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Preheat oven to 400°F (200°C). Mix dry spices together, rub chicken breasts with 1 tbsp olive oil and coat with seasoning.
Heat a 9” sauté pan over medium-high heat. Add 1 tbsp olive oil and onions, sauté 2 minutes, then add in garlic, sauté briefly before adding the chicken, brown both sides, about 5 minutes per side, remove and place in a (4 qt) ovenproof baking dish.
Add broth to pan and deglaze, scraping up any browned bits, lower heat to medium and reduce for 5 minutes. Stir in CAMPBELL’S® Cream of Chicken Condensed Soup, cook for 2 minutes. Pour the sauce from the sauté pan into baking dish with chicken breasts, place in oven and bake for 15 minutes, or until internal temperature of chicken reaches 82°C (180°F).
Remove from oven, let rest 5 minutes before serving, garnish with fresh thyme. Serve with mashed potatoes, rice or your favourite side dish.
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