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Jill Mills
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This Cream of Mushroom Chicken is an easy one-pan meal for the whole family. The tender and juicy chicken pairs perfectly with the creamy mushroom sauce. It’s mouthwatering!
Easy Chicken with Cream of Mushroom Recipe
If you’re looking for a great chicken with cream of mushroom recipe, this is it. It combines creamy soup with fresh sauteed mushrooms in a delectable sauce. Throw in the flavor of crispy chicken, and you have a winning dinner. I am admittedly not a huge fan of mushrooms, but I thoroughly enjoy this meal. It has a great depth of flavor and silky texture. It’s yummy with pasta, rice or potatoes!
Why You’ll Love This Cream of Mushroom Chicken
- Ready in 15 minutes. You can have dinner on the table in less than 20 minutes. It’s great when you’re short on time.
- Budget-friendly. The ingredients used in this recipe are easy to find and affordable!
- Great leftovers. This cream of mushroom chicken reheats really well for leftovers. Enjoy for dinner again or lunch the next day.
What You’ll Need
While it may seem like there are a lot of ingredients, many of them are considered staples. I usually keep flour, spices, garlic, etc on hand for other recipes.
- Chicken breasts: This recipe requires boneless and skinless chicken breasts. Feel free to purchase thinly sliced breasts instead of slicing them yourself. Chicken thighs also work well,, but they will take longer to cook.
- Flour: All-purpose flour is an optional ingredient. I like lightly dredging the chicken in flour for a thicker and crispier crust, but you can skip it.
- Butter and Olive oil: I cook the chicken in a combination of butter and olive oil for flavor and color. Half of the butter is used to saute the mushrooms as well. You can just butter or oil if you prefer.
- Bella mushrooms: I like the robust flavor of baby bella mushrooms. White mushrooms are great in a pinch.
- Condensed Cream of mushroom soup: This adds creaminess to the sauce and reinforces the mushroom flavor.
- Seasonings: I keep it simple with onion powder and Italian seasoning. The cream of mushroom soup adds just the right amount of salty flavor. I add a little salt and pepper to the chicken before cooking it.
- Garlic: I love the flavor of fresh garlic. Feel free to use garlic powder if you like.
- Chicken broth and heavy cream: These ingredients add body and richness to the sauce.
- Lemon juice: The acid in the lemon juice helps balance the rich and heavy mushroom sauce.
How to Make Cream of Mushroom Chicken
It’s easier than ever to make this cream of mushroom chicken. With only one skillet, it also saves you time with cleaning up.
- Slice and flatten the chicken. Slice the chicken into thinner pieces and flatten them with a meat mallet. This will flatten and tenderize it.
- Heat a skillet and add fats. Heat a cast iron skillet over medium heat. Add 1 tablespoon of butter and olive oil.
- Season and dredge. Sprinkle salt and pepper on both sides of each chicken breast and dip in flour (unless you are skipping that part).
- Cook and transfer chicken. Cook the chicken for 4-5 minutes per side or until cooked through. Place it on a plate and set it aside.
- Add butter and mushrooms. Melt the remaining butter and add the sliced mushrooms. Cook them until they are browned.
- Saute garlic. Add the minced garlic to the mushrooms and saute it for a minute or until fragrant
- Add remaining gravy ingredients. Stir in the cream soup, spices, broth, cream, and lemon juice. Let it bubble and thicken for a few minutes. Taste and adjust seasoning to your preference.
- Lower the heat and add cooked chicken. Turn the heat down to low and add the chicken breast to the sauce. Cook for an additional 3-5 minutes.
- Serve. Enjoy with your favorite side dish!
Serving Suggestions
For veggies, I like to make Brussels Sprouts with Bacon or Green Bean Stuffing. They both taste great with extra gravy!Serve it over Creamy Mashed Potatoes or egg noodles for a hearty meal.
Tips for Success
- Make it in the slow cooker. Try this recipe in the slow cooker! Place the chicken breasts on the bottom and top with the remaining ingredients. Cook on high for 3-4 hours!
- Use canned mushrooms. If you can’t get your hands on fresh mushrooms, this recipe works with canned mushrooms. Be sure to drain them before adding to the skillet.
- Add cornstarch. If the gravy is too thin, make a cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water) and whisk it in to thicken it up.
Storage Directions
Place leftovers in an airtight container and store them in the refrigerator for 3-4 days. To reheat, transfer to a microwave-safe plate, cover it with a paper towel, and heat for 2-3 minutes or until warm. It can also be put in a skillet over low heat.
More Dinner Recipes with Mushrooms to Try
- Chicken Marsala
- Mushroom Stuffed Chicken
- Slow Cooker Salisbury Steak
- Pork Chop Casserole
- Turkey Tetrazzini
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Cream of Mushroom Chicken
This Cream of Mushroom Chicken is an easy one-pan meal for the whole family. The tender and juicy chicken pairs perfectly with the creamy mushroom sauce. It’s mouthwatering!
Servings: 6
Prep: 10 minutes mins
Cook: 15 minutes mins
Total: 25 minutes mins
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Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 2 tablespoons flour optional
- 2 tablespoons butter
- 2 tablespoons olive oil
- 8 ounces bella mushrooms sliced
- 1 10.5 oz cream of mushroom soup
- 1 tablespoon onion powder
- 1/4 teaspoon Italian seasoning
- 3 garlic cloves pressed or minced
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 1/2 teaspoon lemon juice
Instructions
Take each chicken breast and either slice them in half to create thinner pieces or cover in plastic and pound with a meat mallet to flatten, tenderize and take less time to cook.
Heat a cast iron skillet over medium heat.
When hot, add one Tablespoon of butter and the olive oil.
Sprinkle the chicken with salt and pepper. (If desired, you can then dredge the chicken in flour to make a thicker crust)
Once the butter is melted in the skillet, add the chicken breasts and cook until golden brown on each side. Approximately 4-5 minutes each side and reaches an internal temp of 150 degrees. Tip: Don’t flip the chicken until when you try to pick it up, it releases easily.
Once cooked through, remove the chicken to a plate and set aside.
Next add the final Tablespoon of butter and melt.
Add the sliced mushrooms in a single layer and cook until browned on both sides.
Then add the garlic and cook for a minute until fragrant.
Add the chicken broth, lemon juice, cream of mushroom soup, onion powder, Italian seasoning and cream. Stir until mixed and begins to bubble. Taste and add additional salt and pepper as necessary.
Add the chicken breasts back to the gravy and lower heat to minimum and allow everything to cook together for 3-5 minutes.
Serve immediately!
Last Step:
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Notes
- You can use chicken thighs, but you will need to adjust the time to cook longer.
- You can also use cremini mushrooms or white mushrooms.
- Lemon juice is optional, but it adds a bit of brightness to the gravy.
- If you want to make more gravy, add more chicken broth and cream, then salt and pepper to taste.
- Serve alongside egg noodles, mashed potatoes and any vegetable!
Nutrition
Calories: 263kcal | Carbohydrates: 5g | Protein: 26g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 94mg | Sodium: 242mg | Potassium: 625mg | Fiber: 1g | Sugar: 1g | Vitamin A: 298IU | Vitamin C: 2mg | Calcium: 30mg | Iron: 1mg
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