1 boneless, skinless chicken breast (1 lb) 1 tablespoon olive oil 1/2 cup chopped onion 4 cloves garlic, minced 1 (10.
75 ounce) can cream of mushroom soup 1/2 cup milk 1/4 cup grated Parmesan cheese 1/4 cup chopped sun-dried tomatoes (optional) 1/4 cup chopped fresh spinach (optional) Salt and pepper to tasteInstructions:
1.
Preheat oven to 375°F (190°C).
2.
Season chicken breast with salt and pepper.
3.
Heat olive oil in a large skillet over medium heat.
4.
Add chicken breast and cook until browned on both sides, about 3 minutes per side.
5.
Transfer chicken to a baking dish.
6.
In the same skillet, sauté onion and garlic until softened, about 5 minutes.
7.
Stir in cream of mushroom soup, milk, Parmesan cheese, sun-dried tomatoes (if using), and spinach (if using).
8.
Season with salt and pepper to taste.
9.
Bring sauce to a simmer and cook until slightly thickened, about 5 minutes.
10.
Pour sauce over chicken in baking dish.
11.
Bake for 20-25 minutes, or until chicken is cooked through.
12.
Serve over pasta, rice, or potatoes.