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Pink Chicken

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  • 1 (15 ounce) can diced tomatoes
  • 1 can cream of mushroom soup
  • 1 envelope Lipton onion soup mix
  • 6-8 boneless skinless chicken breasts
  • 2 cans green beans, drained
  • 1 cup chicken broth plus 1/2 cup water
  • Salt
  • Cracked pepper
  • Garlic powder
  • Olive oil


  1. Season chicken breasts with salt, pepper and garlic powder; set aside.
  2. Heat a 12-inch chicken fryer over medium high heat. Add olive oil and coat bottom of skillet. Add chicken to skillet, then cook until nicely browned. Remove chicken breasts to a plate. Pour out oil that remains in skillet, and return skillet to stove. Reduce heat to medium. Pour the chicken broth and water slowly into the skillet using a spatula to scrape the browned bits off the bottom of the skillet. Add can of mushroom soup, onion soup mix and can of tomatoes, stirring to combine thoroughly.
  3. Add chicken back to skillet, then add the green beans. Spoon sauce mixture over chicken breasts to smother them. Increase heat to medium high until gravy starts bubbling. Reduce heat; cover and simmer for 20 minutes, stirring occasionally.
  4. Serve with mashed potatoes or over rice.