If you’re looking for a quick, comforting meal that comes together in no time, Cream of Mushroom Chicken is a great choice. This dish combines tender chicken breasts cooked right in a creamy mushroom soup sauce, creating a rich and flavorful dinner that feels homemade without the hassle. It’s perfect for busy weeknights when you want something hearty but easy to prepare. The luscious gravy coats the chicken and pairs beautifully with your favorite sides like rice, noodles, or mashed potatoes.
Why We Love This Cream of Mushroom Chicken Recipe
This recipe is a favorite because it’s both simple and satisfying. With minimal ingredients and just one pan, you get juicy chicken infused with creamy mushroom goodness. The smooth, savory sauce adds depth without overwhelming the delicate flavor of the chicken. Plus, it’s super flexible—you can easily adjust the seasoning or switch up the sides to suit your taste. It’s a classic comfort dish that never fails to please family and friends, making weeknight dinners feel special.
Ingredients
- 1 ¼ lbs boneless, skinless thin-cut chicken breasts or tenders
- 1 tablespoon vegetable oil
- ½ teaspoon garlic powder
- 1 can (10 oz) cream of mushroom soup
- Salt and pepper, to taste
- Noodles, rice, or mashed potatoes for serving
How to Make Cream of Mushroom Chicken
Start by heating the vegetable oil in a large skillet over medium heat. While the pan warms, season your chicken pieces with garlic powder, salt, and pepper. Once the oil is hot, add the chicken and brown each side until golden, about two minutes per side. This step locks in flavor and gives the chicken a nice color.
Next, pour the can of cream of mushroom soup evenly over the chicken. As the soup starts to bubble, cover the skillet with a lid and reduce the heat to a low simmer. Let the chicken cook gently in the creamy sauce for 5 to 10 minutes, or until the chicken is cooked all the way through. The sauce will thicken slightly and soak into the chicken.
If you prefer a thinner gravy, stir in a little milk or water—about a quarter to half a cup—until you reach the consistency you like. Once done, remove the skillet from heat and get ready to serve.
How to Serve Cream of Mushroom Chicken
This dish shines when served over a bed of warm noodles, fluffy rice, or creamy mashed potatoes. The rich mushroom gravy seeps into these sides, making each bite full of flavor. For a bit of color and freshness, serve it alongside steamed vegetables like green beans, broccoli, or a crisp salad. You can also sprinkle some fresh herbs, such as parsley or thyme, on top for added aroma and presentation.
Expert Tips for Cream of Mushroom Chicken
To get the best results, make sure your chicken pieces are thin and uniform in size. This helps them cook evenly and quickly. Don’t rush the browning step—it adds a great depth of flavor to your dish. When adding the soup, spread it gently to cover the chicken fully, which allows the flavors to meld during simmering.
If you want to boost the mushroom taste, try adding sliced fresh mushrooms when you brown the chicken. You can also stir in a splash of broth or cream to enrich the sauce. Taste your gravy before serving and adjust salt and pepper as needed. Remember, the leftovers taste even better the next day as the flavors deepen.
How to Store Cream of Mushroom Chicken
Once cooled, place any leftovers in an airtight container and refrigerate. This dish keeps well for up to three days in the fridge. When reheating, warm it gently on the stove or in the microwave to avoid drying out the chicken. You may want to add a splash of water or milk when reheating to refresh the creamy sauce. Cream of Mushroom Chicken is also freezer-friendly; just be sure to thaw it overnight in the fridge before reheating.
Variations of Cream of Mushroom Chicken
This recipe is very versatile and easy to customize. For a lighter version, substitute the cream of mushroom soup with a low-fat or homemade mushroom sauce made from sautéed mushrooms and broth thickened with a little flour. You can add other seasonings like paprika, onion powder, or Italian herbs to change the flavor profile.
For a heartier meal, toss in some vegetables such as peas, carrots, or spinach during the last few minutes of cooking. Another twist is to use chicken thighs instead of breasts for a juicier texture. If you want to make it gluten-free, choose gluten-free cream of mushroom soup and serve with gluten-free pasta or rice.
Frequently Asked Questions About Cream of Mushroom Chicken
What can I use instead of cream of mushroom soup?
If you don’t have cream of mushroom soup on hand, you can make a quick homemade version by cooking finely chopped mushrooms with butter, adding some flour and milk or broth to create a creamy sauce. This will give you fresh flavor without any canned ingredients.
Can I cook this dish in the oven?
Yes, you can brown the chicken on the stove first, then transfer everything to a baking dish, cover with the mushroom soup, and bake at 350°F (175°C) for about 20-25 minutes until cooked through.
Is it possible to make this recipe dairy-free?
To make it dairy-free, use a dairy-free cream of mushroom soup or make a mushroom sauce using coconut milk or another plant-based milk alternative.
How do I know when the chicken is fully cooked?
Chicken is done when it reaches an internal temperature of 165°F (74°C). If you don’t have a thermometer, make sure the juices run clear and there’s no pink inside the thickest part.
Can I add other herbs or spices?
Absolutely! Feel free to experiment with herbs like thyme, rosemary, or parsley to enhance the flavor. A pinch of smoked paprika or a dash of mustard powder can add a nice kick.
Cream of Mushroom Chicken
Equipment
- Large Skillet
- Lid for Skillet
Ingredients
- 1 1/4 lbs boneless, skinless thin-cut chicken breasts or tenders
- 1 Tbsp. vegetable oil
- 1/2 tsp. garlic powder
- 1 can cream of mushroom soup (10 oz)
- to taste salt
- to taste pepper
- for serving noodles, rice, or mashed potatoes
Instructions
- Heat the vegetable oil in a large skillet over medium heat.
- Season the chicken pieces with garlic powder, salt, and pepper. Add to the skillet and brown each side until golden, about 2 minutes per side.
- Pour the cream of mushroom soup evenly over the chicken. Cover the skillet with a lid and reduce the heat to low simmer.
- Cook gently for 5 to 10 minutes, or until the chicken is cooked through. If desired, stir in milk or water for a thinner gravy.
- Remove from heat and serve over noodles, rice, or mashed potatoes.
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