 (10.75 ounce) cans
condensed cream of mushroom soup
peppercorn gravy mix
onion, sliced into thin rings
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.
Lacked flavor. Wasn't anything special as it just tasted like chicken and gravy.
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.
This is a great basic recipe and easy. My family loves pepper but doesn't really like mushrooms, so I crushed up more peppercorns and added them before baking and strained the soup to take out the mushroom pieces but keep the flavor. My family never knew and they loved it! Thanks.
My nephew and I had a fabulous time making this dish. Some reviewers mentioned its lack of flavor but liked its simplicity. Others say it’s perfect for a family meal but not for a dinner party. If you have the time to experiment, this basic dish lends itself nicely toward gourmet modifications. We used one pkg. of Country Gravy mix (as did other reviewers), but with 1-1/2 cups of water, rather than the one cup called for in the recipe, and lots of fresh cracked pepper. What really made it over-the-top delicious was adding about 1/2 cup of a high-quality dry sherry to the gravy mixture, along with about 1-1/2 tsp. poultry seasoning. We sautéed one large sliced onion and a lot of sliced fresh mushrooms in butter and sherry until golden. We then layered the sautéed onion/mushroom mixture over the chicken pieces, and topped it off with the COMBINED mushroom soups and gravy (thus eliminating the need to drag a hot dish out of the oven halfway through cooking time). Our chicken was very thick, so cooking time was extended. This is definitely the most tender chicken you could ask for! Served atop white rice with a crisp green vegetable on the side. Everyone raved.
This was surprisingly tasty for having so few ingredients! I also used a packet of country gravy mix because I couldn't find peppercorn. I think next time I might brown the chicken before putting it in the oven; it was sort of unappetizingly pale. But the taste was great. I used reduced-fat soup and couldn't tell at all.
We loved this. I had my brother over for dinner as well as my own large family. I doubled everything. Even the kids enjoyed this. I will certainly make this again. Many thanks. The kitchen smelled wonderful while it was cooking.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Creamy Peppercorn Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 244
** Calories from Fat: 76
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