Cream of Mushroom Chicken
A quick and comforting dish featuring tender chicken breasts in a creamy mushroom soup sauce, perfect for busy weeknights.
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave.